Craving a flavorful, nutritious meal that’s easy to make and packed with your favorite Tex-Mex flavors? Look no further than this Chicken Burrito Bowl! With tender, seasoned chicken, hearty black beans, fresh veggies, and a drizzle of my homemade Taco Sauce, this dish is a delicious blend of textures and tastes that will satisfy any appetite. Perfect for a quick weeknight dinner or a meal prep option, this Chicken Burrito Bowl is sure to become a staple in your kitchen. Let’s dive into how you can create this mouthwatering meal!

What You’ll Need

Ingredients

• 1 lb chicken breasts or 1 large breast halved
• 1 tablespoons + 2 teaspoons olive oil divided
• 1 tablespoon + 1 teaspoon taco seasoning divided (you can use store-bought or see my recipe for a homemade version)
• 1/2 white onion diced
• 2 cloves fresh garlic minced
• 1 cup black beans either rinsed canned or dried and cooked
• 2 cups cooked brown rice (or rice of your preference; check out my oven baked rice recipe for a great option!)
• 1 cup Roma tomatoes diced
• 1 avocado sliced or diced
• 1/4 cup shredded cheddar cheese or more!
• Taco Sauce
• fresh cilantro chopped, optional
• 2 fresh lime wedges optional

Equipment I Used

• Cutting Board
• Spatula
• Frying Pan
• Cheese Grater

How to Make It

Prepare the Chicken

In a small bowl, combine 1 tablespoon of olive oil and 1 tablespoon of taco seasoning. Mix well to create a marinade.

Take the chicken breasts (or halved large breast) and add them to the bowl, ensuring they are evenly coated with the taco seasoning and oil mixture on both sides. Personally, I prefer to cut my chicken into slices right away, as this helps to reduce the cooking time. Set the marinated chicken aside to allow the flavors to infuse while you prepare the other ingredients.

Sauté the Onion and Garlic

Heat a sauté pan over medium heat and add 1 teaspoon of olive oil. Once the oil is hot, add the diced white onion and minced garlic to the pan. Sauté for 1-2 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.

Cook the Black Beans

Add the black beans to the pan with the sautéed onions and garlic. Sprinkle in 1 teaspoon of taco seasoning. Continue to sauté the mixture for an additional 3-4 minutes, allowing the beans to heat through and absorb the flavors. Once done, remove the pan from heat and set the black bean mixture aside.

Cook the Chicken

In the same sauté pan, add another teaspoon of olive oil and heat over medium heat. Place the marinated chicken breasts into the pan. Cook the chicken for about 4 minutes on one side, then flip and cook for an additional 3-4 minutes on the other side. The chicken is done when it reaches an internal temperature of at least 165°F (75°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

Assemble the Burrito Bowls

Start by dividing the cooked brown rice (or your preferred rice) evenly between the bowls. Top each bowl with diced Roma tomatoes, black bean and onion mixture, shredded cheddar cheese, and sliced avocado.

Add the Chicken and Finish

After slicing the cooked chicken, divide it evenly between the two bowls, placing the slices on top of the rice and other toppings. Drizzle the taco sauce over the assembled bowls to your liking. For an extra burst of flavor, garnish with freshly chopped cilantro and a squeeze of fresh lime juice if desired.