Trust me when I tell you that you are going to love these colourful Tex-Mex Chicken Burrito Bowls. This isn’t your usual out-of-the-packet, run-of-the-mill Mexican spice mix meal. This is a FLAVOUR BOMB filled with delicious tastes and textures that takes only minutes to prepare in one pan.
Tex-Mex nights go down well at our place at the best of times, but these Chicken Burrito Bowls are on another level. The smoky flavour of chipotle is what gives the chicken a delicious kick (I have suggested subs if you can’t find it, or want a mild smoky flavour for little eaters), while the variety of the fresh, nutritious toppings keeps these burritos versatile and easily adaptable to everyone’s tastes. I love serving them family-style for everyone to load up on their favourite sides, including pico de gallo (a fresh salsa made from diced tomatoes, onion, coriander/cilantro, lime juice and salt), fresh corn, black beans, mashed avocado, rice and corn chips.
Chipotle chilli in adobo sauce is now widely available at most major supermarkets. If you haven’t tried it before, prepare to wow your tastebuds. On its own it has a kick of spice, but stirred through marinades or sauces (like the chipotle mayo in this recipe), it creates an incredible, but more subtle, flavour. With its easy preparation and low-cost approach, this recipe is perfect for busy weeknight dinners or for prepping ahead of time for lunches!
Can I make this recipe without the chipotle chilli?
Yes, you can substitute the chipotle chilli with smoked paprika or leave it out entirely for a milder flavour. See the full recipe for details.
What can I serve with Chicken Burrito Bowls?
The topping options are limitless! You can try:
Shredded cheese – Cheddar or a Mexican cheese blend.
Guacamole – Mashed avocado mixed with lime juice, salt and chopped coriander (cilantro).
Avocado slices – Creamy and nutritious, adds richness to the bowl.
Sour cream – A dollop of sour cream or Greek yoghurt for extra creaminess.
Salsa – Chopped fresh mango, avocado and red onion.
Pickled red onions – For a tangy and slightly sweet crunch. In a small jar, combine 1 finely sliced red onion, ¼ cup (60 ml) water, ¼ cup (60 ml) white vinegar and 1 teaspoon of white sugar. The longer the onions sit, the more they will intensify in flavour. Keep refrigerated for up to 1 week.
Lettuce – Shredded cos (romaine) or iceberg lettuce, or mixed greens, for crunch.
Jalapenos – While fresh are included in the recipe, you could add pickled for added zest.
Lime wedges – Squeeze fresh lime juice over the top for added zest.
Hot sauce– Your favourite hot sauce for an extra kick of heat – on individual portions for those who love it.
Rice – Additional flavoured rice like coriander (cilantro) lime rice or Mexican rice for extra flavour.
Watch how to make Chicken Burrito Bowls
What are some other family-friendly Tex-Mex recipes?
If you enjoyed these Chicken Burrito Bowls, I think you’ll love:
Beef Burrito Bowl
Mexican Pulled Pork Tacos
Homemade Nachos
Crispy Fish Tacos
Beef Quesadillas
Chicken Burrito Bowls
These Chicken Burrito Bowls are a flavorful meal, made in just one pan, perfect for busy weeknights. With marinated chicken, fresh pico de gallo, and a variety of toppings, it’s a family favourite ready in less than 30 minutes.
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
CHICKEN
- 400 g (14 oz) boneless, skinless chicken breast, diced (approximately 2 cm/3/4 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)
PICO DE GALLO
- 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
TO SERVE
- 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 (31/2 oz) corn chips
- 1 jalapeno, sliced (optional)
- Lime wedges (optional)
CHIPOTLE MAYO
- ½ cup (125 g) whole-egg mayonnaise
- 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
Instructions
- 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.
Notes
Make ahead
This recipe can be prepped ahead by marinating the chicken and preparing the pico de gallo and chipotle mayo in advance. Store them in separate airtight containers in the refrigerator for up to 2 days.
Leftovers
Store any leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out. Not suitable to freeze.
Recipe Source
Thank you to Jimmy Callaway for your help with developing this recipe!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Mains, Chicken
- Method: Stovetop, Pan
- Cuisine: Mexican, Tex-Mex
Veronica says:
So impressed by the simplicity and the taste of this recipe!!!
The whole family loved it!!!
Anita says:
Yum!! This was so good! So good I’m making it again tonight. The ONLY thing I changed was putting more adobo sauce from the chipotles because we do like a little more heat. Highly recommend this recipe.