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Chicken and Rice Burrito Bowls

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These chicken and rice burrito bowls are loaded with juicy spiced chicken, fluffy rice, and all your favorite burrito toppings. They’re customizable, satisfying, and perfect for quick dinners or meal prep.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon lime juice (optional)
  • 2 cups cooked white or brown rice
  • 1 cup black beans or pinto beans, rinsed and drained
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup cherry tomatoes or salsa
  • 1 cup shredded lettuce
  • 1 avocado, diced, or 1/2 cup guacamole
  • 1/2 cup shredded cheese
  • 1/4 cup sour cream or Greek yogurt
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Season chicken with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side or until cooked through. Let rest, then slice.
  3. While chicken cooks, prepare rice and toppings.
  4. Assemble bowls by layering rice, chicken, beans, corn, tomatoes or salsa, lettuce, avocado, cheese, and sour cream or yogurt.
  5. Garnish with cilantro and a squeeze of lime. Serve immediately or store components separately for meal prep.

Notes

  • Use rotisserie chicken for a quicker version—just reheat and season lightly.
  • Substitute cauliflower rice or shredded lettuce for a low-carb option.
  • Make it spicier by adding jalapeños, hot sauce, or chipotle powder.
  • Freeze chicken and rice portions for meal prep, then add fresh toppings after reheating.
  • Swap in steak, shrimp, or tofu for protein variety.

Nutrition

Find it online: http://recipesbyliza.com/chicken-and-rice-burrito-bowls/