Go Back
- 2 boneless, skinless chicken breasts - 1 cup cooked quinoa - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, sliced - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish - 1 tablespoon olive oil - 1 tablespoon taco seasoning - 2 tablespoons lime juice - Salt and pepper to taste - Shredded cheddar cheese The ingredients for these Easy Southwest Chicken Burrito Bowls are simple yet full of flavor. I start with chicken breasts, which are lean and easy to cook. They soak up the taco seasoning well, adding a nice kick. Next, I use quinoa as the base. Quinoa is not only tasty but also a great source of protein. It gives the bowls a hearty feel. Black beans add more protein and fiber. They balance the meal perfectly. For freshness, I add corn and red bell pepper. Both add nice color and crunch. I love slicing an avocado to top the bowls. It adds creaminess that pairs well with the other flavors. Cherry tomatoes bring in a burst of sweetness. Lastly, I sprinkle fresh cilantro on top for a pop of herbaceous flavor. The cooking essentials include olive oil for sautéing, lime juice for brightness, and shredded cheddar cheese for richness. Salt and pepper enhance all these flavors. This combination makes a dish that is bright, hearty, and satisfying. You can find the full recipe at the beginning of this article. To start, pat the chicken breasts dry with a paper towel. This helps the seasoning stick better. Next, season both sides of the chicken with taco seasoning, salt, and pepper. This will add great flavor. Now, heat a large skillet over medium heat and add one tablespoon of olive oil. Once the oil is hot, place the chicken breasts in the skillet. Cook for about 6-7 minutes on each side, until the chicken is golden brown and cooked through. You can check for doneness by cutting into the thickest part. It should be white inside. After cooking, let the chicken rest for a few minutes before slicing it into bite-sized pieces. Now, let’s cook the vegetables. In the same skillet, add the diced red bell pepper and one cup of corn. You can use fresh or frozen corn. Sauté the bell pepper and corn for about 3-4 minutes. You want the bell pepper to be tender and the corn heated through. For perfect texture, make sure not to overcook the vegetables. They should still have a bit of crunch. This adds a nice contrast to the soft chicken and quinoa. It's time to put everything together. Begin by dividing the cooked quinoa among four bowls. This will be the base of your burrito bowl. Next, layer on the black beans, the sautéed bell pepper and corn mixture, sliced chicken, cherry tomatoes, and avocado. Presentation is important! Arrange the ingredients neatly and colorfully. This makes the bowls more inviting and fun to eat. Finally, sprinkle shredded cheddar cheese over each bowl and drizzle with fresh lime juice. Don’t forget to garnish with fresh cilantro for a burst of flavor and color. Enjoy your Easy Southwest Chicken Burrito Bowls! For the full recipe, check out the recipe section above. To keep your chicken juicy, start with patting it dry. This helps the seasoning stick. Use taco seasoning generously on both sides. Cook the chicken in a hot skillet with olive oil. Aim for a temperature of 165°F for safe eating. This ensures it remains juicy and full of flavor. For meal prep, store each ingredient separately. Keep the chicken, beans, and veggies in different containers. This way, flavors stay fresh. When you’re ready to eat, mix them in a bowl. To reheat, use the microwave for 1-2 minutes. Heat until warm, but don't overcook. Want to spice things up? Add some chili powder or cumin for a kick. You can also try fresh lime juice over the top. For toppings, consider sour cream or salsa. These pair well with the burrito bowls. Enjoy the mix of flavors and textures! {{image_2}} You can easily make a vegetarian version of the Easy Southwest Chicken Burrito Bowls. Simply swap the chicken for tofu or beans. Use firm tofu for a great texture. Press it to remove excess moisture. Then, cube and sauté it with the taco seasoning. If you prefer beans, use more black beans or add pinto beans. Cook them with spices to enhance the flavor. Adjust the cooking time slightly. Tofu may take about 8-10 minutes to cook, while beans just need heating for about 3-4 minutes. One of the best parts of these burrito bowls is how you can customize the toppings. Try different cheeses like Monterey Jack or queso fresco for a twist. You can also experiment with sauces. A drizzle of chipotle sauce adds a smoky kick. For a fresh crunch, add seasonal vegetables like zucchini or bell peppers. You can roast or grill these for added flavor. Feel free to mix and match toppings based on what you love! Do you like it hot? Add jalapeños or your favorite hot sauce to amp up the spice. Slice fresh jalapeños on top for a burst of flavor. If you're cooking for the whole family, keep it mild. Serve hot sauce on the side so everyone can add their preferred spice level. This way, both spicy and mild options are available for everyone to enjoy! To keep your easy Southwest chicken burrito bowls fresh, use airtight containers. Glass or plastic containers work well. Make sure the bowls cool to room temperature before sealing. Store them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. You can freeze your burrito bowls for longer storage. To do this, pack them in freezer-safe containers. Leave some space at the top since food expands when frozen. They can last up to three months in the freezer. When you want to eat them, thaw them overnight in the fridge for best quality. Reheating your burrito bowls is simple. You can use the microwave or oven. For the microwave, place the bowl in for about 2-3 minutes. Stir halfway to heat evenly. If you prefer the oven, cover the bowl with foil and heat at 350°F for about 15 minutes. To avoid sogginess, you can add a splash of lime juice before reheating. Enjoy your meal just as tasty as when you made it! Yes, you can use brown rice instead of quinoa. Brown rice has a nice nutty flavor. It is also a good source of fiber. Quinoa has more protein and cooks faster than brown rice. If you choose brown rice, cook it before adding it to your bowl. The texture will be slightly different, but it will still taste great. You can store these burrito bowls in the fridge for up to four days. Make sure to keep them in airtight containers. This will help keep your ingredients fresh. If you notice any changes in smell or color, it’s best to toss them. Enjoy your meals fresh for the best flavor. If you run out of taco seasoning, don't worry! You can make your own mix easily. Combine chili powder, cumin, garlic powder, and onion powder. This mix gives you a similar taste. You can also add paprika for a smoky flavor. Adjust the spices to fit your taste preference. This article covered how to make easy Southwest Chicken Burrito Bowls. We discussed essential ingredients, cooking steps, and tips for success. You learned how to prepare juicy chicken and fresh toppings. I shared ways to customize your bowls and store leftovers. With these simple ideas, you can enjoy a tasty meal anytime. Feel free to experiment with flavors that you love. Happy cooking, and enjoy making your burrito bowls!

Easy Southwest Chicken Burrito Bowls

Create a flavorful meal with these easy Southwest Chicken Burrito Bowls! Packed with tender chicken, protein-rich quinoa, black beans, vibrant veggies, and topped with creamy avocado and cheese, this dish is perfect for dinner or meal prep. Discover how to whip up this delicious recipe in just 30 minutes. Click through for step-by-step instructions and make your next meal exciting and nutritious!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup cooked quinoa

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup shredded cheddar cheese

1 tablespoon olive oil

1 tablespoon taco seasoning

2 tablespoons lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides with taco seasoning, salt, and pepper.

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

      Prepare the Bowl Ingredients: In the same skillet, add the diced red bell pepper and corn. Cook for 3-4 minutes until the bell pepper is tender and the corn is heated through.

        Assemble the Bowls: In four bowls, divide the cooked quinoa as the base. Top each bowl with black beans, sautéed bell pepper and corn mixture, sliced chicken, cherry tomatoes, and avocado.

          Add Toppings: Sprinkle shredded cheddar cheese over each bowl and drizzle with lime juice. Garnish with fresh cilantro.

            Serve & Enjoy: Enjoy these colorful and tasty burrito bowls warm or store in the refrigerator for meal prep!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4