Description
This vibrant and flavorful Burrito Bowl recipe features tender grilled chicken cutlets seasoned with a smoky spice blend, served over fluffy white rice with black beans, sweet corn, fresh pico de gallo, and creamy diced avocado. It’s a well-balanced, hearty dish perfect for a quick and healthy lunch or dinner, bringing the taste of Mexican-inspired flavors to your table with minimal fuss.
Ingredients
Scale
Chicken and Seasonings
- 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
Base
- 4 cups cooked white rice
- 15 ounce can seasoned black beans (liquids drained)
- 15.25 ounce can whole kernel yellow corn (liquids drained)
Pico de Gallo
- 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)
Additional
- 1 avocado (seeded and small diced)
Instructions
- Prepare Pico de Gallo: In a medium bowl, combine diced Roma tomatoes, white onion, jalapeno, chopped cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well to combine and refrigerate to chill while you prepare the rest of the recipe.
- Mix Chicken Seasoning: 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.
- Coat Chicken: Place the thin chicken cutlets in a large shallow dish. Drizzle with olive oil and sprinkle the spice blend over the chicken. Toss and turn the cutlets to ensure they are evenly coated with oil and spices.
- Grill Chicken: Heat a stovetop 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 fully cooked with no pink remaining. Thicker cutlets may require slightly longer cooking time.
- Chop Chicken: Once cooked, transfer the chicken to a cutting board and chop into small, bite-sized pieces. You should end up with approximately 3 cups of chopped chicken.
- Assemble Burrito Bowls: In serving bowls, place 1 cup of cooked white rice slightly offset to one side. Arrange ¾ cup of chopped chicken, ¼ cup of black beans, ¼ cup of yellow corn, and ¼ cup of pico de gallo around the rice. Add a small spoonful of diced avocado in the center of the bowl. Garnish with additional chopped cilantro and a wedge of lime.
Notes
- For thicker chicken breasts, pound them thinner for even cooking or cook a little longer on the grill.
- Seasoned black beans can be substituted with homemade black beans if preferred.
- Adjust the amount of jalapeno in the pico de gallo to control spice level.
- Serve with additional lime wedges for extra brightness to the bowl.
- This recipe can be customized with extra toppings like shredded cheese or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: burrito bowl, grilled chicken, Mexican bowl, rice bowl, black beans, pico de gallo, healthy dinner, avocado bowl
