Why I Stopped Buying Chipotle Burrito Bowls (Easy Recipe)

Ingredients

• 2 lb Chicken Breast (trimmed and cut into bite‑size strips)
• 2 packet Taco Seasoning (store‑bought budget blend (≈2 tbsp total))
• 2 tbsp Cooking Oil (vegetable or canola oil for marinating and pan)
• 1 Green Bell Pepper (diced)
• 1 Red Bell Pepper (diced)
• 1 Large Onion (diced)
• 1 can Fire Roasted Corn Kernels (15 oz, drained)
• 1 Jalapeño (seeded and minced)
• 1 cup Cherry Tomatoes (halved (or 2‑3 Roma tomatoes diced))
• 1 can Black Beans (15 oz, drained and rinsed)
• 3 Scallions (sliced)
• 2 Lime (juiced (1 for salsa, 1 for rice))
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (to taste)
• 1 clove Garlic (grated)
• 1 tbsp Olive Oil (drizzle for salsa)
• 2 cup Long Grain White Rice (uncooked, rinsed 5 times)
• 0.25 cup Fresh Cilantro (chopped)

Instructions

1. Season and Marinate Chicken

   Place the chicken strips in a bowl, drizzle with 1 tbsp cooking oil, sprinkle the two packets of taco seasoning, and toss to coat evenly. Let it marinate while you prepare the other components.

   Time: PT5M

2. Rinse the Rice

   Measure 2 cups of long‑grain white rice into a fine‑mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 5 rinses). Drain well.

   Time: PT5M

3. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 2½ cups water, close the lid, and start the cooking cycle.

   Time: PT20M

4. Prepare Corn‑Black Bean Salsa

   In a mixing bowl combine the drained fire‑roasted corn, drained black beans, halved cherry tomatoes, minced jalapeño, sliced scallions, juice of 1 lime, ½ tsp salt, ½ tsp pepper, grated garlic, and drizzle with 1 tbsp olive oil. Stir gently and taste for seasoning.

   Time: PT5M

5. Chop Remaining Vegetables

   Dice the green and red bell peppers and the large onion. Roughly chop the cilantro for later use.

   Time: PT5M

6. Cook the Chicken

   Heat the large skillet over medium‑high heat, add a splash of cooking oil, then spread the marinated chicken in a single layer. Cook without moving for 3‑4 minutes until the underside browns, then flip and cook another 4‑5 minutes until the chicken is cooked through (internal temp 165°F).

   Time: PT8M

   Temperature: medium-high heat

7. Sauté Peppers and Onions

   In the same skillet, add a little more oil if needed, then add the diced bell peppers and onion. Sauté, stirring occasionally, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

8. Finish the Cilantro Lime Rice

   When the rice cooker signals completion, fluff the rice with a fork, stir in the juice of the second lime, a pinch of salt, and the chopped cilantro. Mix gently.

   Time: PT3M

9. Assemble the Burrito Bowls

   Divide the cilantro lime rice among 5 bowls (about ½‑¾ cup each). Top with a portion of chicken, sautéed peppers and onions, and a generous scoop of corn‑black bean salsa. Add optional toppings such as avocado slices, shredded cheese, sour cream, or extra lime wedges.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

55 g

Carbohydrates

80 g

Fat

12 g

Fiber

12 g