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Chicken Burrito Bowls Recipe

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3.8 from 6 reviews

This Chicken Burrito Bowls recipe is a vibrant and flavorful meal featuring tender seasoned chicken, fluffy white rice, fresh romaine lettuce, and a zesty homemade salsa. Topped with creamy avocado, tangy sour cream, and shredded cheddar cheese, it’s a perfect balance of textures and flavors for a quick and satisfying dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

Ingredients

For the Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chili pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Rice

  • 1 cup dry white rice

For the Burrito Bowl

  • 2 cups chopped romaine lettuce
  • 1 cup canned corn (drained and rinsed)
  • 1 cup canned black beans (drained and rinsed)
  • 1 avocado (sliced)
  • ¼ cup sour cream (or Mexican crema)
  • ¼ cup freshly shredded cheddar cheese

For the Salsa

  • 1 tablespoon chopped fresh cilantro
  • ½ tomato (chopped)
  • ½ onion (chopped)
  • 2 tablespoons white vinegar
  • 4 tablespoons lime juice (from 2 limes)
  • ⅛ teaspoon kosher salt

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl.
  2. Season the Chicken: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and ground black pepper to the chicken pieces. Mix well until all pieces are evenly coated with the seasoning and oil.
  3. Cook the Chicken: Heat a nonstick pan over medium heat. Add the seasoned chicken pieces and cook for 7-8 minutes on each side, ensuring they are thoroughly cooked and no longer pink in the center. Once done, set the chicken aside.
  4. Cook the Rice: Prepare the white rice according to the package instructions until fluffy and fully cooked.
  5. Make the Salsa: In a bowl, combine chopped cilantro, chopped tomato, chopped onion, white vinegar, lime juice, and kosher salt. Mix well until all ingredients are fully incorporated.
  6. Assemble the Burrito Bowls: Evenly distribute romaine lettuce, corn, black beans, rice, and cooked chicken into four serving bowls.
  7. Add Toppings: Top each bowl with the freshly made salsa, sliced avocado, sour cream, and shredded cheddar cheese.
  8. Serve and Enjoy: Serve immediately and enjoy your flavorful and wholesome chicken burrito bowls!

Notes

  • If you prefer, substitute sour cream with Mexican crema for an authentic touch.
  • The chicken can be grilled instead of pan-cooked for a smoky flavor.
  • Use brown rice as a healthier alternative, which will require a longer cooking time.
  • Adjust the chili pepper quantity to suit your preferred spice level.
  • Leftover burrito bowls can be stored in the fridge for up to 2 days; add fresh avocado and sour cream just before serving for best taste.

Find it online: https://cheftinaskitchen.com/chicken-burrito-bowls-recipe/