Spicy Chicken Burrito Bowl (Printable)

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

# What You Need:

→ 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

# Directions:

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, preferably longer for deeper flavor development.
02 - While chicken marinates, 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 and let stand covered for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through and nicely charred. Allow chicken to rest for 5 minutes, then slice thinly against the grain.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 serving bowls. Top each with sliced chicken, warmed black beans, corn, and salsa. Arrange avocado slices and cheese on top if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, so even a weeknight feels manageable when youre craving bold flavors.
  • You can prep the chicken and rice ahead, then assemble bowls in minutes when hunger strikes.
  • Each bite gives you crunch, creaminess, heat, and freshness all at once, so your fork never gets bored.
  • Leftovers actually improve overnight as the spices settle into the chicken and the lime juice brightens everything again.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat, leaving you with dry slices.
  • Dont skip rinsing the rice, because the extra starch makes it gummy and sticky instead of light and fluffy.
  • Taste your salsa before adding it, because some store bought versions are much saltier or spicier than others, and you might want to adjust the seasoning on your chicken or beans accordingly.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and you dont end up with one end dry and the other undercooked.
  • Toast the spices in a dry skillet for 30 seconds before mixing them into the marinade, which deepens their flavor and makes the whole bowl taste more complex.
  • Use day old rice if you have it, because it holds its shape better and doesnt turn sticky when you layer on the warm toppings.
Return