Chicken Burrito Bowls
These Chicken Burrito Bowls are the perfect weeknight meal. Easy to make and loaded with goodness, your entire family will love this recipe.
What’s great is that you can customize these bowls too. Add beans, corn, or any vegetables you enjoy most. This is a great way to clean out the refrigerator and use up any vegetables of herbs that are about to go bad.
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and easy to clean up!
Versatile. You can customize the bowls to your liking so everyone can build a dinner they love.
Fresh and flavorful. You only need a few fresh ingredients to make this flavorful recipe at home.
Recipe Ingredients
- Spiced Chicken: For this recipe, you’ll need Smart Chicken’s chicken breasts. Two breasts or about one pound will work. Toss the chicken with your favorite taco seasoning for added flavor.
- Vegetables / Fruits: For this recipe, you’ll need sliced onions, bell peppers, diced jalapeno, sliced avocado, chopped fresh cilantro and lime wedges.
- Rice: You can use white or brown rice for this recipe. Cook according to the package.
- Lime Crema: For this recipe, you will combine light sour cream, lime juice, lime zest, minced garlic and kosher salt. Mix until well combined.
How to Make Chicken Burrito Bowls
Preheat the oven to 375 degrees. Cook the rice according to the package.
Grab a baking tray and spray it with olive oil cooking spray. Add the sliced onions and bell peppers to one side. Season with a pinch of kosher salt and black pepper. Toss the chicken breasts with taco seasoning and add them to the other side of the baking tray. Drizzle everything with olive oil
Bake for 30-35 minutes or until the chicken reaches 165 degrees Fahrenheit inside. Once cooked through, cube the chicken into bite sized pieces. Pro Tip: If the chicken is very thick, you can butterfly or pound it thin before baking for quick even cooking.
Combine light sour cream, fresh squeezed lime juice, lime zest, minced garlic and kosher salt in a small mixing bowl. Mix until well combined and set aside.
Build the Bowls
Add the cooked rice to the bottom of the bowl. Top with cubed chicken, peppers and onions. Add sliced avocado, diced jalapeno, and chopped fresh cilantro. Drizzle everything with lime crema. Serve with a lime wedge and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Lime crema best store separately in a covered container in the refrigerator. It will last up to 2-3 days.
Frequently Asked Questions
This allows the chicken to cook quickly and evenly in the oven. It will also prevent the vegetables from getting too brown and overcooked.
Yes! Try parsley instead!
Other Recipes to Consider Trying
Chicken Burrito Bowls
Equipment
- 1 sheet pan
Ingredients
Chicken Burrito Bowls
- 1 lb. chicken breasts, pound thin before baking
- 2 tablespoons taco seasoning, divided between the breasts
- 2 medium sweet onions, sliced, about 1/2 inch
- 2 medium red bell peppers, sliced, about 1/2 inch
- 1 tablespoon olive oil
- kosher salt, to season the vegetables
- black pepper, to season the vegetables
- 1 cup dry rice, cook according to the package
- ½ avocado, peel, pit and slice
- 3 tablespoons cilantro, freshly chopped as garnish
- 3 tablespoons jalapeno, diced small
- 1 lime, cut into wedges
Lime Crema
- ¼ cup light sour cream
- 2 tablespoons lime juice, fresh squeezed
- 1 teaspoon lime zest
- 1 teaspoon garlic, minced about 1 clove
- kosher salt, to taste
Instructions
- Preheat the oven to 375 degrees. Cook the rice according to the package.
- Grab a baking tray and spray it with olive oil cooking spray. Add the sliced onions and bell peppers to one side. Season with a pinch of kosher salt and black pepper. Toss the chicken breasts with taco seasoning and add them to the other side of the baking tray. Drizzle everything with olive oil.
- Bake for 30-35 minutes or until the chicken reaches 165 degrees Fahrenheit inside. Once cooked through, cube the chicken into bite sized pieces. Pro Tip: If the chicken is very thick, you can butterfly or pound it thin before baking for quick even cooking.
- Combine light sour cream, fresh squeezed lime juice, lime zest, minced garlic and kosher salt in a small mixing bowl. Mix until well combined and set aside.
Build the Bowls
- Add the cooked rice to the bottom of the bowl. Top with the cubed chicken, peppers and onions. Add sliced avocado, diced jalapeno, and chopped fresh cilantro. Drizzle everything with lime crema. Serve with a lime wedge and enjoy.
2 Comments on “Chicken Burrito Bowls”
I made these as a meal prep for my lunches in the middle of last week. They were so good and the warmed up nicely too. My husband and I like how easy it is to individualize them.
These were the perfect quick lunch option today. I had to throw something together before we headed out the door and my whole family loved these! Thanks for such a simple, delicious idea.