Breakfast Burrito Bowl
A quick and nourishing burrito bowl layered with tender spiced chicken, cilantro-lime rice, black beans, sweet corn, creamy avocado, and fresh tomatoes, all drizzled with a smoky chipotle-lime sauce. A wholesome meal that’s high in protein, rich in fiber, and perfect for both family dinners and weekly meal prep.
Equipment
- 1 Large Pan
- 1 Mixing Bowl
- 1 Small bowl (for spice mix)
- 1 Citrus Zester
- 1 Citrus Juicer
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts (about 2 medium, halved)
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp paprika
- ¾ tsp chili powder
- 2 tbsp olive oil divided
For the Base
- 1 batch cilantro-lime rice about 3–4 cups cooked or plain rice
- 1 can 15.5 oz black beans, drained and rinsed
- 1 ½ cups frozen corn or 1 can, drained
- 1 large avocado or guacamole
- 1 cup diced grape tomatoes or salsa
For the Chipotle-Lime Sauce
- ½ cup mayonnaise
- 2 limes zest + 3 tbsp juice
- ⅛ tsp ground cumin
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tsp Sriracha or more to taste
Optional Toppings
- Sour cream
- Cotija cheese
- Jalapeños
- Fresh cilantro
- Pickled red onions
- Salsa or taco sauce
Instructions
- Prepare the Rice: Rinse 1 cup of long-grain white rice under cold running water until the water runs clear. This removes excess starch and helps the grains cook up fluffy rather than sticky. Place the rinsed rice into a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then immediately lower the heat, cover tightly with a lid, and let simmer gently for 15–18 minutes. Once the liquid is absorbed and the rice is tender, remove from the heat but keep covered for an additional 5–10 minutes to allow the steam to finish cooking the grains. Fluff with a fork before serving. For cilantro-lime rice, stir in 1–2 tablespoons freshly squeezed lime juice, ¼ cup finely chopped cilantro, and a small pinch of lime zest for brightness.
- Prepare the Chicken: Trim any excess fat from the chicken breasts, then slice each breast in half horizontally to create thinner filets for even cooking. Lightly pound with a mallet or rolling pin until about ½-inch thick. Pat dry with paper towels so the seasonings will adhere well. In a small bowl, mix 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon salt, 2 teaspoons cumin, 2 teaspoons paprika, and ¾ teaspoon chili powder. Drizzle 1 tablespoon olive oil over the chicken, toss to coat, then rub the spice mixture evenly over all sides of the chicken.Let the seasoned chicken sit at room temperature for 5–10 minutes to allow the flavors to settle.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat. When the oil shimmers, carefully place the chicken in a single layer without overlapping. Let the chicken sear undisturbed for 2–4 minutes until the underside develops a golden-brown crust and naturally releases from the pan. Flip and cook the second side for another 2–4 minutes, or until an instant-read thermometer registers 165°F in the thickest part. Transfer the chicken to a plate, tent with foil, and allow it to rest for 5 minutes before dicing into bite-sized pieces. Resting ensures the juices redistribute, keeping the chicken moist and flavorful.
- Make the Sauce: While the chicken rests, prepare the chipotle-lime sauce. In a small bowl, whisk together ½ cup mayonnaise, ¼ teaspoon lime zest, 3 tablespoons fresh lime juice, ⅛ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon chili powder, ¼ teaspoon salt, ⅛ teaspoon black pepper, and 1 teaspoon Sriracha. Whisk until smooth, creamy, and slightly tangy. Taste and adjust: add more lime for acidity, extra Sriracha for spice, or a pinch more salt for balance. Cover and refrigerate until serving to allow flavors to meld.
- Warm the Black Beans: Drain and rinse a 15.5-ounce can of black beans. Place them into a small saucepan with 2–3 tablespoons of water or chicken broth. Heat gently over medium-low heat, stirring occasionally, until steaming hot, about 5–6 minutes. Season lightly with a pinch of salt and, if desired, a splash of lime juice or a sprinkle of cumin to enhance their flavor. Keep warm until ready to serve.
- Cook the Corn: If using frozen corn, heat 1 teaspoon oil or butter in a skillet over medium heat. Add 1 ½ cups frozen kernels and sauté for 4–6 minutes until heated through and slightly caramelized. If using canned corn, drain thoroughly and sauté the same way for just 2–3 minutes to add a touch of sweetness and light char. Season lightly with salt and set aside.
- Prepare Fresh Toppings: Dice 1 large avocado into small cubes and toss gently with a teaspoon of lime juice and a pinch of salt to prevent browning. Quarter or dice 1 cup grape tomatoes or use your favorite salsa as a substitute. Chop fresh cilantro, slice jalapeños, or prepare any other optional toppings such as Cotija cheese, pickled red onions, or lime wedges. Arrange toppings in small bowls for easy assembly.
- Assemble the Burrito Bowls: Divide the rice evenly among four serving bowls to form the base. Spoon black beans and sautéed corn alongside the rice, then add the diced chicken on top.Add avocado and tomatoes (or salsa) to balance the warm ingredients with fresh, cool textures. Generously drizzle the chipotle-lime sauce over each bowl, or serve it on the side for drizzling at the table. Garnish with your choice of toppings such as cilantro, jalapeños, or cheese.
- Meal Prep & Storage: For make-ahead meals, store the rice, chicken, and beans in separate airtight containers in the refrigerator for up to 4 days. Keep the sauce in a sealed jar for up to 1 week. When reheating, warm the rice and chicken gently in the microwave or on the stovetop with a splash of water to prevent drying. Add the fresh toppings and sauce just before serving.
Notes
- Use evenly cut chicken filets for faster, more consistent cooking.
- Rinsing rice before cooking prevents clumping and improves texture.
- For extra depth, sauté corn until lightly caramelized.
- Resting chicken after cooking locks in juices and keeps it moist.
- Adjust the sauce spice level by increasing or decreasing Sriracha.
- Fresh lime juice brightens flavors — avoid bottled juice if possible.
- For a vegetarian version, swap chicken with roasted sweet potatoes, grilled veggies, or tofu.
- Black beans can be replaced with pinto beans or chickpeas.
- Store toppings separately to prevent sogginess when meal prepping.
- Double the sauce — it tastes amazing on tacos, salads, or grilled meats.
