Spicy Chicken Burrito Bowl (Printable)

Vibrant bowl with spicy grilled chicken, rice, black beans, corn, and salsa. A satisfying Tex-Mex meal ready in 45 minutes.

# What You 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 - 1 can (14 ounces) black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh, frozen, or canned and drained

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa, store-bought or homemade
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

# Step-by-Step Guide:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 teaspoon 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 - 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 with sliced chicken, black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Everything cooks in under an hour, and you can prep the chicken marinade while the rice simmers so nothing feels rushed.
  • The smoky spice rub creates a crust on the chicken that tastes like it came from a restaurant grill, not a weeknight skillet.
  • You can make each bowl your own, piling on extra avocado or skipping the cheese without changing the heart of the dish.
  • Leftovers taste even better the next day when all the flavors have had time to settle in together.
02 -
  • If your chicken breasts are uneven, pound the thicker parts gently with a mallet or rolling pin so they cook at the same rate and stay juicy.
  • Don't skip the resting step after grilling, those 5 minutes let the juices redistribute so every slice stays moist instead of leaking onto the cutting board.
  • Rinse your black beans thoroughly under cold water to remove the thick, starchy liquid from the can, which can make the bowl taste dull and heavy.
  • Taste your salsa before assembling, if it's bland, stir in a pinch of salt and a squeeze of lime to wake it up.
03 -
  • Marinate the chicken in the morning and let it sit in the fridge all day, the flavors deepen and the meat gets even more tender.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken those restaurant quality char marks.
  • Always taste your bowl before serving and adjust with more salt, lime, or a drizzle of hot sauce, the final seasoning makes all the difference.
  • If you're meal prepping, cook extra chicken and freeze it in portions, it thaws quickly and tastes just as good reheated.
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