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Chicken Burrito Bowls




  • 1 cup uncooked white rice
  • Water
  • Pinch of salt
  • 3 1/2 Tbsp lime juice
  • Pepper


  • 1 lb chicken breast
  • 4 tsp taco seasoning (see homemade recipe below)
  • 1 Tbsp olive oil

Burrito Bowl

  • 1 Tbsp olive oil
  • 1 large red pepper, sliced
  • ½ large onion, sliced
  • 2 tsp garlic, minced
  • Salt and pepper
  • ½ cup avocado, cubed
  • ½ cup corn
  • ½ cup red or black beans
  • ¾ cup salsa or fresh tomato
  • 1 Tbsp Fresh lime juice

Dressing (optional)

  • 2 tablespoons prepared ranch seasoning mix dry
  • 1 tomatillo
  • ½ jalapeno (seeds removed)
  • ½ cup regular mayo


  1. Preheat oven to 350 degrees.
  2. Cook rice according to package directions, adding a pinch of salt. Once cooked, stir in lime juice and a pinch of pepper and fluff with a fork.
  3. Cut chicken into strips, pat moisture off, and rub with taco seasoning.
  4. Warm oil in a large skillet on medium-high heat. Once the oil is heated, add the chicken in a single layer and cook for 3 minutes. Flip to the other side and cook an additional 4-6 minutes or until chicken is cooked through (165 degrees F), Set aside to cool for 10 minutes then cut into strips.
  5. Heat corn and beans as directed on the package.
  6. To assemble: Divide the rice, chicken, bell pepper, corn, beans, onion, and avocado into four equal bowls. Drizzle dressing (optional) on top and enjoy.