Chicken & Guac Burrito Bowls
with Long Green Pepper, Salsa Fresca & Hot Sauce Crema
- Milk
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.
Ingredients
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
10 ounce
Chicken Cutlets
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
1 unit
Shallot
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and thinly slice shallot; mince a few slices until you have 2 tsp (4 tsp for 4 servings). Halve, core, and thinly slice green pepper crosswise into strips. • In a medium pot, combine rice, ¾ cups water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced shallot, and juice from half the lime. Season with salt and pepper.
• In a second small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 5-6 minutes. • Stir in sliced shallot, half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until veggies are softened and lightly browned, 1-2 minutes. Turn off heat. • Transfer to a plate and 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. • Once veggies are done, heat a large drizzle of oil in same pan 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. Once cool enough to handle, slice chicken crosswise.
• Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. • Divide between bowls. Top rice with chicken, veggies, guacamole, Monterey Jack, and salsa fresca. Drizzle with crema and any remaining hot sauce if desired. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, flavorful combination reminiscent of Chipotle but even better 🌶️.
- Ease of prep: Quick and easy to make, though some found multiple components made timing tricky.
- Suggestions: Consider adding black beans, corn, or cilantro for extra flavor and texture.
- Portions: Some felt rice and chicken portions were small; doubling rice or adding beans could help.
- Customization: Try serving in toasted tortilla bowls or with tortilla chips for added crunch.
