Name: Chicken Burrito Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; Juice of 2 limes; 1 tbsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 1/2 tsp smoked paprika; Salt and pepper to taste; 2 cups cooked rice (white or brown); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (canned, frozen, or roasted); 2 large avocados, diced; 1 cup pico de gallo or diced fresh tomatoes; 1/2 cup sour cream or Greek yogurt; 1/2 cup shredded cheese (cheddar or Mexican blend); Fresh cilantro for garnish; Lime wedges for serving

Description

Chicken Burrito Bowls are the ultimate weeknight solution, combining marinated, juicy chicken with rice, beans, corn, avocado, and fresh toppings. This customizable, flavorful, and nutritious meal is perfect for meal prep, quick dinners, or impressing at the table without stress or excess cleanup.

Ingredients

Scale

For the Chicken & Marinade:

1.5 lbs boneless, skinless chicken breasts or thighs

2 tbsp olive oil

Juice of 2 limes

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

For the Base & Toppings:

2 cups cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned, frozen, or roasted)

2 large avocados, diced

1 cup pico de gallo or diced fresh tomatoes

1/2 cup sour cream or Greek yogurt

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Lime wedges for serving

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Instructions

1. Whisk olive oil, lime juice, and spices in a bowl. Add chicken and coat. Marinate 15 min to 4 hours.

2. Heat grill pan or skillet over medium-high heat. Cook chicken 6-7 min per side until done. Rest 5 min, then slice or chop.

3. Warm black beans and corn in a small saucepan.

4. Assemble bowls: start with rice, add chicken, beans, and corn. Top with avocado, pico de gallo, sour cream, and cheese.

5. Garnish with fresh cilantro and squeeze of lime juice before serving.

Notes

Store components separately in airtight containers for up to 4 days.

Keep avocado with pit and lime juice to prevent browning.

Meal prep tip: add fresh toppings just before eating to avoid soggy bowls.

Alternatives: swap chicken for steak, turkey, shrimp, roasted sweet potatoes, or cauliflower.

Base alternatives: quinoa, cauliflower rice, or shredded lettuce for low-carb.

Topping variations: sautéed bell peppers, mango salsa, pickled red onions, or chipotle drizzle.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Lunch, Dinner, Meal Prep, Healthy
Method: Pan-cook / Grill
Cuisine: Mexican, American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4 g
Sodium: 750 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 12 g
Protein: 38 g
Cholesterol: 90 mg