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Easy DIY Burrito Bowl

Servings 4


Chicken (or other protein)

  • 1 kg chicken (or other protein)
  • 1 envelope taco seasoning
  • 1 tsp tomato paste
  • 1 tbsp olive oil

Cilantro Lime Rice

  • 1 ½ cup basmati rice
  • 1 ½ tbsp olive oil
  • 1 clove garlic minced
  • 1 lime, zested
  • 2 ¼ cups water
  • ¼ cup chopped cilantro
  • 2 tbsp lime juice

Burrito Sauce

  • ¼ cup mayo
  • ¼ cup greek yogurt
  • 1 tbsp smoked paprika
  • ½ tsp chili powder
  • tsp chipolte powder (or more to taste)

Sautee Veggie Mix

  • 1 bell pepper chopped
  • 1 onion chopped
  • 1 tbsp olive oil

Burrito Mixins (pick and choose)

  • romaine
  • pico de gallo or salsa
  • sour cream
  • green onion
  • black beans
  • corn
  • guacamole
  • cheese
  • anything your heart desires


Chicken Marinade

  • Toss all the ingredients into a bowl. Mix well to coat chicken. Place in the fridge while you prep the other ingredients. This can be done up to 2 days prior.
  • After the chicken has marinated. Cook over medium heat for 5-8 minutes per side (or until the internal temperature has reached 165°F).

Cilantro Lime Rice

  • Add rice and olive oil to sauce pan over medium-high heat. Stir occasionally, until the rice starts to brown.
  • Add the garlic and cook one more minute.
  • Add the lime zest and water. Salt as desired.
  • Bring to boil then reduce heat and simmer for 15 min.
  • Remove from heat and let stand 10 min. Fluff with fork.
  • Mix in lime juice and cilantro. Either you like cilantro or you don't. If you don't, just omit it.

Burrito Sauce

  • Mix all the ingredients together. Set aside

Sauteed Veggies

  • After you get the rice started. Heat 1 tbsp olive oil in a large pan over medium heat.
  • Add the onion and peppers and sautee until soft.

Bowl Assembly

  • Put this together however your want. I like rice, chopped romaine, chicken, pico, sauteed veggies, guacamole, burrito sauce and sliced green onion.