Spicy Chicken Burrito Bowl (Print Version)

Flavorful Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa. Satisfying and gluten-free.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.25 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 0.5 teaspoon salt

→ Beans & Corn

15 - 1 can (14 oz) black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh or frozen

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa
18 - 1 ripe avocado, sliced
19 - 0.5 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving

# How To:

01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice in a large bowl. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes, preferably longer for enhanced flavor.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 0.5 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken 5-6 minutes per side until cooked through and lightly charred. Let rest for 5 minutes, then slice thinly against the grain.
04 - Heat black beans and corn together in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Arrange avocado slices on top, add cheese if desired, and garnish with fresh cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in under an hour, and most of that time is hands off while the rice simmers.
  • You control the heat, the toppings, and the balance, so it never gets boring.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Don't skip letting the chicken rest after grilling, or you'll lose all those flavorful juices onto the cutting board instead of keeping them in the meat.
  • Rinsing the rice is non negotiable if you want grains that stay separate and fluffy instead of clumping into a sticky mass.
  • If your pan isn't hot enough when the chicken hits it, you'll steam the meat instead of getting that crispy, charred exterior that makes this bowl sing.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and don't end up dry on the edges and raw in the center.
  • Toast the cumin in a dry pan for 30 seconds before adding it to the marinade, and the nutty aroma will deepen the whole dish.
  • Always taste your salsa before serving and adjust with extra lime juice or a pinch of salt if it needs more brightness.
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