Mexican Burrito Bowl

Savor the vibrant flavors of a homemade Mexican Burrito Bowl, a fresh and hearty dish perfect for a quick weeknight dinner or meal prep favorite. This recipe combines tender, spice-rubbed chicken cooked to juicy perfection, a base of seasoned white rice simmered in chicken broth, and a colorful medley of toppings, including black beans, sweet corn, crisp romaine lettuce, cherry tomatoes, creamy avocado slices, and a zesty squeeze of lime. Garnished with chopped cilantro, shredded cheese, and a dollop of sour cream, this customizable bowl celebrates the bold, authentic tastes of Mexican cuisine in every bite. Ready in under an hour, this wholesome and satisfying burrito bowl is the ultimate one-dish meal that’s both easy to prepare and loaded with nutritious ingredients.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup white rice
• 2 cups chicken broth
• 1 can (15 oz) black beans
• 1 can (15 oz) sweet corn
• 2 cups (chopped) romaine lettuce
• 1 cup (halved) cherry tomatoes
• 1 piece avocado
• 1 piece lime
• 0.5 cup (chopped) cilantro
• 1 cup shredded cheese
• 0.5 cup sour cream

Directions

Step 1

1. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, salt, and black pepper. Rub the spice mixture onto both sides of the chicken breasts.

Step 2

2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing into strips.

Step 3

3. While the chicken is cooking, rinse 1 cup of white rice under cold water. In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice to the pot, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Step 4

4. Rinse and drain the black beans and corn. Set aside.

Step 5

5. Chop the romaine lettuce and halve the cherry tomatoes. Slice the avocado and set aside.

Step 6

6. Once all ingredients are ready, assemble the burrito bowls: start with a base of seasoned rice, then layer with black beans, corn, lettuce, cherry tomatoes, and sliced chicken.

Step 7

7. Top the bowl with avocado slices, a squeeze of fresh lime, chopped cilantro, shredded cheese, and a dollop of sour cream.

Step 8

8. Serve immediately and enjoy your fresh and delicious Mexican Burrito Bowl!

Nutrition Facts

Serving size	2445.7 grams (2445.7g)

Amount per serving	% Daily Value*
Calories	2487

Total Fat 124.80g	160%
Saturated Fat 49.40g	247%
Polyunsaturated Fat 6.70g
Cholesterol 385mg	128%
Sodium 6919mg	301%
Total Carbohydrate 219.00g	80%
Dietary Fiber 44.40g	159%
Total Sugars 36.70g
Protein 147.20g	294%

Vitamin D 0IU	0%
Calcium 1378mg	106%
Iron 14mg	77%
Potassium 3153mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 22.8%

Carbs: 33.8%