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chicken burrito bowl recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy chicken burrito bowl recipe transforms classic burrito flavors into a wholesome, customizable bowl perfect for busy families and health-conscious home cooks. It’s a quick and simple meal prep solution, celebrated for its simplicity and taste.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into 0.6 inch strips
- 2 tbsp extra virgin olive oil, divided
- 1 lime, juiced, divided
- 1 tbsp chipotle in adobo, mashed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp fine sea salt, plus more to taste
- 0.5 tsp freshly ground black pepper, plus more to taste
- 1 cup basmati rice
- 1.5 cups water (for cooking rice)
- 0.5 oz fresh cilantro, finely chopped, plus extra for garnish
- 15 oz canned black beans, rinsed and drained
- 0.25 cup finely diced red onion
- 1.5 cups frozen corn, thawed
- 0.75 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- 0.5 cup sour cream
- 0.25 cup pepitas (pumpkin seeds), untoasted
Instructions
- Prep Your Ingredients: In a medium bowl, combine chicken strips with 1 tbsp olive oil, 1 tbsp lime juice, mashed chipotle in adobo, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Cook the Rice: Rinse basmati rice thoroughly under cold water until clear. In a medium saucepan, combine the rinsed rice and 1.5 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and grains are tender. Remove from heat and let stand, covered, for 10 minutes to finish steaming. Fluff with a fork, then stir in 1 tbsp lime juice and the chopped cilantro.
- Prepare Black Beans: While the rice cooks, in a small saucepan, combine the rinsed black beans, 1 tbsp of the diced red onion, 0.5 cup water, a pinch of salt, and pepper. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Keep warm until assembly.
- Sauté the Chicken: Heat the remaining 1 tbsp olive oil in a large 10-inch skillet over medium-high heat until shimmering. Add the marinated chicken strips in a single layer. Sear for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165F) with no pink inside. Remove chicken from skillet and let rest for 5 minutes before slicing into bite-sized pieces.
- Assemble Corn Salsa & Lime Crema: In a medium bowl, combine the thawed corn, halved cherry tomatoes, and the remaining diced red onion. Stir in the remaining 1 tbsp lime juice, a pinch of salt, and pepper to create the vibrant corn salsa. In a small bowl, whisk together the sour cream with the remaining 1 tbsp lime juice and a pinch of salt until smooth and pourable, forming the zesty lime crema.
- Toast Pepitas: In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently, until lightly golden and fragrant.
- Assemble Your Bowls: Arrange the fluffy cilantro-lime rice as the base in wide, shallow bowls. Spoon the warm black beans alongside the rice, then nestle the sliced chipotle-lime chicken. Artfully arrange the corn salsa and diced avocado in separate quadrants. Drizzle the lime crema in a zig-zag pattern across the chicken and vegetables. Scatter the toasted pepitas generously over the entire bowl. Finish with a shower of fresh cilantro leaves.
Notes
Avoid overcooking chicken by removing it from heat as soon as it reaches 165F to keep it juicy. Ensure correct water-to-rice ratio and do not lift the lid too often during cooking; letting it stand covered off the heat helps rice steam perfectly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx 380 g)
- Calories: 550 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 40 g
- Cholesterol: 100 mg