Mexican Chicken & Black Bean Burrito Bowl

This colorful burrito bowl combines zesty cilantro lime chicken, brown rice, black beans, and sautéed vegetables with fresh, flavorful toppings. Packed with protein and fiber, it’s a satisfying, customizable meal perfect for busy weeknights or meal prep.

MAKES

SERVINGS 4

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Why you’ll love it

• Everything you love about a burrito, served in one nourishing bowl! With lean protein, fiber-rich beans and brown rice, colorful vegetables, and healthy fats, it's a satisfying meal that's easy to customize and prepare ahead.

What Makes It So Flavorful?

Cilantro lime-marinated chicken adds a bright, citrusy flavor, while smoky sautéed peppers and onions bring warmth and depth. Fresh pico de gallo, chunky guacamole, and creamy chipotle yogurt sauce give every bite a delicious balance of flavor and texture.

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Helpful Tips

• Marinate the chicken ahead for deeper flavor and cook the peppers over medium-high heat for lightly charred edges. Keep the fresh toppings and sauce separate until serving to preserve their texture.

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Mexican Chicken & Black Bean Burrito Bowl

COLORFUL · ZESTY · SATISFYING

SERVINGS 4 | PREP 20 MINUTES | COOK 20-25 MINUTES

Ingredients:

For the Cilantro Lime Chicken

• 1 pound boneless, skinless chicken breasts (about 2 medium chicken breasts)

• Cilantro Lime Chicken Marinade (see recipe ↗)

For the Cilantro Lime Brown Rice

• 2 cups cooked brown rice

• 1 tablespoon freshly squeezed lime juice

• 2 tablespoons chopped fresh cilantro

• Pinch of sea salt, to taste

For the Sautéed Vegetables

• 1 red bell pepper, thinly sliced

• 1 yellow or green bell pepper, thinly sliced

• ½ medium red onion, thinly sliced

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon ground cumin

• ¼ teaspoon smoked paprika

• ¼ teaspoon sea salt

• Freshly ground black pepper, to taste

For the Bowls & Toppings

• 1 (15-ounce) can black beans, rinsed and drained

• ½ cup sweet corn kernels, cooked

• 2 cups chopped romaine lettuce or mixed leafy greens

• 1 cup Pico de Gallo (see recipe ↗)

• 1 cup Chunky Guacamole (see recipe ↗)

• ½ cup Creamy Chipotle Yogurt Sauce (see recipe ↗)

• Fresh cilantro and lime wedges, for serving

Method:

1. Marinate the chicken. Place chicken breasts in a shallow dish or resealable bag with Cilantro Lime Chicken Marinade. Cover and refrigerate for 1–4 hours.

2. Preheat oven to 400°F. Bake chicken for 20–25 minutes until the internal temperature reaches 165°F.

3. Toss warm brown rice with lime juice, cilantro, and a pinch of salt.

4. Heat olive oil in a skillet. Sauté bell peppers, onion, and seasonings for 6–8 minutes until tender-crisp.

5. Warm black beans and corn in a small saucepan.

6. Assemble the bowls. Divide rice and romaine among four bowls. Add chicken, black beans, corn, and sautéed vegetables. Top with Pico de Gallo, Chunky Guacamole, and Creamy Chipotle Yogurt Sauce.

7. Garnish and serve. Finish with fresh cilantro and lime wedges.

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Recipe Notes

• Meal Prep: Prepare the chicken, rice, beans, and sautéed vegetables ahead of time. Store separately from the fresh toppings for easy assembly throughout the week.

• Protein Variations: Substitute grilled shrimp, ground turkey, or tofu for the chicken.

• Grain Options: Swap brown rice for quinoa or cauliflower rice, depending on your preference.

• Extra Vegetables: Add shredded cabbage, roasted sweet potatoes, or sautéed zucchini for additional color, fiber, and nutrients.

• Storage: Refrigerate cooked components in airtight containers for up to 3–4 days. Keep fresh lettuce, guacamole, pico de gallo, and sauce separate until serving.