Tex-Mex Chicken Burrito Bowls

The culinary landscape of Tex-Mex cuisine is a vibrant tapestry woven from rich flavors, colorful ingredients, and hearty dishes that satisfy the soul. Among the myriad of options, Fiesta Chicken Burrito Bowls stand out as a delightful fusion of taste and nutrition. This recipe is not only a feast for the senses but also a practical choice for weeknight dinners or meal prep. Whether you're looking to impress guests or simply craving a comforting meal after a long day, these burrito bowls offer an easy yet satisfying solution.

Discover the deliciousness of Fiesta Chicken Burrito Bowls, a standout dish in Tex-Mex cuisine that combines marinated chicken, fluffy rice, and a colorful array of fresh vegetables. Perfect for weeknight meals or meal prep, these customizable bowls are both nutritious and satisfying. With bold spices, healthy toppings, and easy-to-follow steps, you'll create a wholesome meal that brings the vibrant flavors of Mexico right to your table. Enjoy the journey into flavor!

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Ingredients

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup long-grain white rice or brown rice

2 cups chicken broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced bell peppers (any color)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 lime, cut into wedges

Fresh cilantro, chopped (for garnish)

Salsa or pico de gallo (optional)

Shredded cheese (cheddar or pepper jack, optional)

Sour cream (optional)

Instructions

Marinate the Chicken: In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice mixture evenly over the chicken breasts. Let marinate for at least 30 minutes (or refrigerate overnight for the best flavor).

Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Cook the Chicken: In a large pan, heat olive oil over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Once cooked, remove from the pan, let rest for a few minutes, then slice into bite-sized pieces.

Sauté Vegetables: In the same pan, add the diced bell peppers and cherry tomatoes. Sauté for about 5 minutes until the peppers are tender and slightly charred. Add the corn and black beans, stirring until warmed through (about another 3 minutes). Season with salt and pepper to taste.

Assemble the Bowls: In serving bowls, start with a base of fluffy rice. Top with the sautéed vegetable mixture, sliced chicken, and avocado. Add a generous squeeze of lime juice over the top and garnish with fresh cilantro. Serve with optional toppings like salsa, shredded cheese, and sour cream.

Enjoy Your Meal: Mix everything together for a burst of vibrant flavors in each delicious spoonful. Enjoy your Tex-Mex Chicken Burrito Bowls for a nourishing and satisfying meal!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4