Spicy Chicken Burrito Bowl (Printable)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, beans, corn, and fresh salsa. Satisfying, flavorful, and ready in under an hour.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 teaspoon 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

# How to Make It:

01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice in a large bowl. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or longer if time permits.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. 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 grill pan or skillet over medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until cooked through with charred marks. Let rest for 5 minutes, then slice thinly.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in under an hour, and you can prep the chicken marinade the night before to save even more time.
  • Each bite delivers layers of smoky, spicy, tangy, and creamy flavors that never get boring.
  • You can easily swap ingredients based on what's in your fridge, making it endlessly adaptable.
  • It's hearty enough to satisfy a crowd but light enough that you won't feel sluggish afterward.
02 -
  • Don't skip letting the chicken rest after grilling; those five minutes let the juices redistribute so every slice stays moist instead of drying out on your cutting board.
  • If your rice turns out mushy, you likely used too much water or didn't rinse it first; measure carefully and always rinse until the water is clear.
  • Warm your beans and corn gently; high heat can make the beans split and the corn tough.
03 -
  • Marinate the chicken overnight if you have time; the flavors deepen and the meat becomes even more tender.
  • Use a meat thermometer to check for 165°F so you never overcook the chicken and end up with dry, sad slices.
  • Toast your spices in a dry pan for 30 seconds before mixing them into the marinade; it wakes up their oils and makes everything taste more alive.
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