The sweet aroma of spices and sizzling chicken always brings me back to a cozy Sunday dinner with family. I remember my abuela’s famous burrito bowls, loaded with tender chicken, fluffy rice, and a medley of vibrant vegetables. To this day, I still crave that same feeling.
If you’re as obsessed as I am with the perfect burrito, give our Cajun chicken rice bowls a try for a twist on dinner. But, when you need that authentic Mexican flavor, our Chicken Burrito Bowl recipe is here to save the day.
Recipe Courtesy of Our Kitchen
The Chicken Burrito Bowl Everyone Is Saving Right Now
★★★★★ (55 Reviews)
Ingredients
1 lb boneless, skinless chicken breasts
1/2 cup olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 boneless, skinless chicken breasts
1 cup cooked white rice
1/4 cup chopped cilantro
Directions
1
Preheat oven to 400°F (204°C). In a small bowl, whisk together olive oil, cumin, paprika, garlic powder, salt, and black pepper. Place chicken in a large resealable plastic bag. Pour the marinade over the chicken, coat evenly and refrigerate for at least 30 minutes.
2
Line a baking sheet with parchment paper. Remove the chicken from the marinade, and cook in the oven for 25 minutes or until cooked through.
3
While chicken is cooking, in a separate pan over medium heat, add a small amount of oil. Add the sliced onions and cook until softened and translucent, about 8 minutes.
4
Remove chicken from the baking sheet after 25 minutes, allow it to rest before slicing. Heat one-quarter of the onions to the warmed rice and stir in the chopped cilantro.
5
To assemble the bowls, slice the chicken into thin strips and serve it over the cooked rice with additional onions and cilantro if desired.
