Skip the restaurant and make Mexican food at home. This Chicken Burrito Bowl recipe is perfect for that. It’s filled with flavor and protein.

If you want more ideas of what to cook, check out all of our recipes.

I like Mexican food. I feel like I say that a lot on Drugstore Divas, but it’s true. My favorite place to go out to eat was a small, hole in the wall Mexican restaurant in Myrtle Beach.

Now that it’s closed, I have to create my own Mexican recipes. Sometimes they leave a little to be desired; other times, they are amazing like this Chicken Burrito Bowl.

As Pete would say, this was a “home run hitter.”

The recipe is pretty quick to make. I simplify my life by making my rice in a rice cooker (which is my second favorite kitchen gadget — and that’s a close second to my slow cooker). By the time the rice is done, everything else is ready to go.

The only complaint you might have about this is there are a lot of pots and pans to make it. I really wanted everything to be separate for presentation purposes, so I had to cook almost all of it separately. Personally, I don’t mind a little extra clean up for a pretty plate (or, in this case, bowl).

If you bought too much chicken for this and now you’re looking for other recipes to use it in, check out our list of 25+ Budget Chicken Recipes.

Chicken Burrito Bowl Recipe

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Chicken Burrito Bowl Recipe Ingredients:

• 1.5 cups rice
• 3 chicken breast tenders
• 1/2 packet taco seasoning
• 2 medium onions
• 1 can creamed corn
• 1 can seasoned pinto beans

How To Make A Chicken Burrito Bowl:

Make your rice in the rice cooker (a good rule of thumb is a 1:2 ratio of rice to water).

Season your chicken on both sides with taco seasoning. Heat it in a pan, with a bit of oil, about three minutes on one side.

Slice your onions thinly.

Add them to the pan with the chicken and flip the chicken. Cook until the onions are caramelized, flipping the chicken occasionally.

While that’s cooking, heat the creamed corn and pinto beans (in separate bowls) over low- to medium-heat until warmed through.

Remove the chicken from the pan when it is cooked through, then roughly cut it into chunks. Return it to the pan to keep it warm, but keep it on the opposite side of the onions.

When the rice is done, fill the bottom of a bowl with the cooked rice.

Top with chicken, corn, onions, and beans, giving each a quadrant in your bowl. Put homemade salsa in the middle.

Serve hot.

Variation:

To save time, you can make this in the slow cooker instead. Just use our Slow Cooker Chicken Burrito Bowl Recipe instead.

Have you made this Chicken Burrito Bowl recipe? Let us know in the comments.