Chicken Burrito Bowls

Delicious chicken burrito bowls are perfect for busy families who want healthy comfort food that’s ready in just 35 minutes! Everyone from picky kids to health-conscious adults will love these colorful bowls. Plus, you skip the heavy tortilla wrap but keep all the amazing flavors you crave.

Recipe Details

Timing & Servings: Prep Time: 35 minutes, Total Time: 35 minutes, Serves: 5 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Healthy Aging, Soy-Free, High-Fiber, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 377 Calories, 14g Fat, 26g Carbs, 36g Protein.

Ingredients You’ll Need

Quinoa: You’ll need ½ cup of quinoa, rinsed and drained. This protein-packed grain makes the bowls super filling and adds a nice nutty flavor that pairs perfectly with the Mexican spices.

Cumin: Just 1 teaspoon of ground cumin brings that warm, earthy flavor that makes everything taste amazing. This spice is what gives your quinoa that restaurant-style taste!

Salt and Black Pepper: You’ll use ½ teaspoon of salt and ½ teaspoon of black pepper total. We’ll split this between the quinoa and chicken to season everything perfectly.

Chicken Breasts: Two 8-ounce skinless, boneless chicken breast halves, sliced horizontally to make them thinner. This trick helps the chicken cook faster and more evenly!

Olive Oil: Just 1 tablespoon is all you need to get that golden, juicy chicken. Any good cooking oil works great here too.

Avocado: ¼ of a peeled avocado goes into our creamy sauce. Pick one that’s ripe but not too soft – it should give slightly when you press it.

Fresh Cilantro: ¼ cup finely snipped fresh cilantro adds bright, fresh flavor to the avocado sauce. If you’re not a cilantro fan, try fresh parsley instead!

Greek Yogurt: 2 tablespoons of plain fat-free Greek yogurt makes the avocado sauce creamy and adds extra protein. This is way healthier than sour cream but tastes just as good!

Lime Juice: 1 to 2 teaspoons of fresh lime juice brightens up the whole sauce. Fresh lime always tastes better than bottled, but use what you have.

Fat-Free Milk: 1-4 teaspoons of fat-free milk helps thin out the avocado sauce if needed. You might not need it, but it’s handy to have ready.

Iceberg Lettuce: 2 cups of shredded iceberg lettuce creates the perfect crunchy base. You can use any lettuce you like – romaine or mixed greens work great too!

Tomatoes: 1 cup of chopped tomatoes adds juicy sweetness and beautiful color. Cherry tomatoes cut in half work wonderfully if that’s what you have.

Pinto Beans: Half of a 15-oz can (about ¾ cup) of reduced-sodium pinto beans, rinsed and drained. These add fiber and protein while keeping you full longer.

Cheddar Cheese: ¼ cup of shredded reduced-fat cheddar cheese (about 1 oz) gives you that cheesy goodness without going overboard. Any Mexican cheese blend works too!

Pumpkin Seeds: 2 tablespoons of roasted and salted pumpkin seeds (pepitas) add the perfect crunchy topping. You can find these in most grocery stores now!

How to Make Chicken Burrito Bowls

Step 1: Cook your quinoa with cumin and ¼ teaspoon each of salt and pepper following the package directions. This usually takes about 15 minutes and makes your kitchen smell amazing!

Step 2: While the quinoa cooks, sprinkle both sides of your chicken with the remaining ¼ teaspoon salt and pepper. Heat the olive oil in a 10-inch nonstick skillet over medium heat.

Step 3: Add the seasoned chicken to your hot skillet. Cook for 6 to 8 minutes total, flipping once halfway through. You’ll know it’s done when it’s no longer pink inside.

Step 4: Remove the chicken from heat and let it rest for 5 minutes. This keeps all those delicious juices inside! Then cut the chicken into strips.

Step 5: Make your creamy avocado sauce by mashing together the avocado, cilantro, Greek yogurt, and lime juice in a small bowl. If it seems too thick, add a little milk until it reaches a nice drizzling consistency.

Step 6: Time to build your bowls! Divide the lettuce among 5 individual bowls. Top each one with quinoa, tomatoes, beans, chicken strips, avocado sauce, cheese, and pumpkin seeds.

Easy and Quick Chicken Burrito Bowls Version

Want to make this even faster? You can use a rotisserie chicken from the store instead of cooking your own! Just shred about 2 cups of meat and warm it up in the microwave for 30 seconds. Also, try using pre-cooked quinoa packets – they’re ready in just 90 seconds in the microwave. You can even buy pre-made guacamole if you’re really pressed for time!

Serving Ideas

These burrito bowls are a complete meal all by themselves, but they’re also great with some warm tortilla chips on the side. A squeeze of fresh lime over the top makes everything taste even brighter. If you want something warm to go with it, try some Mexican street corn or simple black beans.

Storage

Store your leftover burrito bowls in the refrigerator for up to 3 days in airtight containers. I like to keep the avocado sauce separate so it doesn’t brown. To reheat, just warm the quinoa and chicken in the microwave for 1-2 minutes, then add the cold toppings back on top.

Substitutions

No quinoa? Brown rice or cauliflower rice work perfectly! Don’t have pinto beans? Black beans, kidney beans, or even chickpeas taste great. If you’re not a fan of iceberg lettuce, try spinach, romaine, or any leafy greens you love. You can swap the chicken for ground turkey, beef, or even make it vegetarian by adding extra beans.

Pro Tips

• Perfect Quinoa: Always rinse your quinoa before cooking to remove the bitter coating. Your quinoa will taste so much better!
• Juicy Chicken: Don’t skip letting the chicken rest after cooking. Those 5 minutes make all the difference in keeping it moist and tender.
• Avocado Sauce: Make the sauce right before serving to keep it bright green and fresh-tasting.
• Meal Prep Magic: Cook the quinoa and chicken ahead of time, then just assemble the bowls when you’re ready to eat.

FAQs

Can I make these burrito bowls ahead of time?

You bet! Cook the quinoa and chicken up to 3 days ahead and store them in the fridge. Just wait to make the avocado sauce and assemble everything until you’re ready to eat. This keeps all the fresh ingredients crisp and colorful.

What if I don’t like cilantro?

No worries at all! You can leave it out completely or try fresh parsley, green onions, or even fresh basil instead. The avocado sauce will still taste amazing without it.

Can I freeze these burrito bowls?

Sure! You can freeze the cooked quinoa and chicken for up to 3 months. But I’d skip freezing the fresh toppings like lettuce, tomatoes, and avocado sauce since they don’t freeze well. Just add those fresh when you’re ready to eat.

How do I know when my chicken is fully cooked?

The best way is to use a meat thermometer – chicken should reach 165°F inside. If you don’t have one, cut into the thickest part and make sure there’s no pink and the juices run clear.

I hope you and your family love these healthy, delicious burrito bowls as much as we do! They’re such a great way to get lots of good nutrition in one colorful bowl. Let me know how yours turn out – I love hearing about your cooking adventures!