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Cold Chicken Burrito Bowl

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Prep Time 20 minutes
Course Lunch, Main Course
Cuisine Mexican-Inspired
Servings 4

Ingredients
  

  • 2 cups cooked chicken breast shredded or diced
  • 1 cup cooked rice white, brown, or cilantro-lime
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, canned, or thawed frozen
  • 1 red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Sour cream or Greek yogurt for serving
  • Salsa for serving

Instructions
 

  • Prepare the chicken: In a medium bowl, toss the shredded or diced chicken with olive oil, chili powder, cumin, salt, and pepper. Make sure each piece is evenly coated for maximum flavor. This can be done ahead of time and kept chilled.
  • Prep the veggies and rice: Dice the red bell pepper, chop the onion, halve the cherry tomatoes, and dice the avocado. Fluff the cooked rice with a fork and squeeze in the lime juice for a fresh, zesty flavor.
  • Assemble the bowls: In each serving bowl, layer rice first, followed by black beans, corn, chicken, bell pepper, red onion, and cherry tomatoes. Sprinkle shredded cheese on top, then add diced avocado and chopped cilantro for freshness.
  • Add final touches: Drizzle with extra lime juice if desired and serve with a dollop of sour cream or Greek yogurt and your favorite salsa on the side. Toss gently before eating to combine all the flavors in every bite.
  • Chill or serve immediately: This bowl is perfect for a quick lunch or a make-ahead meal. Store leftovers in airtight containers in the fridge for up to 2 days, keeping avocado separate until serving to prevent browning.
Keyword Cold Chicken Burrito Bowl