Chicken Burrito Bowls

why make this recipe

Chicken Burrito Bowls are a tasty and easy way to enjoy a meal that’s full of flavor. This dish is perfect for busy weeknights or meal prep because it combines all the good stuff in one bowl. You can make it fresh and customize it with your favorite ingredients. Plus, it’s healthy and satisfying, making it a great choice for everyone.

how to make Chicken Burrito Bowls

Ingredients :

400 g (14 oz) boneless, skinless chicken breast, diced (approximately 2 cm/¾ inch pieces)
3 tbsp olive oil
1 tsp freshly minced garlic
1 tsp sea salt flakes
1 tsp dried oregano
1 tsp ground cumin
1 tsp sweet paprika
1 tsp onion powder
1 tbsp tomato paste (concentrated puree)
1 tbsp diced chipotle chilli in adobo sauce (can be substituted with 1 tsp smoked paprika, or left out completely)
2 tomatoes, finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
1 small onion, finely diced
⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish
½ tsp sea salt flakes
Juice of ½ lime
450 g (1 lb) packet microwave rice (long-grain or brown rice, or Mexican)
1 avocado, mashed
1 cup corn kernels (fresh, frozen or canned)
1 cup (180 g) canned black beans, rinsed and drained
100 g (3½ oz) corn chips
1 jalapeno, sliced (optional)
Lime wedges (optional)
½ cup (125 g) whole-egg mayonnaise (see note 1 about dairy-free)
1 tbsp diced chipotle chilli in adobo sauce (can be substituted with ½ teaspoon smoked paprika)
½ tsp sea salt flakes
¼ tsp cracked black pepper
1 tbsp lime juice

Directions :

In a large bowl, combine the chicken with all the marinade ingredients, coating the chicken evenly, then set aside.
Prepare the pico de gallo by placing all the ingredients in a bowl. Mix well and set aside.
Make the chipotle mayo by placing all the ingredients in a medium bowl and mixing to combine with a spoon. Set aside.
Heat a large, heavy-based pan over medium–high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally to prevent the marinade from burning. Add 1–2 tablespoons of water as needed to help scrape up any sticky bits on the bottom of the pan.
Divide the rice and chicken among four bowls. Top with mashed avocado, corn, black beans, corn chips, pico de gallo, and jalapeno slices (if using). Drizzle with the chipotle mayo to serve and an extra squeeze of lime, if desired.

how to serve Chicken Burrito Bowls

Serve your Chicken Burrito Bowls warm, right after preparing. You can arrange the ingredients beautifully in each bowl for a colorful presentation. Offer lime wedges on the side for an extra fresh taste.

how to store Chicken Burrito Bowls

If you have leftovers, store them in separate airtight containers in the fridge. The chicken, rice, and other components will last for about 3 days. Reheat the chicken and rice together in the microwave before serving. Keep the fresh ingredients like avocado and pico de gallo separate, as they are best enjoyed fresh.

tips to make Chicken Burrito Bowls

Marinate the chicken ahead of time for extra flavor. Letting it sit for at least 30 minutes, or overnight in the fridge, will enhance the taste.
Use brown rice for a healthier option.
Adjust the spice level by adding more or less chipotle chili or jalapeno.

variation

You can easily switch up the protein in this recipe. Try using beef, shrimp, or tofu instead of chicken. Additionally, for a vegetarian option, skip the meat and add more beans or roasted vegetables.

FAQs

1. Can I make Chicken Burrito Bowls ahead of time?
Yes! You can prepare the ingredients and store them separately. Just assemble the bowls when you’re ready to eat.

2. What can I use instead of canned black beans?
You can substitute black beans with kidney beans or pinto beans.

3. Is this recipe gluten-free?
Yes! This recipe can be gluten-free if you use gluten-free corn chips and rice. Always check ingredient labels to be sure.