Ingredients (~4 servings)

1 1/2 lbs boneless skinless chicken breasts, cubed

2 Tbsp taco seasoning

1 tsp kosher salt (skip if your taco seasoning has salt)

1 Tbsp olive oil for coating, plus more for cooking

Juice from 1/2 lime

3 cups cooked white rice

1 1/2 cups fresh or frozen corn kernels

1 1/2 cups pico de gallo (homemade or store-bought)

1 1/2 cups mango salsa (homemade or store-bought)

2 avocados, sliced

1 lime, cut into wedges

1 1/2 cups cooked pinto beans

1 1/2 cups romaine or iceberg lettuce, sliced

Season and Cook the Chicken

In a medium bowl, toss the cubed chicken with the taco seasoning, salt, and 1 tablespoon olive oil.

You can prep this in the morning or day ahead if you want.

Heat a medium skillet over medium-high heat and add a few teaspoons of olive oil. When the oil shimmers, add the cubed chicken.

You’ll probably need to cook this in batches depending on your pan size – don’t crowd the pieces or they’ll steam instead of browning.

Cook for ~4-5 minutes per side until the chicken is browned and cooked through.

I always cut into one piece to check that it’s completely cooked. Add a squeeze of lime juice and toss.

Assemble the Burrito Bowls

Start with a scoop of white rice in each bowl.

Add the seasoned chicken, corn, your choice of pico de gallo or mango salsa (or both), sliced avocado, pinto beans, and lettuce.

Serve with lime wedges on the side for squeezing over everything.

Chicken Burrito Bowl

Ingredients (~4 servings)