Grilled Chicken Burrito Bowls with Rice, Black Beans, Corn, Salsa, and Avocado

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 1/2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups cooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned, drained)
• 1/2 cup salsa (choose your preferred heat level)
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp lime juice (about 1/2 lime)
• 1 small avocado, diced
• 2 tbsp plain Greek yogurt or sour cream (optional, for topping)
• 1/4 cup water (as needed to loosen salsa/seasonings)
• 1/2 small red onion, thinly sliced (optional)

Instructions

1. Pat the chicken dry. In a bowl, mix salt, cumin, chili powder, smoked paprika, garlic powder, and black pepper, then rub all over the chicken.
2. Heat 2 tbsp olive oil in a grill pan or large skillet over medium-high heat. Grill or sear the chicken until cooked through, about 6–8 minutes per side depending on thickness. Transfer to a plate and rest 5 minutes, then slice.
3. While the chicken cooks, warm the black beans and corn in a saucepan over medium heat with a splash of water (about 1–2 tbsp if needed). Stir in 1–2 tbsp salsa and lime juice until glossy and hot, about 5–7 minutes.
4. Assemble bowls: add about 1/2 cup cooked rice to each serving. Spoon black bean-corn mixture over the rice.
5. Top each bowl with sliced grilled chicken, then add corn-bean mixture if desired, 2–3 tbsp salsa per serving, and diced avocado.
6. Finish with cilantro and red onion (if using). For extra creaminess, add 1–2 tbsp Greek yogurt or sour cream per bowl (optional). Serve right away.