The aroma of sizzling chicken and spices filled the air, transporting me back to a bustling taco truck on a warm summer evening. It was love at first bite, and I knew I had to recreate the flavors of the chicken burrito bowl at home. After months of experimentation, I’m thrilled to share this simplified version with you, packed with all the fixings of a classic burrito without the hassle of tortillas. If you’re craving more Southwestern flair, you might enjoy our Cajun Chicken Rice Bowls for a healthy and high-protein twist – click here to check it out!
Recipe Courtesy of Our Kitchen
The Chicken Burrito Bowl Everyone Is Saving Right Now
★★★★★ (55 Reviews)
Ingredients
Salt
Black Pepper
1 lb boneless, skinless Chicken Breasts
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Cayenne Pepper (optional)
1/2 cup Taco Sauce
4 cups Cooked White Rice
1 cup Frozen Peas & Carrots
Shredded Cheese (Monterey Jack or Cheddar)
Optional Toppings: diced Tomatoes, shredded Lettuce, sour Cream, diced Avocado
Directions
1
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper, cumin, chili powder, and cayenne pepper (if using). Cook the chicken until browned and cooked through, about 6-8 minutes per side.
2
In a separate pot, heat the taco sauce over low heat. Add the cooked rice and stir to combine. Cook for about 5 minutes or until the rice is well coated with the sauce.
3
Microwave the frozen peas & carrots according to package instructions. Set aside.
4
Slice the cooked chicken into thin strips and serve on top of the taco sauce-infused rice with the steamed vegetables.
5
Top with shredded cheese, diced tomatoes, shredded lettuce, sour cream, and diced avocado (if using). Serve immediately and enjoy!
