Easy Chicken Burrito Bowls
A comforting bowl filled with juicy chicken, fresh veggies, and bright flavors, perfect for busy nights.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper Adjust to taste
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Bowl Assembly
- 1 cup dry white rice Cook according to package instructions
- 2 cups chopped romaine lettuce
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- 1 piece avocado (sliced)
- ¼ cup sour cream (or Mexican crema)
- ¼ cup freshly shredded cheddar cheese
- 1 tablespoon chopped fresh cilantro
- ½ piece tomato (chopped)
- ½ piece onion (chopped)
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- In a medium-sized bowl, mix the olive oil, paprika, cumin, chili pepper, kosher salt, and black pepper with the chicken. Ensure every piece is well-coated.
Cooking
- Heat a nonstick pan over medium heat. Add the seasoned chicken and cook for 7 to 8 minutes until golden and cooked through.
- Set the cooked chicken aside.
Cooking Rice
- Prepare the white rice according to package instructions, then fluff it with a fork.
Preparing Salsa
- Combine cilantro, chopped tomato, onion, white vinegar, lime juice, and kosher salt in a bowl. Mix well to combine.
Assembly
- Divide chopped romaine lettuce into serving bowls.
- Top each bowl with corn, black beans, rice, and cooked chicken.
- Finish each bowl with fresh salsa, sliced avocado, sour cream, and shredded cheddar cheese.
Notes
For meal prep, keep chicken and toppings separate until serving. Serve with tortilla chips or a green salad.