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Ground Chicken Burrito Bowls - A Fresh, Weeknight-Friendly Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1 to 1.25 pounds, preferably 93% lean)
  • Cooked rice (3 to 4 cups; white, brown, or cilantro-lime rice)
  • Black beans (1 can, drained and rinsed)
  • Corn (1 cup frozen or canned; fire-roasted if available)
  • Bell pepper (1 large, any color), diced
  • Red onion (1 small), finely chopped
  • Cherry or Roma tomatoes (1 to 2 cups), chopped
  • Romaine or shredded lettuce (2 cups)
  • Avocado (1 to 2), sliced or cubed
  • Fresh cilantro (1 small bunch), chopped
  • Limes (2), cut into wedges
  • Shredded cheese (1 cup; cheddar, Monterey Jack, or a blend)
  • Plain Greek yogurt or sour cream (for topping)
  • Salsa or pico de gallo (store-bought or homemade)
  • Olive oil or avocado oil (2 to 3 tablespoons)
  • Chicken seasoning: Chili powder (2 teaspoons)
  • Cumin (1.5 teaspoons)
  • Smoked paprika (1 teaspoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Dried oregano (1/2 teaspoon)
  • Kosher salt (3/4 to 1 teaspoon, to taste)
  • Black pepper (1/2 teaspoon)
  • Red pepper flakes or cayenne (optional, to taste)
  • Optional add-ins: pickled jalapeños, hot sauce, roasted sweet potatoes, sautéed zucchini

Method
 

  1. Cook the rice. Prepare 3 to 4 cups of your favorite rice according to package directions. For extra flavor, stir in chopped cilantro, a squeeze of lime juice, and a pinch of salt once it’s cooked.
  2. Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.
  3. Brown the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground chicken and break it up with a spoon. Cook until no longer pink, 5 to 7 minutes.
  4. Season and simmer. Sprinkle the seasoning blend over the chicken. Stir to coat. Add 2 to 3 tablespoons water to help the spices bloom and create a light sauce. Simmer 2 to 3 minutes until fragrant. Taste and adjust salt.
  5. Warm the beans and corn. In a small pan, heat 1 teaspoon oil. Add black beans and corn with a pinch of salt and cumin. Cook 2 to 3 minutes until warmed through. Alternatively, microwave in a bowl until hot.
  6. Prep the veggies. Chop tomatoes, dice bell pepper and red onion, and slice avocado. Roughly chop cilantro and shred the lettuce. Cut limes into wedges.
  7. Assemble the bowls. Add a base of rice to each bowl. Top with seasoned chicken, black beans, and corn. Add lettuce, tomatoes, bell pepper, onion, avocado, and cheese.
  8. Finish with toppings. Spoon on salsa, add a dollop of Greek yogurt or sour cream, and a squeeze of lime. Garnish with cilantro. Add hot sauce if you like heat.
  9. Serve immediately. Mix everything together as you eat so each bite has rice, chicken, beans, and fresh veggies.