Spicy Chicken Burrito Bowl (Printable Version)

Flavorful Tex-Mex bowl combining spicy grilled chicken, rice, black beans, corn, and fresh salsa. Ready in 45 minutes.

# List of Ingredients:

→ 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, 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 Steps:

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 coat thoroughly. Marinate for at least 15 minutes.
02 - Rinse rice under cold water until 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, keep covered, and let stand for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until cooked through and nicely charred. 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, warmed black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Everything cooks in under 45 minutes, so you can have a complete, colorful meal on the table even on a weeknight.
  • The spice blend transforms plain chicken into something smoky and bold without needing a long marinade.
  • You can prep the components ahead and let everyone build their own bowl at dinner, which makes it fun and flexible.
  • It feels like restaurant food but costs a fraction of the price and tastes fresher.
02 -
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently with a rolling pin or the bottom of a heavy pan so they cook at the same rate and stay juicy.
  • Do not skip rinsing the rice, or it will turn out gummy instead of light and fluffy.
  • Let the chicken rest after grilling, cutting it immediately releases all the juices and leaves the meat dry.
  • Warm your beans and corn just until heated, overcooking them makes the corn tough and the beans mushy.
03 -
  • Marinate the chicken for up to 4 hours in the fridge if you have time, the flavors deepen and the meat becomes even more tender.
  • Char the corn kernels in a dry skillet for a minute or two before adding them to the bowl, it adds a smoky sweetness that elevates the whole dish.
  • Always taste your salsa before serving, if it is too acidic, stir in a pinch of sugar or a drizzle of honey to balance it out.
  • Keep lime wedges generous, a good squeeze right before eating brightens every single bite.
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