Chicken Burrito Bowls Recipe 

Ditch the expensive delivery fees and build a highly customizable, fiercely vibrant meal prep classic. By layering deeply seasoned chicken over a hearty foundation of rice and beans, and finishing with bright, fresh salsa, you guarantee massive flavor and perfect macros in every single bowl.

Ingredients

• The Star Protein: 1 ½ pounds boneless, skinless chicken breasts (diced into bite-sized chunks).

• The Smoky Rub: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp fine sea salt, and 1 tbsp olive oil.

• The Hearty Foundation: 3 cups cooked white or brown rice (tossed with a squeeze of fresh lime juice and chopped cilantro).

• The Fiber Core: 1 can (15 oz) black beans (rinsed and warmed) and 1 cup frozen corn (warmed).

• The Fresh Finish: Fresh pico de gallo, diced avocado, and a heavy dollop of sour cream.

Instructions

1. The Aggressive Sear: In a medium bowl, aggressively toss the diced chicken with the olive oil, chili powder, cumin, garlic powder, and salt until heavily coated. Heat a large skillet over medium-high heat. Drop the chicken into the pan and sear for 6 to 8 minutes until a deeply dark, caramelized crust forms and the meat is cooked through.

2. The Rice Prep: While the chicken cooks, gently fold a squeeze of fresh lime juice and finely chopped cilantro into your warm, cooked rice to instantly elevate the flavor profile.

3. The Strategic Build: Divide the cilantro-lime rice evenly among serving bowls to form a sturdy base.

4. The Layering: Spoon the warm black beans and corn next to the rice. Heap a massive portion of the hot, heavily spiced chicken directly into the center of the bowl.

5. The Vibrant Finish: Crown the bowl heavily with fresh pico de gallo, diced avocado, and a generous scoop of sour cream. Serve immediately.