Chicken Burrito Bowl

Chicken burrito bowls are my go-to weeknight meal. They are easy to make and serve family-style so everyone can assemble their own bowls with their own desired toppings.

The is my personal favorite way to eat them; loaded with cilantro lime rice, seasoned black beans, chicken thighs, roasted corn, pico de gallo, guacamole, sour cream and shredded Monterey jack cheese.

Another plus of making your own burrito bowls? You can eat as much guacamole as you want with no additional cost!

Key Ingredients in This Recipe

• Chicken – This is a great use for leftover rotisserie or grilled chicken. I season the chicken simply with chili powder and salt which caramelizes in the pan or on the grill for a delicious crust on the chicken. Chicken thighs can also easily be used in this recipe instead of the chicken breasts.
• Black beans – I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using them.
• Monterey Jack – Monterey Jack is a mellow-flavored, semi-hard cheese. Shred or grate the cheese over this burrito bowl.
• Fire-roasted corn – It’s really easy to use frozen fire-roasted corn in this recipe. Simply thaw and use. If you want to make your own using sweet corn cobs then heat a grill pan over medium-high heat. Add the corn and cook until tender and charred in spots, rotating occasionally, about 6 to 8 minutes. Remove to a cutting board and cut the kernels off the cob. 

How to Make Chicken Burrito Bowls

For the rice:

1. Bring rice to a boil. Bring the rice, 2 cups water and olive oil to a boil over medium heat. Once boiling, cover the pan and reduce the heat to medium-low.
2. Cook rice. Cook until all the water has been absorbed and the rice is tender. Squeeze lime juice into the rice, then fluff salt and cilantro into rice using a fork.

For the chicken:

1. Season chicken. Cut the chicken in to 1-inch chunks and season with chili powder.
2. Cook chicken. In a pan with olive oil or on a grill, cook the chicken thoroughly, until no longer pink, about 5 minutes. Set aside.

For the beans:

1. Heat beans. Add the beans and oil into a small pan and heat over medium heat. Use the back of a spoon to mash the beans a little bit.
2. Season beans. Stir in the cumin, cayenne, garlic powder and onion powder. Cook until the beans are hot, stirring occasionally. Remove from the heat and set aside.

To serve the chicken burrito bowl recipe:

1. Assemble and serve. Divide rice into bowls, followed by a scoop of beans, and chicken. Top with roasted corn, pico de gallo, guacamole, sour cream, and shredded cheese.

Tips and Tricks for This Recipe

Tips for making rice bowls

• The leftovers make great on-the-go lunches to take to work so it’s a great recipe to meal prep earlier in the week. If desired add a handful of shredded romaine lettuce for an added crunch.
• The rice can be made in a rice cooker.
• Plain rice can also be used in this recipe.

Swaps and other toppings

• In place of the fire-roasted corn try using this fresh corn salsa recipe.
• Swap the black beans for stewed pinto beans.
• For a mild, fresh salsa try this avocado-tomatillo salsa.

Other Recipes to Try

If you enjoy this chicken burrito bowl recipe, I recommend checking out some of these:

• Southwest Salad with BBQ Chicken
• Fish Taco Rice Bowl with Jicama Salsa
• Seared Steak with Refried Beans, Crispy Rice and Arugula

Chicken Burrito Bowl

By Kylie Mazon-Chambers

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Serves 4

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Ingredients:

For the rice:

• ▢ 1 cup white long-grain rice
• ▢ 1 teaspoon extra-virgin olive oil
• ▢ 1 lime
• ▢ ½ teaspoon kosher salt
• ▢ 2 tablespoons chopped fresh cilantro

For the chicken:

• ▢ 1 pound boneless, skinless chicken breasts, about 2 medium chicken breasts
• ▢ 2 teaspoons chili powder
• ▢ 2 tablespoons olive oil

For the black beans:

• ▢ 1 (15-ounce) can black beans, rinsed and drained
• ▢ 2 tablespoons vegetable oil
• ▢ ½ teaspoon cumin
• ▢ 1/4 teaspoon cayenne
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon onion powder

For assembly:

• ▢ 1 cup roasted corn
• ▢ 1 cup pico de gallo
• ▢ 1 cup guacamole
• ▢ ½ cup sour cream
• ▢ 1 cup shredded Monterey jack cheese

Instructions:

For the rice:

• Bring the rice, 2 cups water and olive oil to a boil over medium heat. Once boiling, cover the pan and reduce the heat to medium-low.
• Cook until all the water has been absorbed and the rice is tender. Squeeze lime juice into the rice, then fluff salt and cilantro into rice using a fork.

For the chicken:

• Cut the chicken in to 1-inch chunks and season with chili powder.
• In a pan with olive oil or on a grill, cook the chicken thoroughly, until no longer pink, about 5 minutes. Set aside.

For the beans:

• Add the beans and oil into a small pan and heat over medium heat. Use the back of a spoon to mash the beans a little bit.
• Stir in the cumin, cayenne, garlic powder and onion powder. Cook until the beans are hot, stirring occasionally. Remove from the heat and set aside.

To serve:

• Divide rice into bowls, followed by a scoop of beans, and chicken. Top with roasted corn, pico de gallo, guacamole, sour cream, and shredded cheese.

Nutrition:

Calories: 638kcal | Carbohydrates: 35g | Protein: 35g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1107mg | Potassium: 898mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1180IU | Vitamin C: 17mg | Calcium: 271mg | Iron: 2mg

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