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Chicken burrito bowl made with ground chicken breast served over rice and topped with cheese, black beans, avocado, red bell pepper, onions and cherry tomatoes.

Chicken Burrito Bowl

Chicken Burrito Bowl made with taco seasoned ground chicken and surrounded by bright colored vegetables. A beautiful healthy fiesta of a meal.
Course Main Course Chicken, Mexican
Cuisine Southwestern Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 838kcal


  • 10 Cherry Tomatoes red and yellow, chopped
  • 1/2 cup sweet onion diced
  • 1 small jalapeno seeded, deveined, diced
  • 4 tablespoons cilantro chopped
  • 1 pound chicken breast boneless, skinless, ground
  • 2 tablespoons canola oil
  • 4 tablespoons taco seasoning
  • 1 cup water
  • 4 cups romaine lettuce shredded
  • 1 cup mild cheddar cheese shredded
  • 1 red bell pepper thin sliced into bite sized pieces
  • 1 avocado diced or sliced
  • 1 cup white rice uncooked, once cooked this will provide enough rice for 4 bowls.
  • 1 cup dried black beans cooked. Or 1 14.5 ounce can, drained and rinsed
  • 8 tablespoons Creamy Ranch Dressing Such as Red Chile Buttermilk Ranch
  • 1 lime quartered
  • 1/2 cup Tortilla strips purchased


  • If cooking black beans in the pressure cooker: Place black beans in Instant Pot with 8 cups of water. Cook on high pressure for 35 minutes, natural release for 20 minutes. Drain and set aside. Or you can open a can of black beans, drain, rinse and set aside.
  • Cook rice according to package instructions. Set aside and keep warm
  • While rice is cooking, prep all vegetable ingredients.
  • Rough chop and place chicken breast in a food processor. Using the pulse feature, ground the chicken until coarse in texture.
  • Heat a large skillet over medium high heat. When the pan is hot, add oil. Once the oil is shimmering, add the ground chicken breast. With a spatula, break the chicken breast up so it cooks evenly. Lower heat to medium low. When chicken is almost cooked, add the taco seasoning. Mix. Add water and stir well. Cook for 15 minutes or until liquid has absorbed. Set aside and keep warm.
  • To build your chicken burrito bowl: Add a scoop of rice to each bowl. Top with romaine lettuce. Then arrange the vegetables, beans, avocado, chicken and cheese on top. Garnish with chopped cilantro and tortilla strips. Serve with a wedge of lime for squeezing.


Calories: 838kcal | Carbohydrates: 83g | Protein: 47g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 704mg | Potassium: 1678mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3760IU | Vitamin C: 60mg | Calcium: 309mg | Iron: 5mg