Go Back
–+ servings
Chicken Burrito Bowls

Chicken Burrito Bowls

These Chicken Burrito Bowls are a flavorful meal, made in just one pan, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Mains
Cuisine Mexican, Tex-Mex
Servings 4 bowls
Calories 600 kcal

Equipment

  • large bowl
  • medium bowl
  • heavy-based pan

Ingredients
  

CHICKEN

  • 400 g boneless, skinless chicken breast, diced approximately 2 cm/¾ inch pieces
  • 3 tablespoon olive oil
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon sea salt flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 tablespoon tomato paste concentrated puree
  • 1 tablespoon diced chipotle chilli in adobo sauce can be substituted with 1 teaspoon smoked paprika, or left out completely

PICO DE GALLO

  • 2 tomatoes finely diced or 200 g/7 oz grape or cherry tomatoes, quartered
  • 1 small onion finely diced
  • ⅓ bunch coriander (cilantro) finely shredded, plus extra for garnish
  • ½ teaspoon sea salt flakes
  • ½ lime Juice

TO SERVE

  • 450 g packet microwave rice long-grain or brown rice, or Mexican
  • 1 avocado mashed
  • 1 cup corn kernels fresh, frozen or canned
  • 1 cup canned black beans rinsed and drained
  • 100 g corn chips
  • 1 jalapeno sliced optional
  • Lime wedges optional

CHIPOTLE MAYO

  • ½ cup whole-egg mayonnaise see note 1 about dairy-free
  • 1 tablespoon diced chipotle chilli in adobo sauce can be substituted with ½ teaspoon smoked paprika
  • ½ teaspoon sea salt flakes
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon 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 jalapeno slices (if using). Drizzle with the chipotle mayo to serve and an extra squeeze of lime, if desired.

Notes

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.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 25mgCalcium: 50mgIron: 3mg
Keyword Chicken Burrito Bowls, Easy Dinner, Family Favorite, Marinated Chicken, one-pan meal, quick meal
Tried this recipe?Let us know how it was!