Description
Easy, healthy, and delicious Chicken and Rice Burrito Bowls made with seasoned chicken, rice, fresh vegetables, and customizable toppings. Perfect for meal prep and busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups uncooked white or brown rice
- 4 cups mixed vegetables (bell peppers, onions, tomatoes, corn)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Avocado (optional)
- Sour cream (optional)
- Salsa (optional)
- Shredded cheese (optional)
- Fresh cilantro (optional)
Instructions
- Cut the chicken into small pieces and season with cumin, chili powder, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the chicken until browned and cooked through, about 5-7 minutes.
- Cook the rice according to package instructions until tender.
- Heat the remaining olive oil in a separate skillet over medium heat.
- Add the mixed vegetables and cook until tender, about 5-7 minutes.
- Divide the cooked rice among serving bowls.
- Top with the cooked chicken and vegetables.
- Add desired toppings such as avocado, sour cream, salsa, cheese, and cilantro.
- Serve immediately and enjoy.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C). Brown rice provides more fiber and nutrients than white rice. Store chicken, rice, and vegetables separately in airtight containers for up to 3 days. For a vegan version, replace chicken with tofu or tempeh. For a dairy-free version, use guacamole or dairy-free sour cream. Avoid overcooking the chicken to keep it juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl