Southwest Chicken Burrito Bowls (Printable Version)
Flavorful skillet meal featuring seasoned chicken, rice, beans and vegetables topped with avocado and fresh lime.
# Ingredients:
→ Protein
01 -
450g boneless, skinless chicken breasts or thighs
→ Base & Legumes
02 -
1 cup long-grain white or brown rice
03 -
1 can (425g) black beans, rinsed and drained
04 -
1 cup corn (canned or frozen)
→ Vegetables & Aromatics
05 -
1 medium onion, diced
06 -
1 bell pepper, diced (red or green)
07 -
Fresh cilantro, chopped (for garnish)
08 -
Avocado slices
09 -
Sliced jalapeños
→ Seasonings & Liquids
10 -
2 tbsp olive oil
11 -
1 tsp ground cumin
12 -
1 tsp chili powder
13 -
1 tsp garlic powder
14 -
Salt and pepper to taste
15 -
1.5 cups water or chicken broth
16 -
Juice of 1 lime
→ Toppings
17 -
Grated cheese
18 -
Sour cream
# Steps:
01 -
Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper. Dice the onion and bell pepper into small pieces. Rinse and drain the black beans, and set them aside.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan and cook for 5-7 minutes, stirring occasionally, until fully cooked and golden brown.
03 -
Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables soften. Stir in the rice, black beans, and corn, mixing well.
04 -
Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
05 -
Fluff the rice with a fork and squeeze fresh lime juice over the top. Garnish with chopped cilantro and add your favorite toppings like avocado, cheese, sour cream, or jalapeños.
# Notes:
01 -
These burrito bowls can be meal-prepped and stored in the refrigerator for up to 4 days.