Description

Southwest Chicken Burrito Bowls are a vibrant and flavorful meal that brings together tender, spiced chicken, colorful veggies, zesty lime, and creamy avocado over a bed of fluffy brown rice or quinoa. Perfect for busy weeknights or gatherings, these customizable bowls are both satisfying and visually appealing. With just a few simple steps, you can create a delicious dish that will impress family and friends alike!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tbsp Southwest seasoning
2 tsp olive oil
1 cup bell peppers (chopped)
1 cup corn (fresh or frozen)
1 can (15 oz) black beans (rinsed)
1 cup brown rice or quinoa
Juice of 1 lime
1 ripe avocado (sliced)
Fresh cilantro (to taste)

Instructions

Prep the ingredients: Wash and chop bell peppers, rinse black beans, and set aside.
Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (165°F).
Sauté the veggies: Remove chicken from skillet and add bell peppers and corn. Sauté for about 4-5 minutes until softened.
Combine: Return diced chicken to the skillet along with black beans. Squeeze fresh lime juice over the mixture and heat for another 3 minutes.
Prepare your base: Cook brown rice or quinoa according to package instructions.
Assemble: In bowls, layer rice or quinoa followed by the chicken-vegetable mixture. Top with avocado slices and cilantro.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: Southwestern

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 520
Sugar: 4g
Sodium: 670mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 12g
Protein: 36g
Cholesterol: 90mg

Keywords: For added flavor, marinate the chicken for at least 30 minutes before cooking. For a healthier twist, substitute quinoa or cauliflower rice as your base. Feel free to customize toppings with shredded cheese or jalapeños for extra spice.