Spicy Chicken Burrito Bowl (Printable)

Flavorful Tex-Mex bowl with grilled chicken, rice, beans, corn, and fresh salsa. Easy 45-minute meal, naturally gluten-free.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 teaspoon salt

→ Beans & Corn

15 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa
18 - 1 ripe avocado, sliced
19 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving

# How to Make It:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or longer for deeper flavor.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
03 - Preheat grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through with charred edges. Transfer to a cutting board and let rest 5 minutes. Slice thinly.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, so you can have a restaurant-style bowl on a weeknight without the stress.
  • The smoky, spicy marinade clings to every bite of chicken and makes plain rice taste like something special.
  • You can prep the components ahead and assemble bowls all week, which means less cleanup and more variety.
  • It's naturally gluten-free and easy to tweak for any diet, so everyone at the table stays happy.
02 -
  • Don't skip the resting time after grilling the chicken, or all the juices will run out when you slice it, leaving it dry.
  • Rinse your rice until the water is clear, or it will turn gummy and sticky instead of fluffy.
  • Taste your salsa before adding it, because some store-bought versions are much saltier or spicier than others.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the edges.
  • If you're using frozen corn, toss it in a hot dry skillet for a few minutes to caramelize the sugars and bring out more flavor.
  • Always slice the chicken against the grain, or it will be chewy no matter how perfectly you cooked it.
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