Description
This Easy Southwest Chicken Burrito Bowl recipe features tender, spiced chicken breasts cooked to perfection and served over a bed of sautéed bell peppers, sweet corn, and black beans. Topped with creamy avocado slices and a fresh squeeze of lime juice, this vibrant and flavorful dish is a quick, nutritious meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 3 boneless, skinless chicken breasts (1.5 lbs)
- 2 tsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
Vegetables and Toppings
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sweet corn (canned or fresh)
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, sliced
- Juice of 1 lime
Instructions
- Prepare Ingredients: Gather all ingredients on the counter for easy access and smoother cooking process.
- Marinate Chicken: In a bowl, combine olive oil, chili powder, ground cumin, salt, and pepper. Add the chicken breasts, ensuring they are fully coated with the marinade. Let them marinate for at least 15 minutes to absorb the flavors.
- Cook Chicken: Heat a skillet over medium-high heat. Place the marinated chicken breasts in the skillet and cook for about 6-7 minutes per side until they are golden brown and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked.
- Sauté Vegetables: Using the same skillet, add the sliced red and yellow bell peppers along with the sweet corn. Sauté them for approximately 5 minutes until the vegetables are tender yet retain a slight crispness.
- Assemble Bowls: In serving bowls, spread a layer of black beans at the bottom. Top with the sautéed bell peppers and corn, then place the cooked chicken breasts on top, sliced if desired.
- Add Toppings: Finish each bowl with slices of creamy avocado and drizzle the juice of one lime over the top to add a zesty freshness before serving.
Notes
- For extra flavor, consider adding a pinch of smoked paprika to the marinade.
- If preferred, chicken thighs can be used instead of breasts for juicier meat.
- To make this dish spicier, add finely chopped jalapeño peppers when sautéing the vegetables.
- Serve with cooked rice or quinoa for a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
