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Chicken Burrito Bowl

A flavorful and customizable chicken burrito bowl with seasoned chicken, rice, black beans, and fresh toppings that transforms weeknight dinners into family favorites.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or fresh)
  • 1 whole avocado, diced
  • 1/2 cup shredded cheese
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped cilantro

Method
 

Instructions
  1. Pat chicken thighs dry and rub with chili powder, cumin, paprika, garlic powder, and salt. Let the spices coat every surface until chicken looks richly colored and aromatic.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add seasoned chicken and cook for 6-7 minutes per side until it reaches 165°F internally and develops golden-brown edges. Let rest for 5 minutes, then slice into strips.
  3. While chicken rests, warm cooked rice in the microwave for 1 minute. In a small saucepan, heat black beans over medium heat for 3-4 minutes until heated through. Add a pinch of salt and cumin to the beans.
  4. Dice avocado and immediately toss with half the lime juice to prevent browning. If using frozen corn, rinse under warm water for 30 seconds to defrost.
  5. Start with a generous scoop of warm rice in each bowl. Add black beans, corn, and sliced chicken. Top with diced avocado, shredded cheese, a dollop of sour cream, remaining lime juice, and fresh cilantro.

Notes

Cook a double batch of rice on Sunday to cut weeknight prep time in half. Store components separately in the refrigerator for up to 3 days. Toss diced avocado with lime juice immediately to prevent browning. Don't skip seasoning the chicken and avoid overcooking to prevent toughness. Always warm rice before serving for best flavor absorption.