Name: Chicken Burrito Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 2 Boneless skinless chicken breasts; 2 cups Rice; 1 tbsp Olive oil; 1 cup Salsa; 1 can Whole kernel corn; 1 can Black beans; 2 cloves Garlic; 3 Scallions; Romaine lettuce

From the Cook

1/4

Chicken Burrito Bowl

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Slice or chop cooked chicken and set aside.

Prepare rice according to package directions. When rice is done cooking mix in a cup of salsa and set aside.

Heat a tablespoon of olive oil over medium heat. Add a can of black beans that have been drained and rinsed, a can of drained whole kernel corn and three chopped scallions to the skillet and cook until heated through.

Spoon rice into bowls, add lettuce then bean and corn mixture to bowl, finish with Chipotle Ranch Dressing.

Nutrition

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Tips & Tricks (5)

Pound Chicken for Even Cooking 🔨
Pound boneless chicken breasts to uniform thickness (about ¾ inch) to ensure they cook evenly and stay tender, preventing dry edges while centers remain undercooked.
Marinate Chicken in Salsa Base 🌶️
Reserve half your salsa and marinate the chicken for just 15-30 minutes before cooking to infuse authentic Mexican flavors directly into the meat, eliminating the need for extra seasoning.
Toast Your Rice First 🍚
Lightly toast the rice in olive oil for 2-3 minutes before adding liquid to develop a nutty flavor and achieve separated, fluffy grains instead of mushy rice.
Warm Black Beans with Cumin 🫘
Heat black beans separately with a pinch of cumin and garlic instead of serving cold to create a cohesive flavor profile that ties all bowl components together seamlessly.
Assemble in Layers for Balance ⚖️
Layer ingredients strategically—rice as base, then beans, chicken, lettuce, then corn and toppings—so each spoonful contains all flavors and textures rather than having toppings separate from base ingredients.