Ingredients
For 2-3 servings, you’ll need:
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
Juice of ½ lime
For the Bowl Base
2 cups cooked rice (white, brown, or cilantro-lime rice)
½ cup black beans, drained and rinsed
½ cup corn kernels (fresh, frozen, or canned)
½ cup cherry tomatoes, diced
¼ cup red onion, finely chopped
Fresh cilantro, chopped (for garnish)
Optional Toppings
Sliced avocado or guacamole
Shredded cheese (cheddar or cotija)
Sour cream or Greek yogurt
Jalapeños for heat
Extra lime wedges for squeezing
Step-by-Step Instructions
Step 1: Marinate and Grill the Chicken
In a small bowl, mix olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, black pepper, and lime juice.
Coat the chicken breasts with the seasoning mixture.
Heat a grill pan or skillet over medium-high heat.
Cook the chicken for 6-7 minutes per side until fully cooked.
Let the chicken rest for 5 minutes, then slice into strips.
Step 2: Prepare the Bowl Ingredients
Cook the rice according to package instructions (for extra flavor, cook it with broth or add lime and cilantro).
Rinse and drain the black beans and corn.
Dice the cherry tomatoes and chop the red onion and cilantro.
Step 3: Assemble the Burrito Bowl
Start with a base of cooked rice in each bowl.
Arrange black beans, corn, cherry tomatoes, and red onion in sections.
Add the sliced grilled chicken in the center.
Garnish with fresh cilantro and a squeeze of lime juice.
Step 4: Serve & Enjoy!
Top with avocado, shredded cheese, sour cream, or jalapeños for extra flavor.
Mix everything together before eating for the perfect bite every time
