Chicken Burrito Bowl
These delicious and flavorful chicken burrito bowls are the perfect and healthy weeknight meal. They super easy to prep beforehand and assemble when it's dinnertime. Serve these with my authentic pico de gallo and mango salsa for a flavorful meal.
Servings: 2
Cost: $9
Equipment
- 1 medium skillet
Ingredients
To Make the Chicken:
- 1 pound boneless skinless chicken breasts cubed
- 1 ½ tablespoons taco seasoning (homemade taco seasoning or store-bought)
- 1 teaspoon kosher salt (skip if your store-bought taco seasoning has salt)
- 1 tablespoon olive oil
- Juice from ½ lime
For Serving and Assembly:
- 2 cups cooked white rice
- 1 cup fresh or frozen corn kernels
- 1 cup pico de gallo (homemade pico de gallo or store-bought)
- 1 cup mango salsa (homemade mango salsa or store-bought)
- 1 avocado sliced
- 1 lime cut into wedges
- 1 cup cooked pinto beans
- 1 cup romaine lettuce or iceberg lettuce sliced
Instructions
To Make the Chicken:
- In a medium bowl, toss the cubed chicken breast with the taco seasoning, 1 teaspoon kosher salt and 2 teaspoons olive oil. You can prep this in the morning or day ahead. Or make it right away.
- In a medium skillet, set over medium-high heat, add in a few teaspoons of olive oil. When the oil is hot, add the cubed chicken. You may need to do this in batches depending on the exact size of your pan.
- Cook the chicken for 4 to 5 minutes per side. I like to cut into a cube of chicken to ensure that it’s cooked. Repeat with the remaining chicken. Add in a squeeze of lime juice and toss.
To Assemble the Burrito Bowls:
- Add a scoop of white rice, the chicken, corn, pico de gallo or mango salsa, sliced avocado, wedge of lime, sliced iceberg or romaine lettuce.
Notes
Tips and Tricks:
- Use other types of protein. I think shrimp, beef (like a skirt steak a la carne asada), or fish would be delicious. Obviously cooking time may vary slightly but I have tossed the seasoning with shrimp and fish and cooked it in a pan and it's been delicious.
- Make it keto or Whole 30-friendly. By doing so, I'd eliminate the rice and replace it with cauliflower rice.
Nutrition
Calories: 349kcal | Carbohydrates: 33g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 23mg | Potassium: 44mg | Fiber: 9g | Sugar: 12g | Vitamin A: 940IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg
