1-First Step: Prep and mise en place Gather all ingredients and tools. Rinse and drain the canned corn and black beans. Chop the romaine lettuce and set aside. Slice the avocado just before serving to prevent browning. Measure spices and have a nonstick pan ready. Cooking times: total time is about 25 minutes with 5 minutes prep and 20 minutes cook time.

2-Second Step: Cut and season the chicken Cut 2 boneless, skinless chicken breasts into bite-sized pieces and place them in a medium bowl. Add 2 tablespoons olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chili pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Mix well so every piece is evenly coated with the spice mixture. This simple marinade clings to the chicken and gives the Burrito Bowl Chicken its signature smoky, spicy flavor.

3-Third Step: Cook the chicken Heat a nonstick pan over medium heat until hot. Add the seasoned chicken pieces in a single layer. Cook the chicken for about 7-8 minutes on each side, turning occasionally so pieces cook evenly and develop a bit of color. Internal temperature target is 165 degrees F. Timing may vary slightly depending on piece size. Once cooked through, transfer the chicken to a plate and set aside to rest a few minutes; this keeps the meat juicy.

4-Fourth Step: Cook the rice While the chicken cooks, prepare 1 cup dry white rice according to package instructions. For extra flavor, you can cook the rice in low-sodium chicken broth or add 1 tablespoon lime juice and a pinch of salt after it’s done. Fluffy rice provides the neutral base that balances the spicy chicken and zesty salsa.

5-Fifth Step: Make the fresh salsa In a small bowl, combine 1 tablespoon chopped fresh cilantro, 1/2 chopped tomato, 1/2 chopped onion, 2 tablespoons white vinegar, 4 tablespoons lime juice (from 2 limes), and 1/8 teaspoon kosher salt. Stir to blend. For a smoother, creamier salsa, briefly pulse the mixture in a blender. The bright, acidic salsa is essential to cut through the richness of the chicken and cheese in this Burrito Bowl Chicken.

6-Sixth Step: Assemble the bowls Divide 2 cups chopped romaine lettuce evenly among serving bowls. Add 1 cup canned corn (drained and rinsed), 1 cup canned black beans (drained and rinsed), and a scoop of the cooked white rice to each bowl. Top with the cooked chipotle-style chicken pieces. For finishing touches, add sliced avocado, 1/4 cup sour cream or Mexican crema, and 1/4 cup freshly shredded cheddar cheese to each bowl.

7-Final Step: Serve and enjoy Top each Burrito Bowl Chicken with a generous spoonful of the fresh salsa. Serve warm so the cheese melts slightly and the chicken is juicy. Offer lime wedges on the side for extra zing. If you want burritos instead of bowls, wrap the ingredients in warm tortillas and enjoy.