Southwest Chicken Burrito Bowls
Bold, hearty, and bursting with Tex-Mex flavor these Southwest Chicken Burrito Bowls are the ultimate easy meal for busy days! Juicy, seasoned chicken is paired with fluffy rice, black beans, corn, fresh veggies, and a zesty sauce for a satisfying bowl packed with color and taste.
Ingredients
- For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Rice Base:
- 1 cup long-grain white rice (or brown rice)
- 2 cups chicken broth (or water)
- Zest and juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Pinch of salt
- For the Bowl Assembly:
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced or cubed
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar or Monterey Jack cheese
- ½ cup salsa or pico de gallo
- ¼ cup sour cream or Greek yogurt
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook the rice: Combine rice and chicken broth in a pot. Bring to a boil, reduce heat, and simmer until tender (about 15–18 minutes). Stir in lime zest, juice, cilantro, and a pinch of salt. Keep warm.
- Marinate chicken: In a bowl, mix olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Coat chicken and let marinate for at least 15 minutes.
- Cook chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Rest 5 minutes, then slice.
- Prepare toppings: While chicken cooks, prep beans, corn, avocado, tomatoes, and garnishes.
- Assemble bowls: Divide rice into bowls, top with sliced chicken, beans, corn, avocado, tomatoes, cheese, salsa, and sour cream. Garnish with cilantro and serve with lime wedges