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chicken, lettuce, rice and black beans in a gray bowl
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4.89 from 9 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 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Tex Mex
Keyword: chicken dinner, easy dinner, easy, weeknight-friendly, gluten free, kid-friendly
Servings: 4
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
  • 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

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