USA · Meat Dishes

Chicken Burrito Bowls

A burrito bowl is the filling of a burrito served without the tortilla: everything goes into a bowl in layers instead of being rolled.

35 min✻4 servings✻520 kcal
Chicken Burrito Bowls

Ingredients

  • chicken breast600 g
  • white rice300 g
  • canned black beans400 g
  • frozen or canned corn200 g
  • limes2
  • avocado1
  • fresh cilantro4 tbsp
  • chili powder2 tsp
  • cumin1 tsp
  • smoked paprika1 tsp
  • garlic powder1 tsp
  • onion powder1 tsp
  • olive oil2 tbsp
  • pico de gallo or salsa200 g
  • salt1 tsp

Method

  1. 1Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and ½ tsp salt in a small bowl. Pound the chicken breasts to an even thickness of about 1.5 cm — this ensures they cook evenly and stay juicy. Coat with 1 tbsp olive oil and the spice mix.
  2. 2Cook the rice according to package instructions. When hot, fluff with a fork and stir in the juice of 1 lime and 2 tbsp chopped cilantro. Season with a pinch of salt. Keep warm.
  3. 3Heat remaining oil in a large skillet over medium-high heat. Cook the chicken 5–6 minutes per side until the internal temperature reaches 74°C (165°F) and the outside is well browned. Rest for 5 minutes, then slice against the grain into strips.
  4. 4While the chicken rests, warm the black beans in a small pan with a pinch of salt. Heat the corn if using frozen.
  5. 5Slice the avocado. Squeeze the remaining lime over the avocado immediately to prevent browning.
  6. 6Assemble the bowls: cilantro-lime rice as the base, sliced chicken, black beans, corn, pico de gallo, sliced avocado. Scatter remaining cilantro over the top and finish with a squeeze of lime. Serve immediately.