Chicken Burrito Bowls

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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.

Mexican 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, 60 ml (¼ cup) water, 60 ml (¼ cup) 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

If you enjoyed Chicken Burrito Bowls, I think you’ll love:

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Beef Quesadillas Recipe

Chicken Burrito Bowls

Author: Nicole

5 from 9 votes

“Absolutely delicious and full of flavour. Hands down, best mexican bowl I have made yet.”

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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.

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Servings: 4

Ingredients

1x2x3x

CHICKEN

• ▢ 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
• ▢ 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 (see note 1)
• ▢ 1 small onion, finely diced
• ▢ ⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish
• ▢ ½ tsp sea salt flakes
• ▢ 1 lime, juiced

TO SERVE

• ▢ 450 g (1 lb) packet microwave rice (long-grain or brown rice, or Mexican)
• ▢ 1 avocado, mashed
• ▢ 150 g (1 cup) corn kernels, fresh, frozen or canned
• ▢ 180 g (1 cup) canned black beans, rinsed and drained
• ▢ 100 g (3½ oz) corn chips
• ▢ 1 jalapeno, sliced (optional)
• ▢ Lime wedges (optional)

CHIPOTLE MAYO

• ▢ 125 g (½ cup) 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 freshly cracked black pepper
• ▢ 1 tbsp fresh lime juice

Instructions

Cook Mode(keeps your screen active)

• Marinate the chicken – In a large bowl, combine the chicken with all the marinade ingredients, coating the chicken evenly, then set aside.
• Make the pico de gallo – Place all the ingredients in a bowl. Mix well and set aside.
• Make the chipotle mayo – Place all the ingredients in a medium bowl and mixing to combine with a spoon. Set aside.
• Cook the chicken – 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.
• Assemble and serve – 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.

Nutrition information

Nutrition Facts

Chicken Burrito Bowls

Amount per Serving

Calories

1223

% Daily Value*

Fat

 

58

g

89

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

22

g

Monounsaturated Fat

 

24

g

Cholesterol

 

77

mg

26

%

Sodium

 

1827

mg

79

%

Potassium

 

1188

mg

34

%

Carbohydrates

 

137

g

46

%

Fiber

 

14

g

58

%

Sugar

 

7

g

8

%

Protein

 

39

g

78

%

Vitamin A

 

1082

IU

22

%

Vitamin C

 

21

mg

25

%

Calcium

 

121

mg

12

%

Iron

 

11

mg

61

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Or use 200 g (7 oz) grape (baby roma/plum) or cherry tomatoes, quartered.

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! 

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Course chicken, mains

Cuisine Mexican, Tex-Mex