M’s Favourite Dinners

Burrito Bowls

4 servings


5 minutes

active time

35 minutes

total time


1 cup uncooked rice

2 cups water

Juice of 1 lime

2 tablespoons chopped cilantro

Olive oil spray

2 boneless skinless chicken breasts (cut into cubes)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup frozen corn

1 15-ounce can of black beans, drained and rinsed

1 cup Homemade Pico De Gallo

1 cup chopped romaine lettuce

1/2 cup shredded Mexican cheese blend (or cheddar)

Sliced Avocado

Homemade Guacamole

Blended Salsa

Chopped Cilantro

Lime Juice

Chopped Jalapeños

Greek Yogurt (in place of sour cream)


How to Make the Rice:


In a small sauce pan, combine the rice and water.


Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.


Use a fork to fluff the rice, then add in the lime juice and cilantro.

Mix well, and cover while you work on the rest of the recipe.

How to Make the Chicken:

Heat a large skillet over medium heat, and spray with olive oil.

Add the chicken, season with salt and pepper and cook for 5 minutes.


Add the corn and cook 10 more minutes, until the chicken is cooked through.

How to Assemble the Chicken Burrito Bowls:


To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.

Top each bowl with 1/8 cup of cheese and serve with desired additional toppings.


Serving Size

1 bowl


399 kcal

Total Fat

7 g

Saturated Fat

2.6 g

Unsaturated Fat


Trans Fat



78 mg


660 mg

Total Carbohydrate

48.3 g

Dietary Fiber

3.2 g

Total Sugars

2.2 g


34.8 g

4 servings


5 minutes

active time

35 minutes

total time
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