Chicken & Guac Burrito Bowls

Chicken & Guac Burrito Bowls

with Long Green Pepper, Salsa Fresca & 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.

Tags:Lightning Prep

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

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

½ cup


¼ cup

Monterey Jack Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol145 mg
Sodium630 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. Halve, core, and thinly slice green pepper crosswise. 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, 1¼ cups water (2¼ 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 (for 4 servings, zest 1 lime and quarter both). 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 and 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. When 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.