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This hearty Southwest Chicken Burrito Bowl has become my weeknight dinner hero when I'm craving restaurant-quality Mexican food without leaving home. The combination of juicy spiced chicken, vibrant bean and corn salsa, and zesty cilantro lime rice creates layers of flavor that make each bite exciting.
I first created this recipe when trying to recreate my favorite restaurant burrito bowl at home. What started as an experiment has become our family's Monday night tradition, with everyone customizing their own bowls exactly how they like them.
Ingredients
- Boneless skinless chicken breasts or thighs: perfect for soaking up the Southwest flavors, thighs stay juicier
- Extra virgin olive oil: helps create a flavorful sear on the chicken
- Garlic cloves: adds aromatic depth to the marinade
- Chili powder: provides the signature Southwest heat level
- Smoked paprika: adds a subtle smokiness that elevates the entire dish
- Cumin: essential for authentic Southwest flavor profile
- Kosher salt: enhances all the flavors without being too harsh
- Black pepper: adds gentle warmth and complexity
- Canned black beans: provides protein and fiber, rinse well to remove excess sodium
- Sweet corn: adds natural sweetness and crisp texture
- Bell peppers: adds vibrant color and sweet crunch
- Red onion: provides sharp flavor that mellows when mixed with the vinegar
- Roma tomato: adds juicy freshness
- Jalapeño: optional heat element that can be adjusted to taste
- Fresh cilantro: brightens the entire salsa with herbaceous notes
- Lime juice: the acid that brings everything together
- Apple cider vinegar: adds depth and preserves the salsa longer
- Honey: balances the acidity with gentle sweetness
- Seasonings: garlic powder, salt and pepper create a balanced flavor profile
- Jasmine rice: has a floral aroma that pairs beautifully with lime and cilantro
- Olive oil: adds richness and helps separate the grains
- Fresh cilantro: essential for brightening the rice
- Lime juice: cuts through the starchiness of the rice
- Garlic powder: adds depth without overpowering
- Greek yogurt: creates a creamy base with protein and tanginess
- Mayonnaise: optional for extra richness and creaminess
- Lime juice: adds essential acid to balance the creaminess
- Fresh garlic: provides aromatic punch
- Honey: balances the acidity with gentle sweetness
- Fresh cilantro: ties the dressing to the other components
- Spices: creates that distinctive Southwest flavor profile
Step-by-Step Instructions
- Marinate the Chicken:
- Cut chicken into evenly sized cubes about 1-inch each to ensure even cooking. In a medium bowl, combine olive oil, minced garlic, chili powder, smoked paprika, cumin, salt and pepper. Add chicken and toss thoroughly until every piece is well coated. Allow to marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for maximum flavor development.
- Cook the Rice:
- Prepare jasmine rice according to package directions, typically using a 1 to 2 ratio of rice to water. Once cooked, let it rest covered for 5-10 minutes to allow the steam to finish the cooking process. Fluff with a fork then gently fold in chopped cilantro, lime juice, olive oil, garlic powder, salt and pepper. The warm rice will absorb all the flavors beautifully.
- Prepare the Salsa:
- Finely chop all vegetables to a uniform size for the best texture experience. Combine chopped bell peppers, tomatoes, red onion, jalapeño if using, and cilantro in a large bowl. Add drained and rinsed black beans and corn. Pour in lime juice, vinegar, honey, and seasonings. Toss gently but thoroughly until everything is evenly distributed. Let sit for at least 15 minutes for flavors to meld together.
- Blend the Dressing:
- Add all dressing ingredients to a blender or food processor. Blend on high for 1-2 minutes until completely smooth and creamy. Taste and adjust seasonings as needed. The dressing should be pourable but thick enough to coat the back of a spoon.
- Cook the Chicken:
- Heat remaining olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add marinated chicken in a single layer, being careful not to overcrowd the pan. Let cook undisturbed for 3-4 minutes until a golden crust forms. Flip each piece and cook another 3-4 minutes until the internal temperature reaches 165°F. The outside should be caramelized and the inside juicy.
- Assemble the Bowls:
- Start with a base of cilantro lime rice, then arrange chicken, salsa, and any additional toppings in separate sections around the bowl. Drizzle with Southwest dressing just before serving. For presentation, consider adding avocado slices, extra cilantro leaves, or a lime wedge as garnish.
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My favorite part about this recipe is the versatility of the black bean and corn salsa. I often make a double batch and use the leftovers for snacking with tortilla chips, as a topping for scrambled eggs, or even as a quick taco filling when I'm in a hurry. My children who normally avoid vegetables eagerly devour this colorful mixture!
Storage Tips
The components of this burrito bowl will keep beautifully when stored separately in airtight containers. The chicken stays good for 3-4 days, while the rice and salsa can last up to 5 days. For the dressing, store in a jar or airtight container in the refrigerator for up to one week. The avocado should always be sliced fresh when ready to eat as it will oxidize and turn brown otherwise.
When reheating, the chicken and rice benefit from a splash of water before microwaving to prevent drying out. Alternatively, reheating in a covered skillet with a tablespoon of water creates restaurant-quality results. The salsa and dressing should be served cold directly from the refrigerator for the best flavor and texture contrast.
Make-Ahead Options
This recipe is perfect for meal prep. On Sunday, prepare all components and store separately. Throughout the week, assemble fresh bowls in minutes. The chicken can be marinated up to 24 hours in advance, intensifying the flavors. The salsa actually improves after a day in the refrigerator as the ingredients marinate together. The dressing will thicken slightly when chilled, so you may need to thin it with a splash of water or lime juice before serving.
Customization Ideas
Transform this versatile recipe to suit any dietary preference or what you have on hand. For a vegetarian version, replace the chicken with roasted sweet potatoes, portobello mushrooms, or crispy tofu. Make it vegan by using plant-based yogurt in the dressing and maple syrup instead of honey. For a lower-carb option, serve over cauliflower rice or a bed of romaine lettuce. Add different toppings like pickled red onions, cotija cheese, or crushed tortilla chips for varying textures and flavors.
Frequently Asked Questions
- → Can I substitute chicken thighs for chicken breasts?
Yes, both chicken thighs and breasts work well for this dish. Use whichever you prefer, but note that thighs may offer more juiciness and flavor.
- → How can I make the dish spicier?
Add more chili powder, paprika, or fresh jalapeños to the chicken marinade, salsa, or dressing to increase the heat.
- → Can I use frozen corn instead of canned corn?
Absolutely! Cook the frozen corn according to package instructions before adding it to the salsa.
- → How do I store leftover bowls?
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice before assembling the bowls again.
- → Is there a vegetarian alternative for this dish?
You can replace chicken with grilled tofu, roasted sweet potatoes, or another plant-based protein to make it vegetarian.
- → Can I prepare the components ahead of time?
Yes, you can prep everything ahead of time. Store the rice, salsa, chicken, and dressing separately for up to 2 days, and then assemble when ready to serve.