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- 2 boneless, skinless chicken breasts - 1 cup brown rice, rinsed and drained - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen will work) Chicken is the star of this dish. I recommend using boneless, skinless chicken breasts for a lean and tasty option. Brown rice serves as a hearty base that fills you up and adds fiber to your meal. Black beans bring protein and a rich flavor that complements the chicken well. Corn adds a touch of sweetness and crunch, making the bowl more enjoyable. - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika A good marinade makes all the difference. I use olive oil to help the spices stick to the chicken and add healthy fats. Chili powder brings heat, while ground cumin adds earthiness. Smoked paprika gives a nice smoky flavor that enhances the chicken. Mix these together for a simple yet bold coating. - 1 bell pepper, diced (any color) - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, loosely packed and chopped - Juice of 1 lime Fresh toppings elevate the flavor. I like using bell peppers for crunch and color. Avocado adds creaminess, making each bite richer. Cherry tomatoes provide juiciness, while cilantro gives a fresh kick. Finally, a squeeze of lime juice brightens everything up, adding a zesty touch. For the full recipe, check out the details above. To start, you need to marinate the chicken breasts. In a medium bowl, mix together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. This spice mix gives the chicken great flavor. Make sure each chicken breast is well coated in the spices. Cover the bowl and let it sit for at least 30 minutes. This helps the chicken absorb all the tasty flavors. Next, it’s time to cook the chicken. Preheat your grill pan or a large skillet over medium-high heat. Once it’s hot, place the marinated chicken breasts on the pan. Cook them for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes before slicing it into strips. For the rice, you first need to prepare either chicken broth or water. In a medium saucepan, bring the broth or water to a rolling boil. Once boiling, add in your rinsed brown rice. Lower the heat to a simmer and cover the pot. Cook for about 40-45 minutes or until the rice is tender and all the liquid is absorbed. After that, remove the pot from heat and let it sit covered for an additional 5 minutes. This step makes the rice fluffy. While the chicken cooks, it’s time to prepare the veggies. Start by heating a small amount of olive oil in another skillet over medium heat. Add the diced bell pepper and sauté for about 5 minutes. You want them to be tender and slightly caramelized. For the corn, you can use fresh or frozen. If using frozen corn, just add it to the pan for the last few minutes of cooking. This warms the corn without overcooking it. The sweetness from the corn adds a nice touch to your burrito bowl! Now, you are ready to assemble your flavorful and satisfying meal. Don’t forget to check out the Full Recipe for more details! To make your chicken burrito bowl shine, use a mix of spices. I recommend chili powder, cumin, and smoked paprika. These spices add depth and warmth to your chicken. Don't forget garlic powder for a punch of flavor. Marinating for at least 30 minutes is key. The longer you let the chicken soak up those spices, the more tasty it becomes. For the best chicken, grill it or use a skillet. Both methods give great flavor. Cook the chicken for about 6 to 7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C). This way, your chicken stays juicy. To avoid overcooked rice, bring the broth to a boil before adding the rice. Then, lower the heat and cover it. Let it cook for 40 to 45 minutes. This helps the rice stay soft and fluffy. When it's time to assemble your bowl, start with a scoop of brown rice. Layer in sautéed bell peppers, black beans, and corn. Add the sliced chicken on top. For freshness, sprinkle diced avocado and cherry tomatoes. For a great presentation, use colorful bowls. Garnish with fresh cilantro and a squeeze of lime juice. A dollop of salsa or Greek yogurt adds creaminess. This makes your chicken burrito bowl not just tasty but beautiful too! For a full recipe, check out the [Full Recipe]. {{image_4}} If you want to switch things up, you can use beef or tofu. Beef adds a rich flavor that many love. Just season it the same way as the chicken. For a plant-based option, tofu works great. Cube the tofu and marinate it just like the chicken. Cook until it’s golden and crispy. You can change the grain base for a new taste. Quinoa makes a healthy swap; it’s full of protein. Cauliflower rice is another option if you want something low-carb. You can also try different types of rice, like jasmine or basmati, for a fragrant twist. Each grain brings its flavor to the bowl. Toppings can really spice up your bowl. Try adding different sauces like chipotle mayo or avocado crema. They add creaminess and extra flavor. You can also get creative with toppings. Jalapeños add heat, while shredded cheese gives richness. Experiment with your favorite toppings to make it your own. For the full recipe, check out the detailed instructions above. To keep your chicken burrito bowl fresh, follow these steps for refrigerating. First, let the bowl cool to room temperature. Then, place it in an airtight container. This method helps prevent moisture loss. Store leftovers in the fridge. They stay good for about three to four days. When it’s time to enjoy your leftovers, you want to keep them tasty. To reheat without losing texture, use the stovetop if you can. Place the bowl in a skillet over low heat. Stir often until it’s warm. If you use a microwave, cover the bowl with a damp paper towel. This keeps moisture in, but be careful not to overcook. For long-term storage, freezing is a great option. Freeze the chicken, rice, beans, and veggies separately. This helps keep the flavors fresh. Use freezer-safe bags or containers. When you’re ready to eat, thaw the components in the fridge overnight. Reheat everything together on the stovetop. This way, your chicken burrito bowl tastes just as good as fresh. For the full recipe, check out the instructions above. To make Chicken Burrito Bowls from scratch, follow these simple steps: 1. Marinate the Chicken: Mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Coat the chicken breasts and let them sit for at least 30 minutes. 2. Cook the Rice: Boil chicken broth or water, then add rinsed brown rice. Cover and simmer for about 40-45 minutes until the rice is tender. 3. Cook the Chicken: Grill or pan-cook marinated chicken for about 6-7 minutes on each side until done. 4. Prepare the Veggies: Sauté diced bell pepper in olive oil for about 5 minutes until tender. 5. Assemble the Bowl: Start with rice, then layer in bell pepper, black beans, corn, chicken, avocado, and tomatoes. 6. Garnish: Finish with lime juice, cilantro, salsa, and Greek yogurt or sour cream. This takes about 1 hour and 15 minutes in total. If you want to swap brown rice, here are some tasty options: - Quinoa: This grain is light and packed with protein. - Cauliflower Rice: Great for a low-carb choice, it adds a nice texture. - White Rice: It’s softer and cooks faster than brown rice. - Barley or Farro: These grains bring a chewy texture and nutty flavor. Each alternative keeps the meal flavorful and satisfying. Yes, the chicken burrito bowl can be healthy! Here’s a quick breakdown: - Calories: Each serving has about 500-600 calories, depending on toppings. - Protein: The chicken and beans provide a solid protein boost. - Fiber: Black beans and corn are high in fiber, which aids digestion. - Healthy Fats: Avocado adds healthy fats, which are good for your heart. This meal balances protein, fats, and carbs well. You can find chicken burrito bowls at many places: - Local Mexican Restaurants: Many offer delicious, fresh options. - Fast-Casual Chains: Look for places like Chipotle or Qdoba. - Online Meal Services: Check platforms like Uber Eats or DoorDash. - Grocery Stores: Some stores have ready-to-eat meals in the deli section. You’ll find plenty of choices nearby or online. Yes, you can make this recipe ahead of time. Here are some tips: - Cook the Chicken and Rice: Prepare these and store them in the fridge for up to 3 days. - Chop Veggies: You can chop bell peppers and other toppings in advance. - Assemble Just Before Eating: Keep all components separate until you are ready to eat. This keeps everything fresh and crisp. Meal prep makes it easy for busy days! You can create a tasty chicken burrito bowl with simple ingredients and steps. We covered the key components like chicken, brown rice, and fresh toppings. You learned easy cooking tips and flavorful variations. Storing and reheating your leftovers is simple, ensuring great taste for later. Enjoy experimenting with different proteins and grains to make it your own. Try it out and enjoy delicious homemade meals that fit your style and taste!

- Chicken Burrito Bowl

Discover the ultimate Flavor-Packed Chicken Burrito Bowl that will elevate your meal prep! This delicious recipe features marinated chicken, wholesome brown rice, and fresh toppings like avocado, cherry tomatoes, and black beans. Perfect for a family dinner or a healthy lunch option. Dive into the colorful layers of flavor and make mealtime exciting! Click through to explore this simple recipe and enjoy a tasty, healthy dish today!

Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and black pepper, to taste

1 cup brown rice, rinsed and drained

2 cups chicken broth (or water)

1 can black beans, rinsed and drained

1 cup corn (fresh or frozen will work)

1 bell pepper, diced (any color)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, loosely packed and chopped

Juice of 1 lime

Salsa of your choice, for serving

Greek yogurt or sour cream, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Add the chicken breasts, ensuring they are fully coated in the spice mixture. Cover and let the chicken marinate for at least 30 minutes for maximum flavor.

    Cook the Rice: In a medium saucepan, bring the chicken broth (or water) to a rolling boil. Once boiling, add the rinsed brown rice. Lower the heat to a simmer, cover the pot, and cook for about 40-45 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from heat, and let it sit covered for an additional 5 minutes.

      Cook the Chicken: Preheat a grill pan or large skillet over medium-high heat. Once hot, place the marinated chicken breasts on the pan. Cook for approximately 6-7 minutes on each side, or until the chicken's internal temperature reaches 165°F (75°C). Once cooked, remove from heat and allow the chicken to rest for a few minutes before slicing it into strips.

        Prepare the Veggies: While the chicken is cooking, heat a small drizzle of olive oil in a separate skillet over medium heat. Add the diced bell pepper and sauté for about 5 minutes, or until the peppers are tender and slightly caramelized.

          Assemble the Bowl: In each serving bowl, start with a generous scoop of the cooked brown rice as your base. Layer on the sautéed bell pepper, followed by black beans, corn, sliced chicken, diced avocado, and halved cherry tomatoes.

            Garnish: Finish your burrito bowl by drizzling lime juice over the top, sprinkling fresh cilantro for a burst of flavor, and adding a dollop of salsa along with Greek yogurt or sour cream for creaminess.

              - Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                Presentation Tips: Serve the burrito bowls in colorful ceramic dishes, and consider garnishing each bowl with an extra lime wedge on the side for added zest!