Chicken Burrito Bowls Recipe

Delicious chicken burrito bowls made with seasoned chicken served over white rice with homemade pico de gallo, chopped avocado, black beans and corn, and a simple creamy lime sauce.

Chicken Burrito Bowls Recipe

Chicken burrito bowls have become a new weeknight staple of ours. Seasoned chicken served over white rice with an array of toppings ranging from a simple homemade pico de gallo, chopped avocado (or fresh guac!), black beans and corn, and a simple creamy lime sauce.

Every bite is packed with so much fresh flavor, making these burrito bowls an absolutely irresistible and easy dinner recipe. The best part is so much of this recipe can be prepped ahead of time leaving you with just the chicken and rice to cook before serving.

Seasoned Chicken

The chicken consists of a blend of dry spices, oil, and fresh lime juice. I would consider this recipe to have a healthy dose of spices as written, however, you can easily adjust if you prefer less. It’s more so just a mix of ground cumin, chili powder, garlic powder, and fresh juice.

Chicken Burrito Bowls Recipe

Creamy Lime Sauce

My creamy lime sauce is actually a HelloFresh-inspired sauce. It’s essentially a watered-down sour cream that you can drizzle over your bowl. My special touch is fresh lime juice for a little extra zest. The trick is to slowly add water, a splash at a time, and stir well in between until the desired consistency is reached. You want to be able to easily drizzle over the bowls.

This can be made a few hours in advance along with the salsa for less prep during dinner time.

Simple Pico De Gallo

How can I make a salsa in under 10 minutes? Pico de gallo! Pico de gallo is a fresh salsa traditionally made with finely chopped tomatoes, Serrano peppers, onions, fresh cilantro, and lime juice. It’s an awesome way to add a lot of fresh flavor to your burrito bowl. I skip the serrano pepper in this recipe for simplicity but you can add your green pepper of choice if you’d like! I’m a huge fan of Poblano or a little Jalapeno if you like things spicy.

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Chicken Burrito Bowls Recipe
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Chicken Burrito Bowls Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

Chicken burrito bowls made with seasoned chicken served over white rice with an array of toppings ranging from a simple homemade pico de gallo, chopped avocado, black beans and corn, and a creamy lime sauce. 


Scale

Ingredients

  • 2 pounds boneless, skinless chicken breast, chopped
  • 15 ounce can corn, rinsed
  • 15 ounce can low sodium black beans, rinsed
  • 1 cup jasmine or basmati rice
  • 1 avocado, pitted and chopped
  • 2 tablespoons olive oil

Pico de gallo

  • 2 roma tomatoes, diced
  • 1/2 yellow onion, diced
  • 1/2 lime, juice squeezed
  • Handful fresh cilantro, finely chopped
  • Salt and pepper to taste

Creamy lime sauce

  • 2 heaping tablespoons sour cream
  • 1/2 lime, juice squeezed
  • Splash of water, as needed

Chicken seasoning

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • pinch garlic powder
  • 1/2 lime, juice squeezed
  • Salt and pepper, to taste 

Instructions

  1. Combine pico de gallo ingredients in a small bowl. Season with salt and pepper to taste and mix until well incorporated. Prep the creamy lime sauce in another small bowl. Add water, a small splash at a time, stirring until smooth, creamy, and thin enough to drizzle. Place beans and corn in a colander and rinse until water runs clear. Place in a bowl and set aside. All of step 1 can be prepped in advance and kept cool in the fridge for a few hours before serving.
  2. Cook the rice according to the directions on the package. Usually, 1 cup of rice calls for two cups of water. Bring rice and water to a boil in a saucepan, cover, and reduce heat to a simmer. Let cook for 15 min.
  3. Meanwhile, combine chicken, lime juice, dry spices, and 1 tablespoon olive oil in a bowl. Toss until chicken is evenly coated (this can also be prepped in advance and stored covered in the fridge to marinate for several hours if desired).
  4. Heat 1 tablespoon of olive oil to medium heat in a large saucepan. Cook chicken until golden and fully cooked through, about 5-7 minutes.
  5. Serve chicken over rice topped with black beans and corn, pico de gallo, chopped avocado or guacamole, and a drizzle of creamy lime sauce.

Notes

Most of the recipe can be prepped a few hours in advance and refrigerated before dinner.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 796
  • Sugar: 5.7g
  • Sodium: 1062mg
  • Fat: 25.9g
  • Saturated Fat: 4.1g
  • Carbohydrates: 81.3g
  • Fiber: 14.8g
  • Protein: 62g
  • Cholesterol: 148mg

Keywords: burrito bowls, mexican bowls