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Chicken Burrito Bowl With Brown Rice & Veggies – A Fresh, Filling Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • For the brown rice: 1 cup uncooked brown rice (or 3 cups cooked)
  • 2 cups low-sodium chicken broth or water
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice (optional)
  • 2 tablespoons chopped cilantro (optional)
  • Veggies and add-ins: 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional toppings: Greek yogurt or sour cream
  • Shredded cheddar or Monterey Jack
  • Salsa or pico de gallo
  • Hot sauce
  • Shredded lettuce

Method
 

  1. Cook the brown rice: Rinse the rice until the water runs clear. Add rice, broth (or water), and salt to a pot. Bring to a boil, cover, and reduce to low. Cook 40–45 minutes until tender. Remove from heat, rest 10 minutes, then fluff. Stir in lime juice and cilantro if using.
  2. Season the chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chicken dry. Rub with olive oil and sprinkle the spice mix on both sides. Finish with lime juice.
  3. Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Transfer to a plate to rest for 5 minutes, then slice.
  4. Sauté the veggies: In the same skillet, add a bit more oil if needed. Toss in bell peppers and red onion with a pinch of salt. Cook 4–6 minutes until tender-crisp with some char. Stir in corn for 1–2 minutes to warm through.
  5. Warm the black beans: In a small saucepan over low heat, warm the beans with a splash of water and a pinch of salt. Keep them saucy so they don’t dry out.
  6. Assemble the bowls: Add a scoop of brown rice to each bowl. Top with sliced chicken, sautéed peppers and onions, corn, black beans, tomatoes, and avocado.
  7. Finish with toppings: Add cilantro, a squeeze of lime, and your favorite extras like salsa, cheese, or a dollop of Greek yogurt. Adjust heat with hot sauce.