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Chicken Burrito Bowl

I love Chipotle, (who doesn’t?) it is one of my favorite places to eat! But eating there with a family of 6 can get a little on the pricey side, so I created our own burrito bowls at home! They come together super fast by using the rice & corn from Trader Joe’s. They were tasty & the toppings can be changed to suit any family’s tastes.

Chicken Burrito Bowls

These tasty burrito bowls are delicious & super easy to make! I used Trader Joe’s jasmine rice & their fire roasted corn, both of which cook in the microwave for a speedy dinner!

  • 1 1/2 pounds chicken breasts
  • 1 tbsp each cumin, garlic salt, red pepper flakes, adobo seasoning
  • 1 large lime (juice of)
  • salt & pepper (to taste)
  • 1 tbsp olive oil
  • 2 bags Trader Joe's Jasmine Rice
  • 3 cups Trader Joe's Fire Roasted Corn
  • 12 ounces grape tomatoes (halved)
  • 2 large avocados (sliced)

  1. Season the chicken breasts with the seasonings & lime juice. Let marinate in the fridge for 4 hours or overnight.



  2. Add 1 tbsp olive oil to skillet & heat over medium – high heat. Pan fry the chicken until browned & cooked through.



  3. Chop the cooked chicken into bite size pieces & then cover to keep warm.



  4. Cook the rice & corn according to package directions.

  5. Chop the tomatoes & slice the avocado.

  6. Divide rice, chicken, corn, tomatoes & avocado. Top with a squeeze of lime or chopped cilantro. Enjoy!