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Chicken Burrito Bowl

Prep Time: 40 minutes Cook Time: 15 minutes Total: 55 minutes Total Servings: 4


  • 4 – 6 oz. chicken breasts, sliced
  • 4 c. cooked rice
  • 2 bell peppers, sliced
  • 1 avocado, halved and sliced
  • 2 c. lettuce, thinly sliced/shredded
  • 1 c. red onion, chopped
  • ½ c. fresh cilantro, chopped
  • 1 lime, zested and juiced
  • 1 – 7 oz can black beans, washed and drained
  • 1 c. corn kernels
  • 3 tbsp olive oil
  • 2-3 cloves garlic, crushed
  • paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • Chili flakes to taste
  • 1 c. salsa
  • ½ c. sour cream
  • 1 c. shredded cheddar cheese


  1. Combine lime juice and zest, garlic, cumin, salt, chili flakes, paprika and cilantro in a small bowl. 
  2. Pour half the marinade over sliced chicken, set aside, 30 minutes.  Reserve the rest as a sauce. 
  3. While the chicken marinades, prepare veggies and rice.
  4. Heat a heavy bottomed skillet to med-high, and heat oil.
  5. Add chicken and cook on each side until thoroughly cooked, about 4 minutes per side.  
  6. Set the cooked chicken aside to rest and add sliced peppers to the skillet.  
  7. Allow peppers to cook through, and remove from the skillet.
  8. Assemble the burrito bowl: Build a base of rice, topped with a portion each of lettuce, corn, black beans, avocado, salsa, chicken and peppers.  
  9. Pour some of the remaining dressing over top.  
  10. Finish with sour cream and shredded cheese, and enjoy!

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