You can make your own chicken burrito bowls, and they are even better than Chipotle!
So earlier this week I showed you how to make Mexican shredded chicken. And this is one of my favorite ways to use it – to make these chicken burrito bowls.
It’s barely even a recipe, y’all! It’s just some basic prep and assembly. You cook some rice, plus the Mexican shredded chicken. This is your base.
And then you just layer on anything else that sounds good. Literally. That’s it. Easy, right?!
Some of our favorites: corn, black beans, tomatoes, guacamole, salsa, sour cream, shredded cheese, cilantro, diced avocado, squeeze of lime. We usually don’t do ALL of that at once. We just grab a few of those things and build our own yummy bowl of goodness.
Sometimes we use plain rice, and sometimes we use my cilantro lime brown rice.
But the real star of this dish is that Mexican shredded chicken. It is SO good!
Y’all need this in your rotation because it is easy, simple and everybody loves it. We don’t even use any type of dressing. We just use some combination of salsa, guacamole and/or sour cream. If you have never mixed sour cream and salsa together, do it. It’s what I always put on taco salad, and it is good on this too.
Chicken Burrito Bowls Recipe
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Chicken Burrito Bowls {Better than Chipotle}
Ingredients
- 1 pound Mexican shredded chicken
- 4 cups Rice cooked - plain or cilantro lime rice both work great
- 1 cup Corn cooked (optional)
- 1 cup Black beans canned, drained and rinsed (optional)
- 1 cup Fresh tomatoes diced (optional)
- 1/2 cup Guacamole optional - use store-bought or homemade guacamole
- 1/2 cup Salsa optional - use store-bought or homemade salsa
- Other options: cilantro lettuce, shredded cheese, diced avocado
Instructions
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Assemble the Mexican shredded chicken, rice (plain or cilantro lime) and whatever else sounds good! Some of our favorites: corn, black beans, tomatoes, guacamole, salsa, sour cream, shredded cheese, cilantro, diced avocado, squeeze of lime.
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Eat and enjoy!
Recipe Notes
One pound of chicken makes approximately 4 to 6 burrito bowls.
Measurements are approximate and were mostly used to calculate nutrition information. You can use more or less of any ingredient and customize it to your preference.
Wyatt says
These are great! Thanks for sharing!
Marjorie @APinchOfHealthy says
Yay, Wyatt! Thank you for taking the time to circle back to leave a review.🙌🏻
Lisa @ Crazy Adventures in Parenting says
This looks really great! I love Chipotle, too! We are addicted to all things taco 🙂
Marjorie @APinchOfHealthy says
Thank you!!
Linda Parker says
I love your recipes! I’d love to save it on Copy Me That app but haven’t been able to. Do you have any ideas?
Alicia says
i MADE THIS TODAY WITH THE mEXICAN SHREDDED CHICKEN, WHITE RICE, CORN AND BEANS. i DIDN’T NEED ANY OTHER TOPPINGS BECAUSE i LADLED A BIT OF THE SAUCE OVER MY BURRITO BOWL. i USED A MEDIUM HEAT CHIPOTLE SALSA IN THE iNSTANT POT, AND IT WASN’T TOO SPICY. mY 18 YEAR OLD SON LIKED IT AND SAID IT WAS THE BEST LUNCH HE’S HAD IN A WHILE. lol tHANK YOU FOR A HEALTHY INSTANT POT RECIPE.
Alicia says
I am terribly sorry about the capitalization issue in my earlier comment. The commenting interface makes everything appear to be lowercase until after posting, and I did not see any editing capability after it posted.
Marjorie @APinchOfHealthy says
No worries, not your fault. It is an issue in my site. I am hiring somebody to fix this.
Marjorie @APinchOfHealthy says
Yay Alicia! I am so happy that y’all enjoyed it.💖
Lisbet Martinez says
me and my family like a lot this recipe
Marjorie @APinchOfHealthy says
I am so glad y’all are enjoying it!💖 Thank you for taking the time to leave feedback!🙏🏻