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Easy Southwest Chicken Burrito Bowls

Easy Southwest Chicken Burrito Bowls

a vibrant and flavorful meal that's perfect for busy weeknights, offering a delicious and customizable dining experience right in your own kitchen. This recipe is a fantastic way to enjoy all the satisfying tastes of a burrito without the fuss, making it a go-to for a quick and wholesome dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-Inspired, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 packet taco seasoning (about 1 ounce)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • to taste salt and black pepper
Other Components
  • 1 15-ounce can black beans rinsed and drained
  • 1 15-ounce can corn drained (or 1.5 cups frozen corn, thawed)
  • 1 cup cooked rice (white or brown, your preference)
  • 1/2 cup salsa (your favorite kind – mild, medium, or hot)
Toppings (optional)
  • shredded lettuce
  • diced tomatoes
  • diced red onion
  • chopped fresh cilantro
  • shredded cheddar or Monterey Jack cheese
  • sour cream or plain Greek yogurt
  • sliced avocado or guacamole
  • lime wedges

Equipment

  • Skillet
  • Grill pan
  • Saucepan
  • Microwave

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, taco seasoning, chili powder, cumin, salt, and pepper until evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 packet taco seasoning, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, to taste salt and black pepper
  2. Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
  3. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes.
  4. Once rested, shred the chicken using two forks or dice it into bite-sized pieces.
  5. While the chicken is resting, gently warm the rinsed black beans and drained corn in a small saucepan over low heat, or microwave them for about 1-2 minutes. This step is optional but enhances the flavors.
    1 15-ounce can black beans, 1 15-ounce can corn
  6. Divide the cooked rice evenly among your serving bowls.
    1 cup cooked rice
  7. Top the rice with the shredded or diced seasoned chicken.
  8. Spoon the warmed black beans and corn over the chicken.
    1 15-ounce can black beans, 1 15-ounce can corn
  9. Spoon a generous amount of your favorite salsa over the chicken and bean mixture.
    1/2 cup salsa
  10. Get creative with your toppings! Add shredded lettuce, diced tomatoes, red onion, cilantro, cheese, sour cream/yogurt, avocado/guacamole, and a squeeze of fresh lime juice.
    shredded lettuce, diced tomatoes, diced red onion, chopped fresh cilantro, shredded cheddar or Monterey Jack cheese, sour cream or plain Greek yogurt, sliced avocado or guacamole, lime wedges

Notes

Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat components before adding fresh toppings. Freeze for up to 2-3 months.