Chicken Burrito Bowl with Fresh Pico de Gallo and Avocado Recipe
A flavorful and vibrant Chicken Burrito Bowl featuring tender grilled chicken, fluffy white rice, seasoned black beans, sweet corn, creamy avocado, and fresh homemade pico de gallo, perfect for a wholesome and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Halal
Ingredients
Scale
Chicken and Spice Rub
- 1½ pounds boneless-skinless chicken breasts cut into thin cutlets
- 2 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
Rice and Beans
- 4 cups cooked white rice (about 2 bags of Success 10 minute boil-in-bag rice)
- 15 ounce can seasoned black beans, liquids drained
- 15.25 ounce can whole kernel yellow corn, liquids drained
Pico de Gallo
- 2 cups Roma tomatoes, diced
- ½ cup white onion, small diced
- 1 tbsp fresh jalapeno, seeded and very small diced
- 2 tbsp chopped cilantro plus additional for garnish
- 2 tbsp lime juice plus additional wedges of lime for garnish
Avocado
- 1 avocado, seeded and small diced
Instructions
- Prepare Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, white onion, jalapeno, chopped cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well and place it in the refrigerator to chill while you continue preparing the other components.
- Mix Spice Rub: In a small bowl, combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder. This blend will season the chicken evenly.
- Season the Chicken: Place the thin chicken cutlets in a large shallow dish. Drizzle with olive oil, then evenly coat with the prepared spice mixture, ensuring all pieces are well seasoned on both sides.
- Grill the Chicken: Heat a stovetop grill pan or outdoor grill to medium-high heat. Grill chicken cutlets for 10-12 minutes total, about 5-6 minutes per side, until fully cooked through and no longer pink in the center. Thicker cutlets may require extra cooking time for safety.
- Chop the Chicken: Once cooked, transfer chicken to a cutting board and chop into small, bite-sized pieces. You should have approximately 3 cups of chopped chicken ready for assembling the bowls.
- Assemble the Burrito Bowls: In each serving bowl, place 1 cup of cooked white rice slightly offset to one side. Add ¾ cup of chopped chicken, ¼ cup of black beans, ¼ cup of yellow corn, ¼ cup of chilled pico de gallo, and a small spoonful of diced avocado in the center. Garnish with extra chopped cilantro and a lime wedge if desired for added brightness.
Notes
- For best flavor, allow the pico de gallo to chill for at least 15 minutes before serving.
- Use thinly sliced chicken cutlets for quicker, even cooking on the grill.
- If you don’t have a grill pan or outdoor grill, a regular skillet or cast iron pan over medium-high heat can also be used.
- Adjust the jalapeno amount to your preferred spice level or omit for a milder pico de gallo.
- Leftover burrito bowl components can be stored separately in airtight containers in the fridge for up to 3 days.
Keywords: Chicken burrito bowl, grilled chicken, pico de gallo, avocado, Mexican bowl, healthy dinner, quick chicken recipe
