Classic Chicken Burrito Bowl

A vibrant and satisfying 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.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 870

Ingredients Method Notes

Ingredients

For the Cilantro-Lime Rice

200 g long-grain white rice uncooked
300 ml water
3 g kosher salt
15 ml fresh lime juice
15 g fresh cilantro chopped
10 g unsalted butter

For the Seasoned Chicken

600 g skinless chicken thighs boneless
6 g ground cumin
4 g chili powder
3 g smoked paprika
2 g garlic powder
4 g kosher salt
1 g black pepper
15 ml olive oil

For the Charred Corn Salsa

300 g corn kernels fresh or frozen, thawed
80 g red onion finely diced
100 g Roma tomatoes diced
15 ml fresh lime juice
10 g fresh cilantro chopped
2 g kosher salt

For the Black Beans

240 g canned black beans drained and rinsed
3 g ground cumin
2 g garlic powder
2 g kosher salt

For the Toppings

200 g ripe avocado diced (about 1 large)
100 g shredded cheddar cheese or Mexican blend
120 g sour cream
5 g fresh cilantro leaves for garnish
Lime wedges for serving

Method

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.