Easy and Healthy Chicken Burrito Bowl
This Easy and Healthy Chicken Burrito Bowl is the ultimate solution for a quick, bold, and nutritious Tex-Mex dinner. Featuring juicy spice-rubbed chicken, charred corn, creamy avocado, and a zesty homemade chimichurri, this bowl offers restaurant-quality flavor without the heavy fillers. Perfect for busy weeknights, it relies on fresh, whole ingredients to keep you energized and satisfied. It is a vibrant, modular meal that is easily customizable for any appetite or dietary macro goal.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
1 lb chicken breast, diced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Salt and pepper to taste
2 cups cooked brown or white rice
1 cup corn kernels
1 ripe avocado, sliced
1 cup fresh cilantro
1 garlic clove, minced
2 tbsp apple cider vinegar
1 tbsp fresh lime juice
2 tbsp olive oil
1/4 tsp smoked paprika (for sauce)
Instructions
In a small bowl, whisk together cilantro, minced garlic, apple cider vinegar, lime juice, olive oil, and 1/4 tsp smoked paprika to make the chimichurri.
Season the chicken with smoked paprika, cumin, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove.
In the same skillet, char the corn kernels until slightly browned.
Assemble the bowls by portioning the cooked rice, adding the chicken and charred corn.
Top each bowl with fresh avocado slices and drizzle generously with the prepared chimichurri sauce.
Notes
Store the chimichurri and chicken separately from the rice to keep ingredients fresh for up to 3 days in the refrigerator. Use apple cider vinegar as a non-alcoholic substitute for red wine vinegar.