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 recipe, the fluffy grain is topped with spiced chicken, and piled high with black beans and fresh pico de gallo. 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 950
  • Protein 56g
  • Total Carb 95g
  • Total Fat 43g

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
    • 1 can
    • 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
  • ground chicken
    • 12 ounces
    • ground chicken
  • Mexican spice mix
    • 1 teaspoon
    • Mexican spice mix
  • sour cream
    • 3 ounces
    • 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

    Drain and rinse black beans. Rinse all produce. Cut tomatoes into ½-inch pieces and place in a medium bowl for Step 3. 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 pot, and simmer until water is absorbed 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, to bowl with tomatoes, add chopped jalapeño (feel free to use less for milder flavor), juice of 1 lime, up to 2 tablespoons onion (raw red onion has a strong flavor—only use as much as desired), half of cilantro, ¼ teaspoon salt, and pepper as desired. Stir to fully combine, then set aside until ready to serve.

  4. Sauté black beans

    Sauté black beans

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add remaining onion and sauté, stirring, until beginning to soften, 4-5 minutes. Add black beans, juice of ½ lime, ¼ teaspoon salt, and pepper as desired; cook, stirring, to warm through, 1-2 minutes more. Transfer sautéed black beans to a bowl. Wipe pan clean for the next step.

  5. Cook chicken and make crema

    Cook chicken and make crema

    Return pan from beans 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 (or start with a little, taste, and add more as desired) to combine, then taste and add salt and pepper.

  6. Plate chicken burrito bowls

    Plate chicken burrito bowls

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Divide quinoa between serving bowls and top with sections of sliced avocado, pico de gallo, sautéed black beans, and chicken. Dollop over lime crema and garnish with remaining cilantro. Dig in!

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