Chicken Burrito Bowl

Name: Chicken Burrito Bowl
Cuisine: Mexican, Latin American, American
Ingredients: 2 cups cooked brown rice; 1 (15 oz) can black beans, drained & rinsed; 1 lb chicken thighs; 1 onion, diced (set aside ¼ for homemade salsa); 2 carrots, diced; 1 green bell pepper, diced; 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp cumin; ½ tsp paprika; Salt and pepper to taste; 2 cups shredded iceberg lettuce or romaine; 1 cup canned or frozen corn, rinsed and drained; 1 cup canned diced tomatoes (set aside a little juice for homemade salsa); 1 tbsp vinegar or lemon/lime juice; Pinch of salt; Optional garlic powder, red pepper flakes, cilantro (if available); ½ cup brown rice; ½ cup black beans; ¼ of the fajita veggies; ¼ of the chicken; Nutritional Analysis Per Serving

14 steps

Updated at: Thu, 16 Jul 2026 12:50:00 GMT

Nutrition balance score

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Instructions

Step 1

Step 2

Rinse rice and add to pot with 1 tbsp olive oil, and cook according to .

Step 3

Step 2

Step 4

Open the can, pour beans into a colander/strainer, and rinse under running water for 10–15 seconds. Set aside to drain.

Step 5

Step 3

Step 6

In a bowl, mix diced tomatoes + vinegar/lemon + pinch of salt. Set aside.

Step 7

Step 4

Step 8

Season the chicken thighs on both sides with chili powder, cumin, paprika, salt and pepper. Heat skillet over medium-high. Add 1 tbsp olive oil. Add chicken thighs and cook until through (about 10 minute on each side) Remove to a plate and rest.

Step 9

Step 5

Step 10

After the chicken has finished cooking, in the same skillet, add sliced onion + bell pepper, and cook in the juice. Cook 6–8 minutes until tender and slightly browned.

Step 11

Step 6

Step 12

Slice or chop chicken into bite-sized pieces.

Step 13

To each bowl add

Step 14

Top with lettuce, a scoop of corn, and a spoonful of quick salsa.

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