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  • Writer's pictureAmy Slomchinski

Easy Chicken Burrito Bowls

A few days ago I was craving Chipotle, but when you live in a small town and the nearest Chipotle is 40 minutes away, that's not an option...

So I decided to make my own version. Immediately I turned to the trusted Pinterest app to search hundreds of recipes when I stumbled upon "With Peanut Putter on Top Blog." I've been following her Instagram account for almost three years now and remembered how delicious and easy her recipes are!

I found her easy Chicken Taco Bowl Recipe and decided to make it, but I was missing some ingredients so this is my own spin to the recipe! I call this recipe "Easy Chicken Burrito Bowls."

If you decide to make this version or her version please reach out to me and let me know how you liked it? These turned out SO good, and they're full of flavor + color! I really hope you enjoy this recipe!




*2 cups of cooked brown rice (can sub with white rice or cauliflower rice for a low-carb option)

*8oz boneless, skinless chicken breast

*1 16oz can of black beans

*1 tbsp olive oil

*Seasonings: salt, pepper, garlic powder, ground cumin, ground coriander, chili powder, onion powder

*Veggies & Toppings: cherry tomatoes, minced garlic, sweet corn, cilantro, avocado, jalapeños, limes, Spinach (optional)


*1/3 cup of cashews

* 1 cup of water

* 2 tsps of minced garlic

* 1/3 cup of cilantro

* 1 tsp of hot sauce

* 1/2 of a lime juiced


*Cutting Board

*Knife to chop veggies and chicken

*Non-stick pot to cook rice

*Non-stick pan

*Quart size zip-loc bag



Combine all ingredients for the creamy cilantro lime sauce into a food processor (or blender - I used a magic bullet) and blend until it reaches a creamy consistency. Place into the fridge until ready to use. The consistency of the sauce will depend on how much water you add. If you prefer a thicker sauce, start with a 1/2 cup and increase to reached desired consistency.

Now it's time to prepare the rice. Cook according to package instructions. Once cooked, toss in the black beans to warm and stir. *Tip: I sub 2 cups of water (for the rice) with 2 cups of vegetable broth and the rice turns out SO fluffy and delicious! (Can sub with white rice, cauliflower rice, or a bed of lettuce.) beans: I prefer these drained and rinsed and tossed directly with the rice as soon as it is cooked. This helps to warm them slightly.

Cut chicken into cube sized pieces. Place the cut chicken into a quart size ziploc bag. Add the seasonings (salt, pepper, garlic powder, ground cumin, ground coriander, chili powder, & onion powder) , seal the bag, and toss to coat. Place a large, nonstick pan on your stove top burner with 1 tablespoon of olive oil over medium heat. Once the oil is heated, add the chicken and cook 2-3 minutes per side or until the internal temperature reaches 165 degrees F. Squeeze half or 1 full lime over the chicken as it cooks. Remove from heat.



Now it's time to assemble the bowl: divide the ingredients between 4 bowls. I actually assembled my bowl (pictured above) with a handful of spinach first. I then topped it with the rice/bean mix, chicken, sweet corn, cherry tomatoes, cilantro, avocado, jalapeños, and drizzled the cilantro cream sauce on top.

I of course finished the assembly with fresh squeezed limes!

Feel free to assemble the bowls to your preference.


These chicken taco burrito bowls have now become a staple in our dinner rotation and I love that we have leftovers for lunch the next day! Thank you for checking out this post today and I hope you all have a great weekend!

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