Burrito Bowls Recipe

Cooked rice: This is the base of the bowl and adds a nice, filling texture.

Black beans: These add protein and a creamy texture after being drained and rinsed.

Cooked corn: Sweet and juicy, corn adds a pop of color and flavor.

Cherry tomatoes: Fresh and slightly tangy, they brighten up the bowl.

Shredded lettuce: Adds crunch and freshness to balance the other ingredients.

Shredded cheddar cheese: Melty and flavorful, cheese brings a rich taste.

Sour cream: Creamy and tangy, it helps tie all the flavors together.

Guacamole: Smooth and buttery, guacamole adds a delicious, creamy element.

Cooked and diced chicken breast: The main protein that makes the bowl hearty and satisfying.

One of the most important steps in this Burrito Bowls Recipe is cooking the chicken breast properly and then dicing it into small pieces. Here’s a simple way to do that so your chicken turns out juicy and tasty every time:

1. Heat a skillet over medium heat and add a little oil to keep the chicken from sticking.
2. Place the whole chicken breast in the skillet and let it cook without moving it for about 5-7 minutes. This helps create a nice golden color.
3. Flip the chicken breast and cook the other side for another 5-7 minutes. You want to make sure it’s cooked all the way through, so the inside isn’t pink.
4. To check if it’s done, you can cut into the thickest part and see if the juices run clear.
5. Let the chicken rest for a few minutes before dicing it. This helps keep the juices inside so it stays moist.
6. Use a sharp knife to cut the chicken into small, bite-sized pieces for your bowl.

Taking these steps makes cooking smoother because the chicken won’t dry out or get rubbery. Plus, letting it rest before cutting keeps it juicy, which makes every bite better when you mix it with the other fresh ingredients like lettuce and cheddar cheese.

When I first started making this, I used to cut the chicken right away, and it ended up a little dry. Waiting a few minutes before dicing really changed the texture for me. Also, I like to cook a little extra chicken and save it for the next day—it makes a quick lunch that’s just as good!

• cooked rice - Substitute with quinoa: Quinoa is a protein-rich grain that provides a similar texture and nutritional profile.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them an excellent alternative.

• cooked corn - Substitute with frozen peas: Frozen peas offer a sweet flavor and similar texture, adding a different but complementary taste.

• cherry tomatoes - Substitute with diced bell peppers: Bell peppers provide a crunchy texture and a sweet, slightly tangy flavor.

• shredded lettuce - Substitute with spinach: Spinach offers a similar leafy texture and adds additional nutrients.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor and crumbly texture that complements the other ingredients.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy taste, with added protein benefits.

• guacamole - Substitute with hummus: Hummus offers a creamy texture and rich flavor, providing a different but delicious twist.

• cooked and diced chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well and provides a similar texture.

• To keep your burrito bowls fresh and delicious, store each component separately in airtight containers. This prevents the ingredients from getting soggy and maintains their individual flavors.
• For the cooked rice, place it in a container and refrigerate. It can last up to 4-5 days. If you prefer, you can also freeze the rice in portion-sized bags for up to 3 months.
• Store the diced chicken breast in a separate container. It will stay good in the fridge for about 3-4 days. If freezing, ensure the chicken is cooled completely before placing it in a freezer-safe bag or container. It can be frozen for up to 2 months.
• Keep the black beans and corn in their own containers. They can be refrigerated for up to 4-5 days. If you want to freeze them, spread them out on a baking sheet to freeze individually before transferring to a freezer bag. They can be frozen for up to 3 months.
• Cherry tomatoes and shredded lettuce should be stored in the fridge in separate containers. Tomatoes can last up to a week, while lettuce should be consumed within 3-4 days for optimal freshness.
• Shredded cheddar cheese can be stored in an airtight container or resealable bag in the fridge for up to 1 week. For longer storage, freeze the cheese for up to 2 months.
• Sour cream and guacamole should be kept in the fridge. Sour cream can last up to 2 weeks, while guacamole is best consumed within 2-3 days to avoid browning. To extend the life of guacamole, press plastic wrap directly onto its surface before sealing the container.
• When ready to assemble your burrito bowls, simply reheat the rice, chicken, beans, and corn in the microwave or on the stovetop. Add the fresh ingredients and enjoy a quick, delicious meal!

• Microwave Method:

  1. Transfer your burrito bowl to a microwave-safe container.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in 30-second intervals if needed until the chicken and rice are hot.
  5. Add fresh lettuce, sour cream, and guacamole after reheating to maintain their texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the burrito bowl in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice and chicken from drying out.
  4. Bake for 15-20 minutes, or until the chicken and rice are thoroughly heated.
  5. Add fresh lettuce, sour cream, and guacamole after reheating to keep them crisp and cool.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Add the rice and chicken to the skillet, stirring occasionally to prevent sticking.
  3. Cook for 5-7 minutes, or until the chicken and rice are heated through.
  4. Transfer to a bowl and top with fresh lettuce, sour cream, and guacamole.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the burrito bowl components (excluding lettuce, sour cream, and guacamole) in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Once heated, transfer to a bowl and add fresh lettuce, sour cream, and guacamole.

• Steamer Method:

  1. Set up a steamer pot with water and bring it to a boil.
  2. Place the burrito bowl components (excluding lettuce, sour cream, and guacamole) in a heatproof dish and place it in the steamer basket.
  3. Cover and steam for 5-10 minutes, or until the chicken and rice are heated through.
  4. Transfer to a bowl and top with fresh lettuce, sour cream, and guacamole.

• Skillet: used to cook the chicken breast until fully cooked.

• Knife: essential for dicing the cooked chicken breast into small pieces.

• Cutting board: provides a safe surface for cutting and dicing the chicken and halving the cherry tomatoes.

• Measuring cups: used to measure out the ingredients like rice, black beans, corn, cherry tomatoes, lettuce, cheddar cheese, sour cream, and guacamole.

• Mixing bowl: used to combine and layer the ingredients for the burrito bowl.

• Rice cooker: an optional tool to cook the rice according to package instructions.

• Colander: used to drain and rinse the black beans.

• Serving spoon: used to layer and serve the ingredients in the bowl.

• Spatula: helpful for stirring and cooking the chicken breast in the skillet.

Cook in bulk: Prepare rice and chicken breast in larger quantities and store them in the fridge for quick assembly throughout the week.

Use pre-cut veggies: Purchase pre-cut lettuce and cherry tomatoes to save chopping time.

Opt for canned ingredients: Use canned black beans and corn to eliminate cooking time.

Ready-made toppings: Buy pre-made guacamole and sour cream to save on preparation.

One-pan cooking: Cook the chicken breast and corn together in one skillet to save on cleaning time.