I absolutely love this Ground Chicken Burrito Bowls Recipe because it s a perfect balance of flavors and textures that come together effortlessly. Whether you re making a quick weeknight dinner or prepping for a casual gathering, these bowls hit the spot with vibrant corn and black bean salsa, tender spiced chicken, and a zesty chili lime crema that really ties everything together.
When I first tried this recipe, I was surprised at how simple it was to make yet how impressive it tasted. You’ll find that it s not just delicious but also super versatile-making it easy to customize to your taste or whatever you have on hand. Plus, it s a great way to get dinner on the table fast without sacrificing flavor!
Why You’ll Love This Recipe
- Quick and Easy: You can have these bowls on the table in under 40 minutes, perfect for busy nights.
- Fresh and Flavorful: The corn and black bean salsa adds a bright, fresh contrast to the savory chicken.
- Customizable: It s easy to swap ingredients or add toppings to suit your dietary needs and preferences.
- Family Favorite: My family goes crazy for this recipe – it s a guaranteed crowd-pleaser in our house.
Ingredients You’ll Need
Every ingredient in this Ground Chicken Burrito Bowls Recipe plays a key role in building an exciting dish with layers of flavor. From the spices to the fresh lime juice, these components work well together and are usually easy to find at any grocery store.
- Corn Kernels: Fresh or frozen works, just make sure they re sweet and not overly watery.
- Red Onion: Adds a nice sharpness; finely chopping helps it blend into the salsa with every bite.
- Black Beans: Drained and rinsed to keep the salsa clean and fresh.
- Fresh Cilantro: Gives that signature Mexican-inspired freshness-if you re not a fan, parsley is a decent substitute.
- Lime Juice: The acidity brightens everything up and balances the spices perfectly.
- Sour Cream: For the creamy chili lime crema; you can swap for Greek yogurt if you want it lighter.
- Chili Powder: Key for that warm, smoky flavor in both the meat and crema.
- Honey: Just a touch to balance the heat and acidity in the crema.
- Ground Chicken: Lean and quick-cooking, it soaks up the spices beautifully.
- Cooking Oil: I prefer a neutral oil like vegetable or canola so it doesn t overpower the spices.
- Water and Salsa: Adding water helps cook the chicken evenly, and salsa adds more depth without extra effort.
- Salt and Pepper: To make sure everything pops flavor-wise.
- Additional Toppings (Rice, Avocado, Tomatoes, Cheese): These are my go-to to round out the bowls and always add freshness and texture.
Variations
I love mixing things up depending on what s fresh or what my family is craving. Feel free to customize the Ground Chicken Burrito Bowls Recipe to make it your own kitchen hero-you might be surprised by your favorite new twist!
- Swap Ground Meat: Try ground turkey or lean beef for a different taste but the same delicious spice blend.
- Make It Vegetarian: Replace chicken with crumbled tofu or tempeh and boost the black beans for protein.
- Spice It Up: Add some diced jalapeños or hot sauce to the salsa or seasoning if you like a kick.
- Use Cauliflower Rice: For a low-carb option that keeps the bowl hearty and filling.
How to Make Ground Chicken Burrito Bowls Recipe
Step 1: Make the Corn and Black Bean Salsa
Start by mixing together the corn kernels, finely chopped red onion, drained black beans, fresh cilantro, and lime juice in a bowl. Add a pinch of salt to balance the flavors. I like making this first because it lets all those flavors marry nicely while you work on the rest of the dish. If you re short on time, grab canned corn and rinse it well to keep the salsa from getting soupy.
Step 2: Whisk Up the Chili Lime Crema
Next, stir together the sour cream, lime juice, chili powder, and a little honey. Give it a good whisk until it s smooth and creamy. Pop this in your fridge so it s chilled and ready to drizzle over your bowls. This crema is what really elevates the recipe, adding a tangy, slightly sweet note that cools off the spices perfectly.
Step 3: Prepare the Taco Seasoning Mix
In a small bowl, combine chili powder, ground cumin, cornstarch, garlic powder, salt, and black pepper. This is a quick, homemade taco seasoning that gives your ground chicken authentic flavor without relying on store-bought mixes packed with preservatives.
Step 4: Cook the Ground Chicken
Heat the cooking oil in a large skillet over medium heat until shimmering. Add the ground chicken and use a wooden spoon or spatula to break it apart. Cook until it turns white and is just about done, about 6 to 8 minutes. Then sprinkle your homemade taco seasoning over the meat, stirring to coat it evenly, about one full minute to bloom the spices.
Pour in water and any salsa you re using, stir well, and cover it tightly with a lid. Let it simmer for 5 minutes to let the flavors meld and the chicken to finish cooking. Remove the lid and continue cooking for a few minutes to evaporate any excess liquid-you want everything to be nice and saucy but not watery.
Step 5: Assemble Your Burrito Bowls
Start your bowl with a generous scoop of cooked rice as the base. Then layer on that flavorful ground chicken followed by a big spoonful of the corn and black bean salsa. Top it all off with avocado slices, chopped tomatoes, shredded cheese, and chopped red onions if you like extra crunch. Don t forget a drizzle of that tangy chili lime crema! Crumble some tortilla chips on top or serve them on the side for scooping-it s a fun texture contrast you’ll love.
Pro Tips for Making Ground Chicken Burrito Bowls Recipe
- Don’t Overcrowd the Pan: Cooking ground chicken in batches if needed helps it brown better and not steam.
- Season Gradually: I add salt in stages-once with the seasoning mix, then after tasting during cooking for perfect flavor control.
- Fresh Lime Juice is Key: I always use fresh lime juice, especially in the salsa and crema-it lifts all the flavors beautifully.
- Let the Salsa Rest: Letting the corn and black bean salsa sit for 10-15 minutes before serving lets the flavors meld well.
How to Serve Ground Chicken Burrito Bowls Recipe
Garnishes
I like to keep my garnishes both colorful and fresh-avocado slices add creaminess, chopped tomatoes bring juiciness, and shredded cheese brings that comforting melt. A handful of chopped fresh cilantro on top adds the perfect finishing touch. And if you re like me, tortilla chips crushed on top or on the side add a satisfying crunch and are great for scooping. Don t skip the chili lime crema drizzle-it s that extra zing everyone raves about!
Side Dishes
This recipe is a bowl meal in itself, but I often serve it alongside a simple green salad or roasted veggies to balance the meal. Mexican street corn off the cob or a fresh cucumber salad are my go-to summer sides. Sometimes I ll add chips and guacamole for extra fun, especially when we re entertaining friends.
Creative Ways to Present
For a party or a make-your-own bowl night, I set out all the components in separate bowls: the seasoned chicken, rice, salsa, crema, cheeses, and toppings. That way everyone can build their own perfect burrito bowl. I ve also layered these into mason jars for portable lunches-just pack the wet ingredients at the bottom and fresh toppings on top to keep everything crisp.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and salsa separately in airtight containers in the fridge for up to 3 days. Keeping the crema chilled separately helps it stay fresh and tangy. Rice can be stored on its own too and reheated easily without drying out.
Freezing
I ve had good success freezing the cooked ground chicken mixture in freezer-safe containers or bags for up to 2 months. The salsa doesn t freeze well because the texture changes, so I d recommend making that fresh when you defrost. Just thaw the chicken in the fridge overnight before reheating.
Reheating
Reheat the cooked ground chicken gently in a skillet over medium-low heat with a splash of water to keep it moist. Avoid microwaving too aggressively to keep the meat tender. Reheat rice separately with a damp paper towel over the top to keep it fluffy. Add fresh salsa and crema after heating for the best texture.
FAQs
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Can I use ground turkey instead of ground chicken for this recipe?
Absolutely! Ground turkey works just as well and will produce a similar texture and flavor. Just watch the cooking time as turkey can sometimes dry out faster than chicken, so keep an eye to avoid overcooking.
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Is there a way to make this recipe vegetarian or vegan-friendly?
Yes, you can swap the ground chicken for plant-based protein like crumbled tofu, tempeh, or a meat substitute. Use vegan sour cream or a cashew-based crema instead. The salsa and seasonings work just as well and keep all the bold flavors intact.
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How long can I store leftovers safely?
Stored properly in airtight containers, leftovers will keep in the refrigerator for up to 3 days. Make sure to keep the components separate, especially the crema and salsa, for best freshness.
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Can I prepare any parts of the Ground Chicken Burrito Bowls Recipe ahead of time?
Yes! You can make the corn and black bean salsa and chili lime crema a day in advance, which actually helps the flavors deepen. Cook and season the chicken ahead too, then reheat when you re ready to eat.
Final Thoughts
This Ground Chicken Burrito Bowls Recipe quickly became a favorite in my kitchen for its balance of ease, flavor, and family-friendly appeal. I love how it brings everyone together around the table and lets each person customize their bowl to their liking. If you try it, I m confident you ll appreciate how straightforward and satisfying it is-this one s truly a keeper for busy nights and casual entertaining alike.
Print
Ground Chicken Burrito Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Ground Chicken Burrito Bowls recipe is a vibrant and flavorful dish featuring tender ground chicken seasoned with a homemade taco spice blend, served over a bed of fluffy rice and topped with a refreshing corn and black bean salsa, creamy chili lime crema, and your favorite toppings. Perfect for a quick and satisfying weeknight meal, these bowls combine Tex-Mex flavors with wholesome ingredients for a deliciously balanced dinner.
Ingredients
Corn and Black Bean Salsa
- 1 cup Corn Kernels (fresh or frozen)
- 2 Tablespoons finely chopped Red Onion
- 1 can Black Beans, drained and rinsed
- 2 teaspoons chopped Fresh Cilantro
- 2 teaspoons Lime Juice
- Salt, to taste
Chili Lime Crema
- 1 cup Sour Cream
- 1 Tablespoon Lime Juice
- 1 teaspoon Chili Powder
- 1/4 teaspoon Honey
Taco Meat
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 Tablespoons Cooking Oil (such as vegetable or canola oil)
- 1 pound Ground Chicken
- 1/2 cup Water
- 1/4 cup Salsa (any type)
Serve With
- Cooked Rice (white or brown, as preferred)
- Avocado Slices
- Chopped Tomatoes
- Chopped Red Onion
- Shredded Cheese (cheddar or Mexican blend)
- Tortilla Chips, for crumbling or scooping
Instructions
- Make corn and black bean salsa: In a bowl, combine corn kernels, finely chopped red onion, drained and rinsed black beans, freshly chopped cilantro, and 2 teaspoons of lime juice. Season with salt to taste and mix well. Set aside to allow flavors to meld.
- Prepare chili lime crema: In a small bowl, whisk together the sour cream, 1 tablespoon of lime juice, chili powder, and honey until smooth. Cover and refrigerate until ready to serve to let the flavors blend.
- Make taco seasoning: In a small bowl, mix together chili powder, ground cumin, cornstarch, garlic powder, salt, and black pepper to create the taco spice blend.
- Cook the taco meat: Heat a large skillet over medium heat and add the cooking oil. Once the oil shimmers, add the ground chicken. Cook, breaking it apart with a spatula, until the chicken is just cooked through, about 6 to 8 minutes.
- Season the chicken: Sprinkle the prepared taco seasoning evenly over the chicken and stir well until no dry seasoning spots remain, cooking for about 1 minute to toast the spices.
- Simmer with liquid: Pour the water and salsa over the seasoned chicken. Stir to combine, then cover the skillet with a lid. Cook covered for 5 minutes to let the flavors develop.
- Reduce the sauce: Remove the lid and continue cooking, stirring occasionally, until any excess liquid has evaporated and the mixture thickens slightly.
- Assemble the burrito bowls: Place a layer of cooked rice at the bottom of each bowl. Top with the cooked taco chicken meat, followed by a generous helping of the corn and black bean salsa.
- Add toppings and crema: Finish each bowl with your choice of avocado slices, chopped tomatoes, chopped red onion, shredded cheese, and tortilla chips for added crunch. Drizzle with the prepared chili lime crema to bring all the flavors together.
- Serve and enjoy: Serve the bowls immediately while warm, allowing everyone to customize their bowls with additional toppings as desired.
Notes
- You can use fresh, frozen, or canned corn kernels for the salsa depending on availability.
- For a dairy-free crema, substitute sour cream with Greek yogurt or a vegan alternative.
- Adjust the chili powder in the taco seasoning and crema to your preferred spice level.
- Rice can be white, brown, or cauliflower rice for a low-carb option.
- Leftover taco meat can be refrigerated for up to 3 days or frozen for longer storage.
- Add fresh jalapeño or hot sauce if you prefer more heat.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
