Chicken Burrito Bowls
One-pan Chicken Burrito Bowls with a smoky chipotle kick, fresh pico de gallo, and creamy chipotle mayo. Quick to prepare—ready in about 30 minutes—these customizable bowls are perfect for busy weeknights and family dinners.
Ingredients
Chicken & Marinade:
- 400 g boneless skinless chicken breast diced into ~2 cm (3/4 in) pieces
- 3 tbsp olive oil
- 1 tsp fresh garlic minced
- 1 tsp sea salt flakes
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tbsp tomato paste concentrated puree
- 1 tbsp diced chipotle chilli in adobo or substitute 1 tsp smoked paprika, or omit
Pico de Gallo:
- 2 tomatoes finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
- 1 small onion finely diced
- 1/3 bunch fresh coriander (cilantro) finely shredded, plus extra for garnish
- 1/2 tsp sea salt flakes
- 1/2 lime juiced
Chipotle Mayo:
- 1/2 cup whole-egg mayonnaise 125 g
- 1 tbsp diced chipotle chilli in adobo or substitute 1/2 tsp smoked paprika
- 1/2 tsp sea salt flakes
- 1/4 tsp cracked black pepper
- 1 tbsp lime juice
To Serve / Bowls:
- 450 g microwave rice long-grain, brown or Mexican-style packet (about 1 lb)
- 1 avocado mashed
- 1 cup corn kernels fresh, frozen or canned
- 1 cup canned black beans rinsed and drained (≈180 g)
- 100 g corn chips
- 1 jalapeño sliced (optional)
- lime wedges optional
Instructions
- Place the diced chicken in a large bowl. Add olive oil, minced garlic, salt, oregano, cumin, paprika, onion powder, tomato paste and the tablespoon of diced chipotle; mix thoroughly so the chicken is evenly coated. Set aside to let the flavors develop while you prepare the other components.
For the Pico de Gallo:
- In a separate bowl, combine the diced tomatoes, finely chopped onion, shredded coriander, 1/2 tsp sea salt and the juice of half a lime. Stir to blend and taste for seasoning; set aside to meld.
For the Chipotle Mayo:
- Whisk together the mayonnaise, 1 tbsp diced chipotle (or 1/2 tsp smoked paprika), 1/2 tsp salt, 1/4 tsp cracked black pepper and 1 tbsp lime juice in a small bowl until smooth. Refrigerate until ready to serve.
Cook the Chicken:
- Heat a large, heavy-based skillet over medium-high. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 6–8 minutes. If the pan starts to stick, add 1–2 tablespoons of water and scrape up browned bits to prevent burning.
To Assemble:
- Portion the warmed microwave rice into four bowls and top with the cooked chicken. Add mashed avocado, corn kernels, black beans, corn chips, a generous spoonful of pico de gallo and sliced jalapeño if using. Drizzle with chipotle mayo and serve with lime wedges for extra brightness.