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BBQ Burrito Bowl

chef Laya
This BBQ burrito bowl brings together smoky BBQ chicken, fluffy rice, tender beans, sweet corn, and fresh toppings in one satisfying dish.
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Prepr Time 15 minutes
Cooking Time 20 minutes
ToTal Time 35 minutes
Type of plate Main Course
kitchen American, Mexican
Serving 4

Ingredients
  

For the BBQ Chicken:

  • - 1 lb 450 g boneless, skinless chicken breasts or thighs
  • - 1/2 cup BBQ sauce plus extra for drizzling
  • - 1 teaspoon garlic powder
  • - 1 teaspoon smoked paprika
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 1 tablespoon olive oil

For the Bowls:

  • - 2 cups cooked rice white, brown, or cilantro lime rice
  • - 1 can 15 oz black beans, drained and rinsed
  • - 1 cup corn kernels fresh, frozen, or canned
  • - 1 avocado sliced
  • - 1/2 cup shredded cheddar or Mexican blend cheese
  • - 1/2 cup salsa or pico de gallo
  • - 1/4 cup sour cream or Greek yogurt
  • - 2 tablespoons chopped fresh cilantro
  • - Lime wedges for serving

Instructions
 

  • Season chicken with garlic powder, smoked paprika, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side, or until cooked through (165 °F / 74 °C).
  • Brush chicken with BBQ sauce during the last 2 minutes of cooking, or toss cooked, sliced chicken with BBQ sauce in a bowl.
  • Warm black beans and corn in a small pan or microwave. Season with a pinch of salt.
  • To assemble bowls: divide cooked rice among 4 bowls. Top with black beans, corn, sliced BBQ chicken, avocado, cheese, salsa, and a dollop of sour cream.
  • Garnish with cilantro and serve with lime wedges and extra BBQ sauce on the side.