Chicken Burrito Bowls Recipe

Name: Chicken Burrito Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Burrito Bowls; 1/4 cup plus 2 teaspoons olive oil, divided; 1 (1 ounce) taco seasoning mix; 1/2 lime, juice of; 4 boneless skinless chicken breasts; 1/2 cup red onion, diced; 3/4 cup bell pepper, sliced (green or red or a combination of both); 1/2 cup canned black beans (drained, rinsed and heated); 1/2 cup canned corn (drained and heated); 1/2 cup tomatoes; 1/4 cup sour cream; 2 green onions, chopped; 1 avocado, chopped; cheddar cheese, shredded; jalapeno pepper, chopped; Cilantro Lime Rice; 2 cups long grain rice; 3 1/2 cups water; 1 1/2 tablespoons butter; 1 bunch cilantro, minced; 2 teaspoons salt; 1/2 lime, juice of

Servings: persons

Burrito Bowls
1/4 cup plus 2 teaspoons olive oil, divided
1 (1 ounce) taco seasoning mix
1/2 lime, juice of
4 boneless skinless chicken breasts
1/2 cup red onion, diced
3/4 cup bell pepper, sliced (green or red or a combination of both)
1/2 cup canned black beans (drained, rinsed and heated)
1/2 cup canned corn (drained and heated)
1/2 cup tomatoes
1/4 cup sour cream
2 green onions, chopped
1 avocado, chopped
cheddar cheese, shredded
jalapeno pepper, chopped
Cilantro Lime Rice
2 cups long grain rice
3 1/2 cups water
1 1/2 tablespoons butter
1 bunch cilantro, minced
2 teaspoons salt
1/2 lime, juice of

1
Mix 1/4 cup olive oil, taco seasoning mix and lime juice in a medium bowl. Add the chicken, toss to coat and marinate in refrigerator for at least 15 minutes or up to 3 days.
2
After the chicken have marinated, heat a skillet or griddle and coat with 1 teaspoon of oil. Cook the chicken for 5 minutes per side, remove and allow to rest for 5 minutes before cutting into strips or bite-sized squares. To the skillet add the other teaspoon of oil, the onions and peppers to the pan and cook for 2 -5 minutes.
3
Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil water in a large sauce pan, pour in rice and let simmer on low heat for 10 minutes or until the rice has absorbed the water and is soft.
4
Remove from heat and add butter. Cover and set aside. When the butter has melted, toss the rice with minced cilantro, salt and lime juice.
5
To serve, layer ingredients in small individual bowls as follows: rice, beans, corn, tomatoes, chicken, onions and peppers, avocado, cheddar, sour cream, jalapeno and chopped green onions.

816

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Burrito Bowls, 1/4 cup plus 2 teaspoons olive oil, divided, 1 (1 ounce) taco seasoning mix, 1/2 lime, juice of, and more.

Yes, Chicken Burrito Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Burrito Bowls

How did you like this recipe?

Frequently Asked Questions