Description
A flavorful Southwest Chicken Burrito Bowl combining seasoned baked chicken, fluffy rice, black beans, corn, and fresh vegetables, topped with cheddar cheese and creamy avocado. Perfect for a hearty, nutritious meal full of vibrant Tex-Mex flavors.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Rice and Beans
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
Vegetables and Toppings
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- Sour cream, optional for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Season Chicken: Rub the chicken breasts with olive oil, then season evenly with chili powder, cumin, garlic powder, onion powder, salt, and pepper to build flavor.
- Sear Chicken: Heat a skillet over medium-high heat, then cook the chicken for 4-5 minutes on each side until nicely browned to lock in juices and add color.
- Bake Chicken: Transfer the seared chicken to a baking dish, cover with foil, and bake in the preheated oven for 20-25 minutes until fully cooked through and tender.
- Cook Rice: While the chicken bakes, prepare the rice by cooking it in chicken broth in a medium saucepan following package directions for fluffy texture.
- Dice Chicken: When the chicken is done, remove it from the oven and let it rest a few minutes before dicing into bite-sized pieces for easy mixing.
- Combine Ingredients: In a large bowl, gently mix the cooked rice, black beans, corn, diced tomatoes, fresh cilantro, lime juice, and diced chicken until all ingredients are evenly distributed.
- Assemble Bowls: Portion the mixture into serving bowls, then sprinkle each with shredded cheddar cheese and top with diced avocado for creaminess.
- Serve: Optionally add a dollop of sour cream on top and enjoy your delicious Southwest Chicken Burrito Bowls!
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Use brown rice for a healthier, higher-fiber option, adjusting cooking time accordingly.
- Substitute black beans with pinto beans if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Omit cheese and sour cream to make it dairy-free.
