Hearty Fast Dinners Chicken Avocado Burrito Bowl

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Prep 10 minutes
Cook 35 minutes
Servings 4 servings
Hearty Fast Dinners Chicken Avocado Burrito Bowl

Looking for a quick and tasty dinner idea? You’ll love this Chicken Avocado Burrito Bowl! Packed with protein and fresh ingredients, it’s perfect for busy evenings. This bowl is not only easy to make, but it’s also fun to customize. Join me as we dive into this hearty meal that will satisfy your cravings in no time. Let’s get cooking!

Why I Love This Recipe

  1. Quick and Easy: This burrito bowl can be assembled in just 45 minutes, making it a perfect choice for a busy weeknight dinner.
  2. Healthy Ingredients: Packed with lean protein, healthy fats, and plenty of veggies, this dish is nutritious and satisfying.
  3. Customizable: With options for toppings and grains, you can easily adapt this recipe to your taste preferences or dietary needs.
  4. Flavorful Profile: The combination of spices, fresh ingredients, and lime juice creates a burst of flavor in every bite.

Ingredients

Main Ingredients

- 1 lb chicken breast, diced

- 1 tablespoon olive oil

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- Salt and freshly ground black pepper to taste

Grains and Beans

- 1 cup brown rice or quinoa

- 1 can black beans, rinsed and drained

Fresh Ingredients

- 1 medium ripe avocado, sliced

- 1 cup cherry tomatoes, halved

- 1 cup corn (frozen or canned)

Step-by-Step Instructions

Cooking the Grains

First, I boil water for brown rice. Use 2 cups of water for 1 cup of rice. Bring it to a boil, then lower the heat. Cover and let it simmer for 30-35 minutes. If using quinoa, follow package instructions.

Cooking the Chicken

While the grains cook, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the diced chicken with cumin, chili powder, salt, and pepper. Add the chicken to the skillet. Sauté for 5-7 minutes or until fully cooked.

Preparing Toppings

As the chicken cooks, slice the avocado and halve the cherry tomatoes. Chop fresh cilantro. If using frozen corn, run warm water over it to defrost quickly.

Assembling the Burrito Bowl

Once the rice or quinoa is ready, fluff it with a fork. Divide the grains among bowls. Top each bowl with chicken, black beans, corn, halved tomatoes, and avocado slices.

Garnish and Serve

Finally, sprinkle chopped cilantro over the bowls. You can add Greek yogurt, shredded cheese, or jalapeños if you like. Serve lime wedges on the side for a fresh squeeze of juice. Enjoy!

Ingredient Image 2

In this post, you learned how to make a tasty burrito bowl. We covered the main ingredients like chicken, beans, and grains. I shared step-by-step instructions to cook each part. You also got tips on variations, storage, and how to spice it up.

Adding your favorite toppings makes it fun and unique. With these easy steps, you can create a filling meal for any day. Enjoy making this dish your own!

Hearty Fast Dinner: Chicken Avocado Burrito Bowl

Hearty Fast Dinner: Chicken Avocado Burrito Bowl

A quick and nutritious burrito bowl featuring diced chicken, avocado, and a variety of fresh toppings.

10 min prep
35 min cook
4 servings
500 cal
Pin Recipe

Ingredients

Instructions

  1. 1

    In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a vigorous boil, then reduce the heat to low, cover the saucepan, and let it simmer for approximately 30-35 minutes, or until the rice is tender and the water has fully absorbed. If using quinoa, follow the cooking instructions on the package.

  2. 2

    While the grains are cooking, heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil. Season the diced chicken breast with ground cumin, chili powder, salt, and pepper. Add the seasoned chicken to the skillet and sauté for about 5-7 minutes or until the chicken is fully cooked and no longer pink in the center, stirring occasionally.

  3. 3

    During the chicken cooking time, prepare your toppings by slicing the ripe avocado, halving the cherry tomatoes, and chopping the fresh cilantro. If using frozen corn, quickly defrost it by placing it in a colander and running warm water over it for about a minute.

  4. 4

    Once the rice (or quinoa) has cooked, fluff it gently with a fork to separate the grains. Divide the fluffed rice evenly among serving bowls. Generously top each bowl with cooked chicken, rinsed black beans, defrosted corn, halved cherry tomatoes, and slices of avocado.

  5. 5

    Sprinkle the chopped cilantro generously over the top of each burrito bowl. Add any desired optional toppings such as Greek yogurt or sour cream, shredded cheese, and slices of jalapeños. Serve with lime wedges on the side for a fresh squeeze of juice over the bowl before eating.

Chef's Notes

For an appealing presentation, layer the ingredients in an aesthetically pleasing way, alternating colors and textures.

Course: Main Course Cuisine: Mexican
Sterling Whitaker

Sterling Whitaker

Recipe Developer

Sterling crafts innovative appetizers with a focus on sustainable ingredients and seasonal flavors.

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