Go Back
- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup cooked quinoa or brown rice - 1 can (15 oz) black beans, drained and rinsed - 1 cup sweet corn (fresh or frozen) - 1 red bell pepper, finely diced - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - 1/2 cup shredded cheddar cheese (optional) - Salsa or hot sauce, for serving You can swap chicken for tofu or tempeh for a vegetarian dish. Instead of quinoa, use brown rice or cauliflower rice. If you are out of black beans, kidney beans work well too. For a sweeter touch, you can use bell peppers of any color. Canned corn can be replaced with fresh corn cut from the cob. If you don’t have cilantro, try parsley or green onions for a fresh taste. Always choose fresh ingredients for the best flavor. Look for chicken that is pink and firm. When buying vegetables, choose bright, firm produce with no blemishes. Store your avocado at room temperature until ripe, then refrigerate to keep it fresh longer. If you have leftovers, keep them in an airtight container. This helps maintain their taste and texture for another meal. {{ingredient_image_2}} First, take a medium bowl. Whisk together olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. This mix gives great flavor to the chicken. Add the chicken breasts to the bowl. Make sure they are well-coated in the marinade. Cover the bowl and let it sit for at least 20 minutes. For deeper flavor, refrigerate it for up to 2 hours. Next, preheat your grill or skillet over medium heat. Once it’s hot, add the marinated chicken breasts. Cook them for about 6-7 minutes on each side. You want the chicken to be fully cooked. It should no longer be pink inside and reach 165°F (75°C). After that, take the chicken off the heat. Let it rest for 5 minutes. Then, slice the chicken into strips. While the chicken cooks, prepare the bowl base. In a large mixing bowl, combine cooked quinoa or brown rice, black beans, sweet corn, diced red bell pepper, and halved cherry tomatoes. Gently toss everything together. Season with salt and pepper to taste. This base is full of flavor and nutrients. Now it’s time to assemble the bowls. Divide the quinoa or rice mixture into four serving bowls. Place the sliced grilled chicken on top of each bowl. Add sliced avocado and, if you like, some shredded cheddar cheese. This adds a nice touch of creaminess. Finally, garnish each bowl with chopped fresh cilantro. This adds color and flavor. Serve lime wedges and your choice of salsa or hot sauce on the side. It gives an extra burst of flavor that everyone loves. To make the best marinade, mix olive oil with chili powder, cumin, and smoked paprika. This mix gives the chicken a great flavor. Add salt and pepper to taste. Coat the chicken breasts well in this mixture. Let them marinate for at least 20 minutes. If you can, let them sit for two hours. This helps the flavors soak in better. When cooking chicken, use medium heat. This helps the chicken cook through without burning. Grill the marinated chicken for 6-7 minutes on each side. Check the chicken's center; it should not be pink. The right temperature is 165°F (75°C). After cooking, let the chicken rest for 5 minutes. This keeps it juicy when you slice it. To make your burrito bowls look great, layer the ingredients. Start with quinoa or rice at the bottom. Then, add the chicken on top. Next, place the avocado slices and cheese. Finally, sprinkle cilantro over everything. Serve with lime wedges and salsa on the side for color and flavor. A colorful napkin adds a fun touch to the meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours to infuse deeper flavors into the meat. Choose the Right Rice: For a healthier option, opt for quinoa instead of brown rice; it adds a nutty flavor and is packed with protein. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Garnish for Visual Appeal: Don’t skip the cilantro and lime wedges; they not only enhance flavor but also add a beautiful pop of color to your dish. {{image_4}} You can make a tasty vegetarian version of this bowl. Instead of chicken, use grilled or roasted veggies. Bell peppers, zucchini, and mushrooms work great. You can also add protein with black beans or chickpeas. For a cheesy touch, sprinkle some feta or queso fresco on top. This option is colorful and full of flavor. If you like heat, try adding jalapeños or diced serrano peppers. You can mix some chipotle powder into the marinade for the chicken. If you prefer no meat, marinate tofu in the same spices. Top with a spicy salsa or hot sauce to kick up the flavor. This version will give your taste buds a real thrill! One of the best parts of these burrito bowls is how you can change them up. Swap quinoa or brown rice for cauliflower rice for a low-carb option. Add your favorite veggies like spinach, diced cucumbers, or shredded carrots. You can even use different beans, such as pinto or kidney beans. This way, every bowl can be unique! Store your Southwest Chicken Burrito Bowls in an airtight container. Leave out any toppings like avocado and cheese to keep them fresh. You can keep the bowls in the fridge for up to three days. This way, you can enjoy them later without losing flavor. To reheat, place your bowl in the microwave. Heat it on medium power for about 2-3 minutes. Stir halfway through to avoid hot spots. If you want to use the oven, preheat it to 350°F (175°C). Place the bowl in the oven for 10-15 minutes. Make sure to cover it with foil to keep the moisture in. If you want to freeze your burrito bowls, do not add fresh ingredients like avocado or cheese. Place the chicken and grain mix in a freezer-safe container. They will stay good for up to three months. When ready to eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your meal without the stress! Yes, you can use frozen chicken. Just remember to thaw it fully first. This helps the marinade soak in well. Cook it the same way as fresh chicken. Ensure it reaches 165°F (75°C) before serving. To make this dish gluten-free, choose gluten-free grains. Use quinoa, brown rice, or corn tortillas. Check for gluten-free labels on beans and salsa. This way, you keep all the great flavors without gluten. You can serve a variety of sides. Consider tortilla chips and guacamole. Fresh salsa or a simple green salad work well too. You might also add some fruit for a sweet touch. You can prepare the chicken and bowl base ahead. Marinate the chicken and store it in the fridge. Cook it the next day. You can also mix the bowl ingredients and keep them in the fridge. Just assemble right before serving for the best taste. You learned about making Southwest Chicken Burrito Bowls from selecting ingredients to cooking. I shared tips for freshness, suggested substitutions, and highlighted variations like vegetarian and spicy options. Proper storage and reheating will help keep your meal tasty. Get ready to enjoy tasty bowls with fun flavors. Embrace these steps, and make this meal your own!

Zesty Southwest Chicken Burrito Bowls

A flavorful and vibrant burrito bowl featuring marinated grilled chicken, quinoa or rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southwest
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • 1 cup cooked quinoa or brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn (fresh or frozen)
  • 1 piece red bell pepper, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 piece ripe avocado, sliced
  • 1 4 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • 1 2 cup shredded cheddar cheese (optional)
  • to taste Salsa or hot sauce, for serving

Instructions
 

  • In a medium bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, salt, and freshly ground black pepper. Add the chicken breasts, ensuring they are well coated in the marinade. Cover and let them marinate for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.
  • Preheat a grill or stovetop skillet over medium heat. Once hot, add the marinated chicken breasts. Cook for approximately 6-7 minutes on each side, or until they are fully cooked through and no longer pink in the center, reaching an internal temperature of 165°F (75°C). After cooking, remove the chicken from the heat and allow it to rest for 5 minutes before slicing into strips.
  • While the chicken is cooking, prepare the base of your burrito bowl. In a large mixing bowl, combine the cooked quinoa or brown rice, black beans, sweet corn, finely diced red bell pepper, and halved cherry tomatoes. Gently toss the mixture together, and season with salt and pepper to taste.
  • Divide the quinoa or rice mixture among four serving bowls. Arrange the sliced grilled chicken on top, followed by a generous portion of sliced avocado and, if desired, a sprinkle of shredded cheddar cheese.
  • Finish off the bowls by generously scattering chopped fresh cilantro over each serving. Offer lime wedges and your choice of salsa or hot sauce on the side for an extra burst of flavor.

Notes

For a vibrant display, layer the ingredients in each bowl in a rainbow fashion.
Keyword burrito bowls, chicken, healthy, quinoa, southwest