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Chicken Burrito Bowl

A vibrant and nutritious burrito bowl featuring seasoned seared chicken, black beans, corn, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white rice
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can black beans, drained and rinsed 15 oz
  • 1 cup corn kernels fresh or frozen
  • 1 ripe avocado sliced
  • 1/2 cup salsa
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Medium bowl
  • Small saucepan
  • Cutting board

Method
 

Preparation
  1. Combine olive oil, cumin, paprika, garlic powder, salt, and pepper in a bowl. Toss chicken in mixture and marinate for 10 minutes.
  2. Heat a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until cooked through.
  3. Transfer chicken to a cutting board and rest for 5 minutes before slicing into strips.
  4. Heat black beans and corn in a small saucepan over medium heat for 3-4 minutes.
  5. Divide rice into four bowls, top with sliced chicken, beans, corn, and avocado slices.
  6. Garnish with salsa, sour cream, and cilantro. Serve with lime wedges on the side.

Notes

Store components separately in airtight containers for up to 4 days. Keep avocado separate to prevent browning.