Chicken Burrito Bowls Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 bowls
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Calories
595 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito Bowls Recipe
Description
This Chicken Burrito Bowl recipe features seasoned bite-sized chicken breast cooked in olive oil with paprika, cumin, chili pepper, salt, and pepper. The chicken is pan-seared until fully cooked. Cooked white rice forms the base of the bowl, while crunchy chopped romaine lettuce, drained canned corn, and black beans add texture and substance. A fresh salsa combines cilantro, tomato, onion, lime juice, vinegar, and salt to bring brightness and acidity to the dish.
The bowls are assembled by layering the rice, vegetables, and chicken, then topped with slices of ripe avocado, a dollop of sour cream or Mexican crema, and shredded cheddar cheese. This combination provides a balance of protein, grains, vegetables, and creamy toppings. The recipe notes recommend storing ingredients separately if making ahead and suggest swapping rice for cauliflower rice to lower carbs, highlighting its flexibility.
The mix of smoky spices on the chicken with fresh salsa and cool avocado creates distinct flavor contrasts. Perfect for lunch or dinner, these burrito bowls can be adapted to suit different tastes by adjusting salsa consistency or toppings.
Ingredients
For the Chicken:
- 2 chicken breast boneless, skinless
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika ground
- 1 teaspoon cumin ground
- ½ teaspoon Chili pepper ground
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
For the Burrito Bowls:
- 1 cup white rice dry
- 2 cups romaine lettuce chopped
- 1 cup corn drained and rinsed, canned
- 1 cup black beans drained and rinsed, canned
- 1 avocado sliced
- ¼ cup sour cream or Mexican crema
- ¼ cup cheddar cheese freshly shredded
For the Salsa:
- 1 tablespoon cilantro chopped, fresh
- ½ tomato chopped
- ½ onion chopped
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
For the Chicken:
- Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
- Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
- Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.
For the Burrito Bowls:
- Cook the rice according to package instructions.
- To make the salsa, add all salsa ingredients to a bowl and mix well until combined.
- Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.
- Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!
Notes
- Store components separately to keep freshness and prevent soggy textures when refrigerating leftovers up to 3 days.
- Pulse salsa ingredients briefly in a blender for a smoother texture if preferred.
- Quick-cook rice packets can save preparation time without sacrificing quality.
- For a low-carb option, replace white rice with cauliflower rice.
- Feel free to customize ingredients and measurements to personal taste preferences or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 595kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 793mg | 33% |
| Potassium | 1119mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 18mg | 20% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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