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Chicken Burrito Bowl

This is my go-to meal prep recipe when I want something healthier than takeout but just as satisfying. The chicken gets a solid taco flavor and everything else is just assembly.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

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

Instructions

  • Toss cubed chicken with taco seasoning, salt, and 1 tablespoon olive oil.
  • Heat skillet over medium-high heat with olive oil until shimmering.
  • Cook chicken in batches 4-5 minutes per side until browned and cooked through.
  • Squeeze lime juice over cooked chicken and toss.
  • Divide rice among bowls.
  • Top with chicken, corn, pico de gallo, mango salsa, avocado, beans, and lettuce.
  • Serve with lime wedges.

Notes

Don't crowd chicken in pan or it will steam instead of brown. Can prep seasoned chicken ahead.
Tried this recipe?Leave a comment below & let me know!