Ground Chicken Burrito Bowls
Published May 02, 2020•Updated Dec 06, 2022
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Ground chicken burrito bowls cook fast and are a great alternative to takeout. Assemble the bowls to serve right away, use as meal prep, or set out toppings and let everyone build their own.
Chipotle may have made chicken burrito bowls a thing, but they’re one of those great go-to weeknight recipe ideas that everyone should take and make their own. No matter what vegetables and leftovers we have in the fridge, they can usually be transformed into easy burrito bowls for dinner. But if you’re looking for a template, this is a great homemade version. The best part is that this recipe starts with ground chicken (feel free to use ground beef or turkey if you prefer). No chopping needed.
How to make chicken burrito bowls
- Make taco seasoning. Combine chili powder, cumin, cornstarch, garlic powder, salt and pepper.
- Cook chicken taco meat. Saute chicken until cooked through. Add seasoning, salsa, and some water. Cover with a lid and cook ingredients together to let the flavors develop.
- Cook rice. Substitute any grain. Skip if you want to use lettuce as a base for salad bowls.
- Prep toppings. Prepare and set out other toppings like salsa, sour cream, cheese, and tortilla chips.
- Assemble bowls and enjoy!
Seasoning for chicken for burrito bowls
The chicken in burrito bowls should be packed with flavor. Season it with chili powder, cumin, garlic powder, and a generous amount of salt and pepper. Fresh lime juice squeezed over top balances out the spice.
Toppings for Burrito Bowls
- Sautéed Peppers and Onions
- Avocado Crema
- Chopped Tomatoes
- Pico de Gallo
- Sour Cream
- Corn and Black Bean Salsa
- Cilantro
- Chopped Red Onion
- Shredded Cheese
- Avocado Slices
- Tortilla Chips, for crumbling or scooping
Healthy Burrito Bowls
For an even healthier twist, load your burrito bowls up with vegetables like sauteed fajita vegetables, corn salsa, pico de gallo, and guacamole. Swap out rice for shredded lettuce or use brown rice or quinoa as the base.
Sauce for Burrito Bowls
An easy sauce really brings all of the burrito bowl ingredients together. Salsa or Pico de Gallo are great additions. If you are looking for something creamy, try plain sour cream, Avocado Crema, or a simple homemade crema made with sour cream, spices, and fresh lime juice.
The recipe below includes Chili Lime Crema which comes together in one bowl, takes 2 minutes, and adds creamy, tangy flavor with less effort.
More Tex Mex Favorites
- Slow Cooker Tex Mex Stuffed Peppers
- Tex Mex Burgers with Guacamole
- Instant Pot Tex Mex Chicken and Brown Rice Stew
- Taco Casserole with Ground Beef
- Make-Ahead Breakfast Burritos
Favorite Tools
- Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned).
- Global Chef’s Knife – You only really need one chef’s knife to use for everything and this is my favorite. I’ve had it for 7+ years. It’s incredibly lightweight. If you, like me, are under 5’4″, the 6-inch is a perfect size (if you’re taller, get the 8-inch).
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Ground Chicken Burrito Bowls Recipe
Equipment
- Mixing Bowls
- Skillet
Ingredients
Corn and Black Bean Salsa:
- 1 cup Corn Kernels (see note)
- 2 Tablespoons finely chopped Red Onion
- 1 can Black Beans, drained and rinsed
- 2 teaspoons chopped Fresh Cilantro
- 2 teaspoons Lime Juice
Chili Lime Crema:
- 1 cup Sour Cream
- 1 Tablespoon Lime Juice
- 1 teaspoon Chili Powder
- 1/4 teaspoon Honey
Taco Meat:
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 Tablespoons Cooking Oil
- 1 pound Ground Chicken
- 1/2 cup Water
- 1/4 cup Salsa, any type
Serve With:
- Cooked Rice
- Avocado Slices
- Chopped Tomatoes
- Chopped Red Onion
- Shredded Cheese
- Tortilla Chips, for crumbling or scooping
Instructions
- Make corn and black bean salsa: Combine corn, red onion, black beans, chopped cilantro, and 2 teaspoons lime juice. Add some salt. Set aside.
- Make chili lime crema: Whisk together sour cream, 1 Tablespoon lime juice, 1 teaspoon chili powder, and honey. Refrigerate until ready to serve.
- Make taco seasoning: Combine 2 teaspoons chili powder, ground cumin, cornstarch, garlic powder, salt, and pepper.
- Make taco meat: Place a large skillet over medium heat. Add cooking oil. When it begins to shimmer, add chicken and cook, breaking it apart, until just cooked through, 6 to 8 minutes. Sprinkle taco seasoning over chicken and stir until no dry spots remain, about 1 minute.
- Pour water and salsa over chicken and stir well. Cover with a lid. Cook, covered, for 5 minutes. Remove lid and continue cooking until any extra liquid has cooked off.
- Assemble bowls with a layer of cooked rice topped with chicken and corn-black bean salsa. Finish with any toppings you’d like and drizzle with crema. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
