The Ultimate Chicken Burrito Bowl Recipe with Zesty Avocado and Lime

Rinse the rice well under cold water. In a medium saucepan, combine the rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the liquid is absorbed and the rice is tender. Remove from heat, fluff with a fork, and immediately toss the rice with 1/4 cup of lime juice and 1/2 teaspoon of salt. Spread the rice onto a baking sheet to cool completely.

In a medium bowl, toss the cubed chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until fully coated. Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked through and the juices run clear. Remove the chicken from the skillet and set it aside to cool completely.

Rinse and drain the black beans. In a small bowl, combine the black beans, corn, diced red pepper, and red onion. Add half of the chopped cilantro and toss gently.

In a separate small container, whisk together the Greek yogurt (or sour cream), the 1/4 cup of lime juice, and the minced garlic. Season with salt and pepper. Store this dressing in a separate small container. Wait to dice the avocado until the moment you are ready to eat.

Once the rice and chicken are completely cool, divide the lime rice evenly among four airtight meal prep containers. Divide the seasoned chicken and the bean-and-corn mixture evenly, placing them on top of the rice. Top with the remaining fresh cilantro. Seal the containers. Place the small dressing containers (and any salsa) into the main container for easy grab-and-go. Refrigerate for up to 4 days.