Southwest Chicken Burrito Bowls
A quick and flavorful dish featuring seasoned chicken, fresh veggies, and zesty toppings, served in a bowl for a vibrant meal experience.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts About 1 pound
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper To taste
For the bowl assembly
- 1 cup cooked brown rice Or quinoa for a lighter option
- 1 cup black beans Rinsed and drained
- 1 cup corn Fresh or frozen
- 1 piece bell pepper Chopped
- 1 small red onion Diced
- 1 cup cherry tomatoes Halved
- ¼ cup fresh cilantro Chopped
- 1 piece avocado Sliced
- Lime wedges For serving
- Salsa, sour cream, or Greek yogurt For topping
Instructions
Preparation
- Begin by seasoning the chicken breasts. In a bowl, combine the olive oil, cumin, chili powder, garlic powder, salt, and pepper. Rub this mixture all over the chicken until well-coated.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side or until it reaches an internal temperature of 165°F (75°C). Once cooked, remove from heat and allow it to rest while you prepare the rest of the ingredients.
- While the chicken is resting, cook the brown rice or quinoa according to the package instructions. Heat the black beans and corn in a small pot until warmed through.
- Dice the bell pepper, red onion, and halve the cherry tomatoes. Set aside.
Assembly
- In each serving bowl, start with a base of rice or quinoa.
- Layer on the black beans, corn, chopped veggies, and sliced chicken on top.
- Finish off by adding fresh cilantro, slices of avocado, and your choice of salsa or sour cream. Serve with lime wedges for a fresh zing.
Notes
For a vegetarian option, swap out chicken for marinated tofu or extra beans. Different grains like quinoa or farro can be used for added flavor. For extra heat, add chopped jalapeños or hot sauce. Store leftovers in an airtight container in the fridge for 3-4 days.