Description
Chicken burrito bowls made with seasoned chicken served over white rice with an array of toppings ranging from a simple homemade pico de gallo, chopped avocado, black beans and corn, and a creamy lime sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast, chopped
- 15 ounce can corn, rinsed
- 15 ounce can low sodium black beans, rinsed
- 1 cup jasmine or basmati rice
- 1 avocado, pitted and chopped
- 2 tablespoons olive oil
Pico de gallo
- 2 roma tomatoes, diced
- 1/2 yellow onion, diced
- 1/2 lime, juice squeezed
- Handful fresh cilantro, finely chopped
- Salt and pepper to taste
Creamy lime sauce
- 2 heaping tablespoons sour cream
- 1/2 lime, juice squeezed
- Splash of water, as needed
Chicken seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- pinch garlic powder
- 1/2 lime, juice squeezed
- Salt and pepper, to taste
Instructions
- Combine pico de gallo ingredients in a small bowl. Season with salt and pepper to taste and mix until well incorporated. Prep the creamy lime sauce in another small bowl. Add water, a small splash at a time, stirring until smooth, creamy, and thin enough to drizzle. Place beans and corn in a colander and rinse until water runs clear. Place in a bowl and set aside. All of step 1 can be prepped in advance and kept cool in the fridge for a few hours before serving.
- Cook the rice according to the directions on the package. Usually, 1 cup of rice calls for two cups of water. Bring rice and water to a boil in a saucepan, cover, and reduce heat to a simmer. Let cook for 15 min.
- Meanwhile, combine chicken, lime juice, dry spices, and 1 tablespoon olive oil in a bowl. Toss until chicken is evenly coated (this can also be prepped in advance and stored covered in the fridge to marinate for several hours if desired).
- Heat 1 tablespoon of olive oil to medium heat in a large saucepan. Cook chicken until golden and fully cooked through, about 5-7 minutes.
- Serve chicken over rice topped with black beans and corn, pico de gallo, chopped avocado or guacamole, and a drizzle of creamy lime sauce.
Notes
Most of the recipe can be prepped a few hours in advance and refrigerated before dinner.
Nutrition
- Serving Size: 1 bowl
- Calories: 796
- Sugar: 5.7g
- Sodium: 1062mg
- Fat: 25.9g
- Saturated Fat: 4.1g
- Carbohydrates: 81.3g
- Fiber: 14.8g
- Protein: 62g
- Cholesterol: 148mg
Keywords: burrito bowls, mexican bowls
