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–+ servings
Mexican Chicken Burrito Bowl

Mouthwatering Mexican Chicken Burrito Bowl for Family Fun

This high-protein Mexican Chicken Burrito Bowl combines vibrant cilantro lime rice with tender chicken and fresh toppings. A customizable, gluten-free dinner option.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Cilantro Lime Rice A flavorful base; substitute with brown rice for added fiber.
For the Chicken
  • 1 pound Sticky Mexican Chicken Savory protein; marinate with spices for an extra flavor boost.
For the Fresh Veggies
  • 1 cup Greens Adds freshness; choose between spinach, lettuce, or kale.
  • 2 ears Corn Provides sweetness and crunch; frozen corn works just as well.
  • 1 Red Bell Pepper Adds color and sweetness; feel free to use yellow or green peppers.
  • 1 Orange Bell Pepper Enhances sweetness; can omit if using one type.
  • ½ Red Onion Gives a sharp flavor; swap for green onions if you prefer milder tastes.
  • 1 Jalapeno For a kick; remove seeds for less heat.
For the Creamy Toppers
  • 1 Avocado Adds creaminess; guacamole is a perfect alternative.
  • 1 cup Cherry Tomatoes Freshness and color; diced regular tomatoes work if needed.
  • ¼ cup Queso Fresco or Cotija Cheese For a salty, creamy touch; skip for dairy-free.
For Crunch and Flavor
  • 1-2 tablespoons This Little Goat Mexican Salad Topper An extra flavor kick; comparable toppings like salsa or hot sauce work too.
  • ¼ cup Pepitas Offers crunch and nuttiness; sunflower seeds are a good swap.
  • ½ teaspoon Smoked Paprika Introduces a smoky flavor; regular paprika can also be used.

Equipment

  • nonstick pan
  • grill or broiler
  • Skillet
  • pot

Method
 

Step-by-Step Instructions
  1. In a nonstick pan over medium heat, add pepitas along with smoked paprika. Toast them for about 1-2 minutes until fragrant and slightly popping.
  2. Preheat your grill or broiler to high. Grill or broil the corn, red and orange bell peppers, red onion, and jalapeno for about 8-10 minutes, or until charred. Remove from heat, let cool, and chop.
  3. In a skillet over medium-high heat, add the marinated chicken. Sear each side for about 5-7 minutes until golden-brown and cooked through, reaching 165°F. Let rest before slicing.
  4. Cook rice according to package instructions, usually about 15-20 minutes. Stir in chopped cilantro and lime juice after cooking.
  5. In a bowl, layer the cilantro lime rice, followed by greens, sliced chicken, charred vegetables, and creamy avocado.
  6. Top with cherry tomatoes, crumbled cheese, and a drizzle of salad topper. Sprinkle toasted pepitas on top and serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 850mgFiber: 10gSugar: 5gVitamin A: 900IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

For best results, store ingredients separately and avoid overcooking vegetables. Customize spice levels as needed and feel free to experiment with ingredient substitutions.

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