Busy weekdays call for meals that are simple, satisfying and full of flavor. This Chicken Burrito Bowl delivers spicy chicken, hearty brown rice, and a colorful mix of fajita-style vegetables, beans, and corn. It’s easy to adapt, great for cooking and comes together quickly for a nutritious dinner any night of the week.
Active time: 15 minutes | Total time: 45 minutes
Chicken Burrito Bowl
Ingredients
- 1/2 cup (95 g) uncooked brown rice
- 4 (6 oz. or 170 g each) boneless, skinless chicken breasts
- 1/8 teaspoon salt
- 1/8 tsp black pepper
- 1 1/2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 medium (120g) bell pepper, sliced
- 1 medium (148g) onion, sliced
- 1 cup (185 g) black beans, drained and rinsed
- 1 cup (170 g) corn (fresh, low-sodium canned or frozen)
- 1 (150 g) diced avocado
- 2 limes, diced, optional
- 1/2 cup chopped cilantro, optional
Directions
Cook the brown rice according to the instructions on the package. Meanwhile, pound the chicken to an even thickness for even cooking. Season the chicken on both sides with salt, pepper, chili powder, cumin and garlic powder.
Heat a pan over medium-high heat and add half of the olive oil (3/4 tbsp). Cook chicken for 3-5 minutes on each side or until cooked through and internal temperature reaches 165°F (74°C). Take it out of the pan and let it rest briefly before slicing.
Heat the remaining 3/4 tablespoon olive oil in the same or a separate pot over medium-high heat. Add the sliced ​​bell pepper and onion. Season lightly with salt and a small pinch of chili powder and cumin. Cook for 5-7 minutes, stirring occasionally, until soft and slightly charred.
Heat the black beans and corn in a saucepan or microwave until heated through.
To assemble, divide the cooked rice evenly among 4 bowls, about 1/3 cup per bowl. bowl. Top with the fajita vegetables, black beans and corn. Add shredded chicken (about 4 oz per bowl) and diced avocado. Finish with a squeeze of fresh lime juice and chopped coriander, if desired.
Serves: 4 | Serving size: 1 bowl
Nutrition (per serving): Calories: 512; Total fat: 18g; Saturated fat: 3g; Monounsaturated fat: 10g; Polyunsaturated fat: 3g; Cholesterol: 123mg; Sodium: 264mg; Carbohydrate: 41g; Dietary fiber: 8g; Sugar: 4g; Protein: 46g
Nutritional bonus: Potassium: 1131 mg; Iron: 15%; Vitamin C: 89%; Vitamin A: 36%
Originally published June 15, 2018; Updated July 2026