I love Mexican food and bowl food so this Chipotle Chicken Burrito Bowl with Avocado & Lime Crema is a delicious, nutritious and easy meal I have on rotation. This flavour-packed dish features smoky chipotle chicken strips, loads of fresh vegetables, and fluffy rice, all topped with a creamy, zesty avocado lime crema. Perfect for lunch or dinner, they are easy to customize and DIY your bowl.
Bowl food has become a favourite of mine lately. It’s easy to meal prep the elements and custom-make a delicious meal. Plus, it’s easy to portion the ingredients to keep things balanced.
I love adding as much plant diversity to my meals and creating delicious textures and flavours. Beans were sadly omitted because I realised at the last minute there were none in my pantry, but this is a traditional addition.
Chipotle in adobo is one of my favourite condiments and I always make my own, but luckily it is now readily available in supermarkets.
I have kept the avocado lime crema healthy by using all yoghurt. The avocado gives it the most amazing and luscious texture. Add more chilli if you like it spicy. I prefer to use pickled jalapenos here.
How to make Chipotle chicken burrito bowls
- Have all the elements ready and cooked before building your burrito bowl.
- To make the chipotle chicken strips, slice. The chicken. Breasts horizontally and then cut these into thin strips. Add to a bowl with the chipotle in adobo sauce and toss to combine and season well with salt. Allow to marinate for an hour or overnight if you have time.
- Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Fry the chicken on both sides until golden brown and cooked through. Be careful not to overcook it.
- To make the avocado lime crema, add all ingredients to a bowl of a small food processor and blend until smooth.
- Build your burrito bowl by adding ½ cup of cooked rice (or grain of choice), ¼ of the chicken strips, ¼ of the corn cut from the cob, and any other ingredients you would like to add as per the recipe.
- Garnish with extra lime wedges, fresh coriander, and avocado lime cream as well as sliced fresh avocado.
Some tips for preparing for this recipe
- Refrigeration Store the chicken, rice, and beans separately in airtight containers. They can be kept in the refrigerator for up to 4 days. Keep the fresh vegetables and avocado lime crema in separate containers. The vegetables should last 2-3 days, while the crema is best consumed within 2 days.
- Freezing: You can freeze the chicken, rice, and beans for up to 3 months. Portion them out into individual servings in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the chicken, rice, and beans in the microwave or on the stovetop until heated through. Add fresh vegetables and avocado lime crema after reheating to maintain their freshness and texture.
- Meal Prep Tips: Keep components separate until ready to eat to prevent fogginess. Assemble bowls just before serving for the best texture and flavour.
- Avocado Lime Crema: To prevent browning, store the crema in an airtight container with a piece of plastic wrap pressed directly onto the surface. Alternatively, mix in a little extra lime juice to help preserve its colour.
Try a few of my other delicious Mexican recipes.
- 2 skinless chicken breasts sliced in half horizontally and cut into strips
- 3 Tbsp Chipotle in adobo sauce chopped
- Salt
- Avocado oil for cooking
- 2 cups of cooked basmati rice or other grain of choice such as quinoa
- Approx. 1.5 cups shredded Romaine lettuce
- 2 corn on the cob cooked and griddle fried (optional)
- 1 1/2 cups Pico de gallo or chopped tomato and red onion with salt & freshly squeezed lime juice
- 1 avocado peeled and sliced
- Red kidney beans optional
- Grated cheese optional
- Corn chips to serve and crushed on top – optional
- Additional lime wedges to serve
- Fresh coriander to serve
Avocado lime crema
- ½ cup full-fat or low-fat yoghurt
- 1 small avocado
- Small handful of coriander including stalks approx. 8 sprigs
- ½ – 1 jalapeno or pickled jalapeno
- 1 garlic clove optional
- 1.5 – 2 limes juiced
- Salt
-
Have all the elements ready and cooked before building your burrito bowl.
-
To make the chipotle chicken strips, slice. The chicken. Breasts horizontally and then cut these into thin strips. Add to a bowl with the chipotle in adobo sauce and toss to combine and season well with salt. Allow to marinate for an hour or overnight if you have time.
-
Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Fry the chicken on both sides until golden brown and cooked through. Be careful not to overcook it.
-
To make the avocado lime crema, add all ingredients to a bowl of a small food processor and blend until smooth.
-
Build your burrito bowl by adding ½ cup of cooked rice (or grain of choice), ¼ of the chicken strips, ¼ of the corn cut from the cob, and any other ingredients you would like to add as per the recipe.
-
Garnish with extra lime wedges, fresh coriander, and avocado lime cream as well as sliced fresh avocado.
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