Chicken Burrito Bowl: A Flavor-Packed Mexican-Inspired Feast

The Chicken Burrito Bowl is a vibrant, satisfying meal that brings all the bold flavors of a classic burrito—without the tortilla! This bowl layers tender, spiced chicken over a bed of fluffy rice, then adds fresh pico de gallo, creamy avocado, sweet corn, black beans, and crunchy corn chips. Finished with a smoky, tangy chipotle mayo, it’s a fiesta of textures and tastes in every bite.

Ideal for busy weeknights or meal prepping, this recipe is easy to customize and packed with protein and fiber, making it both nutritious and filling. The combination of smoky chipotle, fragrant spices, and fresh lime juice gives it an authentic Mexican flair, while the creamy avocado and crunchy chips add richness and texture. Whether you’re cooking for yourself or feeding a crowd, this bowl delivers all the flavors of a burrito in a lighter, more flexible form.

Why You’ll Love This Recipe

1. Bursting with Flavor – Spiced chicken and zesty pico de gallo create a taste sensation.
2. Nutritious and Balanced – Protein, fiber, and healthy fats all in one bowl.
3. Quick and Easy – Ready in under 30 minutes, perfect for busy days.
4. Customizable – Add or omit ingredients like jalapeños or chipotle to suit your taste.
5. Great for Meal Prep – Keeps well in the fridge and reheats beautifully.

Ingredients

Chicken:

• Boneless, skinless chicken breast, diced
• Olive oil
• Freshly minced garlic
• Sea salt flakes
• Dried oregano
• Ground cumin
• Sweet paprika
• Onion powder
• Tomato paste
• Diced chipotle chili in adobo sauce (or substitute smoked paprika or omit)

Pico de Gallo:

• Tomatoes (diced or quartered grape/cherry tomatoes)
• Small onion, finely diced
• Coriander (cilantro), finely shredded
• Sea salt flakes
• Lime juice

To Serve:

• Microwave rice (long-grain, brown, or Mexican style)
• Mashed avocado
• Corn kernels (fresh, frozen, or canned)
• Canned black beans, rinsed and drained
• Corn chips
• Jalapeño slices (optional)
• Lime wedges (optional)

Chipotle Mayo:

• Whole-egg mayonnaise
• Diced chipotle chili in adobo sauce (or smoked paprika)
• Sea salt flakes
• Cracked black pepper
• Lime juice

Variations

• Vegetarian: Swap chicken for grilled tofu, tempeh, or roasted vegetables.
• Spice Level: Adjust chipotle and jalapeño for mild to fiery heat.
• Rice Alternatives: Use cauliflower rice or quinoa for a low-carb option.
• Add More Veggies: Include bell peppers, shredded lettuce, or diced cucumber.
• Dairy-Free: Substitute mayo with vegan mayo or Greek yogurt.

How to Make the Recipe

Step 1: Cook the Chicken

Heat olive oil in a skillet over medium heat. Add garlic and diced chicken, seasoning with salt, oregano, cumin, paprika, and onion powder. Stir in tomato paste and chipotle chili. Cook until chicken is browned and cooked through, about 8–10 minutes.

Step 2: Prepare Pico de Gallo

In a bowl, combine diced tomatoes, onion, shredded cilantro, sea salt, and lime juice. Mix well and set aside.

Step 3: Make Chipotle Mayo

Mix mayonnaise with diced chipotle, salt, pepper, and lime juice until smooth.

Step 4: Assemble the Bowl

In each bowl, layer rice, chicken, pico de gallo, mashed avocado, corn kernels, black beans, and corn chips. Drizzle with chipotle mayo and garnish with jalapeño slices and extra cilantro if desired. Serve with lime wedges.

Tips for Making the Recipe

• Use fresh lime juice for the best bright flavor.
• Don’t overcrowd the pan when cooking chicken to ensure even browning.
• Mash avocado gently for creamy texture without lumps.
• Toast corn chips lightly for extra crunch.
• Adjust chipotle chili amount based on preferred heat level.

How to Serve

Serve this bowl warm and fresh, perfect as a main dish for lunch or dinner. Pair with a cold Mexican beer or a sparkling water with lime for a refreshing complement.

Make Ahead and Storage

Storing Leftovers

Store chicken, pico de gallo, rice, and other toppings separately in airtight containers in the fridge for up to 3 days.

Freezing

Freeze cooked chicken and rice separately for up to 1 month; pico de gallo and avocado should be fresh.

Reheating

Reheat chicken and rice in the microwave or on the stove. Add fresh pico de gallo, avocado, and chipotle mayo just before serving.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, thighs will add more juiciness and flavor.

2. What if I don’t have chipotle chili in adobo?

Use smoked paprika or omit for a milder flavor.

3. Can I make this bowl vegan?

Replace chicken with grilled veggies or beans, and use vegan mayo.

4. How spicy is this dish?

Moderate; adjust chipotle and jalapeño to taste.

5. Can I prepare this bowl in advance?

Yes, keep ingredients separate and assemble before eating.

6. What rice is best?

Microwave long-grain or Mexican rice works best for convenience.

7. Can I use canned tomatoes for pico de gallo?

Fresh tomatoes are preferred for texture, but canned can be used in a pinch.

8. How long does pico de gallo last?

Best eaten within 1–2 days for freshness.

9. Can I add cheese?

Yes, crumbled cotija or shredded cheddar works well.

10. What if I don’t like spicy food?

Omit chipotle and jalapeño; the dish will still be flavorful.

Conclusion

The Chicken Burrito Bowl is a quick, flavorful, and nutritious meal that captures the essence of Mexican cuisine in a convenient, customizable bowl. Perfect for any day of the week, it’s a satisfying way to enjoy the tastes of a burrito without the hassle of wrapping or extra carbs. Give this recipe a try and bring a fiesta to your table!

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