Easy Chicken Burrito Bowls

$- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup quinoa or brown rice, cooked - 1 can black beans, rinsed and drained - 1 cup corn, frozen or fresh - 1 red bell pepper, diced The main ingredients for Easy Chicken Burrito Bowls start with chicken. You need two boneless, skinless chicken breasts. This meat cooks quickly and stays juicy. Olive oil helps the spices stick and adds flavor. Keep chili powder, cumin, and garlic powder on hand. These spices give the chicken a tasty kick. Don't forget salt and pepper to season well. Next, choose your base. Quinoa or brown rice works great. Both provide good texture and nutrients. Then, add a mix of black beans, corn, and diced red bell pepper. This mix makes the bowl colorful and healthy. - Avocado and cherry tomatoes - Fresh cilantro and lime wedges For a finishing touch, consider optional toppings. Avocado adds creaminess to the bowl. Diced cherry tomatoes offer sweetness and color. Fresh cilantro enhances the flavor, making it bright and fresh. Finally, lime wedges give a zesty kick. Squeeze some on top for an extra burst of flavor. You can find the Full Recipe for these Easy Chicken Burrito Bowls to guide you through each step. Enjoy making this simple and flavorful meal! To start, I season the chicken breasts. I use olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure to cover each piece well. This adds great flavor. Next, I heat a skillet over medium-high heat. Once it's hot, I add the seasoned chicken. I cook each side for about 6-7 minutes. The chicken is done when the inside reaches 165°F (75°C). After cooking, I let it rest for 5 minutes. This keeps it juicy. While the chicken cooks, I prepare quinoa or brown rice. I follow the package instructions for the best results. In a large bowl, I mix black beans, corn, diced red bell pepper, and halved cherry tomatoes. I rinse and drain the black beans first. This step is key for good flavor. I gently mix all the veggies together. Now, it’s time to build the burrito bowls! I start with a base of quinoa or brown rice in each bowl. On top, I add the black bean and vegetable mix. Then, I slice the cooked chicken and layer it right on top. Finally, I add diced avocado for creaminess. I finish with fresh cilantro for a pop of color. Serve with lime wedges on the side, and you have a tasty meal! For the complete guide, check out the Full Recipe. To make juicy chicken, I recommend using a good amount of spices. The spices add flavor and help keep the meat moist. The key is to season your chicken breasts well before cooking. Use olive oil to coat the chicken. This helps the spices stick and adds richness. I often use chili powder, cumin, and garlic powder for a tasty kick. You can adjust these spices to match your taste. Resting the chicken is very important. Once you cook it, let it sit for about five minutes. This allows the juices to redistribute. If you cut it too soon, the juices will run out. You want every bite to be full of flavor. You can swap out ingredients based on what you like. If you don’t have quinoa, use brown rice or even cauliflower rice. Want more veggies? Try adding zucchini, spinach, or even roasted sweet potatoes. These swaps make your bowl unique and fun! Adjust the spice levels to suit your taste. If you like heat, add some jalapeños or hot sauce. For a milder dish, skip the chili powder or use a smaller amount. Remember, it’s all about what you enjoy! For the full recipe, check out the Easy Chicken Burrito Bowls. {{image_2}} For those who prefer not to eat chicken, you have great options. You can use tofu, tempeh, or jackfruit as meat substitutes. These ingredients soak up flavors well. Simply season them like you would the chicken. If you want extra protein, consider adding lentils or chickpeas. They add a nice texture and taste. You can change the flavors of your burrito bowl easily. Swap out the chili powder for taco seasoning or smoked paprika. Add some salsa or hot sauce for a spicy kick. Want to go global? Try adding curry powder for an Indian twist. You can also use teriyaki sauce for a fun Asian vibe. Each change brings a new taste adventure! To keep your Easy Chicken Burrito Bowls fresh, store them in airtight containers. This helps prevent moisture loss and keeps flavors strong. Make sure to separate the chicken from the rice and beans if possible. This way, each part stays tasty longer. Place the containers in the fridge and use them within three to four days for the best quality. For longer storage, you can freeze the chicken and veggie mix in separate bags. Wrap them tightly to avoid freezer burn. Frozen meals can last up to three months. Just remember to label your containers with the date. To reheat your burrito bowls, the microwave is quick and easy. Place the bowl in the microwave for about 1-2 minutes. Stir halfway to heat evenly. If you want a crispy texture, use the oven. Preheat it to 350°F (175°C) and heat in a covered dish for about 15-20 minutes. Make sure to check the chicken reaches 165°F (75°C) for safety. Add a splash of water before reheating to keep the rice moist. This keeps your meal flavorful and prevents it from drying out. Enjoy your meal just as you made it! Yes, you can easily meal prep these bowls. Prepare all your ingredients in advance. Cook the chicken, quinoa, and veggies ahead of time. Store them in separate containers. When ready to eat, just mix and heat. This saves time during busy days. Yes, you can freeze the burrito bowls. Use airtight containers to keep them fresh. Make sure to cool the bowls completely before freezing. To thaw, place them in the fridge overnight. Reheat in the microwave or on the stove. Some great side dishes to pair with burrito bowls include: - Tortilla chips and salsa - Guacamole for dipping - A fresh side salad - Mexican street corn - Cilantro lime rice These sides will enhance the flavors and make your meal even better. Enjoy! This article covered how to make easy chicken burrito bowls. We discussed key ingredients like chicken, quinoa, and veggies. You learned how to cook the chicken and prepare a tasty base. Customizing your bowl with toppings like avocado can add flair. I also shared tips for storing and reheating leftovers. Overall, these bowls are versatile and can be tailored to your taste. Enjoy creating fun variations and exploring new flavors. Your perfect burrito bowl is just a recipe away!$

Easy Chicken Burrito Bowls

Elevate your mealtime with these delicious Easy Chicken Burrito Bowls! Packed with flavor and nutrition, this simple recipe features juicy seasoned chicken, hearty quinoa or brown rice, and a vibrant mix of black beans, corn, and fresh veggies. Perfect for meal prep or a quick weeknight dinner, these bowls are sure to please your family. Click through to discover the full recipe and start creating your own tasty burrito bowls today!

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Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa or brown rice, cooked

1 can black beans, rinsed and drained

1 cup corn, frozen or fresh

1 red bell pepper, diced

1 avocado, diced

1 cup cherry tomatoes, halved

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Start by seasoning the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure they are evenly coated with the spices.

Heat a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (75°C). Remove from the skillet and allow resting for 5 minutes before slicing.

While the chicken is cooking, prepare your quinoa or brown rice according to package instructions.

In a large bowl, combine the black beans, corn, diced red bell pepper, and halved cherry tomatoes. Mix gently to combine.

To assemble the burrito bowls, start with a base of quinoa or brown rice in each bowl.