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3.75 from 4 votes

Chicken Burrito Bowl Recipe

This Chicken Burrito Bowl Recipe is perfect for meal prep: quick, easy to make, healthy, gluten-free, and loaded with crockpot chicken, beans, corn, a tangy dressing, and more!
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Servings: 4 bowls
Calories: 414kcal

Ingredients

Dressing

  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ½ - 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For 1 serving

  • ⅓ cup cooked brown rice *
  • ⅓ cup packed shredded romaine lettuce
  • ⅓ cup Crockpot Mexican Chicken
  • ⅓ cup canned corn drained**
  • ⅓ cup canned black beans drained and rinsed**
  • ⅓ cup Pico de Gallo

For 4 servings

  • 1 ⅓ cups cooked brown rice *
  • 1 ⅓ cups packed shredded romaine lettuce
  • 1 ⅓ cups Crockpot Mexican Chicken
  • 1 (15 oz ) can corn drained**
  • 1 (15 oz) can black beans drained and rinsed**
  • 1 ⅓ cups Pico de Gallo

Optional toppings

  • Cotija
  • avocado
US Customary - Metric

Instructions

Dressing

  • Place all ingredients into mason jar.
  • Seal the jar and shake until well combined.
  • Store in fridge until ready to use!

Chicken Burrito Bowl

  • Place ingredients (minus dressing) into individual tupperware containers (see photos for how I arranged the bowls).
  • Seal and store in fridge for up to 4 days! Serve with dressing and enjoy!
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Notes

*I used instant brown rice and cooked it according to package directions! **As always, be sure to check labels if you have a gluten intolerance.
This nutritional information listed is very general.

Nutrition

Calories: 414kcal | Carbohydrates: 64g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 1197mg | Potassium: 766mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1780IU | Vitamin C: 14.7mg | Calcium: 53mg | Iron: 3.3mg

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