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- 2 boneless, skinless chicken breasts - 1 cup brown rice - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 medium tomato, diced - 1 avocado, diced - ½ cup shredded cheddar cheese - ¼ cup fresh cilantro, chopped - 1 lime, cut into wedges I love using boneless, skinless chicken breasts for this dish. They grill up juicy and tender. Brown rice is my go-to for a hearty base. It adds a nice nutty flavor. I like to include black beans and corn for extra fiber and sweetness. Fresh toppings like diced tomato and avocado make it bright and fresh. Don't forget the cheddar cheese and cilantro for that flavor kick! - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste Seasoning is key to making this chicken shine. Olive oil helps the spices stick. I use chili powder for heat, cumin for warmth, and paprika for color. A pinch of salt and pepper brings all the flavors together. - Sour cream - Salsa - Lime wedges I love to serve my burrito bowl with sour cream and salsa. They add creaminess and zing. Lime wedges give a fresh burst of flavor when squeezed on top. Feel free to mix and match to find your favorite combo! {{ingredient_image_1}} First, season the chicken breasts. Use olive oil, chili powder, cumin, paprika, salt, and pepper. Make sure to coat the chicken well for good flavor. Next, let the chicken sit for about 10 minutes. This helps the spices to soak in. When you grill the chicken, heat a grill pan over medium-high heat. Once the pan is hot, add the chicken. Cook for 6 to 7 minutes on each side. The chicken should reach an internal temperature of 165°F (74°C). After cooking, let it rest for a few minutes before slicing it into strips. To cook the brown rice, start with a medium saucepan. Bring 2 cups of chicken broth to a boil. The broth adds rich flavor to the rice. Once boiling, add 1 cup of brown rice. Lower the heat and cover the pan. Cook for about 45 minutes. Check that the rice is tender and all the liquid is absorbed. Using chicken broth instead of water is key. It makes the rice taste much better and pairs well with the other ingredients. Now for the fun part: assembling your burrito bowl! Start by adding a scoop of cooked brown rice to each bowl. Next, layer black beans, corn, and diced tomato. Then, add the sliced grilled chicken on top. For a stunning presentation, top each bowl with diced avocado, shredded cheddar cheese, and chopped cilantro. These fresh toppings make your dish colorful and appealing. Serve each bowl with a lime wedge on the side. You can also add sour cream and salsa if you like extra flavor. To cook chicken right, check the internal temperature. It should reach 165°F (74°C). Use a meat thermometer for accuracy. This ensures your chicken is safe and juicy. For extra flavor, marinate the chicken. You can use lime juice, garlic, and spices. Let it soak for at least 30 minutes. To avoid mushy rice, rinse it before cooking. This removes excess starch. Use chicken broth instead of water for more flavor. If you want alternatives, try quinoa or couscous. Both are quick to cook and add a nice twist. You can customize your bowl easily. Add your favorite toppings like jalapeños, olives, or a dollop of guacamole. For drinks, pair your bowl with a light beer or a refreshing limeade. This will enhance your meal and make it more fun to enjoy. Pro Tips Marinate for Flavor: If you have time, marinate the chicken in the seasoning mix for at least an hour or overnight. This helps deepen the flavors. Perfectly Cooked Rice: Rinse the brown rice under cold water before cooking to remove excess starch, which helps achieve a fluffier texture. Grill Marks: For beautiful grill marks, avoid moving the chicken around too much while grilling. Let it sear for a few minutes before flipping. Add Some Heat: If you like spice, consider adding diced jalapeños or a splash of hot sauce to your bowl for an extra kick! {{image_2}} You can easily make a vegetarian version of this burrito bowl. Just swap the chicken for plant-based proteins. Tofu or tempeh work well. You can also use lentils or chickpeas for protein. These options keep the meal hearty and filling. Try different grains for your burrito bowl base. Quinoa offers a nutty flavor and high protein. Couscous cooks quickly and absorbs flavors well. Cauliflower rice is a fresh, low-carb option. Each grain gives a unique twist to the dish. Add more flavor to your burrito bowl with different beans or spicy sauces. Black beans are great, but try pinto or kidney beans for a change. Hot sauce or salsa can add a kick. You can also experiment with salsa verde for a zesty touch. Each addition brings new tastes and excitement to your meal. To keep your Mexican chicken burrito bowl fresh, store it in an airtight container. This helps lock in flavors and moisture. Place the bowl in the fridge within two hours of cooking. Leftovers last about 3 to 4 days in the fridge. Check for any signs of spoilage before eating. For quick reheating, use the microwave. Place your bowl in the microwave for 1 to 2 minutes. Stir halfway to heat evenly. If you prefer a stovetop method, use a skillet. Heat on medium-low, stirring until warm. This keeps the texture nice and prevents dryness. You can freeze components separately for later use. Cooked chicken and rice freeze well. Let them cool first, then place in freezer bags. Squeeze out the air before sealing. Black beans and corn can also freeze nicely. They stay tasty for up to 3 months in the freezer. When ready, thaw overnight in the fridge before reheating. To add heat, consider these options: - Use a spicy chili powder or cayenne pepper. - Add diced jalapeños or serrano peppers. - Include a splash of hot sauce on top. - Mix in some diced chipotle peppers in adobo sauce. These options will boost the flavor and give you a delicious kick. Yes, you can prep this burrito bowl in advance. Here are some ideas: - Cook the chicken and rice the day before. - Store the toppings like avocado and cheese separately. - Assemble the bowl just before serving for best flavor. Meal prep helps save time and makes lunch or dinner easy. To reheat your burrito bowl, follow these tips: - Use the microwave for quick reheating. - Cover the bowl to keep moisture in. - Heat in short bursts, stirring in between. - For better texture, use the stovetop. Heat on low, stirring gently. These methods help keep your bowl tasty and fresh. This article provided a clear guide to making a delicious Mexican chicken burrito bowl. We covered key ingredients, cooking steps, and helpful tips to ensure great flavors. Don't forget to customize your bowl with fresh toppings and spices to match your taste. You can even explore vegetarian options and different grains for variety. Storing and reheating meals properly helps reduce waste. Enjoy creating your own burrito bowl masterpiece that fits your needs!

Mexican Chicken Burrito Bowl

A delicious and hearty burrito bowl featuring seasoned chicken, brown rice, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup brown rice
  • 2 cups chicken broth
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 medium tomato, diced
  • 1 avocado diced
  • 1 2 shredded cheddar cheese
  • 1 4 fresh cilantro, chopped
  • 1 lime cut into wedges
  • optional sour cream for serving
  • optional salsa for serving

Instructions
 

  • Season the chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper. Make sure to coat them evenly.
  • In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the brown rice, reduce the heat to low, and cover. Cook for about 45 minutes, or until the rice is tender and the liquid is absorbed.
  • Heat a grill pan over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing into strips.
  • In each serving bowl, layer a scoop of cooked brown rice, followed by black beans, corn, diced tomato, and grilled chicken strips.
  • Top with diced avocado, shredded cheddar cheese, and a sprinkle of fresh cilantro.
  • Serve immediately with a lime wedge on the side, and optionally top with sour cream and salsa for added flavor.

Notes

Optional toppings include sour cream and salsa for added flavor.
Keyword burrito bowl, Chicken, Mexican