Tex-Mex Chicken Burrito Bowl with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant burrito bowl featuring spiced chicken, fluffy rice, black beans, fresh salsa, and a smooth avocado crema for a refreshing finish. This mexican-inspired healthy bowls ready in about 30 minutes pairs long grain white rice, drained and rinsed canned black beans, quartered cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 (about 1 pound), thinly sliced boneless skinless chicken breasts
• 1 cup long grain white rice
• 1 cup, drained and rinsed canned black beans
• 1 cup, quartered cherry tomatoes
• 1/2 small, finely diced red onion
• 1/4 cup chopped, divided fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons, divided lime juice
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tablespoons water

Instructions

1. Step 1: Cook 1 cup long grain white rice according to package instructions. Once cooked, fluff with a fork and set aside.
2. Step 2: In a medium bowl, toss 2 thinly sliced boneless skinless chicken breasts with 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on the edges. Remove from heat.
4. Step 4: In a small bowl, combine 1 cup quartered cherry tomatoes, 1/2 small finely diced red onion, 2 tablespoons chopped fresh cilantro, and 1 tablespoon lime juice to make fresh salsa.
5. Step 5: Prepare avocado crema by blending 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 2 tablespoons water, 1 tablespoon lime juice, and a pinch of salt in a blender until smooth and creamy.
6. Step 6: To assemble, divide cooked rice among four bowls. Top each bowl with cooked chicken, 1 cup canned black beans (drained and rinsed), fresh tomato salsa, and drizzle with avocado crema. Garnish with remaining 2 tablespoons chopped cilantro and serve immediately.