Print

Spicy Chicken Burrito Bowl

Spicy chicken burrito bowl recipe with avocado and crispy tortilla strips
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and customizable one-bowl meal featuring smoky spiced chicken, zesty cilantro-lime rice, and fresh toppings. Perfect for a quick weeknight dinner or easy meal prep, delivering restaurant-quality flavor with minimal cleanup.

Ingredients

Scale
  • For the Spicy Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice
  • For the Zesty Cilantro-Lime Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • Zest and juice of 1 large lime
  • 1/3 cup finely chopped fresh cilantro
  • 1 tbsp butter or olive oil
  • 1/2 tsp salt
  • For the Bowl Assembly & Fresh Toppings:
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 ripe avocados, diced or sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Sour cream or plain Greek yogurt
  • Your favorite salsa or pico de gallo
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions

  1. Cook the Zesty Rice: In a medium saucepan, melt butter over medium heat. Add rice and toast for 1-2 minutes, stirring, until fragrant. Add broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and stir in lime zest, lime juice, and chopped cilantro. Cover and set aside.
  2. Season and Cook the Chicken: Pat chicken pieces dry. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, 1 tsp salt, and black pepper. Toss chicken in the spice rub until evenly coated. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed) and cook for 5-7 minutes, turning occasionally, until cooked through and browned. In the last minute, drizzle with 1 tbsp lime juice and toss to coat. Remove from heat.
  3. Prepare Toppings: While chicken and rice cook, dice avocado, halve tomatoes, chop red onion, and rinse black beans. Warm beans and corn slightly if desired.
  4. Assemble Bowls: Divide the warm cilantro-lime rice among bowls. Top with spicy chicken, black beans, corn, avocado, tomatoes, red onion, cheese, sour cream, salsa, and fresh cilantro. Serve immediately with lime wedges.

Notes

For meal prep, store components separately. Control heat by adjusting cayenne. Do not overcrowd the pan when cooking chicken to ensure a good sear. Toast the rice before cooking for deeper flavor.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-chicken-burrito-bowl/