Spicy Chicken Burrito Bowl (Printable)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa. Quick, easy, and satisfying.

# Ingredient List:

→ 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 Prepare:

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 thoroughly. Marinate for at least 15 minutes, or longer if time permits.
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 charred marks. 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, black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but comes together in your own kitchen with simple ingredients.
  • The spice blend on the chicken is smoky and bold without being overwhelming, and you can dial the heat up or down.
  • Everything cooks at once, so you are not stuck at the stove for long.
  • The toppings are endlessly customizable depending on what you have on hand or what you are craving.
02 -
  • Don't skip rinsing the rice, or it will turn out sticky and clumpy instead of light and fluffy.
  • Let the chicken rest after grilling so the juices redistribute and every slice stays moist.
  • Taste your salsa before adding it, some store-bought versions are quite salty, so you may want to go easy on extra salt in the marinade.
  • If your grill pan is not hot enough, the chicken will steam instead of getting those beautiful charred lines.
03 -
  • Slice the chicken thinly against the grain so every piece is tender and easy to eat with a fork.
  • Char the corn kernels in a dry skillet before adding them to the bowl for a smoky, slightly sweet flavor.
  • If you don't have a grill pan, a regular skillet works fine, just don't move the chicken around too much so it gets a good sear.
  • For extra richness, drizzle a little of the marinade (before it touches raw chicken) over the finished bowl as a dressing.
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