Burrito Bowl

5 from 3 votes

Full of fresh ingredients and Mexican-inspired flavors, this easy burrito bowl recipe is a delicious option to whip up when time is short.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Keyword: Burrito Bowl Recipe

Servings:

Calories: 826kcal

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
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1½ pounds boneless skinless chicken breasts, cut into thin cutlets
2 tablespoons olive oil
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 of cooked rice)
15 ounces seasoned black beans, liquids drained
15.25 ounces whole kernel yellow corn, liquids drained
1 avocado, seeded and small diced

In a medium bowl, add the Roma tomatoes, onion, jalapeño, 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 to 12 minutes (5 to 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 of 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.

We 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 an excellent substitution for 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 assemble your burrito bowls.
This homemade burrito bowl 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 peppers, 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 on tacos, grilled fish, or any number of other dishes.
We are sharing our basic pico de gallo recipe. If you have your own pico de gallo recipe, you can use that instead.
If your chicken cutlets are on the thick side, then they may take slightly longer to cook all the way through.