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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.