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Crispy Chicken Burrito Bowl

A fresh and satisfying high-protein burrito bowl loaded with crispy seasoned chicken, fluffy rice, beans, corn, avocado, and vibrant toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts boneless skinless, cubed
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowl Base and Toppings
  • 2 cups cooked white rice
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 avocado sliced
  • 1 cup cherry tomatoes diced
  • 2 cups romaine lettuce shredded
  • 0.5 cup cheddar cheese shredded
  • 0.25 cup sour cream
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Mixing bowls
  • Saucepan
  • Serving bowls

Method
 

  1. Cook the rice according to package instructions and set aside.
  2. Toss chicken with olive oil, taco seasoning, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Heat a skillet over medium-high heat and cook the chicken for 7–9 minutes until golden, crispy, and fully cooked.
  4. Warm black beans and corn in a small saucepan over low heat for 3–4 minutes.
  5. Prepare toppings by slicing avocado, dicing tomatoes, shredding lettuce, and chopping cilantro.
  6. Divide rice into serving bowls.
  7. Top with crispy chicken, black beans, corn, lettuce, tomatoes, avocado, and shredded cheese.
  8. Add sour cream, garnish with cilantro, and serve with lime wedges.

Notes

Great for meal prep—store toppings separately and assemble fresh before serving for best texture.