Busy weeknights call for meals that are simple, satisfying, and packed with flavor. This Chicken Burrito Bowl delivers seasoned chicken, hearty brown rice, and a colorful mix of fajita-style vegetables, beans, and corn. It’s easy to customize, great for meal prep, and comes together quickly for a nourishing dinner any night of the week.
Active time: 15 minutes | Total time: 35 minutes
Chicken Burrito Bowl
Ingredients
- 1/2 cup (95 g) uncooked brown rice
- 4 (6 oz. or 170g each) boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1½ tbsp olive oil, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 (120g) bell pepper, sliced
- 1 medium (148g) onion, sliced
- 1 cup (240g) black beans (drained and rinsed)
- 1 cup (250g) corn (fresh, low-sodium canned, or frozen)
- 1 (150g) avocado, diced
- 2 limes, cut into wedges, optional
- ½ cup chopped cilantro, optional
Directions
Cook the brown rice according to package directions. Meanwhile, pound the chicken to an even thickness for even cooking. Season the chicken on both sides with salt, pepper, chili powder, cumin, and garlic powder.
Heat a pan over medium-high heat and add half of the olive oil (¾ tbsp). Cook the chicken for 3-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the pan and let rest briefly before slicing.
In the same or a separate pan, heat the remaining ¾ tbsp olive oil over medium-high heat. Add the sliced bell pepper and onion. Season lightly with salt and a small pinch of chili powder and cumin. Cook for 5–7 minutes, stirring occasionally, until softened and slightly charred.
Warm the black beans and corn in a pan or microwave until heated through.
To assemble, divide the cooked rice evenly among 4 bowls, about ⅓ cup per bowl. Top with the fajita vegetables, black beans, and corn. Add sliced chicken (about 4 oz per bowl) and diced avocado. Finish with a squeeze of fresh lime juice and chopped cilantro, if desired.
Serves: 4 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 512; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 3g; Cholesterol: 123mg; Sodium: 264mg; Carbohydrate: 41g; Dietary Fiber: 8g; Sugar: 4g; Protein: 46g
Nutrition Bonus: Potassium:1131 mg; Iron: 15%; Vitamin C: 89%; Vitamin A: 36%
Originally published June 15, 2018; Updated March 2026
