I made my own chicken burrito at home without the tortilla because I enjoy eating at restaurants like Qdoba® and Chipotle®! This recipe may easily be adjusted to serve additional people and is incredibly simple to prepare for a weeknight meal. It is also quite satisfying and healthy.
| Prep Time: | 5 mins |
| Cook Time: | 21 mins |
| Total Time: | 26 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skinless, boneless chicken breasts
- ½ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 (15.25 ounce) can white corn kernels, drained
- 1 (15 ounce) can black beans, drained
- 1 ½ cups cooked long-grain white rice
- ½ cup shredded Monterey Jack cheese
- ¾ cup chopped lettuce
- ⅓ (8 ounce) jar salsa
- ½ cup sour cream
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
- Substitute Mexican garlic seasoning for the garlic powder if desired.
- Chipotle salsa works well for the topping!
- I recommend using a George Foreman(R) grill to cook the chicken.
Nutrition Facts
| Calories | 894 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 20 g |
| Protein | 56 g |
| Saturated Fat | 14 g |
| Sodium | 1998 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
very easy to make I made my on a plate and also put one in bowl,both ways were good.I added queso and salsa to one made a great addition
Directions were incomplete. Had to guess regarding seasoning. But was not difficult, or expensive. It was very tasty
It was ok but not something I’d do again. I used the taco seasoning that others suggested but still pretty bland.
Great easy summer meal, already had some cooked chicken, added the beans, corn, etc. plan on having again.
Delicious! Easy!
This is a great idea – everyone loved it. I’m sure it’s great with chicken but we were tired of chicken so I cooked ground beef with taco seasoning as one option and then chopped up some chicken sausage and sauteed that as the 2nd option. I laid all the ingredients out and let everyone make their own bowls to their liking. It was a big hit – will definitely do this again and will try the chicken.
Wow! Have had this recipe saved for a while now. I was looking for burrito inspirations while in the grocery store and this popped back up in my life. Problem was I was crunched for time had 1 hour to cook and feed the clan so I decided to improvise only 1 small thing…. Rotisserie chicken pre-made for me by my grocery store and decided to warm t up in a skillet with a little taco seasoning for 10 minutes. The rest was exactly as written. This recipe allows for significant leftovers which I love!!! I first made burrito bowls then with left overs made burritos and for 2nd day I made some soft tacos adding and deleting a few condiments along the way to switch it up a bit.
We Arizonans love our spice like Texans, so here’s what I did. I used Taco Seasoning instead of garlic powder and salt on the chicken, Pepper Jack instead of Monterey Jack, sliced one green onion and added after the lettuce, and mixed Taco Sauce with the sour cream to make it more like a dressing. A great recipe made a bit spicier, thank you for submitting it!
It was excellent and easy meal to make. Especially on busy week night
This was amazing! A wonderful blend of flavors. The only improvements I can think of would be a squeeze of lime juice and a sprinkle of cilantro.
Meal prep the rice ahead of time and have it during the week. Takes no time to make… super easy and yummy.
Love the combo of the ingredients, but like others, thought it would be a bit bland – we’re from South Texas and love our spice -. So topped this perfect bowl with chile lime vinaigrette, also from this site. YUM YUM. I used this dressing to marinate the chicken breasts as well. This is a perfect pairing. Thanks so much for this recipe
We used pinto beans because we didn’t have black beans and added sriracha mayo to add some more flavor but would’ve preferred southwest ranch. And cilantro is a must. Very yummy!
We used pinto beans because we didn’t have black beans and added sriracha mayo to add some more flavor but would’ve preferred southwest ranch. And cilantro is a must. Very yummy!
Loved ut
Naked Chicken Burrito Bowl Haiku: “Chicken pretty bland, but the bowl ‘guts’ jazzed it up. Not the quickest meal.” I love Chipotle, but don’t have one near me and whenever I go to one, the line’s always out the door, so I was happy to try this recipe in re-creating their bowls. The chicken and the rice here really need a zip – a marinade, or additional seasoning b/c ultimately, this recipe’s only as tasty as your salsa (or if the black beans you use are a pre-seasoned brand.) I did everything as directed, even using my George Foreman too, and when every single thing was scooped into my mouth, it was tasty, but all separate ingredients were kind of ‘yawn.’ I think I’d make this again, but possibly as a do-ahead casserole style, but definitely w/ the chicken marinated, or cilantro/lime added to rice.