Lowkey Chef
SearchSaved
Chicken burrito bowl with rice, sliced spiced chicken, black beans, corn, salsa and a lime wedge in a white bowl on a blue background.
Lunch · Mexican

Chicken Burrito Bowls

One pot of rice, one skillet and four lunches done. Chicken thighs stay juicy when they're reheated, which breasts don't, and the salsa rides on the side so nothing goes soggy. The skillet that browns the chicken warms the beans, so the spice gets into everything.

Quick facts

40 min(10 prep, 28 cook)

4 servings

  • Gluten-free
  • Dairy-free
Step 0

Get it all out

Tick things off as they hit the counter.

For the rice

  • 1½ cups long-grain white rice
  • 2¼ cups water
  • ½ tsp kosher salt
  • 1 lime, juiced
  • ½ cup fresh cilantro, choppedoptional

For the chicken

  • 1½ lb boneless, skinless chicken thighs
  • 2 tsp chili powder, check the label says gluten-free
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tbsp neutral oil, like canola

For the bowls

  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup frozen corn
  • 1 cup jarred salsa, check the label says gluten-free
  • 1 lime, cut into 4 wedgesoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Put the rice in a fine-mesh strainer and rinse it under cold water, shaking it, until the water runs mostly clear, about 1 minute. Put the rice, the 2¼ cups water and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Cover, turn the heat to low and cook for 18 minutes, until the water is absorbed.

    • 1½ cups long-grain white rice
    • 2¼ cups water
    • ½ tsp kosher salt
  2. 2

    Stir the chili powder, cumin, garlic powder, smoked paprika and 1 tsp salt together in a small bowl. Pat the chicken thighs dry with paper towels and sprinkle the spice mix all over both sides.

    • 2 tsp chili powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • 1 tsp kosher salt
    • 1½ lb boneless, skinless chicken thighs
  3. 3

    Heat the oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer. Wash your hands and anything that touched the raw chicken. Cook without moving the chicken until the bottom is deep brown, about 5 minutes. Flip it with tongs and cook until an instant-read thermometer in the thickest part reads 165°F, 4 to 6 minutes more.

    • 1 tbsp neutral oil
    • 1½ lb boneless, skinless chicken thighs
  4. 4

    Move the chicken to a cutting board with the tongs and let it rest for 5 minutes. Slice it into thin strips.

    • 1½ lb boneless, skinless chicken thighs
  5. 5

    While the chicken rests, turn the skillet to medium heat and add the black beans and corn. Stir, scraping up the browned bits, until the corn is hot and the beans are warmed through, 3 to 4 minutes. Turn off the heat.

    • 1 can black beans (15 oz)
    • 1 cup frozen corn
  6. 6

    When the rice has absorbed all the water, take the pan off the heat and leave it covered for 5 minutes. Fluff it with a fork, then stir in the lime juice and the cilantro.

    • 1½ cups long-grain white rice
    • 1 lime
    • ½ cup fresh cilantro
  7. 7

    Divide the rice among 4 microwave-safe containers. Top each with a quarter of the beans and corn and a quarter of the chicken. Spoon ¼ cup salsa into each of 4 small separate containers and add a lime wedge to each. Put the lids on and refrigerate within 2 hours, and eat within 4 days.

    • 1½ cups long-grain white rice
    • 1 can black beans (15 oz)
    • 1 cup frozen corn
    • 1½ lb boneless, skinless chicken thighs
    • 1 cup jarred salsa
    • 1 lime
  8. 8

    Microwave one packed bowl container, without its salsa cup, with the lid set loosely on top until steaming all the way through, 2 to 3 minutes, stirring halfway. Top with the salsa and squeeze the lime wedge over it.

    • 1 cup jarred salsa
    • 1 lime