Spicy Chicken Burrito Bowl (Printer Friendly)

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

# 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 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh, frozen, or canned

→ 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

# Directions:

01 - In a large bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice. Add chicken breasts and toss thoroughly to coat all sides. Marinate for at least 15 minutes, preferably longer for enhanced flavor.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, bring 2 cups water and salt to a boil. Add rice, reduce heat to low, cover with lid, and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Preheat grill pan or skillet over medium-high heat until hot. Grill marinated chicken for 5 to 6 minutes per side until cooked through with light char marks. Transfer to cutting board and rest for 5 minutes. Slice chicken thinly against the grain.
04 - Heat black beans and corn together in a small saucepan over low heat, stirring occasionally until warmed through, approximately 3 to 4 minutes.
05 - Divide cooked rice evenly among 4 serving bowls. Layer sliced chicken, warm black beans, corn, and salsa on top of rice. Arrange avocado slices on each bowl. Add shredded cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Pro Advice:

01 -
  • Everything cooks in under half an hour, so you can have dinner on the table before you even think about ordering takeout.
  • The spice blend makes the chicken taste like it came off a street cart, but you control the heat level.
  • You can prep the rice and beans ahead, then just grill the chicken when hunger strikes.
  • It feels indulgent and colorful, like something you'd pay extra for at a bowl shop.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky instead of fluffy.
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving it dry.
  • Taste your marinade before adding the chicken so you can adjust the heat or salt to your preference.
  • If your skillet isn't hot enough, the chicken will steam instead of getting those beautiful char marks.
03 -
  • Marinate the chicken in the morning or the night before for even deeper flavor.
  • Use a cast iron skillet if you have one—it gets screaming hot and gives the chicken incredible char.
  • Always have extra lime on hand because someone will want more, and it makes all the difference.
  • If you're meal prepping, keep the toppings separate so nothing gets soggy.
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