Easy Homemade Chicken Burrito Bowls

You know the Southwest Chicken Pasta Salad recipe I posted last week? The recipe that I am completely in love with? Well, it showcases the chicken from this burrito bowl recipe I got off of Iowa Girl Eats. And just like with the pasta salad, the chicken is the star of the show. It will make you so happy you won't know what to do with yourself! Oh and did I mention how delicious the beans and cilantro-lime rice are, too??

The combination of all the flavors going on in this burrito bowl are incredible. It's so refreshing yet filling and there are SO many possibilities with toppings. In other words, you will NOT be disappointed and you really should make this as soon as possible. It will brighten your day. I promise.

Easy Homemade Chicken Burrito Bowls
Slightly Adapted from Iowa Girl Eats
2 large chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
15 oz. can black beans, drained and rinsed
1/2 cup water
1-1/2 cups cups cherry tomatoes, halved
4 oz. freshly shredded cheddar cheese
sour cream, guacamole, salsa, quesco fresco, optional

For the seasoning mix:
1 Tbsp. chili powder
2 tsp. garlic powder
1-1/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. cayenne pepper

For the Cilantro-Lime Rice:
2 cups water
1 Tbsp. canola or vegetable oil
1/2 tsp. salt
1 cup long grain white rice
1/4 cup chopped cilantro
juice of 1/2 lime

1. Mix the seasonings together in a small bowl and set aside. Place chicken pieces in a separate bowl and combine with olive oil. Stir in enough seasoning mix until chicken is well seasoned; reserving 1 Tbsp. of seasoning for beans.
2. Heat a pan over medium-heat and cook chicken 3-4 minutes per side until no longer pink. Remove from heat and set aside. 
3. For the Cilantro-Lime Rice: Bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro then stir to combine and set aside. (You can also do this in a rice cooker.)
4. Add black beans to a small saucepan with water and 1 Tbsp. seasoning mix. Bring to a boil then reduce heat to low to stay warm.
5. Scoop cooked Cilantro-Lime Rice into bowls then top with grilled chicken, seasoned beans, cherry tomatoes, shredded cheese and other toppings if desired.


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