Chicken Burrito Bowls

Chicken Burrito Bowls


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 3   Average: 5/5]


Chicken Burrito Bowls are an easy way to stay on the New Year’s healthy eating plan. Taking the leftovers to work, for lunch, is another perk of this recipe.

  • Marinating The Chicken
  • 4 Boneless Skinless Chicken Breast Halves (Rough Chopped)
  • 1/2 Lime (Juiced)
  • 1/4 Cup Olive Oil
  • 2 Tablespoons Chili Powder
  • 2 Teaspoons Ground Cumin
  • 1 1/2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Dried Oregano
  • 1/4 Teaspoon Paprika
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Cayenne Pepper
  • Making the Rice
  • 2 Cups Long Grain Rice
  • 3 To 5 Cups Water
  • 3 Tablespoons Unsalted Butter
  • 2 Teaspoons Kosher Salt
  • For The Salad
  • 3/4 Cup Sliced Bell Peppers
  • 1/2 Cup Diced Tomatoes
  • 1/2 Cup Diced Red Onions
  • 1/2 Cup Black Beans (Drained)
  • 1/2 Cup Guacamole
  • 1 Cup Chopped Lettuce Of Choice
  • 2 Green Onions (Chopped)
  • 1/2 Cup Grated Cheddar Cheese
  • 1/2 Lime (Juiced)
  • Small Bunch Cilantro (Chopped)
  1. In small-size bowl combine chili powder, cumin, garlic powder, onion powder, oregano, paprika, kosher salt, and cayenne.
  2. In large-size bowl add olive oil, chili powder spice mix, lime juice, and chicken. Cover with plastic wrap and place in refrigerator 20 minutes or overnight.
  3. Rinse rice under cold water for 3 minutes until water runs clear. Boil 3 to 5 cups water in large-size saucepan. Add rice, butter, and kosher salt. Cover and let simmer over a low heat 10 to 15 minutes until water has absorbed and rice is soft.
  4. Remove marinated chicken from refrigerator. Remove chicken from marinade. Throw away marinade. Heat large-size grill pan or sauté pan over a medium-high heat. Add chicken to pan and cook 5 to 10 minutes until chicken has cooked through. Remove from heat and set aside.
  5. In medium-size bowl combine rice, chopped cilantro, and juice of 1/2 lime.
  6. Spoon rice into bowls, top with bell peppers, tomatoes, beans, red onions, lettuce, green onions, and grated cheese. Top with chicken. Garnish with guacamole.
  7. Serve warm or cold.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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