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
Units
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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
