Description

Indulge in a fiesta of flavors with this Chicken Burrito Bowl! Tender, marinated chicken served over fluffy rice creates a hearty base, topped with vibrant veggies, creamy avocado, and zesty lime. This dish is perfect for busy weeknights or casual gatherings, ensuring that every bite is a delightful explosion of taste that will leave your guests asking for seconds.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp chili powder
2 cups cooked white or brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup fresh bell peppers, chopped
1 cup corn (fresh or frozen)
1 ripe avocado, sliced
Juice of 1 lime
Salt and pepper to taste

Instructions

Marinate the Chicken: In a bowl, mix olive oil, cumin, paprika, chili powder, salt, and pepper. Coat the chicken breasts in the mixture and let them marinate for at least 20 minutes.
Cook the Rice: Prepare rice according to package instructions.
Sauté the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked (internal temperature of at least 165°F). Let rest before slicing.
Prepare the Veggies: In the same skillet, sauté chopped bell peppers and corn for about 5 minutes until tender.
Assemble Your Bowls: Start with warm rice as your base. Add sliced chicken, black beans, sautéed veggies, avocado slices, and drizzle with lime juice.
Serve: Transfer into bowls or plates and enjoy!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 550g)
Calories: 575
Sugar: 3g
Sodium: 600mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 12g
Protein: 42g
Cholesterol: 75mg

Keywords: For added crunch, consider adding jalapeños or pickled onions. Swap brown rice for cauliflower rice for a low-carb version. Leftovers can be stored in an airtight container in the fridge for up to three days.