May 11, 2015

Chicken Burrito Bowl

Prep Time: 15 mins
Cook Time: 20 mins
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.

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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. I season the chicken simply with chili powder and salt which caramelizes in the pan for a delicious crust on the chicken.

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Chicken Burrito Bowl Reshoot 2.2.21-22.jpg

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

Chicken Burrito Bowl Reshoot 2.2.21-30.jpg

Chicken Burrito Bowl

Print Pin
Prep Time 15 mins
Cook Time 20 mins
Serves 4

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
  • 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:

  • Open the can of beans and drain most, but not all of the juices out (reserve about a tablespoon). Pour the beans 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: Into four bowls, layer a scoop of rice, then beans, and chicken. Top with roasted corn, pico de gallo, guacamole, sour cream, and shredded cheese.

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