chicken burrito bowls

These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

Burrito Bowls with Chicken

For the chicken:

NatureRaised Farms Boneless Skinless Chicken Breasts

olive oil

lime juice

sugar

salt

cumin

garlic (minced)

water

smoked paprika

onion powder

chili powder

cilantro leaves

lime

salt and pepper

can of black beans (drained and rinsed)

salsa

avocado (thinly sliced)

sour cream

romaine lettuce

To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.

Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.

Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.

Chop the cooked chicken into bite sized pieces.

Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.

Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

https://content.jwplatform.com/videos/QAWp2Z9M.mp4

These burrito bowls are loaded with grilled marinated chicken, black beans, rice and fresh salsa.

You can make your own chicken burrito bowls, and they are even better than Chipotle!

Chicken Burrito Bowls {Better than Chipotle}

chicken

rice

Corn (cooked (optional))

Black beans (canned, drained and rinsed (optional))

tomatoes (diced (optional))

Guacamole (optional - use store-bought or homemade guacamole)

Salsa (optional - use store-bought or homemade salsa)

Other options: cilantro (lettuce, shredded cheese, diced avocado)

Assemble the Mexican shredded chicken, rice (plain or cilantro lime) and whatever else sounds good! Some of our favorites: corn, black beans, tomatoes, guacamole, salsa, sour cream, shredded cheese, cilantro, diced avocado, squeeze of lime.

Eat and enjoy!

Chicken Burrito Bowls

chicken (shredded)

(15 ounce) can black beans (rinsed and drained)

(15 ounce) can corn (drained)

Roma tomatoes (diced)

green bell pepper (diced)

onion (diced)

avocado (diced)

Romaine lettuce (shredded)

To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.

This one-dish oven baked fajita recipe is bursting with southwest flavor and makes an easy weeknight meal! Perfect for chicken fajita salads, burrito bowls, or classic fajitas

One-Dish Oven Baked Fajitas

chicken breasts ((up to 2lbs. chicken will work))

sweet bell

yellow onion, thinly sliced

tbsp homemade taco seasoning

tbsp tapioca starch ((see notes))

brown rice

guacamole

pico de gallo

greens

black or pinto beans

cilantro

lime wedges

Preheat oven to 400.

Place the sliced peppers and sliced onion in a 9x13 baking dish. Try to push the peppers and onions to the edges of the pan as much as possible to make room for the chicken. Place chicken breasts on the bottom of the dish (if you have some peppers underneath the chicken that&#039;s okay).

Drizzle the chicken and veggies with olive oil. Next, mix the seasoning mix and tapioca starch together. Then sprinkle this over the chicken, peppers, and onions. (NOTE: if using store-bought seasoning, you do not need the tapioca starch - just sprinkle directly on chicken/veggies).

Bake for about 25-30 minutes, or until the internal temperature of the chicken is 165 F (see notes). Mix peppers half way through baking time.

Remove chicken breasts from the baking dish and shred with two forks. Place shredded chicken back in dish and mix with the pepper and onions.

Enjoy!

Skip the fast-food and make these lunchbox burrito bowls at home with fresh ingredients and your favorite taco night toppings. 

Lunch Box Burrito Bowls

rotisserie chicken, shredded,

black beans,

Cheddar cheese

Cook rice according to package directions on the stovetop or rice cooker.

Prepare your burrito bowl toppings by transferring them into bowls.

Heat your rotisserie chicken and shred the meat, using two forks and on a cutting board, into smaller pieces.

Fill serving bowls with cooked rice, top with shredded chicken, salsa, and desired toppings to build 6 bowls.

For a grain-free bowl, use shredded lettuce instead of rice.

Layer the cooked rice into a thermos or lunch container. Top with chicken, salsa, and cheese. 

Pack the guacamole and sour cream into separate mini sauce containers to be added to the bowls prior to eating. 

Love at first sight, when i saw your rice cooker in the video. So, of course, I spent a little time researching and found the one I wanted.  So I see these yummy burrito bowls on our menu for Friday. :)

Full of protein and good carbs, this Grilled Chicken Burrito Bowl will keep you full and happy.

Grilled Chicken Burrito Bowls

lb. Chicken Breast

Olive Oil

Limes ((juiced))

Chili Powder

Cumin

Salt

Roma Tomatoes

Cilantro

Jalapeno ((diced))

2-3 Ears of Corn or 1 cup Frozen corn ((cooked))

Black Beans

Rice (or more depending on preference)

Jalapeno (sliced)

Avocado

Cilantro Ranch Dressing

Homemade Guacamole (recipe HERE)

In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

Heat grill to medium heat.

Remove chicken from marinate and place on hot grill. Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. If roasting ears of corn, add them to grill for a several minutes. Remove from grill and remove kernels with knife. After grilling, let rest for at least 5 minutes to let juices seep into chicken.

Slice on the diagonal.

In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.

Make rice according to package instructions.

May want to heat up black beans until warm.

Make cilantro ranch dressing and homemade guacamole, if you desire.

Layer in a bowl -- rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.

To make pico de gallo:

Creamy fiesta chicken in the crock pot is an easy dump dinner with  almost no prep time! Serve it over rice as a burrito bowl, spoon over chips for nachos, or add it to burritos or taco shells. Instant pot instructions included.

Crock Pot Fiesta Chicken

chicken (breast

black beans

tomatoes

corn (drain if canned.)

chiles (drained)

onion and bell pepper mix (in the freezer section)

cream of chicken soup (don't dilute)

cilantro (chopped)

cream cheese

Prepare the slow cooker.

Spray the inside of the slow cooker with nonstick cooking spray. This makes clean up SO much easier.

Season chicken.

Season the chicken with salt and pepper and add to the slow cooker.

Add all ingredients except cream cheese.

Add the remaining ingredients except for cream cheese.

Cook on low 8 hours.

Cook on low for 8 hours or on high for 4.

Shred chicken and add cream cheese 30 minutes before end time.

30 minutes before it&#039;s time to eat shred the chicken with 2 forks and add the cream cheese.

Cook 30 more minutes.

Stir.

Serve.

Serve over rice, baked potatoes, tortilla chips, or whatever

Dump

Dump all of the ingredients except the cream cheese in your instant pot.

Press

Cook

Release pressure

Soften cream cheese

Cut the cream cheese into chunks and soften it in a bowl in the microwave.

Add to instant pot

Add the softened cream cheese to the instant pot and put the lid back on.

Let stand

Stir to blend

Stir to blend in the cream cheese and serve.

Instant Pot Instructions

Boy, my auto correct/proofreading is horrible!

I often take this for a Church potluck (leaving the corn out). Everyon loves it. They especially love the addition of the black beans not ever having them  before. I do like to sub them with intos every now and then.  Most of the dishes that I take to potluck at by you.  I haven't found a bad one yet! Thank you so much for doing what yo do!!

I made the instapot version, and my boys loved it so much. They ask for it weekly!

Taste delicious 😋  thankyou I will definitely be using your chicken recipes and crockpot chicken dinners.

Oh this sounds so good, I simply love Mexican food and plan on making this soon.  I like to do a lot of prep work when I buy my groceries.  I'll get 3 or4 bunches of green onions, clean them and chop up fairly small slices and freeze them in a ziplock bag.  Same with regular onions, peppers, and herbs like cilantro. I'm elderly so I like to make things as easy for me as I can.  A whole chicken is too much for just me, so I buy canned chicken breast.  Small cans for chicken salad for sandwiches or to put into my fiesta style scrambled eggs, and large ones for casseroles to take somewhere or for yummy stuff like this. It's much cheaper for me. Love your recipes!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645562996/i18xM0AoB.mp4

Easy weeknight dinner! Crockpot fiesta chicken recipe is full of southwestern flavor!

Top 7 chicken burrito bowls recipes from across the web

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Top 7 chicken burrito bowls recipes from across the web

The most viewed chicken burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burrito Bowls with Chicken

Chicken Burrito Bowls {Better than ...

Chicken Burrito Bowls

One-Dish Oven Baked Fajitas

Lunch Box Burrito Bowls

Grilled Chicken Burrito Bowls

Crock Pot Fiesta Chicken

The most viewed chicken burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine