Spicy Chicken Burrito Bowl (Print Version)

Vibrant Tex-Mex bowl featuring spicy grilled chicken, rice, black beans, corn, and fresh salsa. Satisfying and ready in under an hour.

# What You 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 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

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

→ Beans & Corn

15 - 1 can (14 ounces) 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 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving

# How To Make:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. 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 for 5-6 minutes per side until cooked through with charred marks. Let rest for 5 minutes, then slice thinly.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Every bite delivers layers of smoky, tangy, and fresh flavors without feeling heavy or complicated.
  • You can prep the chicken marinade in the morning and come home to a 25 minute dinner that tastes like you worked all day.
  • It feeds a crowd, travels well to potlucks, and everyone can customize their own bowl at the table.
02 -
  • Do not skip rinsing the rice or your bowls will have a sticky, gluey texture instead of light, separate grains.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying inside the meat.
  • Taste your salsa before serving because some store bought versions are much saltier or spicier than others and you may need to adjust toppings accordingly.
03 -
  • Marinate the chicken in a resealable bag instead of a bowl so you can massage the spices into every crevice without making a mess.
  • If your grill pan is not hot enough, the chicken will steam instead of sear, so wait until the pan is smoking slightly before adding the meat.
  • Char a few lime halves cut side down in the hot pan after cooking the chicken for an extra smoky, caramelized citrus flavor that transforms the whole dish.
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