Ground Chicken Burrito Bowls Recipe (2024)

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By Jess Smith

4.89

Published May 02, 2020•Updated Dec 06, 2022

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Ground chicken burrito bowls cook fast and are a great alternative to takeout. Assemble the bowls to serve right away, use as meal prep, or set out toppings and let everyone build their own.

Chipotle may have made chicken burrito bowls a thing, but they’re one of those great go-to weeknight recipe ideas that everyone should take and make their own. No matter what vegetables and leftovers we have in the fridge, they can usually be transformed into easy burrito bowls for dinner. But if you’re looking for a template, this is a great homemade version. The best part is that this recipe starts with ground chicken (feel free to use ground beef or turkey if you prefer). No chopping needed.

How to make chicken burrito bowls

Make taco seasoning. Combine chili powder, cumin, cornstarch, garlic powder, salt and pepper.
Cook chicken taco meat. Saute chicken until cooked through. Add seasoning, salsa, and some water. Cover with a lid and cook ingredients together to let the flavors develop.
Cook rice. Substitute any grain. Skip if you want to use lettuce as a base for salad bowls.
Prep toppings. Prepare and set out other toppings like salsa, sour cream, cheese, and tortilla chips.
Assemble bowls and enjoy!

Seasoning for chicken for burrito bowls

The chicken in burrito bowls should be packed with flavor. Season it with chili powder, cumin, garlic powder, and a generous amount of salt and pepper. Fresh lime juice squeezed over top balances out the spice.

Toppings for Burrito Bowls

Sautéed Peppers and Onions
Avocado Crema
Chopped Tomatoes
Pico de Gallo
Sour Cream
Corn and Black Bean Salsa
Cilantro
Chopped Red Onion
Shredded Cheese
Avocado Slices
Tortilla Chips, for crumbling or scooping

Healthy Burrito Bowls

For an even healthier twist, load your burrito bowls up with vegetables like sauteed fajita vegetables, corn salsa, pico de gallo, and guacamole. Swap out rice for shredded lettuce or use brown rice or quinoa as the base.

Sauce for Burrito Bowls

An easy sauce really brings all of the burrito bowl ingredients together. Salsa or Pico de Gallo are great additions. If you are looking for something creamy, try plain sour cream, Avocado Crema, or a simple homemade crema made with sour cream, spices, and fresh lime juice.

The recipe below includes Chili Lime Crema which comes together in one bowl, takes 2 minutes, and adds creamy, tangy flavor with less effort.

More Tex Mex Favorites

Slow Cooker Tex Mex Stuffed Peppers
Tex Mex Burgers with Guacamole
Instant Pot Tex Mex Chicken and Brown Rice Stew
Taco Casserole with Ground Beef
Make-Ahead Breakfast Burritos

Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned).
Global Chef’s Knife – You only really need one chef’s knife to use for everything and this is my favorite. I’ve had it for 7+ years. It’s incredibly lightweight. If you, like me, are under 5’4″, the 6-inch is a perfect size (if you’re taller, get the 8-inch).

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Ground Chicken Burrito Bowls Recipe

Ground chicken burrito bowls cook fast and are a great alternative to takeout. Assemble the bowls to serve right away, use as meal prep, or set out toppings and let everyone build their own.

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 4

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Equipment

Mixing Bowls
Skillet

Ingredients

Corn and Black Bean Salsa:

▢ 1 cup Corn Kernels (see note)
▢ 2 Tablespoons finely chopped Red Onion
▢ 1 can Black Beans, drained and rinsed
▢ 2 teaspoons chopped Fresh Cilantro
▢ 2 teaspoons Lime Juice

Chili Lime Crema:

▢ 1 cup Sour Cream
▢ 1 Tablespoon Lime Juice
▢ 1 teaspoon Chili Powder
▢ 1/4 teaspoon Honey

Taco Meat:

▢ 2 teaspoons Chili Powder
▢ 1 teaspoon Ground Cumin
▢ 1/2 teaspoon Cornstarch
▢ 1/2 teaspoon Garlic Powder
▢ 1/2 teaspoon Salt
▢ 1/4 teaspoon Black Pepper
▢ 2 Tablespoons Cooking Oil
▢ 1 pound Ground Chicken
▢ 1/2 cup Water
▢ 1/4 cup Salsa, any type

Serve With:

▢ Cooked Rice
▢ Avocado Slices
▢ Chopped Tomatoes
▢ Chopped Red Onion
▢ Shredded Cheese
▢ Tortilla Chips, for crumbling or scooping

Instructions

Make corn and black bean salsa: Combine corn, red onion, black beans, chopped cilantro, and 2 teaspoons lime juice. Add some salt. Set aside.
Make chili lime crema: Whisk together sour cream, 1 Tablespoon lime juice, 1 teaspoon chili powder, and honey. Refrigerate until ready to serve.
Make taco seasoning: Combine 2 teaspoons chili powder, ground cumin, cornstarch, garlic powder, salt, and pepper.
Make taco meat: Place a large skillet over medium heat. Add cooking oil. When it begins to shimmer, add chicken and cook, breaking it apart, until just cooked through, 6 to 8 minutes. Sprinkle taco seasoning over chicken and stir until no dry spots remain, about 1 minute.
Pour water and salsa over chicken and stir well. Cover with a lid. Cook, covered, for 5 minutes. Remove lid and continue cooking until any extra liquid has cooked off.
Assemble bowls with a layer of cooked rice topped with chicken and corn-black bean salsa. Finish with any toppings you’d like and drizzle with crema. Enjoy!

Notes

Corn Kernels – If using frozen corn, defrost in the microwave. If using fresh corn, microwave for 1 minute until tender. I love to use Trader Joe’s Blackened Frozen Corn which gives the salsa a subtle smoky flavor.

Chili Powder – Be sure to use chili powder which is a blend of spices, NOT cayenne (which is much spicier). If you don’t like spice, look for a mild chili powder or check the ingredients list and look for something that doesn’t list cayenne as the first or second ingredient. I like McCormick for a fairly mild chili powder.

Cooking Oil – Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Calories: 398

Keyword: chicken dinner, easy dinner, easy, weeknight-friendly, gluten free, kid-friendly

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Categorized as:
Chicken, Easy Dinners, Family-Friendly, Gluten-free, Main Dishes, Mexican

About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.