Spicy Chicken Burrito Bowl (Print Version)

Vibrant Tex-Mex bowl featuring spicy grilled chicken, fluffy rice, black beans, sweet corn, and zesty salsa.

# What You’ll 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 - 1 can (14 oz) 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:

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, or longer for enhanced flavor.
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 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 with charred marks. Let rest for 5 minutes, then slice thinly.
04 - In a small saucepan, warm black beans and corn over low heat, stirring occasionally until heated through.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, black beans, corn, and salsa. Add avocado slices and cheese if using. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in different pots at once, so you're never standing around waiting for the next step.
  • The spice blend creates layers of flavor that make plain chicken taste like it came from a food truck.
  • You can prep the components ahead and assemble bowls all week without getting bored.
  • It's naturally gluten-free and feels indulgent without the heaviness of tortillas or deep-fried shells.
02 -
  • Resting the chicken after grilling is non-negotiable; cutting it too soon releases all the juices onto the board instead of keeping them inside the meat.
  • Rinsing the rice may seem fussy, but it's the difference between fluffy grains and a sticky clump at the bottom of your pot.
  • Don't crank the heat too high when grilling or the spices will burn before the chicken cooks through, leaving a bitter taste.
03 -
  • Char your corn in a dry skillet before adding it to the bowl for a smoky, caramelized sweetness that takes it to the next level.
  • If your chicken breasts are thick, butterfly them or pound them to an even half-inch thickness so they cook faster and more evenly.
  • Taste your salsa before serving; if it's too acidic, a pinch of sugar or a drizzle of honey balances it out beautifully.
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