Name: Chicken Burrito Bowl
Prep time: 30 min
Cook time: 15 min
Ingredients: 2 chicken breasts (5-6 oz each); 1 tbsp chipotle chili paste; 1 tbsp olive oil (or a neutral oil like sunflower oil or vegetable oil); 1 tbsp freshly-squeezed lime juice; 1 tsp honey (brown sugar works too); 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp ground cumin; 1/4 tsp kosher salt; 2 cups cooked cilantro lime rice (see note 1 on making it); 1/2 cup pico de gallo (see note 2); 1/2 cup guacamole or more to taste (see note 3); 1/4 cup sour cream; 4 tbsp cooked corn (preferably fresh rather than canned); 4 tbsp canned black beans (drained); 2 lime wedges (to serve, optional)

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These chicken burrito bowls are packed with flavor and can be made for family weeknight dinners, special occasions, and more. Each bowl consists of chipotle-marinated chicken breast, pico de gallo, black beans, guacamole, corn, and sour cream on a bed of cilantro-lime rice.

Wholesome, with both creamy and crunchy textures, and packed with smoky, sweet, and zesty flavors, these chicken burrito bowls can become a family favorite! If you enjoy these bowls, you can try these Mediterranean couscous bowls with chicken, these salmon quinoa bowls, or these beef burritos.

two chicken burrito bowls served in white bowls placed on a dark wooden table

Ingredients

To make 2 chicken burrito bowls, you’ll need the following:

For the Chicken & Marinade

Chicken – 2 chicken breasts (5-6 oz each)
Chipotle paste – 1 tbsp chipotle chili paste
Olive oil – 1 tbsp olive oil (or a neutral oil like sunflower oil or vegetable oil)
Lime juice – 1 tbsp freshly-squeezed lime juice
Honey – 1 tsp honey (brown sugar works too)
Smoked paprika – 1/2 tsp smoked paprika
Garlic powder – 1/2 tsp garlic powder
Cumin – 1/4 tsp ground cumin
Salt – 1/4 tsp kosher salt

For the Burrito Bowl

overhead view of ingredients needed to make chicken burrito bowl placed on a wooden chopping board

Cilantro lime rice – 2 cups cooked cilantro lime rice, see note 1 on making it
Pico de gallo – 1/2 cup pico de gallo, see note 2
Guacamole – 1/2 cup guacamole or more to taste, see note 3
Sour cream – 1/4 cup sour cream
Corn – 4 tbsp cooked corn (preferably fresh rather than canned)
Black beans – 4 tbsp canned black beans, drained
Lime wedges, to serve

Notes

Note 1. Cilantro-lime rice. To 2 cups of warm cooked rice, add 2 tbsp butter, 2 tbsp of lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro, and a pinch of salt.

overhead view of a bowl of cilantro-lime rice against a dark wooden table

Note 2. Pico de Gallo. To make pico de gallo, finely dice tomatoes (preferably roma or plum) to get about 1/2 cup, white onion (about 2 tbsp finely diced), and cilantro (about 2 tbsp finely chopped or minced). Add a pinch of salt and half a tbsp of lime juice (or to taste). You can also add finely diced jalapeño or serrano pepper to taste, if you want a bit of heat.

Note 3. Guacamole. You can use this recipe to make a bigger batch. Or, to make the amount needed for this recipe, can use 1 large avocado, mash it, and then add a pinch of salt, 1 tsp of lime juice, fresh cilantro (1/2 tbsp finely chopped/minced), onion (1/2 tbsp finely diced), and optionally, diced tomato (about 1 tbsp).

Making the Burrito Bowl

Step 1. First, flatten the chicken breast to an even thickness with a meat mallet or a rolling pin. Season both sides with the dry seasonings (salt, garlic powder, paprika, and cumin). In a bowl, whisk the oil, lime juice, honey, and chipotle paste until well combined. Add the seasoned chicken to the marinade, making sure to coat the chicken all over. Cover and marinate for 30 minutes. While the chicken is marinating, you can prep all the other ingredients (guacamole, pico de gallo, cilantro-lime rice).

Step 2. To a hot frying pan or grill pan over medium-high heat, add the chicken and cook for about 4-5 minutes on each side until the chicken is fully cooked. The chicken is cooked through when the meat thermometer reads 165°F (74°C) and the juices run clear.

close up of marinated chicken breast being pan fried

Step 3. To the same pan, add the black beans to warm them up and season them with the marinade and juices from the chicken in the pan. If using canned corn, you can add it as well. If using cooked fresh corn, it’s not necessary, as it will have enough flavor on its own.

close up of black beans cooking in a pan next to the marinated chicken breast

Step 4. To assemble each bowl, start with 1 cup of cilantro-lime rice as the base for the bowl. Then add 1 cooked chicken breast (cut into bite-sized pieces), 2 tbsp of canned black beans, 2 tbsp of cooked corn, 4 tbsp of pico de gallo, 4 tbsp of guacamole, 1 tbsp of sour cream, and a lime wedge (optionally).

ingredients needed to assemble the chicken burrito bowl laid out on a wooden cutting board

Serve in the bowl, and enjoy in good company! If you made these chicken burrito bowls and really liked them, let me know below as part of a review.

overhead view of chicken burrito bowls with corn, pico de gallo, marinated chicken breast, sour cream, and more, displayed on a dark wooden background

overhead view of two chicken burrito bowls with corn, pico de gallo, marinated chicken breast, sour cream, and more

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