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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste The main ingredients for Southwest Chicken Burrito Bowls are simple yet flavorful. The chicken breasts provide a great source of protein. The olive oil helps the spices stick and adds healthy fat. Chili powder gives the dish a warm kick. Cumin adds a nice earthy note, while paprika brings depth of flavor. Salt and pepper enhance all the tastes. - 1 cup cooked quinoa or brown rice - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved For the bowl filling, you can choose either quinoa or brown rice as a base. Both are healthy and filling options. Black beans add a creamy texture and boost protein. Fresh or frozen corn brings sweetness, while the red bell pepper adds crunch and color. Cherry tomatoes give a fresh burst of flavor. - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - 1/2 cup shredded cheddar cheese (optional) - Salsa or hot sauce (for serving) Toppings make these bowls shine. Sliced avocado adds creaminess and healthy fats. Fresh cilantro gives a bright, herby flavor. Lime wedges add zesty brightness when squeezed over the dish. Shredded cheddar cheese is optional but adds a nice richness. Salsa or hot sauce brings the heat, making your meal even more exciting. {{ingredient_image_1}} First, gather your marinade ingredients. You need olive oil, chili powder, cumin, paprika, salt, and pepper. In a bowl, mix them together. Then, add the chicken breasts and coat them well. Make sure every part is covered. Allow the chicken to marinate for at least 20 minutes. If you have time, two hours in the fridge works great. Next, heat your grill or skillet to medium. Once hot, place the marinated chicken on it. Cook each side for 6-7 minutes. You want the chicken to reach an internal temperature of 165°F. This ensures it is safe to eat. Once cooked, take it off the heat. Let it rest for a few minutes before slicing. While the chicken is cooking, start your bowl base. In a separate bowl, combine cooked quinoa or brown rice, black beans, corn, diced red bell pepper, and halved cherry tomatoes. Mix everything together well. Don’t forget to season it with salt and pepper to taste. Now, it's time to assemble your bowls. Take serving bowls and layer the quinoa or rice mixture at the base. Top it with slices of grilled chicken and avocado. If you like cheese, add some shredded cheddar on top. Finally, add finishing touches to your bowls. Sprinkle chopped cilantro over each bowl. Serve with lime wedges and salsa on the side. This adds a fresh kick to your meal. Enjoy your delicious Southwest Chicken Burrito Bowls! To make juicy grilled chicken, start with good quality meat. I recommend using boneless, skinless chicken breasts. Marinate your chicken for at least 20 minutes. This helps the flavors soak in and keeps it moist. You can use olive oil, chili powder, cumin, and paprika in your marinade. For cooking methods, grilling adds a nice smoky flavor. If it’s cold outside, a skillet works well too. Heat it to medium and cook each side for about 6-7 minutes. Always check the internal temperature. It should be 165°F (75°C) for safety. Want to boost flavor? Try adding extra spices like garlic powder or onion powder. Fresh herbs like cilantro or parsley add a fresh taste, too. The marinating time is crucial. Longer marination can make a huge difference. Aim for at least 20 minutes, but 2 hours is even better. Get creative with toppings! You can mix and match to your taste. Try adding jalapeños for heat, or switch up the veggies. Corn, bell peppers, or even roasted sweet potatoes work well. To make your bowl more filling, add extra beans or some cheese. You can also serve it with lime wedges and salsa for extra flavor. Pro Tips Marinate Longer for Flavor: For even more flavor, marinate the chicken for at least 2 hours or overnight in the refrigerator. Use Fresh Ingredients: Fresh vegetables and herbs enhance the taste and nutritional value of your burrito bowls. Opt for seasonal produce whenever possible. Customize Your Bowls: Feel free to add or substitute ingredients based on your preferences, such as diced jalapeños for heat or different types of beans. Perfect the Cooking Technique: Ensure the chicken is cooked evenly by letting it rest for a few minutes after cooking before slicing to retain its juices. {{image_2}} You can easily make this dish meat-free. Substitute chicken with tofu or beans. Use firm tofu for the best texture. Press it to remove extra water. Then, cube it and marinate just like chicken. You can also add extra beans like pinto or kidney. This adds protein and keeps it filling. If you want a different base, try cauliflower rice. It’s low in carbs and packed with nutrients. You could also use farro for a nutty flavor and chewy texture. Quinoa is great but farro can add a nice twist. Each option gives a unique taste and feel to your bowl. Want to change the protein? Use ground turkey instead of chicken. It cooks quickly and stays moist. Ground beef is another option for a hearty dish. For seafood lovers, shrimp works well too. It cooks fast and adds a fresh taste. Each protein choice brings its own flavor and style to the bowl. To keep your Southwest Chicken Burrito Bowls fresh, store them in airtight containers. Choose small portions for quick meals. Place cooked chicken and bowl fillings separately to avoid sogginess. They will stay fresh in the fridge for up to three days. For longer storage, freeze the components. Cooked chicken can go in freezer bags. Flatten the bags to save space. The quinoa or rice and bowl fillings can freeze well too. Use freezer-safe containers and label them with the date. They can last up to three months. To reheat, use the microwave or stovetop. For the chicken, place it in a skillet with a splash of water. Heat it over medium until warm. For the bowl fillings, microwave in intervals, stirring in between. This helps keep the flavors and textures intact. Enjoy your meal as if it was fresh! You can use several grains instead of quinoa or brown rice. Here are some great options: - White rice: Cook for 15 minutes. - Brown rice: Cook for 45 minutes. - Farro: Cook for 30 minutes. - Barley: Cook for 30-40 minutes. - Couscous: Cook for 5 minutes. Each grain gives a different taste and texture. You can mix and match based on what you like. Yes, you can make these burrito bowls ahead of time! Here are some meal prep tips: - Cook the chicken: Grill or pan-sear the chicken, then slice it. - Prepare the base: Mix the cooked grains, beans, corn, and veggies. - Store separately: Keep each part in airtight containers in the fridge. - Reheat: Warm each component before serving. These bowls taste great and are easy to grab for lunch or dinner. To add heat to this recipe, try these tips: - Chili powder: Use more than one tablespoon. - Cayenne pepper: Add a pinch or two to the chicken marinade. - Jalapeños: Dice and mix them into the bowl. - Hot sauce: Drizzle over the top before serving. Adjust the spice level to your taste. Yes, you can easily make a vegetarian version! Consider these plant-based substitutes: - Tofu: Marinate and grill like chicken. - Tempeh: A great protein option that can absorb flavors. - More beans: Add extra black beans or chickpeas for protein. - Grilled veggies: Use zucchini, mushrooms, or eggplant for a twist. These options keep the dish filling and tasty! In this article, we explored making delicious burrito bowls. You learned about key ingredients, like juicy chicken, quinoa, and fresh veggies. We covered simple steps to marinate the chicken, cook it just right, and build your bowl. I also shared tips to keep your dish fresh and flavorful. Remember, customization is key. Feel free to swap proteins or grains to suit your taste. Enjoy your cooking and make these bowls your own!

Southwest Chicken Burrito Bowls

A flavorful and healthy bowl featuring marinated chicken, quinoa or brown rice, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southwestern
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup cooked quinoa or brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 piece red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 piece avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • 0.5 cup shredded cheddar cheese (optional)
  • for serving salsa or hot sauce

Instructions
 

  • In a bowl, mix together the olive oil, chili powder, cumin, paprika, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
  • Heat a grill or skillet over medium heat. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the heat and let rest for a few minutes before slicing.
  • While the chicken is cooking, prepare your base. In a separate bowl, combine the cooked quinoa or brown rice, black beans, corn, diced red bell pepper, and halved cherry tomatoes. Mix together and season with salt and pepper to taste.
  • In serving bowls, layer the quinoa/rice mixture. Top with slices of grilled chicken, avocado, and shredded cheese if using.
  • Sprinkle chopped cilantro over each bowl and serve with lime wedges and salsa or hot sauce on the side for an extra kick.

Notes

Feel free to customize with your favorite toppings.
Keyword burrito bowls, chicken, healthy, Mexican, quinoa