Go Back
- Chicken: Boneless, skinless chicken breasts - Seasonings: Olive oil, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, pepper - Bowl Components: Cooked brown rice, black beans, corn, red bell pepper, avocado, diced tomatoes, shredded cheese, fresh cilantro, lime wedges To make tasty Southwest Chicken Burrito Bowls, you'll need a few key ingredients. Start with 1 pound of boneless, skinless chicken breasts. This will be your main protein. For flavor, gather seasonings like: - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon chili powder - Salt and pepper to taste These seasonings will make your chicken burst with flavor. Next, you need the bowl components. Cook 1 cup of brown rice. You can use a rice cooker or boil it on the stove. Then, grab: - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 red bell pepper, diced - 1 avocado, diced - 1 cup diced tomatoes - 1/2 cup shredded cheese, like cheddar or pepper jack - Fresh cilantro, chopped - Lime wedges for serving These ingredients will create a colorful and healthy bowl. They will add texture and taste to your dish. Prepare each component as you go, and you'll have a delightful meal ready in no time! To start, grab a bowl. Combine 1 tablespoon of olive oil with spices: 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon chili powder. Sprinkle in salt and pepper to taste. Next, toss the chicken in this mix. Make sure it is well-coated. Let the chicken marinate for at least 20 minutes. If you have time, refrigerate it for up to 2 hours. This helps the flavors blend well. Now, preheat your skillet over medium-high heat. Place the marinated chicken breasts into the skillet. Cook each side for about 6 to 7 minutes. The chicken should be cooked through and no longer pink inside. When done, remove it from the heat and let it rest for a few minutes. This resting time helps keep it juicy. After resting, slice the chicken into thin pieces. While your chicken rests, cook 1 cup of brown rice according to the package instructions. Set it aside when done. In a separate bowl, combine 1 can of drained and rinsed black beans, 1 cup of corn (fresh or frozen), 1 diced red bell pepper, and 1 cup of diced tomatoes. Toss these ingredients with a pinch of salt and pepper to bring out their flavors. Now, it’s time to build your bowls. Start with a base of brown rice in each serving bowl. Next, layer the sliced chicken on top. Add the bean and corn mix, followed by diced avocado and shredded cheese. This layering creates a tasty and colorful dish. Finally, sprinkle chopped cilantro over each bowl for freshness. Serve with lime wedges on the side. Squeezing lime juice on top adds a bright, zesty flavor that ties everything together. Enjoy your Southwest Chicken Burrito Bowls! - Marinade time for maximum flavor: To get the best flavor, marinate the chicken for at least 20 minutes. If you have more time, let it sit for up to 2 hours. This helps the spices soak in better. - Tips for ensuring chicken is cooked through: Cook the chicken for about 6-7 minutes on each side. Use a meat thermometer to check for doneness; it should reach 165°F (74°C). Let it rest after cooking. This keeps it juicy. - Cooking rice and prepping toppings simultaneously: Start cooking the brown rice first. While it cooks, chop your veggies and prepare the beans. This saves you time and keeps everything fresh. - Best methods for dicing and preparing ingredients: Use a sharp knife for cutting vegetables. For the bell pepper, slice it in half, remove the seeds, and then dice it. This method is quick and easy. - Suggested additional seasonings: Add a pinch of cayenne for heat or cumin for a deeper flavor. You can also stir in a dash of lime juice for a zesty kick. - Alternative garnishes: Try adding sliced jalapeños or a dollop of sour cream. You can also use pico de gallo for a fresh topping. {{image_2}} You can switch the chicken with beef, shrimp, or tofu. Each option adds a unique taste. For beef, use ground beef or steak. Cook it well with the same spices. Shrimp cooks fast; add them to the skillet for just a few minutes. For tofu, press it to remove water, then cube and sauté until golden. All of these choices make your burrito bowls fun and different. If you need gluten-free or vegetarian options, it is easy to adapt. Use quinoa instead of brown rice for a gluten-free grain. For a vegetarian twist, skip the meat completely. Load up on veggies like zucchini and mushrooms. They add depth and flavor. Check labels on beans and rice to ensure they are gluten-free. Want more kick? Add spicy elements to your bowl. Diced jalapeños or hot sauce can spice things up. You can also switch cheese types. Try queso fresco or feta for a tangy taste. Mixing different cheeses adds creaminess and flavor. Experiment and find what you love best! To keep your Southwest Chicken Burrito Bowls fresh, store leftovers in airtight containers. This method protects the flavor and texture. You can keep them in the fridge for 3 to 4 days. For best results, separate the chicken and toppings from the rice. This way, each component stays fresh. When you reheat, use the microwave or stovetop. For the microwave, heat in short bursts. Stir often to avoid hot spots. If using the stovetop, add a splash of water to keep it moist. Heat on low to avoid drying out the food. You can freeze the components for future meals. Cooked chicken and rice freeze well. To freeze, let them cool completely. Place them in freezer-safe bags or containers. Be sure to label them with the date. They will last up to 3 months in the freezer. For thawing, move the components to the fridge overnight. This method keeps the food safe. Reheat them in the microwave or stovetop, just like the leftovers. Always check the temperature to ensure it's heated through. Yes, you can! Meal prep helps save time. Here are some tips: - Cook the chicken and let it cool before storing. - Prepare the rice and store it in an airtight container. - Chop veggies a day ahead. Keep them fresh in the fridge. - You can assemble bowls the day you plan to eat. If you want a change, try these grains: - Quinoa for a nutty flavor. - Cauliflower rice for a low-carb option. - White rice for a classic taste. - Barley for a chewy texture. To add heat, consider these options: - Use more chili powder in the chicken marinade. - Add diced jalapeños to the bowl. - Top with hot sauce just before serving. - Mix in spicy cheese like pepper jack. If you don’t have black beans, try these: - Pinto beans for a smooth taste. - Chickpeas for extra protein. - Kidney beans for a heartier feel. - Lentils for a different texture. Leftovers can last in the fridge for up to four days. Store them in airtight containers. For safety, check for any off smells or changes in texture before eating. If you freeze them, use them within three months. This article covered how to make delicious Southwest Chicken Burrito Bowls. We talked about the main ingredients, cooking methods, and ways to enhance flavor. I shared tips for perfecting your chicken and prepping your bowls efficiently. Remember, you can easily swap proteins or adjust for dietary needs. Lastly, storing and reheating leftovers ensures you enjoy your meal later. Dive in, try it yourself, and make this dish your own! Enjoy every bite and get creative with your flavors!

Southwest Chicken Burrito Bowls

Savor the flavor of these Southwest Chicken Burrito Bowls! Packed with marinated chicken, fresh veggies, and hearty brown rice, this delicious recipe is perfect for a quick weeknight dinner or meal prep. Dive into layers of black beans, corn, avocado, and cheese, all topped with a zing of lime and cilantro. Click through to discover how to make this easy and satisfying dish that will spice up your mealtime!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup cooked brown rice

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 avocado, diced

1 cup diced tomatoes

1/2 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Add chicken breasts and toss to coat. Allow marinating for at least 20 minutes (or refrigerate for up to 2 hours for more flavor).

    Cook the Chicken: Preheat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes per side, or until cooked through and no longer pink inside. Remove from heat and let rest for a few minutes before slicing.

      Prepare the Bowl Components: While the chicken is resting, prepare the other ingredients. Cook brown rice according to package instructions and set aside. In a bowl, combine black beans, corn, diced red bell pepper, and tomatoes. Toss with a pinch of salt and pepper.

        Assemble the Bowls: In serving bowls, start with a base of brown rice. Top with sliced chicken, the bean and corn mixture, diced avocado, and shredded cheese.

          Garnish and Serve: Sprinkle chopped cilantro over each bowl and serve with lime wedges on the side for squeezing over each bowl.

            Prep Time: 20 mins | Total Time: 45 mins | Servings: 4