Spicy Chicken Burrito Bowl (Print Version)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, beans, corn, and zesty salsa. Quick, satisfying, and gluten-free.

# Ingredient List:

→ 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 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

# Recipe Steps:

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 thoroughly to coat all surfaces. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover tightly, and simmer for 15 minutes until tender. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Place marinated chicken in the hot pan and grill 5-6 minutes per side until cooked through with charred marks. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.
04 - In a small saucepan over low heat, warm the drained black beans and corn kernels together, stirring occasionally until heated through, approximately 3-4 minutes.
05 - Divide cooked rice evenly among 4 bowls. Top each with sliced grilled 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 on the side.

# Expert Suggestions:

01 -
  • Everything cooks in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • You can prep the chicken marinade in the morning and let it sit in the fridge all day for even deeper flavor.
  • Each bowl feels like a choose your own adventure, everyone can load up on what they love and skip what they don't.
  • Leftovers reheat beautifully, and the chicken is perfect cold on a salad the next day.
02 -
  • Don't skip rinsing the rice, the first time I didn't bother it turned out gummy and clumped together.
  • Let the chicken rest after grilling or all the juices run out the second you slice it, leaving the meat dry.
  • Taste your salsa before adding it, some store bought versions are much saltier or spicier than others.
  • If your skillet isn't hot enough the chicken will steam instead of getting those beautiful char marks.
03 -
  • Add a pinch of sugar to your marinade if your lime is especially tart, it balances the acidity without making it sweet.
  • Toast your cumin and chili powder in a dry pan for 30 seconds before mixing, the aroma it releases is incredible.
  • Use a meat thermometer to check doneness, guessing leads to overcooked chicken more often than not.
  • If you want smoky flavor without a grill, add a tiny pinch of chipotle powder to the marinade.
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