Classic Chicken Burrito Bowls with Fresh Toppings
Enjoy a delicious and customizable chicken burrito bowl packed with flavor and fresh toppings. Perfect for a family dinner or meal prep!
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breast
- (1 tablespoon) olive oil
- (1 teaspoon) chili powder
- (1 teaspoon) cumin
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) onion powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) uncooked brown rice
- (2 cups) chicken broth
- (1 cup) canned black beans, rinsed and drained
- (1 cup) corn, frozen or canned
- (1) medium tomato, diced
- (1) avocado, diced
- (1/2 cups) shredded cheddar cheese
- (1/4 cups) fresh cilantro, chopped
- (1) lime, cut into wedges
Instructions
- 1
In a bowl, combine 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to create a marinade. Add 2/4 teaspoon garlic powder, 2/4 teaspoon onion powder, and 2/4 teaspoon salt.
- 2
Add 1 lb boneless, skinless chicken breast to the marinade, ensuring it is well coated. Let it marinate for at least 15 minutes.
- 3
While the chicken marinates, rinse 1 cup of brown rice under cold water and add it to a medium saucepan with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and liquid is absorbed.
- 4
In a skillet over medium heat, cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes before slicing.
- 5
Once the rice is cooked, fluff it with a fork and divide it among 4 bowls.
- 6
Top each bowl with sliced chicken, 1 cup black beans, 1 cup corn, diced tomato, diced avocado, and 1/2 cup shredded cheddar cheese.
- 7
Garnish with 1/4 cup chopped cilantro and serve with lime wedges on the side.
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