Name: Flavorful Chicken Burrito Bowl with Pico de Gallo and Fresh Avocado Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1½ pounds boneless, skinless chicken breasts (cut into thin cutlets); 2 tbsp olive oil; 1 tsp salt (divided); ½ tsp black pepper (divided); 2 tsp chili powder; 1 tsp smoked paprika; ½ tsp cumin; ½ tsp garlic powder; ½ tsp onion powder; 4 cups cooked white rice; 15 ounce can seasoned black beans (liquids drained); 15.25 ounce can whole kernel yellow corn (liquids drained); 2 cups Roma tomatoes (diced); ½ cup white onion (small diced); 1 tbsp fresh jalapeno (seeded and very small diced); 2 tbsp chopped cilantro (plus additional for garnish); 2 tbsp lime juice (plus additional wedges of lime for garnish); 1 avocado (seeded and small diced)

Ingredients

1½ pounds boneless-skinless chicken breasts (cut into thin cutlets)

4 cups cooked white rice

15 ounce can seasoned black beans (liquids drained)

15.25 ounce can whole kernel yellow corn (liquids drained)

1 avocado (seeded and small diced)

2 cups Roma tomatoes (diced)

½ cup white onion (small diced)

1 tbsp fresh jalapeno (seeded and very small diced)

2 tbsp chopped cilantro (plus additional for garnish)

2 tbsp lime juice (plus additional wedges of lime for garnish)

2 tbsp olive oil

1 tsp salt (divided)

½ tsp black pepper (divided)

2 tsp chili powder

1 tsp smoked paprika

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

Instructions

Step 1: In a medium bowl, combine the diced Roma tomatoes, white onion, jalapeno, cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well and refrigerate to chill while you prepare the rest of the recipe. This mixture serves as a fresh pico de gallo.

Step 2: In a small bowl, mix together the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder to create the spice blend.

Step 3: Place the chicken cutlets in a large shallow dish. Add the olive oil and the spice blend, evenly coating each piece of chicken with the mixture.

Step 4: Heat a grill pan or outdoor grill to medium-high heat. Grill the seasoned chicken cutlets for 10-12 minutes total, about 5-6 minutes per side, until cooked through and no pink remains. Thicker cutlets may require additional time.

Step 5: Once cooked, chop the chicken into small, bite-sized pieces. You should have approximately 3 cups of chopped chicken.

Step 6: To assemble the burrito bowls, start by placing 1 cup of cooked rice slightly off-center in each bowl. Add ¾ cup of the chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo, and a small spoonful of diced avocado toward the center. Garnish with extra cilantro and a lime wedge if desired.

Tips & Variations

For a vegetarian version, substitute grilled chicken with sautéed mushrooms or seasoned tofu.

Use brown rice or quinoa instead of white rice for a nuttier flavor and extra nutrition.

Adjust the jalapeno quantity to control the spiciness of the pico de gallo.

Add a dollop of sour cream or a sprinkle of shredded cheese for extra richness.

Storage

Store leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. Once assembled, burrito bowls are best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat the chicken and rice gently in a microwave or skillet before assembling for the best texture and flavor.

FAQs

Can I prepare the chicken in advance?

Yes, you can grill and chop the chicken ahead of time and store it in the refrigerator for up to 3 days. This makes assembly quick and easy when you’re ready to eat.

What can I use instead of fresh jalapeno?

If you prefer less heat or don’t have jalapenos on hand, use a small amount of mild green bell pepper or omit it altogether. You can also add a pinch of chili flakes for heat without the fresh pepper flavor.