Chicken Burrito Bowl Recipe
These chicken burrito bowls are a fun family dinner that can be made using a lot of leftovers, and parts of the recipe can be made ahead of time.
Servings: 4 servings
Calories: 878kcal
Ingredients
Cilantro lime rice
- 1 1/2 cups dried long grain white rice
- 1/4 cup minced cilantro
- 1 medium lime juiced and zested
Chicken
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1 Tbsp avocado or vegetable oil
Spiced crema
- 1/2 cup sour cream
- 1/2 lime juiced
- 1 tsp seasoning rub (from the chicken)
- 1 - 2 Tbsp water optional
Bowls
- 4 cups shredded romaine lettuce
- 1 1/2 cups cherry or grape tomatoes halved
- 15 oz can black beans drained and rinsed well
- 1 medium avocado diced
- 1 cup frozen corn thawed
- 1 cup shredded pepper jack or colby jack cheese
- 1/2 cup diced red onion
- 1/4 cup minced cilantro
Instructions
Make the rice
- Prepare rice, according to package directions.
- Combine cooked rice with cilantro, lime zest, and lime juice, and fluff with a fork. Set aside.
Cook the chicken
- Combine all spices in a small bowl, and set aside 1 tsp of this mixture for the crema.
- Heat a skillet over MED/MED HIGH heat (you can also use a grill). Rub the seasoning blend into the chicken breasts.
- Once the skillet is hot, add the oil, then the seasoned chicken. Cook for about 4-6 minutes per side, until cooked through and golden brown.
- Remove to a plate and set aside.
Make crema
- To a small bowl, add the sour cream, lime juice, and the reserved 1 tsp of the seasoning blend. Whisk or stir well to combine.
- If you want a thinner consistency, add some water, a little at a time, until it's as thin as you'd like.
Assemble the bowls
- Slice or dice up the cooked chicken.
- To each bowl, add about 1 cup of lettuce. Top with some of the rice, tomatoes, black beans, diced avocado, corn, cheese, and onion.
- Top bowls with the sliced or diced chicken, then drizzle liberally with the crema, and sprinkle with minced cilantro.
Notes
- I've estimated this recipe serves about 4, but feel free to divide it up into as many servings as you'd like.
- Please feel free to adjust these bowls to your liking, using this recipe as a loose guide. You can change up the protein, types of rice, seasonings, toppings, and even the crema.
Nutrition
Calories: 878kcal | Carbohydrates: 106g | Protein: 50g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 917mg | Potassium: 1633mg | Fiber: 18g | Sugar: 5g | Vitamin A: 5192IU | Vitamin C: 34mg | Calcium: 345mg | Iron: 5mg