As we’ve all fallen under the spell of meal prep, there’s one dish that never fails to turn heads – the chicken burrito bowl. Imagine a warm, fluffy bed of rice, topped with succulent grilled chicken, crunchy veggies, and a tangy drizzle of salsa, all wrapped up in a crispy tortilla. If you’re anything like me, the first bite transports you to a sunny Mexican beach, where every problem vanishes with the saltwater wind. And the best part? This beauty’s so easy to make, you can whip it up even on the most chaotic weeknights! Speaking of weeknight winners, why not also give our cajun chicken rice bowls a try?
Recipe Courtesy of Our Kitchen
The Chicken Burrito Bowl Everyone Is Saving Right Now
★★★★★ (55 Reviews)
Ingredients
1 lb boneless, skinless chicken breasts
2 cups uncooked white or brown rice
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 small onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt & pepper, to taste
4 cups mixed greens (such as lettuce, spinach, and/or arugula)
4 large flour tortillas
1 cup salsa (such as pico de gallo or mild salsa)
Shredded cheese, diced tomatoes, avocado, & cilantro (optional)
Directions
1
Preheat grill or grill pan to medium-high heat. Season chicken with cumin, smoked paprika, salt, and pepper. Cook for 5-6 minutes per side, or until cooked through.
2
In a large pot or rice cooker, combine rice and 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until cooked.
3
In a separate pan, heat olive oil over medium heat. Add diced onion and red bell pepper, and cook for 5-7 minutes, or until softened. Stir in black beans, and cook for an additional 2 minutes.
4
To assemble the burrito bowls, divide cooked rice onto four plates or bowls. Top each with a grilled chicken breast, mixed greens, black bean mixture, and your desired toppings.
5
Drizzle with salsa, and serve immediately!
