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
Jump to Content:
What is Mise en Place?
Mise en place is a French phrase that roughly translates to “everything in its place.” As a cooking technique, it’s the method of preparing and organizing ingredients to maximize a recipe’s efficiency.
For this recipe, Mise en place means we will prepare certain ingredients (cilantro and lime juice) once and then use them throughout the recipe in smaller portions. It’s a quicker way to prepare and utilize the ingredients. Notes are included on the recipe card to keep you on track for this task.
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?
Prepare the rice.
Heat the Beans.
Prepare the Vegetables.
Prepare the Salsa.
Cook the Chicken.
Prepare the guacamole.
Prepare the Bowls.
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.
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.
1Bell Pepper, red (Capsicum), sliced, seeds and stem removed
1Bell Pepper, yellow(capsicum), sliced, seeds and stem removed
1Onion, thinly sliced
1canSeasoned Black Beans15.5oz can
For the Fresh Pico de Gallo:
1lbgrape tomatoes(I used multi-colored)
1tbspwhite vinegar
1 tbspCilantro, fresh, chopped
1/4cuponion, finely diced(about 1/4 of an onion)
1tbsplime juice, fresh(about 1/2 of a lime)
1/2tspsalt(more or less to taste)
1/4 tspground black pepper(more or less to taste)
1jalapeno, seeded and deveined(optional)
For the Fresh Guacamole:
1Hass Avacado, ripe
1/4tsp salt(more or less to taste)
1/4 tsp ground black pepper(more or less to taste)
1tbsplime 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.
Loved everything except the seasoned beans. I’ll make them myself next time.
They’re not for everyone and I do enjoy doctoring up my own beans. These are a time saver though.