Go Back
Introducing the Southwest Fiesta Chicken Burrito Bowls, a delightful and vibrant dish that brings together the rich flavors of the Southwest in a single, satisfying bowl. This recipe features marinated chicken that is both juicy and flavorful, served on a bed of zesty cilantro-lime rice, and topped with a colorful array of fresh ingredients. The appeal of this dish extends beyond just its taste; it is perfect for families looking for a quick weeknight dinner, meal prep enthusiasts who want a nutritious option throughout the week, and anyone in search of a balanced meal that doesn’t skimp on flavor.

Tex-Mex Chicken Burrito Bowls

Discover the vibrant and flavorful Southwest Fiesta Chicken Burrito Bowls, a perfect dish for any occasion! This recipe features juicy marinated chicken served on zesty cilantro-lime rice, topped with fresh ingredients like avocado, corn, and salsa. Ideal for weeknight dinners or meal prep, these customizable bowls can cater to various tastes and dietary needs. Packed with nutrition and bursting with flavor, each bite is a delightful experience you won’t want to miss!

Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

1/4 cup olive oil

2 tablespoons lime juice

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Rice Base:

1 cup long-grain white rice

2 cups chicken broth

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

Salt to taste

For Toppings:

1 can black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup shredded cheese (cheddar or a Mexican blend)

1/2 cup salsa

1/4 cup sour cream (optional)

Lime wedges for serving

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken:

    In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the chicken thighs and coat well. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.

      Cook the Rice:

        Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and stir in lime juice and chopped cilantro. Fluff with a fork and set aside.

          Cook the Chicken:

            Heat a grill pan or regular skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the heat and let rest for a few minutes before slicing.

              Prep the Toppings:

                While the chicken is resting, prepare the toppings. Heat the black beans and corn in a small saucepan over medium heat until warmed through. Chop the cherry tomatoes and dice the avocado.

                  Assemble the Burrito Bowls:

                    In serving bowls, begin with a scoop of the cilantro-lime rice as the base. Top with sliced grilled chicken, black beans, corn, cherry tomatoes, diced avocado, and shredded cheese. Add a generous dollop of salsa and sour cream if using.

                      Garnish and Serve:

                        Finish with a sprinkle of fresh cilantro and serve lime wedges on the side. Enjoy your Southwest Fiesta Chicken Burrito Bowls!

                          Prep Time, Total Time, Servings:

                            30 minutes | 1 hour | 4 servings