Description
A vibrant and flavorful Chicken Burrito Bowl featuring tender marinated chicken breast, fluffy white rice, black beans, corn, fresh cherry tomatoes, avocado slices, and a zesty lime-cilantro topping. This easy-to-make dish is perfect for a wholesome and satisfying meal, ready in just 45 minutes.
Ingredients
Scale
Protein & Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Base & Vegetables
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat them evenly with the marinade. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Cook the Rice: Prepare the long-grain white rice according to the package instructions. Once cooked, set it aside and keep warm.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken breasts in the skillet and cook for 6-7 minutes per side, or until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C). Remove from the skillet and let rest for a few minutes before slicing into strips.
- Warm the Beans and Corn: In the same skillet, add the black beans and corn kernels. Heat them for 2-3 minutes, stirring occasionally, until warmed through.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with warmed black beans and corn, halved cherry tomatoes, avocado slices, and the sliced chicken.
- Add Garnishes & Serve: Sprinkle chopped fresh cilantro on top and squeeze fresh lime juice over each bowl for a burst of freshness. Serve immediately while warm.
Notes
- For extra spice, add a pinch of cayenne pepper to the chicken marinade.
- Use brown rice for a healthier, higher fiber option.
- Fresh corn adds sweetness, but frozen corn works well too; thaw before using.
- To make this dish dairy-free and gluten-free, ensure the spices and canned beans have no additives.
- Leftover ingredients can be stored separately and used within 3 days in the refrigerator.
