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- 2 boneless, skinless chicken breasts - 1 cup brown rice or quinoa (uncooked) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 ripe avocado, sliced - 1/2 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Sour cream or Greek yogurt for serving - Fresh cilantro, chopped - Lime, cut into wedges The main ingredients create a hearty base for your burrito bowls. The chicken gives protein. Rice or quinoa adds grains. Black beans and corn bring fiber and flavor. Fresh vegetables make the dish colorful and bright. You can choose to add the optional ingredients for extra taste. Sour cream or Greek yogurt adds creaminess. Fresh cilantro gives a burst of freshness. Lime wedges add a zesty kick when squeezed over the top. Enjoy customizing your bowls! {{ingredient_image_2}} - Rinse 1 cup of brown rice or quinoa in cold water. - Cook according to package instructions. - Mix 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder in a bowl. - Add salt and pepper to taste. - Heat 1 tablespoon olive oil in a skillet over medium heat. - Season both sides of 2 chicken breasts with the spice mix. - Cook the chicken for 6-7 minutes on each side until it reaches 165°F (75°C). - Remove the chicken and let it rest before slicing. - In the same skillet, add 1 diced red bell pepper and 1 cup of corn. - Sauté for 3-4 minutes until the bell pepper is tender. - Start with a scoop of cooked brown rice or quinoa in each bowl. - Add sliced chicken on top of the rice. - Layer with rinsed black beans, sautéed corn, and bell pepper. - Top with fresh avocado slices and halved cherry tomatoes. - Garnish with chopped cilantro and add lime wedges. - Optionally, serve with a dollop of sour cream or Greek yogurt. Presentation Tips: Use deep bowls to show off the layers. Arrange lime wedges and cilantro for a fresh look. To ensure your chicken is cooked through, use a meat thermometer. Cook the chicken until it hits 165°F (75°C) inside. This means it is safe to eat. Avoid cutting the chicken too early. Let it rest for a few minutes after cooking. This keeps it juicy and tender. When choosing rice or quinoa, consider your tastes. Brown rice gives a hearty flavor. Quinoa is lighter and full of protein. Both options work great. Rinse them well before cooking. This removes excess starch and improves texture. For serving burrito bowls, use deep, wide dishes. This helps show off the colorful layers. You can also use clear glass bowls for a fun look. Garnishing adds a nice touch. Use fresh cilantro and lime wedges to brighten the dish. You could also add sliced radishes or a sprinkle of cheese. This makes the bowl more appealing and tasty. For extra toppings, think about adding sliced jalapeños or pico de gallo. These add spice and fresh flavor. You could also add a sprinkle of feta cheese or black olives. If you want to change up the seasoning, try taco seasoning or smoked salt. These can add depth to your dish. Fresh herbs like cilantro or parsley can also boost the flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your burrito bowls, making them more vibrant and delicious. Marinate the Chicken: For extra flavor, marinate the chicken breasts in the spice mix and olive oil for at least 30 minutes before cooking. Customize Your Bowls: Feel free to swap out ingredients based on your preferences, such as using grilled shrimp or tofu instead of chicken. Meal Prep Friendly: This recipe is great for meal prep! Prepare extra servings and store them in airtight containers for quick lunches or dinners throughout the week. {{image_4}} You can switch up the meat in your burrito bowls. Try turkey for a leaner option. Ground beef also works well and adds great flavor. For a meatless meal, use tofu or tempeh. Both options soak up flavors nicely, making them tasty choices for veggie lovers. Brown rice is a classic base, but quinoa is a great swap. It adds protein and cooks quickly. If you want a low-carb option, try cauliflower rice. This veggie alternative is light and fluffy, perfect for soaking up all those delicious flavors. Changing the spices can give your bowls a new twist. Try adding cayenne for heat or oregano for a fresh taste. You can also experiment with different salsas or sauces. A mango salsa adds sweetness, while a tangy chipotle sauce brings a smoky kick. To keep your Southwest Chicken Burrito Bowls fresh, store leftovers in airtight containers. This helps prevent leaks and keeps flavors intact. Place the bowls in the fridge. They stay good for up to three days. If you want to save them longer, consider freezing. For freezing, let the bowls cool first. Then, use freezer-safe bags or containers. Make sure to remove as much air as possible. Label each bag with the date. You can freeze them for up to three months. To reheat, the best method is using the microwave. Place a serving in a bowl and cover it with a damp paper towel. This keeps moisture in. Heat in short bursts, stirring in between. Aim for about 1-2 minutes until hot. If you prefer the oven, preheat it to 350°F (175°C). Place the bowl in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes. Stir halfway through to heat evenly. When reheating, mix ingredients gently. This helps everything warm up together. Add a splash of water if needed to keep it moist. To make these bowls vegetarian, swap the chicken for tofu or tempeh. Use the same spices to flavor them. Cook the tofu or tempeh like you would the chicken. This keeps the taste bold and yummy. You can also add more veggies, like zucchini or mushrooms, for extra flavor. Yes, you can prepare many ingredients ahead of time. Cook the rice or quinoa a day early and store it in the fridge. Chop the veggies and store them in airtight bags. You can also season and marinate the chicken or tofu ahead of time. Just remember to keep everything fresh until you're ready to cook. Some great sides include tortilla chips with salsa or guacamole. You can also serve a fresh salad or corn on the cob. A side of black bean soup complements the flavors well. These sides add variety and make your meal feel complete. To kick up the heat, add jalapeños or diced green chilies to the bowls. You can mix in more chili powder or add a dash of hot sauce to the chicken. For a smoky flavor, try smoked chili powder. Adjust the heat to match your taste! In this blog post, we covered how to make delicious Southwest Chicken Burrito Bowls. We started with the main and optional ingredients. Then, I shared step-by-step cooking instructions. Finally, we explored tips for flavor and presentation, along with storage advice. These bowls are versatile, tasty, and easy to customize. Remember, you can change proteins and grains to suit your taste. Enjoy making these bowls and have fun with toppings!

Southwest Chicken Burrito Bowls

A flavorful and colorful bowl filled with seasoned chicken, rice or quinoa, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Southwestern
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 cup brown rice or quinoa (uncooked)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 piece red bell pepper, diced
  • 1 piece ripe avocado, sliced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • optional Sour cream or Greek yogurt for serving

Instructions
 

  • Begin by preparing the brown rice or quinoa. Rinse 1 cup of your choice in cold water, then cook according to the package instructions. Once cooked, fluff with a fork and set aside to keep warm.
  • In a small mixing bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Blend these spices evenly to create your seasoning mix.
  • Heat the olive oil in a large skillet over medium heat. Generously season the chicken breasts on both sides with the spice mixture, ensuring they're well coated. Once the skillet is hot, carefully place the chicken breasts inside.
  • Cook the chicken for approximately 6-7 minutes on each side, or until the interior reaches a safe temperature of 165°F (75°C) and is no longer pink. Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing into thin strips.
  • Using the same skillet, add the diced red bell pepper and corn. Sauté for about 3-4 minutes, stirring occasionally, until the bell pepper is tender and vibrant in color.
  • To assemble your burrito bowls, start with a generous scoop of the cooked brown rice or quinoa at the bottom of each serving bowl.
  • Layer sliced chicken atop the rice or quinoa, followed by dollops of rinsed black beans, the sautéed corn and bell pepper mixture, fresh avocado slices, and halved cherry tomatoes arranged beautifully on top.
  • Finish your bowls by garnishing with freshly chopped cilantro and add lime wedges for squeezing over the top. Optionally, include a dollop of sour cream or Greek yogurt for a creamy touch if desired.

Notes

Serve in deep, wide dishes to showcase the layers.
Keyword burrito bowls, chicken, healthy, southwestern