American · Dinner
Southwest Chicken Burrito Bowl
A Tex-Mex border classic, spiced grilled chicken over cilantro rice with black beans, charred corn, pico de gallo, and sour cream.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
38gProtein
16gFat
62gCarbs
8gSugar
8gFiber
680mgSodium
73mgChol
Goes well with
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international
Instructions
1
Prep
Combine chipotle chilli powder, smoked paprika, cumin, garlic powder, salt, and oil into a paste. Divide between the two chicken breasts and rub all over each one. Dice tomatoes and red onion finely. Chop fresh coriander. Mix pico de gallo ingredients with lime juice and salt in a bowl.
2
Grill
Heat griddle pan over high heat. Cook chicken breasts 5–6 minutes per side until internal temperature reaches 75°C / 165°F with clear char lines. Rest 3 minutes, then slice diagonally.
3
Char
While chicken rests, heat a dry skillet over high heat. Char defrosted sweetcorn 2–3 minutes until blackened in spots. Transfer to a bowl.
4
Simmer
Warm drained black beans in a small saucepan over medium heat for 2–3 minutes with a pinch of salt, stirring occasionally until heated through.
5
Plate
Build two bowls with cooked rice as base, arrange sliced chicken, warm black beans, charred corn, and pico de gallo in sections. Top each with sour cream and serve with a lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) boneless skinless chicken breast
- 400g (14.1 oz) cooked white rice
- 200g (7.1 oz / 2 cans) canned black beans
- 160g (5.6 oz) frozen sweetcorn
- 2 tsp chipotle chilli powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 4 tbsp vegetable oil
- 4 medium tomatoes
- 0.5 small red onion
- 2 tbsp fresh coriander
- 2 tsp lime juice
- 4 tbsp sour cream
- 2 lime wedges