Description
These Chicken Burrito Bowls are a delicious and wholesome meal option that’s easy to customize and perfect for meal prep. Tender seasoned chicken, rice, beans, corn, and fresh toppings come together for a satisfying dinner.
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 packet (1 oz) taco seasoning or fajita seasoning
For the Bowls:
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or pico de gallo
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons chopped cilantro
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Preheat Oven or Grill: Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Cook Chicken: Rub chicken breasts with olive oil and taco seasoning. Bake for 20–25 minutes or grill for 6–7 minutes per side until chicken reaches 165°F (74°C). Slice thinly.
- Prepare Bowls: While chicken cooks, prepare rice. Set out bowls with black beans, corn, tomatoes, avocado, cheese, salsa, and sour cream.
- Assemble Bowls: Divide rice among 4 bowls. Top with sliced chicken, beans, corn, tomatoes, avocado, cheese, salsa, and sour cream.
- Serve: Sprinkle with cilantro and serve with lime wedges.
Notes
- These bowls are highly customizable—swap in cauliflower rice for a low-carb version or add sautéed peppers and onions for extra flavor.
- Great for meal prep; store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 39 g
- Cholesterol: 105 mg
