Chicken Burrito Bowls Recipe

Chicken burrito bowls with seasoned chicken are served over white rice with homemade pico Verde, chopped avocado, black and corn, and a simple creamy sauce.

Chicken Burrito Bowls Recipe

Our new weekly staple is chicken burrito bowls. Seasoned chicken served over white potatoes with various toppings, including homemade pico de gallo and chopped avocado (or fresh Guac). A creamy lime sauce coats the chicken with black beans, corn, and other vegetables.

Burrito bowls are a delicious and simple dinner option. Each bite is full of fresh flavour. This recipe is easy to prepare, so you only need to cook the rice and chicken before cooking.

Table of Contents

Seasoned chicken

Chicken is made with oil, dry spices, and fresh lime juice. This recipe has a healthy amount of spices. However, you can adjust the quantity if you like. The mixture of fresh juice, ground cumin, chilli powder and garlic powder is more than just the spice mix.

Creamy Lime Sauce

HelloFresh inspired my creamy lime sauce. This sauce is a reduced sour cream you can drizzle over your bowl. Fresh lime juice adds a unique flavour. Slowly add water, one splash at a while, and mix well between each addition until you reach the desired consistency. The bowls should be easy to drizzle.

You can make this and add the salsa to save on prep time during dinner.

Simple Pico De Gallo

How do I make salsa in less than 10 minutes? Pico de gallo! Pico de gallo, a fresh salsa, is traditionally made from finely chopped tomatoes and onions. This is a great way to add fresh flavour to your burrito bowl. For simplicity, I don’t use serrano peppers in this recipe. However, you can add any green pepper you like to the recipe. If you prefer spicy things, I am a big fan of Poblano and a little Jalapeno.

Chicken Burrito Bowls Recipe

Quick Overview

PREP TIME 15
COOK TIME 15
TOTAL TIME: 30 MINS
YIELD: 4 1X
CATEGORY: DINNER
MEXICAN CUISINE

Chicken burrito bowls with seasoned chicken are served over white rice with various toppings, including a homemade pico de gallo and chopped avocado.

Ingredients

2 lb boneless, skinless chicken breasts, chopped
15 ounces of corn, rinsed
1 cup jasmine or basmati rice
One avocado, pitted and chopped
2 tablespoons olive oils
15 oz can low-sodium black beans, rinsed

pico de gallo

2 Roma tomatoes, diced
1/2 Yellow Onion, diced
1/2 lime juice squeezed
Finely chop fresh cilantro
Salt and pepper to your liking

creamy lime sauce

2 heaping tablespoons of sour cream
1/2 lime juice squeezed
As needed, splash water

Seasoning for chicken

1 teaspoon ground cumin
Chilli powder 1/2 teaspoon
Garlic powder in a pinch
1/2 lime juice squeezed
Salt and pepper to taste

Cooking Instructions

Combine pico de gallo ingredients in a small bowl. Mix until well combined—season with salt to taste. In a small bowl, prepare the creamy lime sauce. Stir in water, one at a time.
Continue to stir until the sauce is smooth and creamy. Rinse beans and corn in a colander until the water runs clear. Place in a bowl, and let cool. You can prepare all of steps 1 and 2 in advance.
Let cool in the refrigerator for several hours before you serve.
Follow the instructions on the packet to cook the rice. Two cups of water are usually required for 1 cup of rice. Bring the rice and water to a boil in a saucepan.
Cover and simmer until the rice is tender. Let sit for 15 minutes.
In a large bowl, combine the chicken, lime juice and dry spices with one tablespoon of olive oil.
Mix until the chicken is coated evenly. You can also mix this in advance and store it in the refrigerator for several hours.
Heat one tablespoon of olive oil in a large saucepan on medium heat.
For about 5-7 minutes, cook the chicken until it is fully cooked and golden brown.
Chicken served over rice with black beans, corn, pico verde, chopped avocado, or guacamole and drizzled with creamy lime sauce.