Mexican Burrito Bowl with Cilantro Lime Chicken
Seasoned grilled chicken over cilantro lime rice with black beans, corn, and fresh toppings. A complete one-bowl meal ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp chili powder
- ¾ tbsp cumin
- ½ tbsp garlic powder
- ½ tbsp paprika
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1.5 tbsp olive oil
- 1 whole lime
- ¼ cup cilantro leaves
- 1 cup long-grain white rice
- 1.5 cup chicken broth
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- ½ cup diced red bell pepper
- ¼ cup diced red onion
- 1 cup cherry tomatoes, halved
- ½ cup shredded sharp cheddar cheese
- ¼ cup sour cream
Instructions
- 1
Pat chicken breasts dry with paper towels, then butterfly them by carefully slicing horizontally in half to create thinner cutlets. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and pepper—you should have a fragrant, rust-colored spice blend.
- 2
Rub both sides of the chicken with 1 tablespoon olive oil, then coat generously with the spice mixture. Let sit at room temperature for 5-10 minutes while you prepare the remaining components.
- 3
Bring chicken broth to a boil in a medium saucepan over high heat. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender—do not stir during cooking.
- 4
While rice cooks, heat remaining 0.5 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken cutlets and sear 4-5 minutes per side until golden brown and internal temperature reaches 165 °F on a meat thermometer. Transfer to a cutting board.
- 5
In the same skillet, warm black beans and corn over medium heat for 2-3 minutes, stirring occasionally, until heated through. Season lightly with salt and a pinch of cumin.
- 6
Fluff warm rice with a fork and transfer to a medium bowl. Zest the lime directly over the rice, then squeeze in juice and fold in cilantro leaves until fragrant and evenly distributed.
- 7
Slice the rested chicken into strips. Divide cilantro lime rice between two bowls, then arrange chicken, black bean mixture, bell pepper, red onion, and tomatoes on top in sections.
- 8
Garnish each bowl with shredded cheddar cheese and a dollop of sour cream. Serve immediately while chicken and rice are still warm.
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