Spicy Chicken Burrito Bowl (Printable)

Flavorful Tex-Mex bowl with spicy grilled chicken, cilantro lime rice, beans, corn, and zesty salsa toppings.

# Ingredient List:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp cayenne pepper
11 - Juice of 1 lime

→ Rice

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

→ Beans & Corn

15 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh, frozen, or canned and drained

→ 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 Prepare:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes or longer if time permits.
02 - Rinse rice under cold water until clear. In a saucepan, bring 2 cups water and 1/2 tsp 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 light charring. 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 -
  • Everything cooks in under an hour, and you can prep the chicken marinade the night before to save even more time.
  • Each bite delivers smoky, spicy, creamy, and tangy flavors all at once, so your taste buds never get bored.
  • You can easily swap ingredients based on what you have, making it forgiving and adaptable to your pantry.
  • It looks impressive in the bowl, almost like restaurant quality, but requires zero fancy techniques.
02 -
  • Do not skip rinsing the rice, or it will turn gluey and clump together instead of staying light and fluffy.
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board, leaving the meat dry and disappointing.
  • Taste your salsa before adding it, because some brands are much saltier or spicier than others and you may need to adjust.
  • If your grill pan is not hot enough, the chicken will steam instead of char, so wait until it is truly sizzling before you add the meat.
03 -
  • Char the corn kernels in a dry skillet before adding them to the bowl for a smoky, caramelized sweetness that takes everything up a notch.
  • Use a meat thermometer to check that the chicken reaches 165 degrees Fahrenheit internally, so you never have to guess if it is done.
  • Mix a spoonful of salsa into the warm rice for extra flavor that soaks into every grain.
  • If you have leftover chicken, shred it and use it in quesadillas, tacos, or on top of a simple green salad the next day.
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