Spicy Chicken Burrito Bowl (Printable)

Vibrant Tex-Mex bowl with spicy grilled chicken, fluffy rice, black beans, corn, and fresh salsa. Ready in 45 minutes.

# What Goes In:

→ 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, fresh or frozen

→ 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 - 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 to coat evenly. Marinate for at least 15 minutes.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. 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 fork.
03 - Preheat grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through and charred. Allow to 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, warm black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day layering flavors.
  • Every bite has contrast: smoky chicken, creamy avocado, tangy salsa, and the crunch of corn.
  • You can prep components ahead and assemble bowls in minutes when hunger strikes.
  • It is endlessly adaptable, so you can swap proteins, grains, or toppings without losing the magic.
02 -
  • Do not skip the resting time after grilling the chicken, or all the juices will run out when you slice it and the meat will turn dry.
  • If your rice turns out sticky, you probably skipped rinsing it, so always rinse until the water runs clear for the fluffiest grains.
  • Taste your marinade before adding the chicken, because you can always add more cayenne or lime juice but you cannot take it back once it is mixed in.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and do not dry out on the thinner edges.
  • If you do not have a grill pan, a regular skillet works perfectly, just make sure it is screaming hot before you add the chicken for the best char.
  • Always taste your salsa before serving and adjust with extra lime, salt, or a pinch of cumin if it needs more brightness or depth.
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