Mexican-American
Chicken Burrito Bowls
Skillet chicken cooked to 165°F, served over rice with black beans, corn, salsa, lettuce, and Greek yogurt. A burrito without the tortilla.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- 165°F is the chicken temperature. Color on the outside is not enough.
- Greek yogurt stands in for a heavy scoop of sour cream.
- Beans and rice make it a meal, not a salad with a side of hunger.
- Build the bowls at the end so the lettuce stays crisp.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the chicken with the chili powder, cumin, and salt. Sear it in the oil over medium heat, 6 to 7 minutes a side, until the center reaches 165°F. Rest 5 minutes, then slice.
- 2
Bring the rice and water to a boil. Cover, turn to low, and cook 18 minutes. Fluff it.
- 3
Warm the beans and corn together for about 3 minutes.
- 4
Build each bowl with rice, beans, corn, chicken, lettuce, salsa, and a spoon of yogurt.
- 5
Finish with lime.
Pro tips
- Slice the chicken against the grain so it is not stringy.
- Cool leftover rice and refrigerate it within 2 hours.
- Jarred salsa is fine. Taste it. Some are sweet.
Easy substitutions
- Greek yogurt
- sour cream
- chicken breast
- chicken thighs, still cooked to 165°F
Storage and reheating
Storage
Refrigerate the chicken, rice, and beans up to 4 days. Keep the lettuce and yogurt separate.
Reheating
Warm the rice with a splash of water and the chicken in a covered skillet until steaming hot. Add cold toppings after.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 12 g
- Fiber
- 8 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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