Quick & Easy Chicken and Black Bean Burrito Bowls

Quick & Easy Chicken and Black Bean Burrito Bowls

Quick & Easy Chicken and Black Bean Burrito Bowls

Basil Rouxby Basil Roux
0.0 · 0 ratings
35 min (15m prep, 20m cook)
4 servings
MexicanTex-MexMain CourseNut-FreeEgg-FreeSoy-FreeShellfish-FreeFish-FreeSesame-FreeHigh-Protein

Ingredients

Servings:
4
  • 3 cup cooked white or brown rice
  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.3 teaspoon black pepper
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned corn, drained
  • 1 cup salsa, your favorite
  • 2 medium avocados, sliced or diced
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.3 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions

  1. 1

    If not already cooked, prepare your rice according to package directions. Keep warm.

  2. 2

    In a medium bowl, toss the diced chicken with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

  3. 3

    Heat a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.

  4. 4

    In the same skillet (no need to clean), add the rinsed black beans and drained corn. Cook for 3-5 minutes, stirring occasionally, until heated through. If desired, add a splash of water or chicken broth to create a little moisture.

  5. 5

    To assemble the bowls, divide the warm cooked rice among four individual serving bowls.

  6. 6

    Top the rice with equal portions of the cooked chicken, black bean and corn mixture, and salsa.

  7. 7

    Arrange sliced or diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt on top of each bowl.

  8. 8

    Garnish generously with fresh chopped cilantro and serve immediately with lime wedges for squeezing over.

Chef's Tips

  • 💡**Meal Prep Friendly:** Cook the chicken and rice ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble bowls just before serving.
  • 💡**Customize Your Toppings:** Feel free to add other favorite toppings like pickled jalapeños, hot sauce, a sprinkle of cotija cheese, or a drizzle of chipotle mayo.
  • 💡**Vegetarian Option:** Omit the chicken and double the black beans, or add sautéed bell peppers and onions for extra flavor and texture.
  • 💡**Quick Rice Hack:** Use instant rice or pre-cooked microwaveable rice pouches to save even more time.

Want to make it your own?

Create a personalized version with AI - no account needed

Comments

Sign in to join the conversation.

Reviews (0)

Loading reviews...

You Might Also Like

Peruvian Lomo Saltado Spring Rolls with Aji Verde Dipping

Peruvian Lomo Saltado Spring Rolls with Aji Verde Dipping

A creative fusion dish transforming the beloved Peruvian stir-fry, Lomo Saltado, into crispy, handheld spring rolls, perfectly complemented by a vibrant and creamy Aji Verde dipping sauce. This recipe captures the savory, tangy, and umami flavors of the original Lomo Saltado, encased in a golden, crunchy wrapper, making it an exciting main course or appetizer.

105 min
4 servings
PeruvianFusionMain Course
Express Umami Ramen Broth

Express Umami Ramen Broth

A lightning-fast, flavor-packed ramen broth that comes together in 15 minutes using umami-rich ingredients like bouillon, soy sauce, mirin, sesame oil, and miso paste for a quick weeknight meal.

15 min
4 servings
JapaneseMain Course
Mazatlan-Style Sautéed Prawns

Mazatlan-Style Sautéed Prawns

A taste of Mazatlan! This recipe captures the essence of the region's fresh seafood, featuring succulent prawns sautéed with garlic, chilies, and a hint of lime for a vibrant and unforgettable dish.

25 min
4 servings
❤️1
MexicanMain Course
Lemon Herb Grilled Chicken & Zucchini with Feta

Lemon Herb Grilled Chicken & Zucchini with Feta

Succulent boneless chicken breasts and tender zucchini strips, marinated in a vibrant lemon-herb blend, grilled to perfection, and topped with salty crumbled feta cheese for a fresh and flavorful main course.

45 min
4 servings
MediterraneanAmericanMain Course
Salsa Verde Asada en Molcajete

Salsa Verde Asada en Molcajete

A vibrant, smoky green salsa with a delightfully chunky texture, made by roasting tomatillos, chiles de árbol, and garlic, then hand-grinding them in a traditional molcajete. Perfect for adding authentic Mexican flavor to any dish.

30 min
4 servings
❤️1
MexicanSide Dish
Traditional French Onion Soup (Soupe à l'oignon gratinée)

Traditional French Onion Soup (Soupe à l'oignon gratinée)

Traditional French Onion Soup (Soupe à l'oignon gratinée)

110 min
4 servings
FrenchMain Course