Spicy Chicken Burrito Bowl

My weeknight dinner rut ended the evening I tossed together this bowl with whatever was languishing in my fridge. The chicken had been marinating since lunch, the rice was slightly overcooked, and I'd forgotten to buy sour cream. Yet when I sat down with that first forkful, the smoky spice, the cool avocado, and the bright lime came together in a way that felt both indulgent and effortless. I've been making it ever since, and it never gets old.

I started doubling the recipe after my neighbor tasted a bowl on my porch one summer evening. She asked for the recipe, then showed up the next week with her own version, adding pickled red onions and a drizzle of chipotle mayo. We ended up having an impromptu cookout, everyone building their own bowls and experimenting with toppings. It became our unofficial summer tradition, and now I can't make this without thinking of those warm, easy nights with good company and even better food.

Ingredients

• Boneless, skinless chicken breasts: They soak up the marinade beautifully and stay tender when you don't overcook them, so use a thermometer if you're unsure.
• Olive oil: It helps the spices cling to the chicken and adds a subtle richness that balances the heat.
• Chili powder: The backbone of the marinade, it brings warmth without overwhelming the other flavors.
• Smoked paprika: This is what gives the chicken that deep, almost grilled campfire note even if you're cooking indoors.
• Ground cumin: Earthy and slightly nutty, it rounds out the spice blend and makes everything taste more cohesive.
• Garlic powder and onion powder: They add savory depth without the hassle of chopping fresh aromatics.
• Salt, black pepper, and cayenne pepper: Season and heat the chicken just enough to keep things interesting.
• Lime juice: Brightens the marinade and tenderizes the meat, plus it ties into the toppings later.
• Long grain white rice: Fluffy and neutral, it soaks up all the juices and sauces in the bowl.
• Black beans: Creamy and hearty, they add protein and make the bowl feel substantial.
• Sweet corn kernels: A little sweetness balances the spice and adds pops of texture.
• Fresh tomato salsa: Bright, acidic, and full of fresh flavor, it pulls the whole bowl together.
• Avocado: Creamy and cool, it's the perfect foil for the spicy chicken.
• Shredded cheese: Optional but delicious, it melts slightly from the warm rice and adds richness.
• Fresh cilantro and lime wedges: Final flourishes that make each bite feel restaurant worthy.

Instructions

Marinate the chicken:

Whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice in a large bowl. Add the chicken breasts and turn them until every surface is coated, then let them sit for at least 15 minutes or up to a few hours in the fridge.

Cook the rice:

Rinse the rice under cold water until it runs clear, then combine it with 2 cups water and half a teaspoon of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes, then let it stand off the heat for 5 minutes before fluffing with a fork.

Grill the chicken:

Heat a grill pan or skillet over medium high until it's very hot, then cook the chicken for 5 to 6 minutes per side until it's charred on the outside and just cooked through. Let it rest for 5 minutes before slicing thinly against the grain.

Warm the beans and corn:

Combine the drained black beans and corn in a small saucepan over low heat, stirring occasionally until they're heated through. You can add a pinch of salt or a squeeze of lime if you want extra flavor.

Assemble the bowls:

Divide the fluffy rice among 4 bowls, then top each with sliced chicken, black beans, corn, salsa, avocado slices, and cheese if using. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

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The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I offered her a bite, and she ended up asking for the recipe on the spot. It reminded me that food doesn't have to be complicated to be memorable. Sometimes the best meals are the ones you can throw together on a Tuesday and still feel proud to share.

Make It Your Own

This bowl is a blank canvas for whatever you're craving or whatever's in your pantry. Swap the chicken for shrimp or steak, or skip the meat entirely and add roasted sweet potatoes or extra beans. I've added pickled jalapeños, crumbled queso fresco, and even a spoonful of Greek yogurt in place of sour cream. Each version feels new, but the core flavors stay comforting and familiar.

Storing and Reheating

Keep the components separate in airtight containers in the fridge for up to four days. The rice, beans, and corn reheat beautifully in the microwave, and the chicken stays tender if you warm it gently. Add the fresh toppings like avocado, salsa, and cilantro right before eating so they stay bright and crisp. I like to prep everything on Sunday and assemble bowls throughout the week for quick lunches that taste homemade.

Serving Suggestions

This bowl is a meal on its own, but I love serving it with tortilla chips on the side for scooping up any stray beans or salsa. A cold beer or a margarita pairs perfectly, especially if you're eating outside on a warm evening. If you want to make it feel a little more special, set out small bowls of toppings and let everyone build their own bowl at the table.

• Serve with a side of guacamole or pico de gallo for extra freshness.
• Pair with a simple green salad dressed with lime and olive oil.
• Offer hot sauce or chipotle mayo on the side for those who like extra heat.

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This bowl has become my go to for busy weeks when I need something healthy, satisfying, and quick. I hope it brings you as many easy dinners and happy moments as it's brought me.

Recipe FAQs

→ How can I make this bowl spicier?

Add diced jalapeños to the marinade, increase cayenne pepper to 1/2 teaspoon, or mix hot sauce into the salsa. You can also serve with extra lime juice and fresh cilantro for additional heat and flavor depth.

→ Can I prepare this ahead for meal prep?

Yes, cook the rice and marinate the chicken the day before. Grill the chicken on prep day and store separately. Assemble bowls just before serving to keep components fresh. Keep avocado and salsa separate until serving.

→ What are good substitutes for white rice?

Brown rice, quinoa, or cilantro-lime rice work wonderfully. Use the same liquid-to-grain ratio and adjust cooking time accordingly. Brown rice typically needs 40-45 minutes, while quinoa cooks in about 15 minutes.

→ Is this truly gluten-free?

The base ingredients are naturally gluten-free, but verify packaged items like salsa, spice blends, and beans. Check labels for gluten-containing additives and look for certified gluten-free products if needed.

→ How do I store leftovers?

Store components separately in airtight containers for up to 3 days. Keep avocado and salsa separate until eating. Reheat rice and chicken gently before assembling. Avoid storing assembled bowls as textures will deteriorate.

→ Can I make this dairy-free?

Absolutely. Simply omit the cheese topping. The bowl remains fully flavorful with the spiced chicken, beans, corn, salsa, and avocado providing richness and satisfaction without dairy.