Description
These chicken burrito bowls have quickly become a family favourite weeknight meal. Topped with fresh Pico de Gallo, flavourful chicken, and an easy burrito sauce, this is the perfect weeknight meal filled with delicious flavours and textures.
Ingredients
1lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp chilli powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1/8 tsp cayenne (optional)
Pinch of salt and pepper
Pico de Gallo:
1 1/2 vine tomatoes, diced
1/4 cup finely diced yellow onion (about 1/4 – 1/3 small onion)
1 tbsp cilantro paste
1 clove garlic, minced
1 tbsp lime juice
1 generous pinch of finishing salt (or other coarse salt)
Burrito bowl sauce:
1/4 cup mayonnaise of choice
1/4 cup plain Greek yogurt
1 tbsp lime juice
1 tsp sriracha
Additional toppings: cooked rice, chopped romaine lettuce, black beans, corn (frozen or canned), fresh avocado slices
Instructions
Burrito Seasoning:
In a small bowl, combine chilli powder, cumin, garlic powder, paprika, cayenne (optional), and a pinch of salt and pepper. Set aside 3/4 tsp of the seasoning for the burrito sauce.
Chicken:
1. Place chicken pieces into a medium bowl. 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 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:
Combine all ingredients in a small bowl. Cover and let stand until serving. Store in the refrigerator if making ahead
Burrito Bowl Sauce:
In a small bowl, combine the mayo, Greek yogurt, lime juice, sriracha, and remaining burrito seasoning. Refrigerate until serving.
Assemble Burrito Bowls:
Layer lettuce, rice, cooked chicken, Pico de Gallo, avocado, corn, and black beans. Top with burrito sauce. Enjoy!
- Prep Time: 50
- Cook Time: 10
- Category: Dinner
- Method: Stove-top
- Cuisine: Mexican