Spicy Chicken Burrito Bowl (Printable)

Vibrant Tex-Mex burrito bowl with spicy grilled chicken, fluffy rice, black beans, corn, and zesty salsa toppings.

# Ingredient List:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 teaspoon 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

# Steps:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice. Add chicken breasts and toss until fully coated. Marinate for at least 15 minutes, or longer if time permits.
02 - Rinse rice under cold water until clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until cooked through with charred marks. Let rest for 5 minutes, then slice thinly.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, black beans, corn, and salsa. Arrange avocado slices on top and add cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under 45 minutes, so you can have a restaurant quality bowl on the table faster than delivery.
  • The spice blend creates layers of smoky, earthy heat without overwhelming your palate.
  • Each bite offers contrasting textures: tender chicken, fluffy rice, creamy avocado, and that satisfying crunch from fresh veggies.
  • It's endlessly customizable, so picky eaters and spice lovers can build their perfect bowl side by side.
02 -
  • Don't skip rinsing the rice, or you'll end up with a sticky, clumpy mess instead of light, separate grains that soak up all the delicious toppings.
  • Let the chicken rest after grilling, because cutting it too soon releases all the juices onto the cutting board instead of keeping the meat tender and moist.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently with a rolling pin or your palm so they cook at the same rate and nothing ends up dry or undercooked.
  • Taste your salsa before adding it, especially if it's store bought, because some are much saltier or spicier than others and you may want to adjust your seasoning.
03 -
  • If you want deeper flavor, marinate the chicken overnight in the fridge, and the spices will penetrate all the way through instead of just coating the surface.
  • Use a cast iron skillet for grilling if you have one, because it holds heat incredibly well and gives you those dark, caramelized grill marks that add smoky flavor.
  • Always slice the chicken against the grain, meaning perpendicular to the visible lines in the meat, so each piece stays tender and easy to chew.
  • If your avocado isn't quite ripe, place it in a paper bag with a banana overnight and it will soften up by morning without any effort.
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