Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For meal prep, prepare all components ahead of time and store separately in the refrigerator for up to 3 days

Cook the chicken on a sheet pan in the oven at 425°F (220°C) for 20-25 minutes as an alternative cooking method

Use leftover rotisserie chicken for an even quicker version of this recipe

For more flavor in the rice, toast it in a teaspoon of oil before adding the cooking liquid

Make a double batch of the black bean corn salsa to use as a dip with tortilla chips later in the week

Cook the rice in a rice cooker or Instant Pot for hands-off preparation

For a lower-carb option, use cauliflower rice instead of regular rice

Grill the chicken outdoors when weather permits for extra smoky flavor

Warm the black beans before adding to the salsa for a more restaurant-style temperature contrast

Set up a burrito bowl bar for family dinners or casual entertaining to let everyone customize their own bowl

Easy Southwest Chicken Burrito Bowls

Name: Easy Southwest Chicken Burrito Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican-Inspired
Ingredients: For the Chicken:; 1 1/2 pounds (680g) boneless, skinless chicken breasts; 2 tablespoons (30ml) olive oil; 1 tablespoon (15g) chili powder; 1 teaspoon (5g) ground cumin; 1 teaspoon (5g) garlic powder; 1 teaspoon (5g) dried oregano; 1/2 teaspoon (2.5g) smoked paprika; 1/2 teaspoon (3g) salt; 1/4 teaspoon (1g) black pepper; Juice of 1 lime; For the Cilantro-Lime Rice:; 2 cups (370g) white rice, long grain; 3 cups (710ml) water or low-sodium chicken broth; 1/2 teaspoon (3g) salt; Juice and zest of 1 lime; 1/4 cup (15g) fresh cilantro, chopped; For the Black Bean Corn Salsa:; 1 can (15oz/425g) black beans, drained and rinsed; 1 cup (175g) corn kernels, fresh, frozen (thawed), or canned; 1/2 red onion, finely diced; 1 red bell pepper, diced; 1 jalapeño, seeds removed and minced (optional); 2 tablespoons (30ml) lime juice; 2 tablespoons (30ml) olive oil; 1/4 cup (15g) fresh cilantro, chopped; 1/2 teaspoon (3g) salt; 1/4 teaspoon (1g) black pepper; For Toppings and Assembly:; 1 avocado, sliced or made into guacamole

These vibrant Southwest Chicken Burrito Bowls deliver big Tex-Mex flavors with minimal effort, perfect for busy weeknights or casual entertaining. Featuring tender, seasoned chicken, fluffy cilantro-lime rice, and a colorful medley of fresh toppings, these customizable bowls satisfy cravings for Mexican restaurant flavors in the comfort of your own home. The spice-rubbed chicken cooks quickly while maintaining juicy tenderness, and the simple cilantro-lime rice creates the perfect foundation. With make-ahead components and a build-your-own approach, this family-friendly meal can be adapted to everyone's preferences. Healthy, flavorful, and satisfying, these burrito bowls will become a regular in your weeknight dinner rotation!

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1 1/2 pounds (680g) boneless, skinless chicken breasts

2 tablespoons (30ml) olive oil

1 tablespoon (15g) chili powder

1 teaspoon (5g) ground cumin

1 teaspoon (5g) garlic powder

1 teaspoon (5g) dried oregano

1/2 teaspoon (2.5g) smoked paprika

1/2 teaspoon (3g) salt

1/4 teaspoon (1g) black pepper

Juice of 1 lime

For the Cilantro-Lime Rice:

2 cups (370g) white rice, long grain

3 cups (710ml) water or low-sodium chicken broth

1/2 teaspoon (3g) salt

Juice and zest of 1 lime

1/4 cup (15g) fresh cilantro, chopped

For the Black Bean Corn Salsa:

1 can (15oz/425g) black beans, drained and rinsed

1 cup (175g) corn kernels, fresh, frozen (thawed), or canned

1/2 red onion, finely diced

1 red bell pepper, diced

1 jalapeño, seeds removed and minced (optional)

2 tablespoons (30ml) lime juice

2 tablespoons (30ml) olive oil

1/4 cup (15g) fresh cilantro, chopped

1/2 teaspoon (3g) salt

1/4 teaspoon (1g) black pepper

For Toppings and Assembly:

1 avocado, sliced or made into guacamole

1 cup (240g) sour cream or Greek yogurt

1 cup (113g) shredded cheddar or Mexican blend cheese

2 cups (60g) shredded lettuce

1 cup (180g) fresh tomatoes, diced

1/2 cup (80g) sliced black olives (optional)

Hot sauce to taste

Lime wedges for serving

Instructions

Start by preparing the chicken. In a small bowl, combine chili powder, cumin, garlic powder, dried oregano, smoked paprika, salt, and black pepper.

Pat chicken breasts dry with paper towels and rub with olive oil, then coat evenly with the spice mixture.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C).

Remove chicken from heat, squeeze fresh lime juice over the top, and let rest for 5 minutes before chopping into bite-sized pieces.

While the chicken cooks, rinse the rice until water runs clear. Combine rice, water or broth, and salt in a medium saucepan.

Bring rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

Remove rice from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in lime juice, lime zest, and chopped cilantro.

For the black bean corn salsa, combine black beans, corn, diced red onion, bell pepper, and jalapeño (if using) in a medium bowl.

Add lime juice, olive oil, chopped cilantro, salt, and pepper to the salsa mixture and toss to combine. Set aside to allow flavors to meld.

Prepare all toppings: slice avocado or make guacamole, shred cheese if necessary, chop lettuce and tomatoes, and arrange all toppings in separate bowls.

To assemble each burrito bowl, start with a base of cilantro-lime rice, add a portion of chopped chicken, and a generous spoonful of black bean corn salsa.

Let each person add their preferred toppings: avocado, sour cream, cheese, lettuce, tomatoes, black olives, and hot sauce as desired.

Serve with lime wedges for squeezing over the finished bowls.

Easy Southwest Chicken Burrito Bowls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Easy Southwest Chicken Burrito Bowls

Ingredients

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