Southwest Chicken Burrito Bowl

Ingredients

• 1 1/2 cups uncooked long-grain white rice
• 2 1/4 cups water
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt, divided
• 2 tablespoons olive oil, divided
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 limes, divided
• 1/4 cup chopped fresh cilantro
• 2 Roma tomatoes, diced
• 1 avocado, sliced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup sour cream (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear, then combine with 2 1/4 cups water in a pot; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until the water is fully absorbed and the rice is tender.
2. Remove the rice from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in the juice of 1 lime, half the cilantro, and 1/4 teaspoon salt.
3. While the rice cooks, pat the chicken pieces dry and toss them in a bowl with chili powder, cumin, garlic powder, smoked paprika, and 1/2 teaspoon salt until evenly coated.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the seasoned chicken in a single layer, and cook for 6 to 8 minutes, stirring occasionally, until golden brown and no longer pink in the center (internal temperature reaches 165 F).
5. Transfer the chicken to a plate and, in the same skillet, add the remaining tablespoon of oil, the black beans, and corn; cook for 4 to 5 minutes, stirring occasionally, until the corn is heated through and lightly browned in spots.
6. Squeeze the juice of the remaining lime over the beans and corn and stir to combine.
7. Divide the cilantro-lime rice among 4 bowls as the base layer.
8. Top each bowl with a portion of the chicken, the black bean and corn mixture, diced tomatoes, and sliced avocado, arranging them in sections.
9. Sprinkle shredded cheese over the warm toppings so it softens slightly, then finish with the remaining cilantro and a dollop of sour cream if using.
10. Serve immediately, or let the components cool separately and store in airtight containers in the refrigerator for up to 4 days for meal prep.

Tips

Why You'll Love This

• Ready in 40 minutes with mostly hands-off rice cooking
• Great for meal-prepping 4 lunches at once
• Easily made vegetarian by swapping chicken for extra beans

Nutrition

Nutrition values are estimated per serving based on the ingredients used.