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chicken burrito bowl recipe With Corn Salsa Brights
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This chicken burrito bowl recipe features smoky chicken, tender grains, and a vibrant corn salsa brights. It’s a healthy, customizable, and easy weeknight dinner solution perfect for families.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cups dry white or brown rice
- 1 (15-oz) can black beans, rinsed and drained
- 1.5 cups fresh, frozen (thawed), or canned (drained) corn
- 2 medium ripe avocados, diced
- 2 Tbsp fresh lime juice
- 0.25 cup finely diced red onion
- 0.5 cup chopped fresh cilantro
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp salt, plus more to taste
- 1–2 Tbsp chicken broth (optional, for juicy chicken)
Instructions
- Season And Cook Chicken: Season 1.5 lbs chicken with 2 tsp chili powder, 1 tsp cumin, and 0.5 tsp salt. Cook in a 10-inch skillet over medium-high heat for 6-8 minutes per side, until internal temperature reaches 165F (74C). Shred or dice the cooked chicken; if it looks dry, splash in 1-2 Tbsp chicken broth to keep it juicy before shredding.
- Cook Rice And Beans: Prepare 2 cups rice according to package directions, simmering until fluffy (about 15-20 minutes). Gently warm 1 (15-oz) can rinsed black beans in a small pot for 3-5 minutes, adding a pinch of cumin and salt.
- Prepare Corn Salsa: In a medium bowl, combine 1.5 cups fresh or thawed corn, 0.25 cup finely diced red onion, 0.5 cup chopped fresh cilantro, 2 Tbsp fresh lime juice, and a pinch of salt. Stir gently until well combined.
- Assemble Bowls: Divide cooked rice among bowls, then layer with black beans and seasoned chicken. Spoon a generous amount of the vibrant corn salsa over each, then top with diced avocado and an extra squeeze of fresh lime juice.
Notes
Ensure your corn is well-drained before mixing into the salsa to prevent wateriness. For accurate doneness, check chicken with a meat thermometer, aiming for 165F (74C). If bowls seem dry, add a drizzle of lime crema or a bit more creamy avocado for moisture. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx 450 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 90 mg