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Mexican Chicken Burrito Bowl

Mexican Chicken Burrito Bowl

Your weeknight dinner savior, offering a vibrant, satisfying, and incredibly customizable meal that’s healthier and cheaper than takeout. This recipe brings the authentic flavors of your favorite Mexican restaurant right into your kitchen, perfect for busy individuals and families seeking a delicious and wholesome gluten-free option.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cayenne pepper optional, for extra heat
  • salt and freshly ground black pepper to taste
  • 1 lime juice of
For the Rice
  • 1.5 cups long-grain white rice or brown rice
  • 3 cups chicken broth or water
  • 0.5 teaspoon salt
  • 1 tablespoon lime juice
For the Beans
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 0.25 cup water or vegetable broth
For the Toppings
  • Corn fresh, frozen, or canned, heated
  • Salsa your favorite variety
  • Guacamole or sliced avocado
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • Sour cream or Greek yogurt
  • Pickled jalapeños
  • Cilantro, chopped
  • Lime wedges

Equipment

  • Medium Bowl
  • Medium Saucepan
  • Small saucepan
  • Large Skillet or Grill Pan
  • Cutting Board
  • Serving bowls

Method
 

  1. In a medium bowl, combine the chicken breasts or thighs. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Squeeze the juice of one lime over the chicken. Toss everything together to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other components, or for a deeper flavor, marinate for up to a few hours in the refrigerator.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper, salt and freshly ground black pepper, 1 lime juice of
  2. Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth or water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes for white rice, or 40-45 minutes for brown rice, or until the liquid is absorbed and the rice is tender. Once cooked, stir in 1 tablespoon of lime juice and fluff with a fork.
    1.5 cups long-grain white rice or brown rice, 3 cups chicken broth or water, 0.5 teaspoon salt, 1 tablespoon lime juice
  3. While the rice is cooking, place the rinsed and drained black beans in a small saucepan. Add the cumin, chili powder, and water or vegetable broth. Stir to combine. Heat over medium-low heat, stirring occasionally, for about 5-7 minutes, until the beans are heated through and slightly softened. You can lightly mash some of the beans against the side of the pan for a creamier texture if desired.
    1 (15-ounce) can black beans, 1 teaspoon cumin, 0.5 teaspoon chili powder, 0.25 cup water or vegetable broth
  4. Heat a large skillet or grill pan over medium-high heat. Add the marinated 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 for 5 minutes on a cutting board. Then, dice or shred the chicken into bite-sized pieces.
    1.5 lbs boneless, skinless chicken breasts or thighs
  5. Now for the fun part! Grab your serving bowls. Start with a base of your fluffy lime-infused rice. Top with a generous portion of the warm, seasoned black beans. Arrange the diced or shredded seasoned chicken over the rice and beans.
    1.5 cups long-grain white rice or brown rice, 1 (15-ounce) can black beans, 1.5 lbs boneless, skinless chicken breasts or thighs
  6. This is where your Mexican Chicken Burrito Bowl truly comes to life! Pile on your chosen toppings: a sprinkle of sweet corn, a dollop of your favorite salsa, creamy guacamole or sliced avocado, crisp shredded lettuce, juicy diced tomatoes, and a generous amount of shredded cheese. Finish with a dollop of sour cream or Greek yogurt, a few pickled jalapeños for a kick, and a scattering of fresh cilantro. Serve immediately with extra lime wedges on the side.
    Corn, Salsa, Guacamole or sliced avocado, Shredded lettuce, Diced tomatoes, Shredded cheese, Sour cream or Greek yogurt, Pickled jalapeños, Cilantro, chopped, Lime wedges

Notes

Store components separately for optimal freshness when reheating leftovers. Can be frozen up to 2-3 months.