How to make a burrito bowl with chicken?

Start by preparing a flavorful base—lime cilantro rice and chopped romaine lettuce. Cook shredded chicken with chipotle peppers, garlic, and lime juice until warm. Layer it over the rice, then add black beans, corn, tomatoes, onion, cheese, and avocado. Finish with a drizzle of creamy jalapeño sauce for the ultimate burrito bowl experience.

What does a chicken burrito bowl contain?

A chicken burrito bowl typically includes shredded seasoned chicken, cooked rice, beans, vegetables like corn and tomatoes, cheese, and a creamy or spicy sauce. This version also features a creamy jalapeño dressing and a crisp lettuce base, bringing together heat, freshness, and texture in every bite.

How to make a chicken burrito easy?

Use pre-cooked or rotisserie chicken to cut down on prep. Make the creamy sauce ahead of time, and store chopped veggies in containers. When it’s time to eat, quickly heat the chicken and rice, then assemble the bowl with toppings and sauce. It takes just minutes when your components are ready.

What ingredients do you need for a burrito bowl?

For a complete easy chicken burrito bowl , you’ll need cooked shredded chicken, jasmine rice, chopped romaine, black beans, corn, tomatoes, red onion, avocado, shredded cheese, and a creamy sauce. Add seasoning like chipotle in adobo, garlic powder, cilantro, and lime for bold, fresh flavor.

Easy Chicken Burrito Bowl – 1 Bold & Powerful Weeknight Hit

Description

Easy Chicken Burrito Bowl made with chipotle chicken, creamy jalapeño sauce, and fresh toppings. Quick, flavorful, and perfect for meal prep.

Ingredients

For the Creamy Sauce:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon finely chopped jalapeños
- 1 tablespoon chopped cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/4 teaspoon paprika
- Juice of half a lime
For the Chicken:
- 1 pound cooked shredded chicken (boneless, skinless)
- 3 tablespoons chipotle peppers in adobo sauce
- 2 teaspoons avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Juice of half a lime
For the Rice:
- 2 cups cooked jasmine rice
- 1/2 cup canned diced green chiles
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- Zest and juice of 1 lime
Bowl Toppings:
- 2 heads romaine lettuce, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 10 ounces cherry tomatoes, halved
- 1 cup corn kernels (thawed if frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup thinly sliced red onion
- 1 ripe avocado, sliced

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Instructions

In a small bowl, whisk together all the creamy sauce ingredients until smooth. Chill in the refrigerator until ready to serve.
Prepare the base by placing chopped lettuce into one large serving bowl or dividing into four bowls.
In another bowl, combine the rice with green chiles, cilantro, salt, lime zest, and juice. Mix well and layer over the lettuce.
Heat a skillet over medium heat. Add the shredded chicken, chipotle peppers, avocado oil, garlic powder, pepper, and lime juice. Stir and cook for 3–5 minutes until warmed through. Spoon the chicken over the rice.
Top each bowl with black beans, cherry tomatoes, corn, cheese, salsa, red onion, and avocado slices.
Drizzle with the creamy jalapeño sauce just before serving.