I absolutely love making Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe because it s the perfect balance of fresh, spicy, and satisfying all in one bowl. Whether you’re cooking for a busy weeknight dinner or feeding a crowd on a weekend, this recipe is not only quick to whip up but also packed with flavors that everyone in the family will go crazy for.
When I first tried this recipe, I was blown away by how the bright corn and black bean salsa perfectly complemented the seasoned ground chicken, and that chili lime crema? It really takes it to the next level with just the right kick and creaminess. You ll find that this recipe is super versatile and a total crowd-pleaser, so it s definitely worth adding to your dinner rotation.
Why You’ll Love This Recipe
- Quick and Easy: You can have a delicious, hearty meal on the table in under 40 minutes.
- Fresh, Flavorful Ingredients: The salsa and chili lime crema add brightness that makes every bite exciting.
- Healthy and Filling: Ground chicken is lean but so satisfying paired with fiber-rich black beans and corn.
- Versatile Meal Options: You can easily customize toppings or serve in a bowl or with tortilla chips for scooping.
Ingredients You’ll Need
Getting the ingredients right makes all the difference in this Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe. I recommend fresh corn when in season and good-quality ground chicken for the best flavor.
- Corn Kernels: Fresh or frozen, fresh adds sweetness and texture.
- Red Onion: Finely chopped for a bit of sharpness in the salsa.
- Black Beans: Canned is fine, just rinse and drain well to keep it fresh.
- Fresh Cilantro: Chopped-adds a bright herbaceous note that lifts the flavors.
- Lime Juice: Fresh-squeezed is key for that zesty kick in salsa and crema.
- Sour Cream: For the creamy component in the chili lime crema.
- Chili Powder: Used in both the taco meat and the crema for consistent flavor.
- Honey: Just a touch to balance the heat in the crema.
- Ground Cumin: Gives that earthy warmth to the taco seasoning.
- Cornstarch: Helps thicken the taco meat sauce nicely.
- Garlic Powder, Salt, Black Pepper: Basic seasonings that build a solid flavor base.
- Cooking Oil: Use any neutral oil with a high smoke point like canola or avocado oil.
- Ground Chicken: Lean and tender, ideal for this recipe.
- Salsa: Any type works, but I like a chunky, mild salsa to add moisture and flavor.
- Cooked Rice: Your choice-white, brown, or even cauliflower rice for a low-carb option.
- Avocado Slices, Chopped Tomatoes, Chopped Red Onion, Shredded Cheese, Tortilla Chips: Fantastic toppings to customize your bowl.
Variations
I like to switch things up depending on what s on hand or who I m cooking for-this recipe is so forgiving that you can easily make it your own.
- Swap the Protein: I ve made this with ground turkey or even plant-based crumbles when a vegetarian option is needed-still delicious!
- Add Extra Veggies: Sometimes I throw in diced bell peppers or zucchini for a little more color and nutrition.
- Change Up the Rice: Try quinoa or even a bed of fresh greens for a lighter version.
- Heat Level: If you love spicy, add some chopped jalapeños to the salsa or sprinkle extra chili powder in the crema.
How to Make Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe
Step 1: Whip Up the Fresh Corn and Black Bean Salsa
Start by combining the corn kernels, finely chopped red onion, drained black beans, chopped fresh cilantro, and a couple of teaspoons of lime juice in a bowl. Add a pinch of salt to taste. I like to set this aside while I work on the other components because letting it sit briefly really helps the flavors meld together nicely.
Step 2: Mix the Chili Lime Crema
In a small bowl, whisk together sour cream, a tablespoon of fresh lime juice, chili powder, and a quarter teaspoon of honey. This crema is the secret weapon-it adds a creamy, tangy, and mildly spicy finish that pulls the whole bowl together. Pop it in the fridge until you re ready to serve.
Step 3: Prepare the Taco Seasoning
In a small bowl, mix chili powder, ground cumin, cornstarch, garlic powder, salt, and pepper. I like to get this ready ahead of time so I can just sprinkle it over the chicken without any delay.
Step 4: Cook the Ground Chicken
Heat two tablespoons of cooking oil in a large skillet over medium heat until shimmering. Add the ground chicken and break it apart with a spoon or spatula. Cook until just done, about 6 to 8 minutes-you want it cooked through but still juicy. Sprinkle the taco seasoning over the chicken and stir well to coat everything evenly, cooking for about a minute so the spices bloom beautifully.
Step 5: Finish the Chicken with Salsa and Water
Pour half a cup of water and a quarter cup of your favorite salsa over the chicken, stir everything up, and then cover the skillet with a lid. Let it simmer gently for 5 minutes so the flavors meld and the chicken stays nice and moist. Remove the lid and continue cooking just long enough to let any extra liquid evaporate-this gives you perfectly saucy yet not watery meat.
Step 6: Assemble Your Burrito Bowls
Start with a generous scoop of cooked rice as the base, then top with the seasoned ground chicken and a generous helping of the corn and black bean salsa. I love adding avocado slices, fresh chopped tomatoes, red onion, and a sprinkle of shredded cheese for that extra layer of flavor and texture. Finally, drizzle the whole thing with the chili lime crema. Don t forget a handful of tortilla chips-perfect for crumbling or scooping!
Pro Tips for Making Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe
- Fresh Corn Makes a Difference: If you can get fresh corn off the cob, roast or grill it first for a smoky, sweet flavor.
- Don t Overcook the Chicken: Ground chicken can dry out easily, so keep an eye on it and remove from heat as soon as it s cooked through.
- Let the Salsa Marinate: Giving the salsa time to rest really brings those flavors together-try to prep it at least 15 minutes ahead.
- Customize Your Heat: Adjust chili powder amounts in the crema and meat to suit your family s spice preferences.
How to Serve Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe
Garnishes
I m a huge fan of fresh, simple garnishes with this dish. Avocado slices add creaminess, while a handful of chopped tomatoes gives brightness. Red onion adds a bit of bite. And a sprinkle of shredded cheese or a few dollops of extra chili lime crema make it feel indulgent. Don t skip the crushed tortilla chips on top-they add that perfect crunch and a bit of salty fun!
Side Dishes
I usually keep it simple because this bowl is already so satisfying, but a crisp green salad with a citrusy dressing pairs incredibly well. You can also serve with warm corn tortillas on the side if someone wants to build a burrito. For a heartier meal, black bean soup or Mexican street corn are fantastic companions.
Creative Ways to Present
For special occasions or serving guests, I like to layer the ingredients in clear glass bowls or mason jars for a colorful display. Sometimes I build mini bowls, letting everyone customize their own with their favorite toppings, making it interactive and fun. You can even turn it into a taco bar with all the components laid out for easy assembly.
Make Ahead and Storage
Storing Leftovers
I usually store leftover seasoned chicken and salsa separately in airtight containers in the fridge, which helps keep everything fresh. The chili lime crema stores well too-just give it a good stir before using again.
Freezing
Ground chicken with the seasoning freezes surprisingly well. I portion it into freezer-safe containers or bags without the fresh salsa, which doesn t freeze as well. When you re ready, thaw overnight in the fridge and reheat gently to keep the texture nice and tender.
Reheating
I reheat leftover chicken in a skillet over medium-low heat with a splash of water to prevent drying out. The corn and black bean salsa tastes best fresh, so I usually make a small batch to keep on hand or quickly whip up on the side. Add fresh garnishes after reheating for the best experience.
FAQs
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Can I use ground turkey or beef instead of ground chicken?
Absolutely! Ground turkey or beef can easily substitute for ground chicken in this recipe, just adjust cooking times as needed. Ground turkey will cook similarly, while beef might render more fat, so you can reduce the cooking oil accordingly.
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Is this recipe gluten-free?
Yes! This Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe is naturally gluten-free, especially if you use gluten-free salsa and ensure your seasonings don t contain gluten additives.
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Can I make the salsa and crema ahead of time?
Definitely! The salsa benefits from sitting for a bit to let flavors meld, and the crema can be made up to a day ahead and stored in the fridge. Just give the crema a quick stir before serving.
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What can I use instead of sour cream in the chili lime crema?
You can swap sour cream with Greek yogurt for a healthier twist or for a dairy-free version, try a cashew cream or coconut yogurt, though it will slightly alter the flavor.
Final Thoughts
This Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe has become a staple in my kitchen because it balances fresh, vibrant flavors with simple ingredients you probably already have on hand. It s great comfort food without the heaviness, and I love how customizable it is depending on what my family likes or what s in season. I really think once you try this, you ll keep coming back to it whenever you want a quick, flavorful meal that feels like a celebration in every bite-give it a go and enjoy!
Print
Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Description
This Ground Chicken Burrito Bowls recipe is a fresh and flavorful meal featuring seasoned ground chicken, vibrant corn and black bean salsa, and a zesty chili lime crema. Easy to prepare in under 40 minutes, it’s a balanced dish perfect for a weeknight dinner or casual gathering. Customize with your favorite toppings like avocado slices, shredded cheese, and tortilla chips for added texture and taste.
Ingredients
Corn and Black Bean Salsa:
- 1 cup Corn Kernels (fresh or frozen, thawed)
- 2 Tablespoons finely chopped Red Onion
- 1 can Black Beans, drained and rinsed (about 15 oz)
- 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 variety
Serve With:
- Cooked Rice (white, brown, or Mexican rice)
- Avocado Slices
- Chopped Tomatoes
- Chopped Red Onion
- Shredded Cheese (cheddar, Monterey Jack, or blend)
- Tortilla Chips, for crumbling or scooping
Instructions
- Make corn and black bean salsa: In a medium bowl, combine the corn kernels, finely chopped red onion, drained and rinsed black beans, chopped fresh cilantro, and 2 teaspoons lime juice. Season with salt to taste and stir well. Set aside to let flavors meld.
- Make chili lime crema: In a small bowl, whisk together sour cream, 1 tablespoon lime juice, chili powder, and honey until smooth and well combined. Refrigerate until ready to serve to enhance the flavors.
- Make taco seasoning: In a small bowl, mix chili powder, ground cumin, cornstarch, garlic powder, salt, and black pepper thoroughly. This dry mix will add spice and depth to the meat.
- Cook the taco meat: Heat a large skillet over medium heat and add cooking oil. When the oil shimmers, add the ground chicken. Break it apart with a spatula and cook until just browned and cooked through, about 6 to 8 minutes.
- Season the meat: Sprinkle the prepared taco seasoning evenly over the cooked chicken and stir to coat, cooking for about 1 minute until all the seasoning is absorbed with no dry spots.
- Simmer with liquids: Pour in 1/2 cup water and the 1/4 cup salsa over the chicken, stirring well to combine. Cover the skillet with a lid and let cook for 5 minutes to allow flavors to blend and the meat to become tender.
- Finish cooking: Remove the lid and continue cooking, stirring occasionally, until any excess liquid evaporates and the mixture thickens to your desired consistency.
- Assemble the bowls: In serving bowls, place a layer of cooked rice. Top the rice with the spicy ground chicken and a generous scoop of the corn and black bean salsa. Add your preferred toppings such as avocado slices, chopped tomatoes, red onion, shredded cheese, and crumbled tortilla chips.
- Serve with crema: Drizzle the chili lime crema over the assembled bowls for a creamy, tangy finish. Enjoy your vibrant and satisfying ground chicken burrito bowl!
Notes
- For best flavor, use fresh or frozen corn kernels that are thawed rather than canned corn.
- The sour cream in the crema can be substituted with Greek yogurt for a lighter option.
- Adjust the chili powder amount in the seasoning and crema to customize the spice level.
- This recipe works well with ground turkey or lean ground beef as alternatives to chicken.
- Leftover taco meat can be refrigerated for up to 3 days and reheated for quick meals.
- Serve with warm tortillas if you want to make burritos instead of bowls.
Nutrition
- Serving Size: 1 burrito bowl (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 85 mg
