Spiced Chicken and Guacamole Burrito Bowls with Lime Rice and Salsa Fresca

Burrito bowls have earned their place as a dinner staple-and for good reason. Everything tastes better when it’s piled into a bowl, layered with vibrant flavors and textures. This Mexican-inspired version is fully loaded: fluffy lime rice, tender spiced chicken, a bright salsa fresca, sautéed long green pepper and shallot and a drizzle of hot sauce-spiked crema. The crowning glory? A generous dollop of guacamole. In this bowl, guac is never extra.

Best of all, this recipe comes together in about 35 minutes, making it an easy weeknight meal that feels like a treat. Customize your toppings and spice level to suit your taste and enjoy a bowl that’s as satisfying as it is colorful.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in the juice of half the lime and 1 tablespoon butter. Set aside.
2. Prepare the chicken: Pat the chicken cutlets dry with paper towels. In a small bowl, mix 1 tablespoon southwest spice blend with a pinch of salt. Sprinkle the spice mixture evenly over both sides of the chicken.
3. Cook the chicken: Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
4. Sauté the vegetables: While the chicken rests, wipe the skillet clean. Add a drizzle of oil if needed and heat over medium-high. Add the sliced long green pepper and diced shallot. Cook, stirring occasionally, for 4-5 minutes until softened and lightly charred. Season with salt and pepper to taste.
5. Make the salsa fresca: Dice the tomato and place in a small bowl. Add the juice of the remaining lime half, a pinch of salt and stir to combine. Set aside.
6. Prepare the crema: In another small bowl, mix 2 tablespoons sour cream with 1 teaspoon hot sauce. Stir until well combined.
7. Assemble the bowls: Divide the lime rice among serving bowls. Top with sliced chicken, sautéed peppers and shallots, salsa fresca and a dollop of guacamole. Drizzle with hot sauce crema and sprinkle with Monterey Jack cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken cutlets with ground beef, turkey or even black beans for a vegetarian option. Adjust cooking time as needed.

How can I make this dish spicier?

Add extra hot sauce to the crema or sprinkle some chili flakes or cayenne pepper onto the chicken before cooking.

Can I prepare any components ahead of time?

Absolutely. You can cook the rice, make the salsa fresca and prepare the crema up to a day in advance. Store them separately in the refrigerator. Cook the chicken and sauté the vegetables just before serving.