Easy Southwest Chicken Burrito Bowls

I made these easy southwest chicken burrito bowls when I wanted a meal that was both colorful and satisfying so I grilled some seasoned chicken and paired it with fresh veggies, beans, and rice. The creamy sauce drizzle brought everything together, and every bite was bursting with flavor.

Since then this has become one of my favorite quick dinners because it’s packed with protein, easy to customize, and feels like a restaurant-quality dish right at home. The combination of smoky chicken, crisp veggies, and zesty toppings never disappoints.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Marinated and grilled for a smoky, juicy flavor.
• Cooked rice – The hearty base of the bowl.
• Black beans – Adds protein and a creamy texture.
• Corn – Sweet and crisp for balance.
• Cherry tomatoes – Fresh and juicy, adding a pop of color.
• Avocado – Creamy and rich, perfect for topping.
• Fresh cilantro – Bright and herby to enhance all the flavors.
• Southwest sauce – Creamy and slightly spicy for drizzling.
• Olive oil – Helps the chicken sear perfectly.
• Salt, pepper, chili powder, paprika – Seasonings to flavor the chicken.
• Tools You’ll Need
• Grill pan or skillet – To cook the chicken to perfection.
• Mixing bowl – For seasoning the chicken.
• Knife – For chopping vegetables and slicing chicken.
• Cutting board – To prep all the ingredients.
• Serving bowls – To assemble the burrito bowls beautifully.

Instructions

Step 1:

I start by seasoning the chicken breasts with olive oil, salt, pepper, chili powder, and paprika.

Step 2:

I grill the chicken on medium heat for 5-6 minutes per side until cooked through, then let it rest before slicing.

Step 3:

While the chicken cooks, I prepare the rice, rinse the black beans, and slice the cherry tomatoes and avocado.

Step 4:

I arrange the cooked rice in serving bowls as the base, then add black beans, corn, tomatoes, and avocado in sections around the bowl.

Step 5:

I slice the grilled chicken and place it on top of the rice and veggies.

Step 6:

Finally I drizzle with southwest sauce and sprinkle with fresh cilantro before serving.

Tips

I sometimes add shredded cheese or a squeeze of lime for extra flavor. You can swap white rice for brown rice or quinoa for a healthier twist. For a spicy kick, use chipotle sauce or jalapeños.

Ways to Serve

These burrito bowls are perfect as a full meal but also pair well with tortilla chips and salsa on the side. For a low-carb version, serve the toppings over a bed of lettuce instead of rice.

Frequently Asked Questions

Can I use rotisserie chicken instead of grilled chicken?

Yes, it’s a great shortcut and still tastes delicious with the other toppings.

Can I make easy southwest chicken burrito bowls ahead of time?

Absolutely, prep all the components separately and assemble when ready to eat.

What can I use instead of southwest sauce?

You can use chipotle mayo, ranch, or even salsa mixed with sour cream.

See You in the Kitchen

I hope you try these easy southwest chicken burrito bowls because they’re fresh, flavorful, and perfect for any day of the week. Share your version with me because I’d love to know how you customize yours.

Happy Cooking!

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