Chicken Burrito Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
506 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito Bowls
Description
This recipe starts by seasoning bite-sized chicken pieces with taco seasoning and lime juice, then cooking them in olive oil until fully done. The rice is prepared with bay leaf and salt, then tossed with chopped cilantro and fresh lime juice for bright flavor.
The avocado lime sauce blends sour cream, avocado, lime juice, and salt to create a smooth topping that complements the spiced chicken and fragrant rice. Serving bowls are assembled with these components and can be topped with additional optional ingredients like beans, pico de gallo, or shredded lettuce.
This flexible meal can be adapted by using different grains or adding preferred toppings. It offers a balanced combination of protein, starch, and creamy sauce, suitable for lunch or dinner.
Packaged taco seasoning is used for convenience, and lime juice is incorporated in multiple steps to add freshness throughout the dish.
Ingredients
- 1 pound chicken breast diced ½-inch, or chicken thighs, boneless skinless
- 1 ounce taco seasoning 1 packet, about 3 tablespoons
- 1 tablespoon olive oil divided
- 1 ½ lime divided
- toppings as desired see notes
For the Rice
- 2 cups water
- 1 cup long grain white rice
- 1 bay leaf
- ¼ teaspoon salt
- ¼ cup cilantro chopped, fresh
For the Avocado Lime Sauce
- 1 cup sour cream or plain Greek yogurt
- ½ medium avocado
- ⅙ teaspoon salt or to taste
Instructions
- For the avocado sauce, combine sour cream, juice of half a lime, avocado, and salt in a small blender or mini food processor. Blend until smooth, adding water to reach the desired consistency. Refrigerate for serving.
- Rinse the rice in a mesh strainer until the water runs clear and place it in a medium saucepan. Add the water, bay leaf and salt. Bring to a boil over medium high heat, reduce to low and cover. Let cook 15 minutes or until the water is absorbed. Remove from the heat and let rest covered for 5 minutes.
- Meanwhile, in a medium bowl, combine the chicken, taco seasoning, and ½ tablespoon oil. Squeeze half of a lime over the chicken and toss well to coat.
- In a 10-inch skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook until no pink remains.
- Remove the lid from the rice, discard the bay leaf, and add cilantro. Squeeze half of a lime over the rice and stir to combine.
- To serve, divide the rice and chicken over four bowls. Add toppings as desired and drizzle with the sauce.
Notes
- Optional toppings include black beans, pico de gallo, guacamole, diced peppers, shredded lettuce, onions, jalapenos, or olives.
- Any grain such as quinoa or brown rice can be used instead of white rice.
- Nutritional information does not include toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506 | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 1109mg | 46% |
| Potassium | 698mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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