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Flavor-packed chicken burrito bowls featuring perfectly seasoned chicken, fluffy cilantro-lime rice, black beans, corn, and customizable toppings. Easy to prepare and great for meal prep.

Ingredients

Scale
  • 1 pound chicken (two small to medium breasts), trimmed and sliced or pounded to even thickness
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil (or butter)
  • 2 cups cilantro-lime rice or plain white rice (cooked with water or bone broth)
  • 1 cup bone broth (optional, to cook rice)
  • 1 can black beans, rinsed
  • 1 cup corn (fresh, or frozen and sautéed first, or canned)
  • Sour cream, to taste
  • 1/2 cup Cotija cheese (or sharp cheddar or Pepper Jack), shredded
  • Jalapeños (fresh or pickled), to taste
  • 1 fresh lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • Pickled red onions, to taste
  • Cilantro-lime sauce or taco sauce, to taste
  • 1 ripe avocado or guacamole, to taste
  • 1/2 cup cherry tomatoes or pico de gallo

Instructions

  1. Trim excess fat from chicken breasts.
  2. Slice breasts or pound to even thickness for even cooking.
  3. In a small bowl, stir together onion powder, oregano, cumin, paprika, and chili powder to create the spice blend.
  4. Toss chicken with olive oil and the spice blend to coat evenly.
  5. Heat a skillet over medium-high heat and add a bit of oil or butter.
  6. Sear chicken in the hot skillet until golden brown and cooked through, reaching an internal temperature of 165°F (74°C) at the thickest part.
  7. Transfer chicken to a plate and let it rest for 5 minutes.
  8. Slice the rested chicken into strips.
  9. Cook cilantro-lime rice or plain white rice using water or bone broth if desired.
  10. Rinse canned black beans under cold water thoroughly.
  11. Sauté frozen corn in butter or oil until slightly charred; if using fresh or canned corn, heat accordingly.
  12. Assemble bowls by placing a bed of rice, topping with sliced chicken, black beans, corn, and desired toppings such as sour cream, cheese, jalapeños, pickled red onions, cilantro-lime sauce, avocado, cherry tomatoes, and a squeeze of fresh lime over each bowl.

Notes

Ensure chicken pieces are of even thickness for consistent cooking., Let cooked chicken rest before slicing to retain juices., Use bone broth instead of water to cook rice for enhanced flavor and protein., Sauté corn until slightly charred for added depth and texture., Always rinse canned black beans to reduce salt and prevent watery bowls., Prep toppings like tomatoes, cheese, and herbs ahead of time to speed up assembly., Squeeze fresh lime juice just before serving to brighten the flavors., For storing, keep chicken, rice, and fresh toppings separate in airtight containers to maintain freshness., Cooked chicken lasts up to 4 days in the refrigerator; rice and cooked veggies last 3-4 days; fresh toppings like avocado are best used within 24 hours., Freeze cooked chicken up to 3 months in portioned airtight containers; rice can be frozen but may lose texture., To reheat, thaw chicken safely and warm in oven or skillet; microwave with pauses and stirring also works., To slow avocado browning, press plastic wrap on surface, add lime juice, and store airtight but consume within a day.

Nutrition

Find it online: https://theproteincook.com/chicken-burrito-bowls/