Spicy Chicken Burrito Bowl (Printable)

Flavorful Tex-Mex bowl with grilled spicy chicken, rice, beans, corn, and zesty salsa toppings.

# What You'll Need:

→ 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

→ 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 Make It:

01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice in a large bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or longer for deeper flavor.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 tsp salt to boil in a saucepan. 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 char marks. Let rest for 5 minutes, then slice thinly.
04 - Warm black beans and corn in a small saucepan over low heat, stirring occasionally until heated through.
05 - Divide rice evenly among 4 bowls. Top each with sliced chicken, warm black beans, corn, and fresh salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Everything cooks in under an hour, so you can have a restaurant style bowl on a weeknight without the stress.
  • The smoky, spicy marinade transforms plain chicken into something that tastes like it took all day.
  • You can prep the toppings ahead and let everyone build their own bowl exactly how they like it.
  • It feels indulgent but keeps you full without that heavy, greasy feeling.
02 -
  • Do not skip resting the chicken after grilling, cutting it too soon releases all the juices onto the cutting board instead of keeping the meat moist.
  • If your rice turns out sticky, you probably did not rinse it enough, that surface starch is the culprit every time.
  • Taste your salsa before serving, some store bought versions are surprisingly bland and need a pinch of salt or a squeeze of lime to wake them up.
03 -
  • Char the chicken a little more than you think you should, those dark caramelized bits are where all the flavor hides.
  • Use a fork to fluff the rice the moment it finishes resting, if you stir it too early or too hard, it turns gummy.
  • Always taste and adjust the marinade before adding the chicken, a little extra lime or salt can make all the difference.
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