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Burrito Bowls

This burrito bowl recipe with spice-rubbed chicken, cilantro-lime quinoa (or rice), beans, vegetables, and an addictive chipotle sauce is a meal you'll want to make over and over again!

Course Dinner
Cuisine American
Keyword burrito bowl recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 -6 servings
Calories 453 kcal
Author Chelsea

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts (or thighs)
  • 1 teaspoon ground chili powder (Note 1)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Fine sea salt and freshly cracked pepper

Cilantro Lime Quinoa (OR Rice)

  • 1 cup white quinoa OR use white basmati rice
  • 2 cups chicken broth, stock, OR water
  • 1 large lime
  • 2-3 tablespoons chopped cilantro

Toppings

  • 1 can (15 ounces) pinto beans
  • 1 cup diced cherry tomatoes (OR quick pico de gallo)
  • 1 large avocado, diced
  • 1/2 cup freshly grated monterey jack cheese
  • Additional limes/cilantro

Sauce

  • 1/2 cup full fat mayo
  • 1-2 large limes (3 tablespoons juice and 1/2 teaspoon zest)
  • 1/2 teaspoon chili powder (Note 1)
  • 1/4 teaspoon EACH: ground cumin, paprika
  • 1 teaspoon Sriracha or hot sauce

Instructions

Chicken

  1. Remove excess fat from the chicken breasts. Slice the breasts in half horizontally and pound halves to an even thickness (this helps them cook evenly) Add the chili powder, garlic powder, cumin, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small bowl. Stir. Pat chicken dry with a paper towel and then sprinkle and press this seasoning mixture evenly onto all sides of the chicken pieces.

  2. (Read Note 2) Preheat a grill to medium-high heat (about 400 degrees F.) Generously oil the grill or ridges of grill pan (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.)

  3. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small, bite-sized pieces.

Quinoa/Rice

  1. Cook rice or quinoa in chicken broth, stock, or water. Once cooked, fluff with a fork and add the juice of a lime (to taste; I add all of it) and cilantro to taste.

Assembly/Toppings

  1. Separate the rice or quinoa and chopped chicken into 4 separate plates or bowls. Add your favorite toppings evenly among the bowls. Add the sauce and enjoy!

  2. For the sauce: whisk all sauce ingredients together. Season to taste with salt and pepper.

Recipe Notes

Note 1: for a smoky flavor use chipotle chili powder

Note 2: for alternate cooking methods check "Alternate chicken cooking methods" in the blog post.