Burrito Bowl

5 from 3 votes

A Burrito Bowl has all of your favorite burrito fillings minus the tortilla. It's well-balanced with complex carbs, protein, and healthy fats; a delicious, nutritious one-bowl meal.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American, Tex-Mex

Servings: servings

Calories: 815kcal

Author: Jennifer Fishkind

Ingredients

1½ pounds boneless-skinless chicken breasts cut into thin cutlets
4 cups cooked white rice (We used a 14 ounce box of Success 10 minute boil-in-bag brand ~ you will use 2 of the 4 bags included to yield a total of 4 cups cooked rice)
15 ounce can seasoned black beans liquids drained
15.25 ounce can whole kernel yellow corn liquids drained
1 avocado seeded and small diced
2 cups Roma tomatoes diced
½ cup white onion small diced
1 tbsp fresh jalapeno seeded and very small diced
2 tbsp chopped cilantro plus additional for garnish
2 tbsp lime juice plus additional wedges of lime for garnish
2 tbsp olive oil
1 tsp salt divided
½ tsp black pepper divided
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder

Instructions

In a medium bowl add the roma tomatoes, onion, jalapeno, cilantro, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine and place it into the refrigerator to chill while preparing the rest of the recipe. This is a basic pico de gallo recipe.
In a small bowl combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder and onion powder.
In a large shallow dish add the thin boneless-skinless chicken breast cutlets along with the olive oil and spice mixture. Evenly coat the chicken with the oil and spices.
Heat a stove top grill pan, or outdoor grill, to medium high heat. Grill your seasoned chicken cutlets for 10-12 minutes (5-6 minutes per side) or until cooked through and no pink remains. If your chicken cutlets are on the thick side then they may take slightly longer to cook all the way through.
Once your chicken is cooked through, chop it into small bite sized pieces. It should yield about 3 cups of chopped chicken.
To assemble your burrito bowls you will put 1 cup cooked rice into the bowl, slightly offset to one side so that the other ingredients will fit around it. You will then add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo and a small spoonful of diced avocado that can be placed into the center of the bowl. You can add a garnish of cilantro and a wedge of lime.

Notes

Storage:

You can store the ingredients for this burrito bowl recipe in individual containers, covered and in the refrigerator, for up to 3 days.

Tips:

I used the boil-in-bag white rice for convenience and as a time saver but you can prepare rice in a traditional manner as well. Brown rice would be a great substitution for the white rice if desired. I suggest you boil your rice while your chicken is grilling. It can be made ahead and sit on the counter until you are ready to assemble your burrito bowls.
You can substitute chicken thighs for the boneless-skinless chicken breast if you prefer dark meat. Just make sure that your cutlets are on the thinner side. If you can only find the thicker chicken breasts then just cut them in half lengthwise before seasoning and grilling.
This recipe can very easily be doubled if you want more than just 4 servings. The only thing you will not need to double is the pico de gallo (tomatoes, onion, jalapeno, cilantro and lime juice). This recipe makes plenty.
You can store the extra pico de gallo in a sealed container, in the refrigerator, for up to a week. It is great topped on tacos, grilled fish or any number of other dishes.

Nutrition