Spicy Chicken Burrito Bowl (Printable Version)

Flavorful Tex-Mex bowl with spicy grilled chicken, rice, beans, corn, and zesty salsa. Satisfying, gluten-free, and ready in under an hour.

# What You Need:

→ Chicken & Marinade

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

→ Rice

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

→ Beans & Corn

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

→ 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 pepper, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. 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 a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through with light charring. Let rest for 5 minutes, then 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 with sliced chicken, warm black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, so you can have dinner on the table before hunger turns into hangry.
  • The spice blend creates a smoky, layered flavor that tastes like you spent hours marinating when you really didn't.
  • You can prep the components ahead and assemble bowls all week without getting bored.
  • It's naturally gluten free and easily adapts to whatever toppings you have on hand.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of light, fluffy texture.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • If your grill pan isn't hot enough, the chicken will steam instead of sear, and you'll miss out on those crispy, charred edges.
03 -
  • Marinate the chicken the night before if you can, the extra time deepens the flavor and makes the meat incredibly tender.
  • Use a cast iron skillet if you don't have a grill pan, it gets scorching hot and gives you those beautiful char marks.
  • Always taste your salsa before adding it, some brands are saltier than others and you might need to adjust your seasoning.
  • If you're meal prepping, keep the lime wedges separate and squeeze them fresh each time for the brightest flavor.
Go Back