BBQ Chicken Burrito Bowls with Chipotle Mayonnaise Dressing

June 21, 2017
5 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

When it comes to weeknight dinners, the only thing we love more than a recipe you can get to the table quickly or one that will satisfy even your pickiest eater, is one that accomplishes both goals in one dish. And these BBQ Chicken Burrito Bowls do just that! We created this dish using fun and flavourful ingredients you can find easily at the grocery store. This is also a dish you can easily customize as you serve it, to please everyone`s palate. Or, better yet, you can get the kids involved in putting their bowls together so they make them exactly to their liking. And feel free to improvise with the ingredients. And for a time-saving-tip, use a store-bought rotisserie chicken to cut down on your cooking and prep time. But no matter how you make them, these tasty bowls, finished with our homemade chipotle mayonnaise dressing (we made it with Hellmann's Organic Mayonnaise), will put a smile on everyone`s face. —bitememore

What You'll Need
  • BBQ Chicken
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless skinless chicken breast halves
  • Chipotle Mayonnaise Dressing, Rice & Toppings
  • 3/4 cup Hellmann's Organic Mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 chipotle pepper in adobo sauce (canned)
  • 1 teaspoon adobo sauce
  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained
  • 4 cups chicken broth
  • 1 cup canned black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • 1/4 cup cup chopped fresh flat-leaf Italian parsley
  • 2 cups chopped romaine lettuce, for topping
  • 1 1/2 cups halved cherry tomatoes, for topping
  • 1 1/2 cups shredded Monterey Jack cheese, for topping
  • 1 cup sweet corn kernels, fresh or frozen (thawed), for toppig
  • 1 large, ripe avocado, chopped, for topping
  • Lime wedges, for garnish
  1. For the chicken, in a small bowl whisk lime juice, olive oil, garlic, cumin, oregano, chili powder, salt and pepper. Place chicken in a large resealable plastic bag, pour marinade over and toss to coat. Place in refrigerator to marinate for 30 minutes, or up to 24 hours. When ready to cook, preheat grill to medium-high heat and oil the grill grate. Grill chicken 8 minutes per side, or until cooked through. Remove from grill, cool slightly and cube chicken. Set aside until ready to assemble.
  2. For the Chipotle Mayonnaise dressing, in a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin and salt, blending until smooth and creamy. Cover and refrigerate dressing until ready to assemble.
  3. For the rice, in a large saucepan heat olive oil over medium-high heat. Add onion and cook, stirring for 3 minutes. Stir in garlic, cumin, chili powder and salt. Cook stirring for 30 seconds. Stir in rice and cook for 1 minute, consistently stirring. Add chicken broth and beans and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes, until rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley.
  4. To assemble, divide rice between 4 bowls. Top with chopped chicken, lettuce, tomatoes, cheese, corn and avocado. Drizzle dressing over and garnish with lime wedges if desired.
  5. Prep Time: 20 minutes plus 30 minutes marinating Cook Time: 45 minutes ** if you grill the chicken while the rice is cooking, cook time is reduced to 25 minutes

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1 Review

Linda July 10, 2020
This was phenomenal if you enjoy spicy food! I grabbed a leftover large chicken breast and did not add any of the spices since it had been previously marinated.
I halved the recipe so it made two perfect bowls. I sautéed the onion, garlic and some chopped red pepper, adding the spices to the mixture. To save time, I used a bag of microwaved Seeds of Change Quinoa & Brown Rice and folded in the sautéed vegetables. This was definitely a super meal for a hot summer evening!