**This post contains sponsored content featuring S&W Organic Beans. All reviews and opinions expressed in this post are based on my personal views.
This chicken burrito bowl is packed with flavor and protein. It’s inspired by the burrito bowls from Chipotle, and in the same way, you can customize this homemade version with whatever array of toppings you’d like. The great thing about making burrito bowls at home is that you can control the amount of sodium. It’s also a great meal prep option, and the best part is that you can use the leftovers from this recipe to make tacos for lunch the next day!
This chicken burrito bowl is packed with protein
Meat: There are various sources of protein in this dish, the obvious one being the chicken. You can also substitute with steak, pork, or tofu.
Beans: Beans are a great source of plant-based protein. I like to get S&W Organic Beans from Costco. One serving of S&W Beans provides 6-7g of protein.
Quinoa: I made a rice and quinoa combo as the foundation to my burrito bowl. If you are looking to make this dish low-carb and even higher in protein, you can of course just use 100% quinoa as your base.
Greek yogurt: I used greek yogurt in the avocado cream sauce. Greek yogurt offers significantly more protein than regular yogurt and it adds a nice tangy element to the avocado cream sauce.
The main components of this burrito bowl
- Rice
- I used a mix of rice and quinoa to lay as my foundation of this burrito bowl. You can use any rice you want. I recommend seasoning the rice with a little salt and adding some chopped cilantro and lime juice if you have the time.
- Toppings
- Meat: I used chicken for this recipe but feel free to use any protein source you’d like. You can use tofu instead to make this vegan or vegetarian.
- Beans and peppers: You can simply drain and rinse the beans and add directly to the bowl, but I recommend sauteing them with onions and peppers and seasoning to amplify the flavors and textures of the dish.
- Lettuce: I recommend using shredded romaine lettuce for this recipe. Romaine lettuce adds a satisfying crunch to the bowl that you may not get with other types of lettuce.
- Shredded cheese: I like to use Mexican blend here but feel free to use Monterey Jack, mozzarella, or just plain cheddar.
- Pico de gallo: Make a simple pico de gallo using chopped tomatoes, onions, cilantro, and freshly squeezed lime juice. You can substitute with your favorite jarred salsa or just chopped tomatoes as well.
- Corn: Any corn will work for this recipe. I prefer to saute frozen corn in a pan with some butter, salt and pepper. You can also prepare in the microwave or use canned corn if that’s what you have on hand.
- Avocado cream sauce: This avocado cream sauce is what dreams are made of. Simply place all the ingredients for the sauce in a blender and blend until smooth and creamy. You can also use an immersion blender if you have one.
- Garnish
- Cotija cheese and a squeeze of lime: These ingredients are the finishing touch of this recipe. The recipe is relatively low in sodium so the cotija cheese adds a nice saltiness to the dish.
Use the leftovers to make bean tacos the next day
One of the best things about this recipe is that you can use the leftovers to make tacos the next day. Heat up some tortillas and assemble your tacos or burrito. I like to omit the meat and just use the beans and peppers as my protein source, but of course you can add the leftover chicken as well. Pile on the toppings and enjoy your protein packed tacos.
**Another option is to add scrambled eggs to your tortillas in place of the meat. Pile on the leftover beans and toppings and you have delicious breakfast tacos for the following morning!
Chicken Burrito Bowl
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4 cups cooked rice
- 4 cups shredded lettuce
- 2 ripe avocados
- 1.5 cups cooked corn
- 1 cup shredded mexican blend cheese
- 1/2 cup cotija cheese
- 1 lime, cut into wedges for garnish
- 2 tsp oil
Homemade Taco Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin powder
- 2 tsp paprika
- 2 tsp chili powder
- 1 tsp oregano
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
Chicken Marinade
- 2 tbsp taco seasoning
- 1/4 cup avocado oil Any flavorless oil like canola or grapeseed oil
- Juice of 1 lime
Pico de gallo
- 2 medium tomatoes, chopped into 1/2 inch cubes
- 1/4 cup red onion, finely chopped
- 1/2 cup chopped cilantro
- Juice of half a lime
- Salt and pepper to season
Beans and Peppers
- 1 can Black beans, drained and rinsed I like to use S&W organic beans from Costco
- 1 medium onion, thinly sliced
- 1 bell pepper thinly sliced
- 1 tbsp garlic, minced
- 1 tbsp taco seasoning
Avocado Cream Sauce
- 1 ripe avocado
- 1/3 cup plain greek yogurt
- 1/2 cup fresh cilantro
- 1 garlic clove
- 1/2 tsp onion powder
- Salt and pepper to season
- Juice of 1 lime
Instructions
Prepare the homemade taco seasoning
- Combine all the ingredients for taco seasoning in a small bowl or jar. Mix and set aside.
Marinate the chicken
- Add chicken thighs to a large bowl or zip loc bag. Add in 2 tbsp of the taco seasoning along with juice of 1 lime. Give the chicken a nice rub to ensure each piece of chicken is well coated with the marinade. Let the chicken marinate in the refrigerator for at least an hour before baking in the oven.
Prepare the burrito bowl toppings
- Make the pico de gallo by combining all the ingredients for the pico in a medium bowl. Cover and set aside.
- Prepare your cooked corn and set aside. I prefer to saute frozen corn in a pan with some butter, salt and pepper. You can also prepare in the microwave. Cover and set aside.
- Prepare the avocado cream sauce by placing all the ingredients for the sauce in a blender and blending until smooth and creamy. You can also use an immersion blender if you have one. Add additional water as needed, one tablespoon at a time, to loosen the sauce as needed. Transfer the cream sauce into a squeeze bottle if you prefer.
Prepare the beans and peppers
- Add about 2 tbsp oil to a pan and heat under medium high heat. Add the onions and peppers and spread throughout the pan. Let the onions and peppers sit on the pan untouched for about 5-6 minutes to develop a nice char. Then mix and continue to saute for about 2-3 more minutes. Once onions and peppers have softened, add minced garlic, beans and taco seasoning and saute for an additional 2 minutes. Take the pan off the heat and set aside.
Bake the chicken
- Place the marinated chicken thighs on a baking pan and bake in a pre-heated oven at 425 degrees Fahrenheit for 25 minutes or until the meat reaches an internal temperature of 165 degrees. Once the chicken has cooked, allow to rest covered for 5 minutes then chop into cubes.
Assemble the burrito bowl
- Add 1 cup of cooked rice to each bowl. Top with the cooked chicken, beans and peppers, corn, pico de gallo, and Mexican blend cheese. Sprinkle cotija cheese over the bowl and garnish with a squeeze of lime wedge before serving.
