Shredded chicken burrito bowls

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Shredded chicken burrito bowls

Everyone needs a simple recipe that you can put together easily and effortlessly. You can use homemade guacamole for this recipe to reduce the amount of added sugars and preservatives. If you haven’t eaten salsa and sour cream together, this recipe is a great start. It’s what you want to eat in burrito bowls.

You can top the bowls with anything you like. My personal favorite is roasted corn salsa, which is quick and easy to make and it adds tons of interesting flavors. I also use fresh lettuce, avocado, tomatoes and sour cream to make the bowls lighter.

Shredded chicken burrito bowls

Shredded chicken is a great ingredient that you can use in many different recipes. This one is a simple ways to prepare burrito bowls using very simple ingredients. All you need is sour cream, chicken, rice and beans to assemble delicious burrito bowls.

Course Lunch & dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 483 kcal


  • 1 pound chicken breasts, boneless
  • 30 ml taco seasoning
  • 45 ml white flour
  • 30 ml butter
  • 1 can Mexican corn
  • 1 can black beans
  • 225 white rice
  • 1 fresh cilantro
  • 15 ml minced garlic
  • 450 ml chicken stock
  • 2 romaine lettuce
  • 4 limes

For the topping:

  • 1 can quacamole
  • 1 container pico de gallo
  • 1 container low-fat sour cream
  • 5 ml salt
  • 5 ml pepper

For the dressing:

  • 30 ml ranch seasoning mix
  • 1 tomatillo
  • 1 jalapeno, seedless
  • 125 ml mayonnaise


  1. Remove excess fats from the chicken breasts and slice every breast in 2 even halves. Add salt and pepper to every piece. Take a bowl, stir together the seasoning and flour. Dredge every piece of chicken meat in the mixture.

  2. Take a skillet and warm it over medium heat. Add in butter, wait until melted. Add the chicken to the skillet. Cook for 3 minutes on every side, the chicken should be thoroughly cooked. Make sure it isn't pink in the middle. Set aside for 10 minutes and let it cool.

  3. While the meat is cooking, prepare the rice. Take a pot, place it over high heat and add rice, chicken stock and minced garlic. When the rice starts to boil, reduce the heat to low and wait until rice is cooked.

  4. When the rice is tender and no liquid is in the pot, add lime juice and chopped cilantro. Season with salt and paper. Give the rice a test and add more seasonings if necessary. Chop cooled chicken. Chop the lettuce, you need equal lettuce pieces.

  5. Prepare the dressing. Add lime juice and zest to the blender, add ranch seasoning mix, minced garlic, tomatillo and cilantro. Carefully mix everything together, add jalapeno and the mayonnaise.

  6. Add salt and pepper to taste. Blend until the mixture is smooth. Taste and add more lime if necessary. Add 125 ml sour cream and combine the mixture together.

  7. Take bowls and place the lettuce on the bottom. Divide the rice among the bowls. Divide the corn and beans. Top every bowl with the rest of the ingredients. Drizzle the dressing over every bowl. Enjoy hot.

  8. You can meal prep the components and keep them in a fridge for 5 days.

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