Is your meal prep routine stuck in a rut? Try this chicken burrito bowl recipe that rivals the beloved Chipotle chicken burrito bowl!
There's so much to love about this simple yet nutritious dish. For starters, it takes less than 30 minutes to make, so it's a perfect choice for a quick weeknight dinner. You can make it in even less time by using ingredients like microwavable rice, canned vegetables, and store-bought pico de gallo.
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Burrito bowls are easily customizable, so you can switch up the protein, rice, and/or fixings from time to time to keep things interesting or even serve it as a salad over shredded romaine lettuce instead of rice. Our recipe includes instructions for making a chipotle yogurt sauce, but your bowl can be customized with sour cream, salsa, or any creamy dressing that strikes your fancy.
You can make these burrito bowls for dinner and consume them immediately or go the meal prep route and divvy them up into containers for meals throughout the week — because once is not enough when it comes to this delicious dish!
Chipotle Yogurt Sauce
Things You'll Need
1/2 cup plain Greek yogurt
1/2 to 1 chipotle pepper in adobo sauce, minced
1 Tbsp. adobo sauce
Juice from 1/2 lime
1/4 teaspoon salt
Tip
In place of Greek yogurt, you can use plain nondairy yogurt, sour cream, or mayonnaise. These alternatives may slightly change the flavor and consistency of the sauce, but it will still be delicious.
1. Squeeze the lime
If you haven't already, squeeze the lime.
2. Combine the ingredients
In a bowl or container, combine all the ingredients. Taste it and add more lime juice, salt, or adobo sauce if necessary. Cover and store in the refrigerator to let the flavors develop.
Chicken Burrito Bowls
Things You'll Need
1 lb. ground chicken
1 1.25-oz. packet taco seasoning (about 2 1/2 to 3 Tbsp.)
15 oz. canned red or black kidney beans, drained
15 oz. canned corn, drained
1 1/2 cups pico de gallo
1 ripe avocado
3 cups brown rice or quinoa, cooked
1/4 cup fresh cilantro, chopped
1/4 cup scallions, chopped
Oil, for cooking
Chipotle yogurt sauce
1. Cook the chicken
In a large skillet over medium heat, warm about 3 tablespoons of oil. Add the ground chicken and taco seasoning. Cook until the chicken is no longer pink, about 5 minutes, while breaking it up with a spatula.
2. Prepare the other ingredients
While the chicken is cooking, combine the cooked rice, cilantro, and scallions in a bowl. Toss until evenly combined.
Dice the avocado.
3. Combine everything in a bowl
Add the rice, ground chicken, corn, beans, pico de gallo, and diced avocado to individual bowls or containers. The total number of containers will depend on their size.
When you're ready to eat, add a drizzle of chipotle sauce and dig in!
Tip
If you plan to reheat the individual portions at a later date, you may want to store the pico de gallo and avocado separately. (Unless, of course, you don't mind warm pico de gallo or avocado.)