Why Make This Recipe
Chicken Burrito Bowl is a perfect meal for busy weeknights. It’s tasty, healthy, and easy to make. You can customize it with your favorite toppings and it’s a great way to use leftovers, making it not only delicious but also convenient.
How to Make Chicken Burrito Bowl
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Directions:
- Place the chicken breasts in the crockpot and pour the salsa over them.
- Add the black beans and corn to the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir to combine all ingredients.
- Serve the chicken mixture over cooked rice or quinoa.
- Top with diced avocado and drizzle with cilantro lime dressing (mix lime juice, cilantro, salt, and pepper to make it).
- Enjoy your delicious Chicken Burrito Bowl!
How to Serve Chicken Burrito Bowl
You can serve Chicken Burrito Bowl in bowls. Start with a base of rice or quinoa, then add the chicken mixture on top. Finish it off with diced avocado and any other toppings you like, such as cheese, sour cream, or extra salsa.
How to Store Chicken Burrito Bowl
Store leftover Chicken Burrito Bowl in an airtight container in the fridge. It will stay good for about 3-4 days. You can also freeze it for up to 2 months. Just make sure to cool it down before putting it in the freezer.
Tips to Make Chicken Burrito Bowl
- For extra flavor, marinate the chicken in some salsa before cooking.
- You can add bell peppers or onions for more veggies.
- If you like it spicy, add some jalapeños to the mixture.
When to Serve Chicken Burrito Bowl
CHICKEN BURRITO BOWL IS PERFECT FOR THOSE NIGHTS WHEN YOU WANT SOMETHING EASY, FILLING, AND CUSTOMIZABLE. IT WORKS GREAT FOR BUSY WEEKDAYS, MEAL PREP SUNDAYS, OR CASUAL FAMILY DINNERS WHERE EVERYONE CAN BUILD THEIR OWN BOWL. IT’S ALSO A GREAT OPTION FOR LUNCHES, SINCE THE COMPONENTS REHEAT WELL AND STAY FLAVORFUL. WHETHER YOU’RE COOKING FOR ONE OR A CROWD, THIS RECIPE FITS RIGHT IN AND CAN BE DOUBLED OR TRIPLED WITHOUT MUCH EXTRA EFFORT.
Variation
You can easily make this recipe vegetarian by replacing the chicken with grilled veggies or tofu. You can also add different beans, like pinto or kidney beans, based on what you have.
FAQs
CAN I MAKE THIS RECIPE IN ADVANCE?
YES, YOU CAN PREPARE THE CHICKEN MIXTURE IN ADVANCE AND STORE IT IN THE FRIDGE. IT KEEPS WELL FOR 3–4 DAYS, MAKING IT PERFECT FOR MEAL PREP OR WORK LUNCHES. WHEN YOU’RE READY TO EAT, JUST REHEAT THE CHICKEN MIXTURE AND SERVE IT OVER FRESHLY COOKED RICE, QUINOA, OR WHATEVER BASE YOU LIKE. YOU CAN ALSO PORTION EVERYTHING INTO INDIVIDUAL CONTAINERS SO YOUR BOWLS ARE READY TO GRAB AND GO.
WHAT CAN I USE INSTEAD OF RICE?
QUINOA IS A GREAT ALTERNATIVE BECAUSE IT ADDS EXTRA PROTEIN AND A SLIGHTLY NUTTY FLAVOR. YOU CAN ALSO USE CAULIFLOWER RICE, SHREDDED LETTUCE, OR A MIX OF GREENS IF YOU WANT A LOWER-CARB OR LIGHTER OPTION. ANOTHER IDEA IS TO SERVE THE CHICKEN MIXTURE IN TORTILLAS OR LETTUCE CUPS FOR A FUN TACO OR LETTUCE-WRAP STYLE MEAL. THIS RECIPE IS VERY FLEXIBLE, SO YOU CAN EASILY ADAPT IT TO YOUR DIET AND PREFERENCES.
CAN I ADD MORE TOPPINGS?
ABSOLUTELY! THIS RECIPE IS MADE FOR TOPPINGS. YOU CAN ADD CHEESE, SOUR CREAM, DICED TOMATOES, PICKLED ONIONS, JALAPEÑOS, SHREDDED LETTUCE, OR EXTRA SALSA FOR MORE FLAVOR AND TEXTURE. GUACAMOLE, HOT SAUCE, OR A DOLLOP OF GREEK YOGURT ALSO WORK REALLY WELL. THINK OF IT AS A “BUILD YOUR OWN BOWL” BAR WHERE EVERYONE CAN CUSTOMIZE THEIR PLATE JUST THE WAY THEY LIKE IT.
Chicken Burrito Bowl
Ingredients
For the chicken mixture
- 2 pieces boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 quarter cup lime juice
- Salt and pepper to taste
For serving
- Cooked rice or quinoa
- 1 pieces avocado, diced
- 1 quarter cup cilantro, chopped
Instructions
Preparation
- Place the chicken breasts in the crockpot and pour the salsa over them.
- Add the black beans and corn to the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir to combine all ingredients.
- Serve the chicken mixture over cooked rice or quinoa.
- Top with diced avocado and drizzle with cilantro lime dressing (mix lime juice, cilantro, salt, and pepper to make it).