Chicken Burrito Bowls with Pico de Gallo

These chicken burrito bowls have quickly become a family favourite in my home. With fresh Pico de Gallo, flavourful chicken, and an easy burrito sauce, this is the perfect weeknight meal filled with delicious flavours and textures.

In This Post: Everything You Need to Know to Make These Chicken Burrito Bowls

Recipe Notes

This recipe can be prepped ahead to save you time when you need it. To make things easier at dinner time, you can complete as many of the following steps in advance:

1. Make the pico de gallo.
2. Stir together the burrito sauce.
3. Wash and chop the lettuce.
4. Open and rinse a can of black beans.
5. Prepare the corn: remove your portion from the freezer and allow it to thaw in the refrigerator, or open and drain a can of corn.
6. Season and cook the chicken.
7. Cook the rice.

Place all prepped ingredients in the refrigerator until you’re ready to assemble the bowls. I like to prepare everything except the chicken and rice beforehand to make this a speedy weeknight meal.

This recipe also works well for meal-prepped lunches. Just make the full recipe ahead and divide it between reusable containers, except for the burrito sauce, which you can add just before eating.

Ingredients you Need to Make Chicken Burrito Bowls with Pico de Gallo

Chicken: I use boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs.

Avocado oil: used for cooking chicken.

Burrito seasoning: chilli powder, cumin, garlic powder, paprika, salt and pepper. This is added to both the chicken and burrito sauce to add delicious flavour.

Pico de Gallo: vine tomatoes, onion, cilantro, garlic, lime juice, and finishing salt.

Burrito bowl sauce: I use a mixture of mayonnaise and Greek yogurt, plus burrito seasoning, lime juice, and sriracha for a delicious tangy and spicy sauce.

Romaine lettuce: this adds a fresh and crispy crunch to the bowls. It also helps to increase the vegetable portion of the bowls to keep things balanced.

Rice: any kind will work here.

Black beans: canned black beans can be used here. Just be sure to give them a good rinse before serving.

Corn: I use frozen, thawed corn. Canned corn can also be used.

Avocado: this adds a creamy flavour and is a source of unsaturated fats.

Equipment Needed:

• Chef knife and cutting board
• Large non-stick pan
• Cooking utensils, such as a wooden spoon
• Small-medium bowls to store prepped ingredients
• Measuring cups and spoons
• Pot with a lid to cook rice

How To Make Easy Chicken Burrito Bowls with Pico de Gallo

Prepare seasoning:

In a small bowl, combine 2 tsp chilli powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1/8 tsp cayenne (optional), a pinch of salt and pepper. Set aside 3/4 tsp of the seasoning for the burrito sauce.

Chicken:

1. Cut chicken breasts into 1-inch cubes and place in a medium bowl.
2. Add the seasoning to the chicken and mix thoroughly. Set aside and allow to marinate as you prep the remaining ingredients.
3. To cook, heat 1 tbsp avocado oil in a large skillet over medium-high heat.
4. Add chicken to the skillet and cook for 6-8 minutes, until each piece is lightly browned and fully cooked.

Pico de Gallo

1. Dice 1.5 vine tomatoes and add to a small bowl.
2. To the tomatoes, add 1/4 cup finely diced yellow onion (about 1/4 – 1/3 of a small onion) and 1 clove of minced garlic.
3. Stir in 1 tbsp cilantro paste, 1 tbsp lime juice, and a generous pinch of finishing salt.
4. Cover and let stand until serving. Store in the refrigerator if making ahead.

Prepare Additional Toppings:

1. Cook rice according to package instructions.
2. Thaw frozen corn or open a can of corn and strain the liquid.
3. Wash and slice romaine lettuce into bite-sized pieces.
4. Open and rinse a can of black beans.
5. Cut avocado into bite-sized pieces (skin and pit removed).

Burrito Bowl Sauce:

In a small bowl, combine 1/2 cup mayo, 1/4 cup Greek yogurt, 1 tbsp lime juice, 1 tsp sriracha, and 3/4 tsp of the burrito seasoning.

Assemble the burrito bowls:

Layer lettuce, rice, cooked chicken, Pico de Gallo, avocado, corn, and black beans. Top with burrito sauce. Enjoy!

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Try these other recipes:

1. Easy Unstuffed Egg Roll Bowl
2. Easy 30-Minute Honey Garlic Tofu
3. Instant Pot Chicken, Rice, and Vegetable Pilaf