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
Units
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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
