Spicy Chicken Burrito Bowls

These Spicy Chicken Burrito Bowls are filled with tender and spicy chicken, creamy avocado, pico de gallo and a delicious white bean dip.

These Spicy Chicken Burrito Rice Bowls are filled to the brim with plump chicken, creamy avocado and delicious white bean hummus!pinterestI’m super pumped to partner with Sabra once again to showcase some of their fantastic new dip products!

I’ve always been a fan of hummus, but Sabra went and took their hummus to the next level with their new line of Mediterranean Bean Dips! Have you seen these yet? There are three new flavors: Red Bean with Sundried Tomato and Basil, Black Bean with Roasted Tomato and Paprika and this White Bean with Spinach and Roasted Garlic!

Sabra's new line of Mediterranean Bean Dips! These dips are so amazing!

MY OTHER RECIPES

Unlike their hummus, these bean dips are made from nutrient rich red/black/or white beans and blended with real vegetables and Mediterranean herbs and spices, for a creamy dip that’s perfect for snacking!

Or, in this case, topping! Yes, this dip is super creamy and the perfect cool topping for these Spicy Chicken Burrito Bowls!

Brown the spicy chicken in a large cast iron skillet and use to top your bowl of rice and veggies!

How To Make Burrito Bowls:

  • You’ll want to start out with your base – I love using my Cilantro Lime Rice because it’s fragrant and super easy to make!
  • Add your protein of choice – we’re using a simple spicy chicken for this recipe!
    • Start by marinating diced chicken breast in a few spices for the ultimate flavor. Keep in mind you can adjust spices to your preference.
  • Finish your bowl with all your favorite toppings like fresh pico de gallo, sliced avocado, chopped kale (or lettuce) and a couple tablespoons of Sabra’s White Bean Dip!

My kids loved creating their very own burrito rice bowls with all their favorite toppings, it’s a fun family dinner!

Create your own burrito bowl by placing out topping options and letting everyone assemble their own!

I set out all the topping choices and they build them up however they like! It’s one of my favorite tricks for getting my kids pumped up about dinner time. Even if I place out tons of veggies, they’ll load up on them because THEY get to choose them.

I actually had to set out two containers of the white bean dip because it went super fast!

Side note – it’s really good with corn chips too!

These Spicy Chicken Burrito Rice Bowls are a quick, fun and tasty weeknight dinner recipe!

Make sure to pick up a container or two next time you’re at the store. You can find them in the deli dip section of your grocery store!

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Serves 4

336

Spicy Chicken Burrito Bowls

These Spicy Chicken Burrito Bowls are the perfect easy weeknight dinner recipe! Filled with all the flavors of a zesty burrito, without the tortilla!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

    For the Spicy Chicken:
  • 1 lb. boneless skinless chicken breast, cut into bite size pieces
  • 2 tbsp. olive oil
  • 1 tbsp chili powder
  • 1 tsp each: garlic powder, onion powder, cumin, salt
  • 1/4 tsp each: cayenne pepper, crushed red pepper, black pepper*
  • For the Burrito Bowls:
  • 2 cups long grain white rice (I use Jasmine Rice)
  • 1 lime, juice of
  • 3 tbsp chopped cilantro
  • 1 tbsp olive oil
  • 1 cup pico de gallo (see notes)
  • 1 large avocado, sliced
  • 1 container Sabra White Bean Dip with Spinach and Roasted Garlic
  • 2 cups chopped kale or lettuce

Instructions

    For the Spicy Chicken:
  1. Add the ingredients for the spicy chicken into a large zip close bag and marinate for at least 30 minutes, up to 24 hours in the fridge.
  2. For the Burrito Bowls:
  3. When ready to cook, heat up a large skillet over medium high heat and add a tbsp of olive oil. Cook chicken until browned and no longer pink inside.
  4. Meanwhile bring a pot filled with 4 cups of water to a boil. Add the 2 cups of rice, bring back up to a boil, then reduce heat to a simmer, cover and let cook 15 to 17 minutes, until rice is tender and water is absorbed. Stir in the juice of 1 lime and chopped cilantro.
  5. Add the rice to the bowls, then top with the spicy chicken, pico de gallo, sliced avocado, kale and a large dollop of the Sabra White Bean Dip with Spinach and Roasted Garlic. Serve with additional lime wedges if desired. Enjoy!

Notes

*To adjust the spice level to be less, simply reduce the amount used.
To make your own fresh pico de gallo simply combine: 2 diced roma tomatoes, 1/3 cup diced purple onion, 2 tbsp diced jalapeno and 2 tbsp chopped cilantro. Season with salt to taste.

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Disclaimer: This post is in partnership with Sabra. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.

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These Spicy Chicken Burrito Rice Bowls are filled to the brim with plump chicken, creamy avocado and delicious white bean dip!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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