Southwestern Chicken Burrito Bowls

These Southwestern Chicken Burrito Bowls are so easy to make! They’re great for a quick and easy weeknight dinner or lunch on the go, and take less than 15 minutes to put together.

Some nights it feels like I can barely get 30 minutes to prep and cook a meal. On nights like that, it’s easy to want to throw in the towel and just order delivery, which is why having a super simple recipe like this in my back pocket is the best.

This recipe is written with the idea in mind that you’ve already made chicken and have some leftover that you want to use. These Southwestern Chicken Burrito Bowls can be made with fresh, roasted chicken OR using leftover chicken. Leftover roasted chicken is so versatile, and easy enough to make every week.

If you’ve never tried that before, you’ve been missing out! Check out my recipe for Quick and Easy Instant Pot Whole Rotisserie Chicken or the The Easiest Mexican Crockpot Shredded Chicken Ever  for easily making a big batch of chicken for leftovers all week.

Not a fan of chicken? You can use any protein you have on hand! You can also make this meal a vegetarian or vegan bowl by making a few easy substitutions.

Pro Tip: You can use any veggies you like with these Southwestern Chicken Burrito Bowls! That’s part of the fun of recipes like this. You can also make more of these and store them in Tupperware to easily grab and go for lunch during the week. If you decide to do that, store the dressing separately to keep the veggies fresh.

Southwestern Chicken Burrito Bowls

Prep Time: 15 Minutes

Total Time: 15 Minutes

Serves: 4

Ingredients

2 cups lettuce (or kale, or spinach), chopped

1 cup grape tomatoes, halved

2 cups shredded chicken (cooked, about 1-2 chicken breasts))

3/4 cup corn, drained

1 1/2 cup black beans, drained

1/2 cup red onion, diced

2 avocados, sliced

1 cup rice, cooked

1 cup Mexican blend shredded cheese

1 tsp paprika

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp pepper

drizzle Avocado Lime Dressing (optional)

Directions

1. Using a fork, shred the leftover chicken if needed. Mix in the paprika, cumin, cayenne and pepper and set aside.

2. Cook the rice according to directions. (Our family loves to use Vigo Yellow Rice, but any yellow or “Mexcan”-style rice works for this dish!) While the rice is cooking, prep the veggies.

3. Layer each bowl with the lettuce, rice, tomatoes, shredded chicken, onions, corn and beans, avocado and cheese. Top with the Avocado Lime Dressing (I recommend this yummy one from Gimme Delicious if you want to make your own) and enjoy immediately, or throw in the fridge and enjoy later.

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