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Chicken Burrito Bowl

Chicken Burrito Bowls

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5 from 1 review

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

Scale

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

  1. In a large bowl, combine the chicken with all the marinade ingredients, coating the chicken evenly, then set aside.
  2. Prepare the pico de gallo by placing all the ingredients in a bowl. Mix well and set aside.
  3. Make the chipotle mayo by placing all the ingredients in a medium bowl and mixing to combine with a spoon. Set aside.
  4. 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.
  5. 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.

Equipment

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! 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Mains, Chicken
  • Method: Stovetop, Pan
  • Cuisine: Mexican, Tex-Mex

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