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. In this Encore Recipe, the fluffy grain is topped with spiced 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 800
  • Protein 60g
  • Total Carb 86g
  • Total Fat 29g

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

Ingredients & Equipment

What we send

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse black beans. Rinse all 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 jalapeño.

  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, ¼ teaspoon salt, and pepper as desired, and toss to combine. Set aside until ready to serve.

  4. Cook corn and black beans

    Cook corn and black beans

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add remaining diced onion and cook, stirring, until beginning to soften, 2-3 minutes. Add corn and cook until beginning to brown, about 3 minutes more. Stir in beans, juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Transfer corn and beans to a bowl, reserving pan for the next step.

  5. Cook chicken

    Cook chicken

    Wipe pan from corn and beans clean, and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add chicken and season with spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Meanwhile, in a small bowl, stir together sour cream and juice of remaining lime to combine, then taste and add salt and pepper as desired.

  6. Plate chicken burrito bowls

    Plate chicken burrito bowls

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Divide quinoa between serving bowls and top with sliced avocado, pico de gallo, corn and black beans, and chicken. Dollop over lime crema and garnish with remaining cilantro. Dig in!

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