30-Minute Chicken Burrito Bowls

Seasoned black beans, creamy guacamole, fresh pico de gallo, and cilantro-lime rice— every bite of this Chicken Burrito Bowl is flavor-packed! This EASY, family-friendly meal can be customized for every palate at your dinner table and takes just 30-minutes to prepare!

Let’s dig in!

To make these bowls in just 30-minutes we must employ four kitchen Shortcuts:

• Canned Pre-Seasoned Black Beans
  
• Minute Rice Quick-Cooking Jasmine Rice
• Chicken Tenders
• Mise en Place Techniques
  

What Type of Beans Should I Use In A Burrito Bowl?

For this recipe, we are using seasoned Black Bean but seasoned Pinto Beans would work great, too. It’s totally up to you!

Beans are a super-food which means we should try to work more of them into our diets. According to WebMd, “the latest dietary guidelines recommend we triple our current intake [of beans] from 1 to 3 cups per week.”  This 30-minute Chicken Burrito Bowl will surely get you started towards that goal!

The health benefits associated with eating beans are amazing: Each 1/2 cup serving of beans in this recipe is:

• Gluten-Free
• Cholesterol-Free
• Packed with protein (7g)
• High in Fiber (5g)
• Low in Sugar (2g)

So, here’s how to build a quick and easy dinner meal that is healthful and will leave you feeling sated. Pick a protein – in this case, chicken. Include some healthy fats, such as olive oil. Slice up some vegetables and then have a high fiber component to help you feel fuller longer.

What Ingredients Go Into A Burrito Bowl?

For the Cilantro-Lime Rice:

• Chicken Stock (or water) – I usually use chicken stock to perfume the rice while it cooks but water may also be used.
• Minute Rice Quick-Cooking Jasmine Rice – this rice is perfect for executing any 15-minute meal
• Fresh Cilantro – this adds a brightness to the dish. I you do not like cilantro omit it or try parsley.
• Fresh lime juice, plus zest – this adds a great acidity to the dish

For the Chicken and Vegetables Skillet:

• Chicken Tenders – these cook quickly and are perfectly portion controlled. Sliced chicken breast would also work well.
• Olive Oil – this doe not have to be the extra-virgin variety and my be substituted with vegetable or canola oil.
• Sazon – a Spanish style seasoning sold where the spices are sold.
• Salt and ground black pepper – I use Kosher salt and freshly cracked black pepper.
• Red & Yellow Bell Pepper (Capsicum) – I love the sweetness from the red and yellow peppers. Green may be substituted.
• Onion, thinly sliced – I use sweet onions but Spanish yellow or white onions may be substituted.
• Seasoned Black Beans (15.5 oz) – pinto beans may also be substituted.

For the Fresh Pico de Gallo:

• Grape tomatoes – I use multi-colored grape tomatoes for the varying colors and acidity.
• White vinegar – this is to add acidity to the pico de gallo.
• Cilantro, fresh, chopped – if you do not like cilantro omit it our use parsley.
• Lime juice, fresh (about 1/2 of a lime) – fresh lime absolutely tastes best here.
• Salt and ground black pepper – I use Kosher salt and freshly cracked black pepper.
• Jalapeno, seeded and de-veined – for more heat leave in the seeds and veins. They contains the most amount of heat.

For the Fresh Guacamole:

• Hass Avacado, ripe – A ripe avocado should yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.
• Salt and ground black pepper – I use Kosher salt and freshly cracked black pepper.
• Lime juice, fresh (about 1/2 of a lime) – fresh lime absolutely tastes best here.

How do you make a Burrito Bowl?

1. Prepare the rice.
2. Heat the Beans.
   
3. Prepare the Vegetables. 
4. Prepare the Salsa.
5. Cook the Chicken.
6. Prepare the guacamole.
7. Prepare the Bowls.
8. Store Leftovers.

Every busy cook needs a trusty side dish that pairs perfectly with an entrée and adds another layer of flavor to the meal without added time and steps to the recipe.

This recipe is filled with all the flavors of a burrito but without the tortilla wrap. The pre-seasoned beans give them a depth of flavor it takes time to develop in the kitchen. Every flavor-packed, ingredient gives this dish adds layers of flavor for any weeknight meal. The addition of pico de gallo gives the burrito bowl freshness and acidity and the fresh guacamole adds a creamy component to the dish. A drizzle of sour cream or creme fresh would also we a welcome addition to any burrito bowl.

To make this a 15-minute meal, you could purchase fresh pico de gallo and guacamole from the grocer’s produce section. Doing this will save time but possibly change the nutritional values given on the recipe card.

LOOKING FOR MORE TEX-MEX STYLE RECIPES?

• Pico de Gallo
• Cheesy Refried Beans
• Homemade Refried Beans

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15-Minute Chicken Burrito Bowls

Ronda Eagle | Kitchen Dreaming

Seasoned beans, creamy guacamole, fresh pico de gallo, and cilantro-lime rice— every bite of this Chicken Burrito Bowl is delicious! This EASY, family-friendly meal can be customized for every palate at your dinner table and takes just 30-minutes to prepare.

4 from 1 vote

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Dinner, lunch

Cuisine Mexican

Servings 4 Servings

Calories 652 kcal

Ingredients

  

1x2x3x

For the Cilantro-Lime Rice:

• 2 cups water (or chicken stock)
• 2 cups Jasmine Rice , 5-minute quick-cooking
• 1 tbsp Cilantro, fresh, chopped
• 2 tbsp lime juice, plus zest (about 1 lime)

For the Chicken and Vegetables Skillet:

• 1 lb Chicken Tenders, raw, unbreaded (8 tenders)
• 2 tbsp Olive Oil
• 1/2 tsp Sazon
• 1/2 tsp Salt
• 1/4 tsp pepper
• 1 Bell Pepper, red (Capsicum), sliced, seeds and stem removed
• 1 Bell Pepper, yellow (capsicum), sliced, seeds and stem removed
• 1 Onion , thinly sliced
• 1 can Seasoned Black Beans 15.5oz can

For the Fresh Pico de Gallo:

• 1 lb grape tomatoes (I used multi-colored)
• 1 tbsp white vinegar
• 1 tbsp Cilantro, fresh, chopped
• 1/4 cup onion, finely diced (about 1/4 of an onion)
• 1 tbsp lime juice, fresh (about 1/2 of a lime)
• 1/2 tsp salt (more or less to taste)
• 1/4 tsp ground black pepper (more or less to taste)
• 1 jalapeno, seeded and deveined (optional)

For the Fresh Guacamole:

• 1 Hass Avacado, ripe
• 1/4 tsp salt (more or less to taste)
• 1/4 tsp ground black pepper (more or less to taste)
• 1 tbsp lime juice, fresh (about 1/2 of a lime)

Instructions

 

• Prepare the rice. Cook jasmine rice according to package instructions substituting chicken stock for water (optional). When the rice is ready, stir in 1 tablespoon of the cilantro, 1 teaspoon of lime zest, and 2 tablespoons lime juice. Season the cilantro-lime rice with salt to taste. Leave covered and set aside.

  Step 1 Mise en Place instructions:

  While the rice cooks, chop 2 tbsp cilantro, zest 1 lime, and juice 2 limes.

  After their use in Recipe Step 1 above, set the remaining lime juice and cilantro aside for use in Recipe Steps 4 & 6.
• Heat the Beans. Add beans to a small saucepan over medium heat. Once bubbling, reduce heat to low and stir occasionally.
• Prepare the Vegetables. Slice the red and yellow bell peppers into strips. Slice a medium onion into similar strips. Heat a large 12-inch skillet over medium to medium-high heat. Once hot, add oil, bell peppers, onions, and a pinch of salt. Sauté, stirring frequently, until slightly softened – about 5 minutes. Remove the vegetables from the skillet and set aside.
• Prepare the Salsa. While the vegetables sauté, prepare the fresh pico de gallo.

  Dice 1/2 of a small onion (about 1/2 cup) and place in a small mixing bowl.

  Slice grape tomatoes, add minced garlic, reserved 1 tablespoon of cilantro,  1 tablespoon of the remaining lime juice (some lime juice will remain for the guacamole), and white vinegar. Toss to combine. Taste and season with salt.

  Dice jalapenos and add one at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Taste and adjust seasoning with salt.
  
• Cook the Chicken. Into the same skillet add 1 tsp oil and heat. Season the chicken tenders on both sides with Sazon, salt, and pepper. Add the chicken tenders into the skillet and cook for 3-4 minutes on each side. The chicken is cooked when the flesh is no longer pink, a thermometer reads 165 degrees F, and the juices run clear.
• Prepare the guacamole. While the chicken cooks, prepare the guacamole. To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Remove and discard the pit. Using a spoon, remove the flesh and discard the skin, place the avocado into a medium-sized bowl. Add the remaining lime juice. Using a fork gently mash the avocado, then season with salt and pepper to taste.
• Prepare the Bowls. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole.
• Store Leftovers. Although this dish is best when fresh, leftovers will keep when covered and refrigerated for 2-3 days.
  

Nutrition

Calories: 652kcalCarbohydrates: 98gProtein: 37gFat: 11gSaturated Fat: 1gCholesterol: 72mgSodium: 483mgPotassium: 953mgFiber: 8gSugar: 3gVitamin A: 1025IUVitamin C: 100.2mgCalcium: 68mgIron: 2.8mg

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