Description
Savor the taste of the Southwest with these easy Chicken Burrito Bowls ! Packed with beans, corn, spices, and rice for a quick, healthy meal.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons lime juice
- ⅓ cup fresh cilantro, chopped
- ½ teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 cup shredded cheddar or Mexican-blend cheese
- Fresh cilantro, lime wedges, and sour cream for serving
Instructions
- Combine chili powder, cumin, garlic powder, oregano, salt, and black pepper in a small bowl. Pat chicken breasts dry and rub with the seasoning mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- Rinse rice until water runs clear. Combine with chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes. Let stand covered for 10 minutes, then fluff and stir in lime juice, cilantro, and salt.
- Prepare all toppings: warm corn and beans if desired, dice avocados, halve tomatoes, and dice red onion.
- Assemble bowls with rice on the bottom, followed by chicken, beans, corn, tomatoes, avocado, and red onion. Top with cheese, sour cream if desired, and garnish with cilantro and lime wedges.