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Burrito Bowl Recipe

Burrito Bowl Recipe
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5.2 from 19 reviews

This easy burrito bowl recipe is a delicious option to whip up when time is short. Full of fresh ingredients and Mexican-inspired flavors, it’s a satisfying meal that can be enjoyed by the whole family.

Ingredients

For the Pico de Gallo:

  • 2 cups Roma tomatoes, diced
  • ½ cup white onion, small diced
  • 1 tablespoon fresh jalapeño, seeded and very small diced
  • 2 tablespoons chopped cilantro, plus additional for garnish
  • 2 tablespoons lime juice, plus additional wedges of lime for garnish
  • 1 teaspoon salt, divided in half
  • ½ teaspoon black pepper, divided in half

For the Chicken:

  • 1½ pounds boneless skinless chicken breasts, cut into thin cutlets
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Additional Ingredients:

  • 4 cups cooked white rice
  • 15 ounces seasoned black beans, liquids drained
  • 15.25 ounces whole kernel yellow corn, liquids drained
  • 1 avocado, seeded and small diced

Instructions

  1. Prepare the Pico de Gallo: In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper. Chill in the refrigerator.
  2. Season and Grill the Chicken: Marinate chicken in a spice mixture and grill until cooked through. Chop into small pieces.
  3. Assemble the Burrito Bowls: Layer rice, chicken, black beans, corn, pico de gallo, and avocado in bowls. Garnish with cilantro and lime.

Notes

  • We used boil-in-bag white rice for convenience, but traditional rice or brown rice can be used.
  • This recipe can be easily doubled, except for the pico de gallo. Store extra pico de gallo in the fridge for up to a week.
  • If using thicker chicken cutlets, adjust cooking time accordingly.

Nutrition

Find it online: https://cookedbysarah.com/burrito-bowl-recipe/