1-First Step: Prep and mise en place. Start by gathering all ingredients and measuring them out. Rinse 1 cup dry white rice and set it to cook according to package directions. Slice the avocado and chop romaine lettuce so every component is ready when the chicken is done.

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. Toss until each piece is evenly coated. This quick marinade helps the spices cling and builds a balanced flavor profile for your Burrito Bowl Chicken.

3-Third Step: Cook the chicken. Heat a nonstick pan over medium heat until hot. Add a touch of oil if your pan requires it. Add the seasoned chicken pieces in a single layer; avoid overcrowding so the pieces brown rather than steam. Cook the chicken for 7-8 minutes on each side until fully cooked and nicely browned. Internal temperature should reach 165°F. When done, set the chicken aside to rest for a couple of minutes to lock in juices.

4-Fourth Step: Make the 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 combine. If you prefer a smoother salsa, pulse these ingredients in a blender for a few seconds. The salsa brightens the Burrito Bowl Chicken and ties the whole dish together.

5-Fifth Step: Assemble the bowls
1. Divide 2 cups chopped romaine lettuce evenly among serving bowls.
2. Add 1 cup cooked white rice to each bowl, dividing evenly.
3. Add 1 cup canned corn and 1 cup canned black beans, each drained and rinsed, on top of the rice.
4. Top with the cooked Burrito Bowl Chicken pieces.
5. Finish with slices of 1 avocado, 1/4 cup sour cream or Mexican crema, and 1/4 cup freshly shredded cheddar cheese.

6-Final Step: Serve and enjoy. Top each bowl with the fresh salsa. Serve immediately so the lettuce stays crisp and the cheese can melt slightly from the warm rice and chicken. For meal prep, store components separately to prevent soggy greens. Leftover cooked chicken keeps well in the refrigerator for 3-4 days, which makes this Burrito Bowl Chicken great for weekly planning.