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    Home > Recipes > Family-Friendly

    Ground Chicken Burrito Bowls

    Published: May 2, 2020 · Modified: Dec 6, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    ground chicken burrito bowls
    ground chicken burrito bowls

    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.

    chicken and rice in a grey bowl with beans and lettuce

    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.

    cooking ground chicken in a skillet

    How to make chicken burrito bowls

    1. Make taco seasoning. Combine chili powder, cumin, cornstarch, garlic powder, salt and pepper.  
    2. 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.
    3. Cook rice. Substitute any grain. Skip if you want to use lettuce as a base for salad bowls.
    4. Prep toppings. Prepare and set out other toppings like salsa, sour cream, cheese, and tortilla chips.
    5. 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
    black beans, corn, onions and cilantro in a clear glass bowl

    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).
    chicken, rice, beans and lettuce in a gray bowl
    chicken, lettuce, rice and black beans in a gray bowl
    Print Recipe
    5 from 3 votes

    Ground Chicken Burrito Bowls Recipe

    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.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Main Dish
    Cuisine: Tex Mex
    Keyword: chicken dinner, easy dinner, easy, weeknight-friendly, gluten free, kid-friendly
    Servings: 4
    Calories: 398kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    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
    • ¼ teaspoon Honey

    Taco Meat:

    • 2 teaspoons Chili Powder
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Cornstarch
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Salt
    • ¼ teaspoon Black Pepper
    • 2 Tablespoons Cooking Oil
    • 1 pound Ground Chicken
    • ½ cup Water
    • ¼ 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

    Corn Kernels - If using frozen corn, defrost in the microwave. If using fresh corn, microwave for 1 minute until tender. I love to use Trader Joe’s Blackened Frozen Corn which gives the salsa a subtle smoky flavor. 
    Chili Powder - Be sure to use chili powder which is a blend of spices, NOT cayenne (which is much spicier). If you don’t like spice, look for a mild chili powder or check the ingredients list and look for something that doesn’t list cayenne as the first or second ingredient. I like McCormick for a fairly mild chili powder. 
    Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.

    Nutrition

    Calories: 398kcal | Carbohydrates: 29g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 689mg | Potassium: 919mg | Fiber: 7g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 3mg

    Related

    « Baked Green Rice (Arroz Verde)
    Instant Pot Sweet and Sour Chicken »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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