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30-Minute Healthy Chicken Burrito Bowl

Close-up of a hearty chicken burrito bowl featuring seasoned chicken, rice, black beans, corn, salsa, and sliced avocado.

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Make a quick, flavorful, and healthy chicken burrito bowl in 30 minutes. This recipe is great for weeknight dinners and simple meal preparation.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 packet (1 ounce) low-sodium taco seasoning
  • 1 cup uncooked white rice or brown rice
  • 2 cups water or low-sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • Optional Toppings: Shredded lettuce, avocado slices, plain Greek yogurt or sour cream, chopped cilantro, lime wedges

Instructions

  1. Cook the rice according to package directions using water or broth. If using broth, add cumin, chili powder, salt, and pepper to the liquid before cooking.
  2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat.
  3. Add the cut chicken pieces to the skillet and cook until browned, about 5 minutes.
  4. Sprinkle the taco seasoning over the chicken and stir to coat. Cook for 1 minute until fragrant.
  5. Add the rinsed black beans and frozen corn to the skillet with the chicken. Cook until the corn is heated through, about 3 minutes.
  6. Assemble your bowls: Place a serving of cooked rice in the bottom of each bowl.
  7. Top the rice with the seasoned chicken, bean, and corn mixture.
  8. Spoon salsa over the top.
  9. Add your preferred fresh toppings like lettuce, avocado, and a dollop of Greek yogurt. Serve immediately with a lime wedge.

Notes

  • For a one-pan meal, cook the rice separately, then combine the cooked rice, chicken mixture, and salsa in the skillet after the corn is heated through. Stir everything together before serving.
  • To save time, use pre-cooked rice or a microwaveable rice pouch.
  • This recipe is easy to scale up for meal prepping lunches for the week. Store toppings separately.

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