Chicken Burrito Bowl

Burrito bowls are my go-to weeknight meal. They are easy to make and serve family-style so everyone can assemble their own bowls with their own desired toppings.

Course Main Course

Cuisine Mexican

Keyword burrito bowl, chicken, chicken breast, chili, chili powder, guacamole, monterey jack, pico de gallo, rice

Prep Time 15

Cook Time 20

Servings

Calories 638kcal

Ingredients

For the rice:

1 cup white long-grain rice
1 teaspoon extra-virgin olive oil
1 lime
½ teaspoon kosher salt
2 tablespoons chopped fresh cilantro

For the chicken:

1 pound boneless, skinless chicken breasts, about 2 medium chicken breasts
2 teaspoons chili powder
2 tablespoons olive oil

For the black beans:

1 (15-ounce) can black beans, rinsed and drained
2 tablespoons vegetable oil
½ teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For assembly:

1 cup roasted corn
1 cup pico de gallo
1 cup guacamole
½ cup sour cream
1 cup shredded Monterey jack cheese

US Customary - Metric

Instructions

For the rice:

Bring the rice, 2 cups water and olive oil to a boil over medium heat. Once boiling, cover the pan and reduce the heat to medium-low.
Cook until all the water has been absorbed and the rice is tender. Squeeze lime juice into the rice, then fluff salt and cilantro into rice using a fork.

For the chicken:

Cut the chicken in to 1-inch chunks and season with chili powder.
In a pan with olive oil or on a grill, cook the chicken thoroughly, until no longer pink, about 5 minutes. Set aside.

For the beans:

Add the beans and oil into a small pan and heat over medium heat. Use the back of a spoon to mash the beans a little bit.
Stir in the cumin, cayenne, garlic powder and onion powder. Cook until the beans are hot, stirring occasionally. Remove from the heat and set aside.

To serve:

Divide rice into bowls, followed by a scoop of beans, and chicken. Top with roasted corn, pico de gallo, guacamole, sour cream, and shredded cheese.

Nutrition