Mexican Burrito Bowl
Savor the vibrant flavors of a homemade Mexican Burrito Bowl, a fresh and hearty dish perfect for a quick weeknight dinner or meal prep favorite. This recipe combines tender, spice-rubbed chicken cooked to juicy perfection, a base of seasoned white rice simmered in chicken broth, and a colorful medley of toppings, including black beans, sweet corn, crisp romaine lettuce, cherry tomatoes, creamy avocado slices, and a zesty squeeze of lime. Garnished with chopped cilantro, shredded cheese, and a dollop of sour cream, this customizable bowl celebrates the bold, authentic tastes of Mexican cuisine in every bite. Ready in under an hour, this wholesome and satisfying burrito bowl is the ultimate one-dish meal that’s both easy to prepare and loaded with nutritious ingredients.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups chicken broth
- 1 can (15 oz) black beans
- 1 can (15 oz) sweet corn
- 2 cups (chopped) romaine lettuce
- 1 cup (halved) cherry tomatoes
- 1 piece avocado
- 1 piece lime
- 0.5 cup (chopped) cilantro
- 1 cup shredded cheese
- 0.5 cup sour cream
Instructions
1. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, salt, and black pepper. Rub the spice mixture onto both sides of the chicken breasts.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing into strips.
3. While the chicken is cooking, rinse 1 cup of white rice under cold water. In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice to the pot, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
4. Rinse and drain the black beans and corn. Set aside.
5. Chop the romaine lettuce and halve the cherry tomatoes. Slice the avocado and set aside.
6. Once all ingredients are ready, assemble the burrito bowls: start with a base of seasoned rice, then layer with black beans, corn, lettuce, cherry tomatoes, and sliced chicken.
7. Top the bowl with avocado slices, a squeeze of fresh lime, chopped cilantro, shredded cheese, and a dollop of sour cream.
8. Serve immediately and enjoy your fresh and delicious Mexican Burrito Bowl!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
