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Healthy Mexican burrito bowl with seasoned chicken, black beans, corn, rice and fresh salsa
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Healthy Mexican Burrito Bowl

Chili-lime chicken, brown rice, black beans, corn, fresh salsa and avocado come together in a fresh, filling burrito bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

For the chili-lime chicken
  • 1¼ pounds boneless, skinless chicken breasts pound to an even thickness if needed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
  • ½ lime fresh lime juice
For the bowls
  • 1 cup uncooked brown rice prepared according to package directions
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh, thawed frozen, or canned and drained
  • 1 cup chopped romaine lettuce
  • 1 cup pico de gallo or salsa
  • 1 ripe avocado sliced or diced
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges for serving

Method
 

Instructions
  1. Rinse the rice if the package recommends it. Cook according to the package directions. When tender, let it stand covered for about 5 minutes, then fluff with a fork and keep warm.
  2. Pat the chicken dry. Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper. Rub the chicken with olive oil, coat with the spice mixture, and add the juice of half a lime.
  3. Heat a large skillet over medium heat. Cook the chicken in a single layer, turning once, until browned and cooked through. Check the thickest part with an instant-read thermometer and cook to 165°F (74°C). Transfer to a clean board, rest for 5 minutes, then slice across the grain.
    Seasoned grilled chicken sliced for a healthy Mexican burrito bowl
  4. Add the rinsed black beans and corn to a small saucepan or the skillet. Add a splash of water, a pinch of cumin and a squeeze of lime. Warm over medium-low heat until hot, stirring gently so the beans remain whole.
  5. Chop the romaine, slice or dice the avocado, chop the cilantro and cut the lime into wedges. Keep the lettuce, salsa and avocado separate from the warm ingredients until serving.
  6. Divide the rice among four bowls. Add the sliced chicken, black beans, corn and romaine. Top with pico de gallo and avocado, then finish with cilantro and lime. Serve warm with optional jalapeño or plain Greek yogurt.
    Healthy Mexican burrito bowl with seasoned chicken, black beans, corn, rice and fresh salsa

Notes

Keep fresh toppings separate for meal prep. Refrigerate cooked components promptly and use within 3 to 4 days. Reheat leftovers to 165°F throughout. Cook chicken to an internal temperature of 165°F (74°C).