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5 from 1 vote

Chicken Burrito Bowls Recipe

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. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Shawn Williams

Ingredients

  • 2 pounds boneless skinless chicken thigh (or breast), chopped
  • 15- ounce can of 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 of 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 of garlic powder
  • 1/2 lime juice squeezed
  • Salt and pepper to taste

Instructions

  • 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 the water runs clear. Place in a bowl and set aside. Steps 1-3 can be prepped in advance and kept cool in the fridge for a few hours before serving.
  • Cook the rice according to the directions on the package.
  • Meanwhile, combine chicken, lime juice, dry spices, and 1 tablespoon of 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).
  • Heat 1 tablespoon of olive oil over medium heat in a large saucepan. Cook chicken until golden and fully cooked through, about 5-7 minutes.
  • 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: 1bowl | Calories: 796kcal | Carbohydrates: 81.3g | Protein: 62g | Fat: 25.9g | Saturated Fat: 4.1g | Cholesterol: 148mg | Sodium: 1062mg | Fiber: 14.8g | Sugar: 5.7g