Chicken Burrito Bowls
Servings: 4 servings
Calories: 929kcal
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.
Ingredients
CHICKEN
- 400 g 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)
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 packet microwave rice (long-grain or brown rice, or Mexican)
- 1 avocado, mashed
- 150 g corn kernels, fresh, frozen or canned
- 180 g canned black beans, rinsed and drained
- 100 g corn chips
- 1 jalapeño, sliced (optional)
- Lime wedges (optional)
CHIPOTLE MAYO
- 125 g 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.
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!Nutrition Facts
Chicken Burrito Bowls
Amount per Serving
Calories
929
% Daily Value*
Fat
56
g
86
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
16
g
Monounsaturated Fat
26
g
Cholesterol
55
mg
18
%
Sodium
2055
mg
89
%
Potassium
1063
mg
30
%
Carbohydrates
72
g
24
%
Fiber
15
g
63
%
Sugar
12
g
13
%
Protein
29
g
58
%
Calcium
156
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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