The Mexican Chicken Burrito Bowl Start with delicious Cilantro Lime Rice topped with our Sticky Mexican Chicken, then pile all the toppings on top! I’m here for all the toppings – corn, peppers, onion, tomato, avocado, cheese and avocado cilantro lime dressing! drooling!
For some reason I’m obsessed with bowls. There is something to everything flavors And textures this makes me very dizzy. It just feels so exciting to me! It is also family-friendly, affordable, and healthy easy weekday meal.
What is a burrito bowl?
It seems like Chipotle was the restaurant that popularized the burrito bowl, but they’re now found almost everywhere. A burrito bowl is basically the filling of a burrito placed in a bowl rather than wrapped in a tortilla. They are less carbohydrates without the tortilla, which makes them very popular as well gluten free. And they’re so versatile, you can customize them exactly how you want them.
Ingredients for a chicken burrito bowl
This recipe is a little different from our usual recipes, as you start with three of our other favorite recipes to put together an entire bowl. I will briefly describe each of these recipes (see individual posts for full recipes). And then top it off with the ingredients for these burrito bowls.
Cilantro Lime Rice
- Ingredients: Rice, water, unsalted butter, chicken broth, garlic, cilantro, lime and green chilies
- Time: 25 minutes
- PRO TIP: This is a copycat recipe for the rice served at Cafe Rio. It’s easy to make at home!
Sticky Mexican Chicken
- Ingredients: Chicken Breast, Taco Seasoning, Olive Oil, Spring Onions, Honey, and Lime Juice
- Time: 10 minutes
- PRO TIP: You only need 6 ingredients for this simple recipe and the taste is phenomenal!
Avocado Cilantro Lime Dressing
- Ingredients: Avocado, cilantro, lime juice, jalapeno, tomatillo, garlic, apple cider vinegar, honey, cilantro, olive oil, kosher salt and water
- Time: 5 minutes
- PRO TIP: Can be prepared up to a day in advance. The flavor will be even better if you let it sit for a few hours before serving.
- Green: Feel free to choose what you like best – mixed greens, romaine lettuce or leafy greens
- Corn: Fresh corn on the cob with the kernels removed works best, but you can use frozen corn if you like for sweetness and crunch
- Red and orange peppers: Seeds removed and diced, adds flavor, color and texture
- Red onion: imparts flavor, color and texture
- jalapeno: adds warmth and flavor
- avocado: provides creaminess and healthy fat
- cherry tomatoes: gives brightness, color and juiciness
- Quark: Cotija cheese can also be used and both can be found in the cheese section of the grocery store
- This Little Goat Mexican salad topper.: from Walmart or other local store, provides more crispiness
- Roasted pepitas: These can be made at home with smoked paprika and used in place of the salad topper if you can’t find it
Please refer to the recipe card below for the measurements of all the ingredients to assemble the bowl.
One of the beauties of burrito bowls is that they are so versatile and can really be customized by anyone. There is so much room for change, so here are some ideas:
Why you will love this recipe
I’m biased when it comes to these burrito rice bowls, but there are a million reasons to love this recipe. Here are just a few of them:
- The taste: By sautéing corn, peppers, onions and jalapeno, the vegetables used are given a delicious smoky note. When combined with all the other ingredients, each bite explodes with powerful flavors.
- Healthy: All ingredients are clean, lean and healthy with no added sugar.
- texture: Pick a texture and you’ll find it in these Mexican bowls. With us, the avocado and dressing are creamy, the lettuce and veggies are crispy, and the rice and chicken are chewy.
- A bowl: You have your whole meal in one bowl!
- Customizable: Each bowl can be completely customized for whoever assembles it.
- Every meal: I absolutely love making these bowls for lunch because we all know that lunch is the worst meal of the day! And of course these are always a great weeknight.
What to serve with a burrito bowl
Nothing! No seriously, that’s a complete meal in one bowl! You’ve got protein, grains, and tons of veggies in a single bite. Another reason why it is such a successful recipe!
Storage and reheating tips
These bowls will save on computer much more successful if the ingredients are stored separately. I like to store rice, chicken, and charred veggies together so they can be reheated at the same time. The other cold toppings should be kept separate and added just before serving.
I prefer warm up those rice bowls on the stove. In a skillet over medium-high heat, add some butter or oil, then add the rice, chicken, and vegetables. Simply heat long enough to warm through, then add the cold toppings.
I invite you all to join my bowl obsession! I have no doubt there is a bite of it Mexican Chicken Burrito Bowl and you will be just as obsessed as me!
More bowl meals:
In a small, nonstick skillet over medium-high heat, sprinkle the pepitas with smoked paprika and cook, stirring occasionally, until the spices stick, about 1-2 minutes.
1/4 cup pepitas, 1/2 teaspoon smoked paprika
Heat a grill to high heat, use a griddle pan on the stovetop or gas range, or just use the grill in the oven to sear corn, peppers, onions and jalapeno. Set aside to cool, then chop.
2 ears of corn, 1 red pepper, 1 orange pepper, 1/2 red onion, 1 jalapeno
Assemble rice, veggies, chicken, and veggies and top with dressing and sides.
1 cup greens, 1 avocado, 1 cup cherry tomatoes, 1/4 cup queso fresco, 1-2 tablespoons This Little Goat Mexican Salad Topper, 1 portion coriander-lime rice, 1 serving of Mexican chicken, 1 serving of avocado-cilantro-lime dressing
Note: Nutritional information does not include rice, chicken or dressing