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Spicy Mayo Chicken Burrito Bowl

A vibrant, loaded chicken rice bowl featuring blackened chicken, black beans, corn, avocado, tomatoes, and red cabbage, all drizzled with a rich and creamy spicy mayo.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil divided
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp black pepper
Bowl Components
  • 2 cups white rice cooked
  • 1 cup red cabbage thinly shredded
  • 1 cup black beans canned, rinsed and drained
  • 1 cup sweet yellow corn drained or thawed
  • 1 cup fresh tomatoes diced
  • 1 large avocado peeled, pitted, and diced
  • 0.25 cup cotija or feta cheese crumbled
  • 1 lime cut into wedges
  • 0.25 cup fresh cilantro chopped, for garnish
Spicy Mayo Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha or hot sauce to taste
  • 1 tsp lime juice freshly squeezed
  • 0.5 tsp garlic powder

Equipment

  • Large Skillet or Cast Iron Pan
  • Cutting Board
  • Chef's Knife
  • Small mixing bowls

Method
 

  1. In a small bowl, mix the smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Drizzle chicken breasts with 1 tbsp olive oil and coat evenly with the spice blend.
  2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until deeply charred and cooked through (165°F internal temp).
  3. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing it into strips.
  4. While the chicken rests, whisk together the mayonnaise, sriracha, 1 tsp lime juice, and 1/2 tsp garlic powder in a small bowl to create the spicy mayo. Add a few drops of water if you prefer a thinner drizzling consistency.
  5. Divide the warm cooked white rice among four serving bowls.
  6. Arrange the sliced chicken, shredded red cabbage, black beans, sweet corn, diced tomatoes, and diced avocado over the rice in each bowl.
  7. Sprinkle crumbled cotija cheese over the avocado. Drizzle generously with the spicy mayo sauce.
  8. Garnish with fresh cilantro and serve immediately with a fresh lime wedge on the side.

Notes

For meal prep, store the fresh ingredients (avocado, tomatoes, cabbage) separately from the hot ingredients (chicken, rice, beans, corn). Wait to slice the avocado and add the sauce until right before eating.