Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mexican-inspired bowl featuring tender shredded chicken, black beans, and a zesty avocado salsa for a fresh finish. This Mexican-inspired rice and grain recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 430 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 large chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Place chicken in the skillet and cook for 5-6 minutes per side until cooked through and golden brown on the outside.
  2. Step 2: Remove chicken from skillet and let rest for 5 minutes. Shred using two forks into bite-sized pieces.
  3. Step 3: In a small bowl, combine 1 ripe avocado diced, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1 small minced jalapeño (seeded), 1 minced garlic clove, and 1/4 tsp salt. Mix gently until well combined and creamy.
  4. Step 4: To assemble, divide 2 cups cooked brown rice evenly among 4 bowls. Top each with 1/4 cup cooked black beans and shredded chicken. Spoon avocado salsa over the top and serve immediately.

Frequently asked questions

How long does Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes