Description
These Chicken Burrito Bowls are a fresh and flavorful meal combining seasoned pan-cooked chicken, fluffy white rice, crisp romaine lettuce, black beans, corn, and a zesty homemade salsa. Topped with creamy avocado slices, sour cream, and shredded cheddar cheese, this recipe offers a perfect balance of protein, veggies, and vibrant flavors ideal for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Rice
- 1 cup dry white rice
Burrito Bowl Ingredients
- 2 cups chopped romaine lettuce
- 1 cup canned corn, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 avocado, sliced
- ¼ cup sour cream (or Mexican crema)
- ¼ cup freshly shredded cheddar cheese
Salsa
- 1 tablespoon chopped fresh cilantro
- ½ tomato, chopped
- ½ onion, chopped
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
- Prepare Chicken: Cut chicken breasts into bite-sized pieces and place them in a medium bowl.
- Season Chicken: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and black pepper to the chicken. Mix well to fully coat all pieces with the seasoning and oil.
- Cook Chicken: Heat a nonstick pan over medium heat. Add the seasoned chicken pieces and cook for 7-8 minutes on each side until fully cooked through and no longer pink inside. Remove from heat and set aside.
- Cook Rice: Prepare the white rice according to package instructions until fluffy and tender.
- Make Salsa: In a bowl, combine chopped cilantro, tomato, onion, white vinegar, lime juice, and kosher salt. Stir well until all ingredients are mixed thoroughly.
- Assemble Bowls: Divide chopped romaine lettuce evenly among serving bowls. Add the cooked rice, corn, black beans, and cooked chicken on top of the lettuce.
- Add Toppings: Spoon the prepared salsa over the bowls, then add sliced avocado, a dollop of sour cream, and sprinkle freshly shredded cheddar cheese on top.
- Serve: Enjoy the vibrant and hearty chicken burrito bowls immediately while fresh and flavorful.
Notes
- Make sure the chicken is cooked fully to an internal temperature of 165°F for safety.
- You can use brown rice or cauliflower rice as alternatives to white rice for a healthier option.
- Adjust the seasoning and chili pepper according to your preferred spice level.
- Mexican crema can be used instead of sour cream for a more authentic flavor.
- Leftovers can be refrigerated for up to 3 days; reheat chicken and rice before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Keywords: chicken burrito bowls, Mexican bowl recipe, easy chicken dinner, healthy burrito bowl, homemade salsa, burrito bowl with rice and beans
