Past Recipes
Chicken Burrito Bowls

Chicken Burrito Bowls with Black Beans, Pico de Gallo, and Lime Crema

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There’s no doubt that burritos are a near-perfect food: portable, customizable, and totally delicious. So, inspired by our love of burritos and our obsession with quinoa bowls, we combined the two. Here, the fluffy grain is topped with spice-sautéed chicken, and piled high with fresh pico de gallo, black beans, and corn. Because we’d never skimp on toppings, there are also slices of creamy avocado, silky lime crema, and fresh cilantro. Ready to be (burrito) bowled over?
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 830
  • Protein 60g
  • Total Carb 83g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • reduced-fat sour cream
    • 1/3 cup
    • reduced-fat sour cream
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • black beans
    • 3/4 cup
    • black beans
  • quinoa
    • 1/2 cup
    • quinoa
  • red onion
    • 1
    • red onion
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • tomatoes
    • 2
    • tomatoes
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • avocado
    • 1
    • avocado
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • cilantro
    • 1/8 ounce
    • cilantro
  • ear corn
    • 1
    • ear corn
  • limes
    • 2
    • limes
  • ground chicken
    • 12 ounces
    • ground chicken
  • jalapeño
    • 1
    • jalapeño

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse black beans. Shuck corn, discarding husk and silk. Slice kernels off cob into a bowl. Rinse remaining produce. Cut tomatoes into ½-inch pieces and place in a medium bowl. Roughly chop cilantro leaves, discarding stems. Halve limes. Peel onion and cut into small dice. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem. Finely chop up to half of pepper.

  2. Cook Quinoa

    Cook Quinoa

    In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve.

  3. Make Pico de Gallo

    Make Pico de Gallo

    While quinoa cooks, add up to 2 tablespoons diced onion (raw red onion has a strong flavor—only use as much as desired), chopped jalapeño, and half of cilantro to bowl with tomatoes. Add juice of 1 lime and season with ¼ teaspoon salt and pepper as desired. Toss to combine and set aside.

  4. Cook Vegetables

    Cook Vegetables

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add remaining diced onion and cook until beginning to soften, 2-3 minutes. Add corn and cook until beginning to brown, about 3 minutes more. Stir in black beans and squeeze over juice of ½ lime. Season with ¼ teaspoon salt and pepper. Transfer vegetables to a bowl, reserving pan for cooking chicken, and set aside.

  5. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel. Wipe pan from corn clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add chicken and season with spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Meanwhile, add juice of remaining lime to container with sour cream and season with salt and pepper as desired.

  6. Plate Chicken Burrito Bowls

    Plate Chicken Burrito Bowls

    Divide quinoa between serving bowls and top with pico de gallo, vegetables, and chicken. Halve avocado, discarding pit. Scoop out flesh and thinly slice, discarding skin. Divide avocado between serving bowls, dollop over lime crema, and garnish with remaining cilantro. Dig in!

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