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Ground Chicken Burrito Bowls with Corn and Black Bean Salsa and Chili Lime Crema Recipe

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4.7 from 256 reviews

A flavorful and easy Ground Chicken Burrito Bowl featuring spicy taco-seasoned chicken, a fresh corn and black bean salsa, and a tangy chili lime crema, perfect for a nutritious weeknight meal.

Ingredients

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Corn and Black Bean Salsa

  • 1 cup Corn Kernels (fresh or frozen)
  • 2 Tablespoons finely chopped Red Onion
  • 1 can Black Beans, drained and rinsed
  • 2 teaspoons chopped Fresh Cilantro
  • 2 teaspoons Lime Juice
  • Salt to taste

Chili Lime Crema

  • 1 cup Sour Cream
  • 1 Tablespoon Lime Juice
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Honey

Taco Meat

  • 2 teaspoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Cornstarch
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 Tablespoons Cooking Oil
  • 1 pound Ground Chicken
  • 1/2 cup Water
  • 1/4 cup Salsa (any type)

Serve With

  • Cooked Rice
  • Avocado Slices
  • Chopped Tomatoes
  • Chopped Red Onion
  • Shredded Cheese
  • Tortilla Chips (for crumbling or scooping)

Instructions

  1. Make Corn and Black Bean Salsa: Combine the corn kernels, finely chopped red onion, drained and rinsed black beans, chopped cilantro, and 2 teaspoons of lime juice in a bowl. Add salt to taste and mix well. Set aside to let flavors meld.
  2. Prepare Chili Lime Crema: In a separate bowl, whisk together the sour cream, 1 tablespoon lime juice, chili powder, and honey until smooth. Refrigerate until ready to use.
  3. Mix Taco Seasoning: In a small bowl, combine chili powder, ground cumin, cornstarch, garlic powder, salt, and black pepper. Stir to blend evenly.
  4. Cook Chicken: Heat a large skillet over medium heat and add cooking oil. When the oil shimmers, add the ground chicken and cook, breaking it apart with a spoon, until just cooked through, about 6 to 8 minutes.
  5. Season Chicken: Sprinkle the prepared taco seasoning over the cooked chicken and stir thoroughly, ensuring no dry seasoning remains, about 1 minute.
  6. Simmer Chicken: Pour the water and salsa over the seasoned chicken, stirring well. Cover the skillet with a lid and cook for 5 minutes to allow the flavors to blend and the chicken to stay moist.
  7. Finish Cooking: Remove the lid and continue cooking until any excess liquid evaporates, stirring occasionally.
  8. Assemble Bowls: Layer cooked rice in bowls, top with the seasoned chicken and corn-black bean salsa. Add desired toppings like avocado slices, chopped tomatoes, red onion, shredded cheese, and tortilla chips for crunch.
  9. Serve: Drizzle each bowl with the chili lime crema and enjoy immediately.

Notes

  • You can use fresh, frozen, or canned corn kernels in the salsa depending on availability.
  • Feel free to swap sour cream in the crema with Greek yogurt for a lighter option.
  • Adjust the level of chili powder according to your spice preference.
  • For added freshness, squeeze extra lime juice over the finished bowls before serving.
  • This recipe can be made ahead by preparing components separately and assembling just before serving.

Find it online: https://queenrecipe.com/ground-chicken-burrito-bowls-with-corn-and-black-bean-salsa-and-chili-lime-crema-recipe/