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This is not only a colorful recipe but also a very tasty one. A burrito bowl is made with rice, vegetables, and in this case, the best Mexican chicken you ever tasted. It is really easy to make and no tortilla is required. So, are you ready to learn how you can make this chicken burrito bowl? Let’s get started!
What You Need For This Recipe
To make this burrito bowl you need at least the following ingredients. Of course, you can adjust it to your liking. We have two parts in the ingredients
Mexican chicken ingredients:
- Chicken thighs – you can make it with chicken thighs or chicken breast. As thighs are fatter they also have more flavor
- Seasoning – season the chicken with Mexican seasoning or taco seasoning
- Garlic – mince fresh garlic
- Lemon – you need lemon juice
- Olive oil – use olive oil in the marinade
Burrito bowl ingredients:
- Avocado – slice into strips
- Mushrooms – cut the mushrooms into quarters
- Kidney beans – adds fiber to the dish
- Red onion – finely dice the onion
- Red bell pepper – cut into long strips
- Yellow bell pepper – to add color we also use yellow bell peppers
- Rice – you can use basmati rice or Jasmin rice in this recipe
- Olive oil – to cook the bell peppers and mushrooms
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make A Chicken Burrito Bowl
- To make this recipe you start with the basmati rice. Rinse the rice thoroughly with water until the water is totally clear. Then cook it with a rice cooker or how you cook your rice regularly. When the rice is cooked let the steam evaporate.
- Put the chicken thighs in a bowl. Combine the olive oil, lemon, minced garlic, and Mexican seasoning in a separate bowl. Combine the ingredients and add the chicken.
- Marinate for 15 minutes. Heat a skillet with olive oil and cook the chicken. Cook for 5 minutes then turn. Turn regularly and cook for another 7-8 minutes per side. Add a bit of water for all the bits to release from the pan. Then take the chicken out of the pan and set the chicken aside.
- Heat a skillet with olive oil, add the bell pepper, and saute until soft and translucent. Take the vegetables out of the pan and set them aside. Cut each mushroom into quarters before adding two more tablespoons of olive oil to the warm skillet.
- Then add the mushrooms to the skillet and pan-fry until they are golden brown and soft. While the mushrooms cook finely chop the red onion.
- Then it is time to plate. Start with the rice and scoop it into a bowl. Take a piece of Mexican chicken, slice it, and put it on top of the rice. Add the bell peppers, mushrooms, and red onion.
- Lastly, add 1 to 2 tablespoons of kidney beans on top of the bowl. Warm your oven to 400℉/200℃ and warm your bowl for 5 minutes. Half an avocado and slice it. Also, put it on top of the bowl.
- Your chicken burrito bowl is ready to serve.
Chicken Burrito Bowl Recipe
Looking for dinner inspiration? Just take a look at these festive burrito bowls. The color of all the ingredients makes me very happy.
Then you taste them and you will be even happier. You can add all your favorite vegetables or other ingredients. It is such a versatile recipe.
If you do not like any of the ingredients then you can easily substitute for other ingredients. Take a look further down the post.
How To Store A Burrito Bowl
You can make this burrito bowl ahead of time and store it in several different ways:
- Refrigerator – you can store a burrito bowl in the fridge. Let all the ingredients cool completely and store them in an airtight food container. Store in the fridge for up to 2 days
- Freezer – if you want to store it longer you can store it in the freezer. Again, cool completely and store it in a freezer-friendly container. Freeze for up to 3 months
How To Reheat A Burrito Bowl
You can reheat a burrito in several ways:
- Oven – put all the ingredients in an oven dish and preheat the oven to 375℉/190℃. Cover the oven dish with aluminum foil and heat for 10 minutes then remove the foil and heat for another 5 minutes or until warm
- Air Fryer – put the burrito bowl ingredients in a cake pan. Preheat the Air Fryer to 375℉/190℃ for 3 minutes and warm for 10 minutes. Spray a little bit of cooking spray on top of the ingredients halfway through reheating
- Cast-iron skillet – you can slowly reheat in a cast-iron skillet. Put a little bit of oil in the skillet while heating the pan to prevent the rice from sticking to the pan. Then add the ingredients and warm for 7-10 minutes. Stir occasionally until warm
Burrito Bowl Ingredients Options
Want to use other ingredients but lack inspiration take a look at the following list of possible burrito bowl ingredients:
- Green beans
- Corn
- Snow peas
- White onion
- Broccoli
- Cauliflower
- Carrots
- Tomatoes
More Burrito Recipes
If you love burritos, we have a great selection of burrito recipes so check out these recipes as well:
- Beef burritos
- Tempeh burrito
- Lentil stew burrito
- Enchilada turkey burrito bowl
- Burrito seasoning
- Carnitas burrito bowl
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Chicken Burrito Bowl
A chicken burrito bowl is an easy burrito recipe with a lot of vegetables and Mexican chicken. All the burrito ingredients without tortilla
Ingredients
- MEXICAN CHICKEN
- ½ lb chicken thighs
- 1-2 tablespoon olive oil
- ½ tablespoon lemon juice
- 1 garlic cloves finely chopped
- 1 tablespoon Mexican seasoning
- BURRITO BOWL
- 200-grams mushrooms
- 1 avocado
- 1 tablespoon olive oil
- 4 tablespoons kidney beans
- ½ red onion, finely chopped
- ½ red bell pepper
- ½ yellow bell pepper
- 100-grams cooked basmati rice
Instructions
- Cook the rice. Put the chicken thighs in a bowl. Combine the olive oil, lemon, minced garlic, and Mexican seasoning in a separate bowl and add the chicken. Marinate for 15 minutes. Heat a skillet with 1-2 tablespoon olive oil and cook the chicken for 5 minutes. Turn regularly and cook for another 7-8 minutes per side
- Cut the bell peppers into long strips
- Heat a skillet, add 1 tablespoon olive oil and sauté the bell peppers until soft and translucent. Take out of the pan and set aside
- Cut the mushrooms in four. Add to a warm skillet with olive oil and pan fry until the mushrooms are soft and brown
- Take a bowl and add 2 big tablespoons of rice. Slice the chicken marinade and put on top of the rice. Add half the bell peppers, mushrooms and red onion. Lastly add 1-2 tablespoons of kidney beans on top of the bowl
- Warm your oven at 400℉/200℃ and warm your bowl for 5 minutes
- Half the avocado and cut in thin slices. Put on top of the rice
- Your chicken burrito bowl is ready to serve. Your bowl is ready to serve
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Nutrition facts
Calories: 696; Fat: 24g; Carbs: 70g; Protein: 50g;
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