Chicken Burrito Bowl
Enjoy this ultimate Chicken Burrito Bowl! With an incredible medley of chicken, avocado, black beans and more, you can have a restaurant quality taste but with all the healthy, wholesome ingredients you need. This is a meal planner's dream as it checks all the boxes, simple to make, healthy, and unendingly delicious!
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This Chicken Burrito Bowl has a great lineup of deliciously healthy ingredients. It's also infinitely customizable. This recipe calls for a group of ingredients that are just as healthy as they are tasty. With fresh tomatoes and shredded cheese, spicy jalapeno and cool avocados, mixed with black beans and cauliflower rice, this Chicken Burrito Bowl provides every taste you could ever look for!
For lunch or for dinner, this Chicken Burrito Bowl is sure to satisfy your tastebuds and your stomach. You can make this for any occasion and it's so easy to make, you'll have it prepared and ready to go in 30 minutes or less!
Why You'll Love This Recipe:
Fresh and flavorful: Packed with seasoned chicken, creamy avocado, spicy sriracha, and crunchy toppings.
Lower carb option: Served over cauliflower rice for a light but satisfying meal.
Easy to prep: Simple ingredients, quick cook time, and great for meal prep or busy weeknights.
Customizable: Swap in your favorite toppings, perfect for using what you have on hand.
Balanced and filling: A complete meal with protein, fiber, healthy fats, and veggies in every bite.
Ingredients to Make Chicken Burrito Bowl:
- chicken breast. Boneless, skinless chicken breasts cook quickly and shred easily-dice or slice before cooking for faster prep.
- taco seasoning. Use a store-bought blend or homemade taco seasoning.
- cherry tomatoes. Halved for fresh, juicy bites that brighten up the bowl.
- black beans. A hearty plant-based protein that adds fiber and texture, rinse well before using.
- jalapeno. Thinly sliced for optional heat. Leave the seeds in for more spice, or substitute with pickled jalapeños.
- cheddar cheese. Melts into the warm bowl. Feel free to swap with Monterey Jack or a Mexican cheese blend.
- avocados. Creamy and nutrient-dense, slice, cube, or mash.
- sour cream & sriracha. Stirred together to create a creamy, spicy drizzle that ties everything together.
- cauliflower rice. A low-carb, veggie-packed base that keeps the bowl light but satisfying. Cook until just tender for the best texture.
How to Make Chicken Burrito Bowl:
- In a large skillet, heat olive oil on medium heat. Pat dry the chicken breasts, then season both sides with taco seasoning. Cook both sides for 5-6 minutes until cooked through, slice and set aside.
- Mix together the sour cream and sriracha to make the sauce. Add a ½ teaspoon of water at a time to get the desired consistency to drizzle.
- To assemble, fill four bowls half way with rice. Evenly divide the cherry tomatoes, black beans, jalapeno, cheddar cheese and sliced chicken between the bowls.
- Drizzle on the sour cream mixture then add ½ an avocado to each bowl. Garnish with chopped cilantro and lime wedges.
Recipe Notes & Tips:
- Cook the chicken in a skillet: Sear the diced chicken in olive oil over medium-high heat until golden and fully cooked, then toss with taco seasoning to coat.
- Use hot cauliflower rice: Warm rice helps melt the cheese slightly and brings all the ingredients together, don't serve it cold.
- Layer for texture: Start with rice, then layer chicken, cheese, beans, and veggies. Top with creamy avocado and your sriracha-sour cream drizzle.
- Mix up the spice level: Adjust the sriracha to taste, or offer it on the side for individual preference.
- Make it ahead: Cook the chicken and rice in advance for easy assembly during the week, just store toppings separately for best texture.
- Add crunch if desired: A few crushed tortilla chips or shredded lettuce can give an added layer of texture.
Serving Suggestions:
- Mexican Coleslaw
- Chimichurri Roasted Vegetables
- Chopped Mexican Salad
- Guacamole
- Loaded Sweet Potato Fries
How to Store:
Refrigerator: Store components separately in airtight containers for up to 4 days. Keep the chicken, cauliflower rice, and beans in one container, and toppings like avocado, tomatoes, and sour cream in another.
Reheat: Warm the chicken, rice, and beans in the microwave or on the stovetop. Add fresh toppings after reheating for best texture.
Avocado tip: If prepping ahead, store avocado with a squeeze of lime juice in an airtight container to slow browning.
FAQs:
Yes, boneless, skinless thighs are slightly richer and stay juicy. Cook time will be similar.
Not at all! You can substitute white rice, brown rice, quinoa, or even lettuce for a grain-free base.
Absolutely, skip the chicken and add extra beans or grilled veggies like bell peppers, zucchini, or mushrooms.
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Chicken Burrito Bowl
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 cherry tomatoes halved
- ½ cup black beans, drained & rinsed
- 1 jalapeno, sliced
- ½ cup cheddar cheese, shredded
- 2 ripe avocados
- ½ cup sour cream
- 3 tablespoons sriracha
- 3 cups cooked cauliflower rice
Instructions
- In a large skillet, heat olive oil on medium heat. Pat dry the chicken breasts, then season both sides with taco seasoning. Cook both sides for 5-6 minutes until cooked through, slice and set aside.
- Mix together the sour cream and sriracha to make the sauce. Add a ½ teaspoon of water at a time to get the desired consistency to drizzle.
- To assemble, fill four bowls half way with rice. Evenly divide the cherry tomatoes, black beans, jalapeno, cheddar cheese and sliced chicken between the bowls.
- Drizzle on the sour cream mixture then add ½ an avocado to each bowl. Garnish with chopped cilantro and lime wedges.
Nutrition
Notes
-
- Cook the chicken in a skillet: Sear the diced chicken in olive oil over medium-high heat until golden and fully cooked, then toss with taco seasoning to coat.
- Use hot cauliflower rice: Warm rice helps melt the cheese slightly and brings all the ingredients together, don't serve it cold.
- Layer for texture: Start with rice, then layer chicken, cheese, beans, and veggies. Top with creamy avocado and your sriracha-sour cream drizzle.
- Mix up the spice level: Adjust the sriracha to taste, or offer it on the side for individual preference.
- Make it ahead: Cook the chicken and rice in advance for easy assembly during the week, just store toppings separately for best texture.
- Add crunch if desired: A few crushed tortilla chips or shredded lettuce can give an added layer of texture.
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Easy to make and great for lunches for the week.