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Easy Southwest Chicken Burrito Bowls

Easy Southwest Chicken Burrito Bowls

Dive into the vibrant flavors of our Easy Southwest Chicken Burrito Bowls, a simple yet incredibly satisfying meal perfect for busy weeknights. This recipe offers a customizable and healthy alternative to takeout, bringing a fiesta of taste right to your kitchen.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt and black pepper
  • 1 cup cooked white or brown rice (or quinoa)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup salsa of your choice (mild, medium, or hot)
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • optional chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, lime wedges Optional toppings

Equipment

  • Paper towels
  • Medium Bowl
  • Skillet
  • Cutting Board
  • Small saucepan
  • Microwave
  • Four serving bowls

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and black pepper
  2. Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 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). Once cooked, remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
  3. After resting, thinly slice or dice the cooked chicken into bite-sized pieces.
  4. While the chicken rests, you can gently warm the rinsed black beans and corn. You can do this in a small saucepan over low heat for a few minutes, or even pop them in the microwave for about 30-60 seconds.
    1 (15-ounce) can black beans, rinsed and drained, 1 cup corn (fresh, frozen, or canned)
  5. Divide the cooked rice or quinoa among four serving bowls.
    1 cup cooked white or brown rice (or quinoa)
  6. Arrange the cooked chicken, warmed black beans, and corn over the rice in each bowl.
    1 (15-ounce) can black beans, rinsed and drained, 1 cup corn (fresh, frozen, or canned)
  7. Spoon a generous amount of salsa over the chicken and vegetables. Sprinkle with shredded cheese. Add any of your desired optional toppings, such as fresh cilantro, diced avocado, or a dollop of sour cream. Serve immediately with lime wedges on the side.
    1/2 cup salsa of your choice (mild, medium, or hot), 1/4 cup shredded cheddar or Monterey Jack cheese, optional chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, lime wedges

Notes

Leftover Easy Southwest Chicken Burrito Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best to store the rice, chicken, beans, and corn separately if you plan on making them for meal prep, or assemble them in individual containers as per usual.