Description
A vibrant and flavorful Chicken Burrito Bowl featuring tender marinated chicken, fluffy white rice, seasoned black beans, fresh corn, juicy cherry tomatoes, creamy avocado slices, and zesty lime, all topped with fresh cilantro. Perfect for a wholesome and satisfying meal ready in under an hour.
Ingredients
Scale
Chicken and 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 and 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 the olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 10 minutes to infuse the flavors.
- Cook the Rice: Prepare the white rice according to the package instructions. Once cooked, set the rice aside and keep it warm for serving.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken breasts in the skillet and cook for 6-7 minutes on each side, or until the chicken is fully cooked and has a nice sear. Remove from heat and let the chicken rest for a few minutes before slicing it.
- Warm the Beans and Corn: Using the same skillet, add the black beans and corn kernels. Warm them for 2-3 minutes until they are heated through, stirring occasionally to prevent sticking.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with warmed black beans, corn, halved cherry tomatoes, sliced avocado, and the sliced chicken breast.
- Garnish and Serve: Sprinkle fresh chopped cilantro over each bowl and finish with a squeeze of fresh lime juice. Serve immediately while warm and enjoy!
Notes
- For extra flavor, you can add a dollop of sour cream or some shredded cheese when assembling the bowls.
- If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the chicken marinade.
- Use brown rice as a healthier alternative if desired, but adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this meal gluten-free, double-check that your chili powder and other spices do not contain additives with gluten.
