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Chicken and Guac Burrito Bowls

Chicken and Guac Burrito Bowls

with Green Pepper, Salsa Fresca, and Hot Sauce Crema

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Mexican-inspired rendition is fully loaded. Steamy lime rice is topped with spiced chicken, fresh salsa, a tangle of veggies, hot sauce-spiked crema, and of course, a big dollop of guacamole. In our bowl, though, guac is never extra.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Long Green Pepper

1 unit


¾ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit


2 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Cutlets

4 tablespoon


¼ cup

Monterey Jack Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber6 g
Protein36 g
Cholesterol145 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Aluminum Foil
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and deseed, and slice green pepper crosswise into thin strips. Halve, peel, and thinly slice shallot; mince a few slices until you have 2 tsp (4 tsp for 4 servings). In a medium pot, combine rice and 1¼ cups salted water (2¼ cups for 4 serving); bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 15 minutes. Turn off heat. Keep covered until ready to serve.


Meanwhile, finely dice tomato. Zest and quarter lime (quarter both limes for 4 servings). In a small bowl, combine tomato, minced shallot, and juice from 2 lime wedges (4 wedges for 4). Season with salt and pepper.


In a second small bowl, combine sour cream and hot sauce (to taste). Add water, 1 tsp at a time, until it reaches a drizzling consistency. Season with salt.


Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until beginning to soften, about 6 minutes. Stir in sliced shallot, half the Southwest Spice (you’ll use the rest later), salt, and pepper. Cook until veggies are softened and beginning to brown, about 2 minutes more. Turn off heat. Transfer to a plate and loosely cover with foil to keep warm. Wipe out pan.


Meanwhile, pat chicken dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining Southwest Spice. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat and transfer to a cutting board. Slice chicken crosswise.


Fluff rice with a fork, then stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide rice between bowls. Top with chicken, veggies, guacamole, cheese, and salsa fresca. Drizzle with crema and any remaining hot sauce, if desired. Serve with remaining lime wedges on the side.