Classic Chicken Burrito Bowl
A vibrant and satisfying Chicken burrito bowl featuring perfectly seasoned chicken thighs, charred corn salsa, creamy black beans, and fresh toppings. This balanced meal delivers bold Mexican-inspired flavors with a satisfying mix of textures in every bite.
Prep Time : 20 min
Cook Time : 35 min
Servings : 4
20 min
35 min
4
Ingredients
For the Cilantro Lime Rice
• 200g long-grain white rice (uncooked)
• 300ml water
• 3g kosher salt
• 15ml fresh lime juice
• 15g fresh cilantro, chopped
• 10g unsalted butter
For the Seasoned Chicken
• 600g boneless, skinless chicken thighs
• 6g ground cumin
• 4g chili powder
• 3g smoked paprika
• 2g garlic powder
• 4g kosher salt — this one on Amazon
• 1g black pepper
• 15ml olive oil
For the Charred Corn Salsa
• 300g corn kernels (fresh or frozen, thawed)
• 80g red onion, finely diced
• 100g Roma tomatoes, diced
• 15ml fresh lime juice
• 10g fresh cilantro, chopped
• 2g kosher salt
For the Black Beans
• 240g canned black beans, drained and rinsed
• 3g ground cumin
• 2g garlic powder
• 2g kosher salt
For the Toppings
• 200g ripe avocado, diced (about 1 large)
• 100g shredded cheddar cheese or Mexican blend — this one on Amazon
• 120g sour cream
• 5g fresh cilantro leaves for garnish
• Lime wedges for serving
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Directions
- Prepare the Cilantro Lime Rice
Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 15ml lime juice, 15g chopped cilantro, and 10g butter. - Season and Cook the Chicken
Pat chicken thighs dry with paper towels. In a small bowl, combine 6g cumin, 4g chili powder, 3g smoked paprika, 2g garlic powder, 4g salt, and 1g black pepper. Rub the spice mixture evenly over both sides of the chicken. Heat 15ml olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 75°C and exterior is golden brown. Remove from heat, let rest 5 minutes, then dice into bite-sized pieces. - Make the Charred Corn Salsa
Heat a dry cast-iron skillet over high heat. Add the corn kernels in a single layer and cook without stirring for 3-4 minutes until charred on one side. Stir and char for another 2 minutes. Transfer to a bowl and mix with 80g diced red onion, 100g diced tomatoes, 15ml lime juice, 10g chopped cilantro, and 2g salt. - Prepare the Black Beans
In a small saucepan, heat the black beans with their liquid over medium heat. Add 3g cumin, 2g garlic powder, and 2g salt. Simmer for 5 minutes, then partially mash with a fork to create a creamy texture while leaving some beans whole. - Assemble the Bowls
Divide the cilantro lime rice among four bowls as the base. Arrange portions of diced chicken, black beans, charred corn salsa, diced avocado, and shredded cheese in separate sections over the rice. Top each bowl with a dollop of sour cream and garnish with fresh cilantro leaves and lime wedges. - Serve and Enjoy
Serve immediately while warm, allowing diners to mix ingredients to their preference. Squeeze additional lime juice over the bowl before eating for enhanced brightness and flavor.
*Notes :
- For meal prep, store each component separately in airtight containers for up to 3 days. Rice and beans can be gently reheated, while chicken should be warmed to 75°C internal temperature. Add fresh toppings like avocado, sour cream, and cilantro just before serving.
- Customize the heat level by adding 1-2 diced jalapeños to the corn salsa or incorporating hot sauce into the black beans. For a smokier flavor, grill the chicken instead of pan-searing.
- To reduce calories to approximately 650 per serving, use chicken breast instead of thighs (500g), reduce cheese to 60g, and replace sour cream with 120g Greek yogurt. This modification increases protein while lowering fat content.
Nutrition Facts
( per serving )
Calories
~870 kcal
Protein
55 g
Fat
40 g
Carbs
73 g
Calories
~870 kcal
Protein
55 g
Fat
40 g
Carbs
73 g
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Classic Chicken Burrito Bowl
Ingredients
Method
- Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 15ml lime juice, 15g chopped cilantro, and 10g butter.
- Pat chicken thighs dry with paper towels. In a small bowl, combine 6g cumin, 4g chili powder, 3g smoked paprika, 2g garlic powder, 4g salt, and 1g black pepper. Rub the spice mixture evenly over both sides of the chicken. Heat 15ml olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 75°C and exterior is golden brown. Remove from heat, let rest 5 minutes, then dice into bite-sized pieces.
- Heat a dry cast-iron skillet over high heat. Add the corn kernels in a single layer and cook without stirring for 3-4 minutes until charred on one side. Stir and char for another 2 minutes. Transfer to a bowl and mix with 80g diced red onion, 100g diced tomatoes, 15ml lime juice, 10g chopped cilantro, and 2g salt.
- In a small saucepan, heat the black beans with their liquid over medium heat. Add 3g cumin, 2g garlic powder, and 2g salt. Simmer for 5 minutes, then partially mash with a fork to create a creamy texture while leaving some beans whole.
- Divide the cilantro-lime rice among four bowls as the base. Arrange portions of diced chicken, black beans, charred corn salsa, diced avocado, and shredded cheese in separate sections over the rice. Top each bowl with a dollop of sour cream and garnish with fresh cilantro leaves and lime wedges.
- Serve immediately while warm, allowing diners to mix ingredients to their preference. Squeeze additional lime juice over the bowl before eating for enhanced brightness and flavor.