For the Chicken

• 1½ pounds boneless, skinless chicken breasts – Lean protein that cooks quickly and absorbs the flavorful seasoning.
• 2 tablespoons olive oil – Helps the seasoning stick while keeping the chicken moist.
• 1 tablespoon fresh lime juice – Adds bright citrus flavor.
• 2 teaspoons chili powder – Provides smoky warmth and classic Mexican-inspired flavor.
• 1 teaspoon ground cumin – Adds earthy depth.
• 1 teaspoon paprika – Gives the chicken mild warmth and beautiful color.
• 1 teaspoon garlic powder – Adds savory garlic flavor.
• ½ teaspoon onion powder – Enhances the overall seasoning.
• ½ teaspoon salt – Brings out the flavors.
• ½ teaspoon black pepper – Adds subtle peppery heat.

For the Rice

• 2 cups cooked white or brown rice – Creates a hearty base for the burrito bowls.
• 1 tablespoon fresh lime juice – Adds freshness to the rice.
• 2 tablespoons chopped fresh cilantro – Adds a bright herbal flavor.
• ¼ teaspoon salt – Enhances the rice.

For the Burrito Bowl Toppings

• 1 cup canned black beans, drained and rinsed – Adds protein, fiber, and hearty texture.
• 1 cup corn kernels – Adds natural sweetness and a pleasant crunch.
• 1 cup cherry tomatoes, halved – Adds freshness, color, and juicy texture.
• 1 ripe avocado, diced or sliced – Provides creamy richness and healthy fats.
• ½ cup red onion, finely diced – Adds a fresh, slightly sharp flavor.
• ¼ cup fresh cilantro, chopped – Brightens the finished bowls.
• 1 lime, cut into wedges – Adds fresh citrus flavor when serving.

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Sour cream
• Greek yogurt
• Salsa
• Pico de gallo
• Jalapeño slices
• Guacamole
• Pickled red onions
• Tortilla strips
• Hot sauce

For the Lime Dressing

• 3 tablespoons fresh lime juice – Provides a bright, tangy base.
• 2 tablespoons olive oil – Adds richness and helps balance the acidity.
• 1 teaspoon honey – Adds a touch of sweetness.
• ½ teaspoon chili powder – Gives the dressing extra flavor.
• ¼ teaspoon cumin – Adds warm, earthy notes.
• ¼ teaspoon salt
• ⅛ teaspoon black pepper