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Delicious Southwest Chicken Burrito Bowl with cream and zesty toppings

Southwest Chicken Burrito Bowl

A wholesome and delicious bowl filled with tender chicken, vibrant veggies, and a creamy topping that offers a delightful explosion of flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Burrito Bowl
  • 1 lb boneless, skinless chicken breasts, diced This is the protein powerhouse; you can substitute with cooked shredded chicken or tofu for a vegetarian option.
  • 1 cup bell peppers, diced Adds color and sweetness; frozen peppers can work in a pinch.
  • 1 cup corn (frozen or fresh) Sweet bursts of flavor; canned corn is also a viable option.
  • 1 cup black beans, drained and rinsed A great source of fiber; if you're not a fan, try pinto beans instead.
  • 1 cup cherry tomatoes, halved For freshness; any other tomato variety can also work.
  • 1 tsp chili powder Adds the kick; adjust according to your taste.
  • 1 tsp cumin Offers warm undertones; replace with smoked paprika for a different profile.
  • 1/2 tsp paprika Delivers depth; can be swapped with cayenne for more heat.
  • Salt and pepper to taste
  • 2 cups cooked rice (white or brown) The grain base; quinoa or cauliflower rice can substitute for a low-carb twist.
  • 1 avocado, sliced Adds healthy fats and creaminess; you could also use guacamole.
  • 1/2 cup sour cream or Greek yogurt For a tangy finish; plant-based yogurt can be a great alternative.
  • 1/4 cup fresh cilantro, chopped Brightens flavor; parsley works if you’re not a cilantro fan.
  • 1 Juice of 1 lime Freshens the entire bowl; lemon juice can also be used as a substitute.

Method
 

Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the diced chicken and season it with chili powder, cumin, paprika, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.
  3. Stir in the bell peppers, corn, black beans, and cherry tomatoes. Cook for an additional 5 minutes until the vegetables are tender.
  4. Add the cooked rice to the skillet and mix well to combine all ingredients.
  5. Remove from heat and stir in the lime juice and chopped cilantro.
  6. Serve warm, topped with sliced avocado and a dollop of sour cream or Greek yogurt.

Notes

Customize the toppings based on what's in season or your personal preferences. This dish is perfect for family gatherings or casual get-togethers.