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.
- Jalapeños – 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:
Beef Burrito Bowl Recipe
Mexican Pulled Pork Tacos Recipe
Homemade Nachos Recipe
Crispy Fish Tacos Recipe
Beef Quesadillas Recipe
Chicken Burrito Bowls
“Absolutely delicious and full of flavour. Hands down, best mexican bowl I have made yet.” Share Pin Recipe PrintIngredients
- 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 in adobo (can be substituted with 1 tsp smoked paprika, or left out completely)
- 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
- 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 jalapeño, sliced (optional)
- Lime wedges (optional)
- 125 g (½ cup) whole-egg mayonnaise
- 1 tbsp diced chipotle in adobo (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
- 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 jalapeño slices (if using). Drizzle with the chipotle mayo to serve and an extra squeeze of lime, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
This was so delicious! Thank you! Although I didn’t use coriander because I don’t like the flavour 🤣, it was still amazing without it!
Nicole says:
Haha! I used to think coriander tasted like soap, I have no idea when I started liking it! I am SO glad you enjoyed this recipe… It’s so simple, but so delish! Nic x