Chicken Burrito Bowls

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Have you had a chance to visit a Chipotle restaurant?  I am in love with their burrito bowls!  It’s simply all of the delicious burrito ingredients, layered in a bowl, without the flour tortilla.

I usually eat at Chipotle when I’m visiting my mom.  The chain hasn’t quite made it to Garfield yet!  If I get a craving I use this recipe to make them at the house.  The recipe looks quite long and intimidating but it’s actually very simple.  With ingredients such as canned beans and frozen corn it comes together fairly quick.  I like to set up a buffet and have everyone fix their own bowl, topping it exactly as they like.   My recipe is a variation of a recipe I found on  This recipe makes a lot but reheats well.

Chicken Burrito Bowls
Serves: 6 to 8
  • 3 lb. boneless, skinless chicken breast, or thighs, or a combination
  • extra-virgin olive oil
  • Seasoning:
  • 1 tbsp. chili powder
  • 2 tsp. garlic powder
  • 1¼ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. cayenne powder
  • Beans:
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can Ranch Style beans (I used Real Western flavor)
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • Cilantro-Lime Rice:
  • 2 c. water
  • 1 tbsp. canola oil
  • ½ tsp. salt
  • 1 c. long-grain white rice
  • ¼ c. chopped cilantro
  • juice of ½ lime
  • 1 (12-oz.) bag Steamin' whole kernel corn
  • Optional Toppings: avocados, sour cream, chopped tomatoes, fresh cilantro, guacamole, shredded cheese, shredded lettuce, jalapeños, lime juice, fresh salsa, diced green onions
  1. Chicken:
  2. Mix the chili powder, 2 tsp. garlic powder, salt, ½ tsp. cumin, onion powder, oregano, and cayenne powder together in a small bowl. Brush both sides of chicken breasts with olive oil. Sprinkle seasoning on both sides of chicken. Grill chicken over medium-high heat until the juices run clear and chicken is cooked through. Remove from grill, cover with foil, and let rest for 5 minutes. Chop chicken and set aside.
  3. Beans:
  4. While the chicken cooks, prepare the beans and rice. For the beans, combine the black beans and the Ranch style beans in a saucepan. Add ½ tsp. ground cumin and ½ tsp. garlic powder. Bring to a simmer and heat until the beans are heated through. Remove from heat, set aside.
  5. Rice:
  6. To prepare the rice, bring 2 c. water, 1 tbsp. oil, and ½ tsp. salt to a boil in a saucepan. Rinse rice in a strainer, under cold water, then add to the boiling water, place the lid on pan. Lower heat to medium-low, and simmer until rice is tender and water absorbed. Add juice of ½ lime and ¼ c. chopped cilantro. Fluff with a fork.
  7. Corn:
  8. Follow the directions on the package and steam the corn in microwave.
  9. To assemble your burrito bowl place a serving of rice in the bottom of a bowl. Top with beans, then corn. Add chicken, then toppings of your choice.



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Buffalo Chicken Chili

Buffalo Chicken Chili recipe


I was recently invited to be a judge at a chili cook-off in Savannah, Georgia.  I tasted many delicious chili’s but the winner, and the one that really intrigued me, was a Buffalo Chicken Chili.  I took no more than 2 bites of each chili but honestly, the Buffalo Chicken Chili left me wanting more!  So much so that I started working on a recipe the very next day.

My family just happens to be nuts for anything “buffaloed” so I knew this would go over well at my house.  When I researching different recipes and liked bits and pieces from several different recipes, including my own White Chili.  I came up with my base recipe then went to work, making a few changes along the way, but the end result was delicious!

This chili has 1/2 c. hot sauce, which gives it that distinctive buffalo taste.  I feel that you need this amount for flavor.  The end result is a flavorful bowl of chili that isn’t too hot and intimidating.  Serve with additional hot sauce for those that want more heat.  I enjoyed my chili topped with blue cheese crumbles and my family liked shredded cheddar on theirs.  This is definitely a new favorite at my house!


Buffalo Chicken Chili
8-oz. cream cheese salt and freshly ground black pepper, to taste 1 to 2 tbsp. vegetable oil
  • ¾ c. diced celery
  • 1 c. diced carrots
  • ½ c. diced onion
  • 2 cloves garlic, minced
  • 1 (15-oz.) can white beans (I like Navy or Great Northern)
  • 1 (14.5-oz.) diced tomatoes
  • 2 c. cooked and shredded chicken
  • 32-oz. chicken broth
  • ½ c. Frank's Hot Sauce
  • 3 vegetable bouillon cubes
  • 1 tsp. dried Mexican oregano
  • 1 tbsp. chili powder
  • ½ tsp. ground cumin
  • 8-oz. cream cheese, cut into cubes
  • salt and freshly ground black pepper, to taste
  • 1 to 2 tbsp. vegetable oil
  • Blue cheese crumbles or shredded Cheddar cheese
  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté until onions are translucent and soft.
  2. Add celery, carrots, beans, diced tomatoes, shredded chicken, broth, hot sauce, bouillon cubes, oregano, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots and celery are tender, stirring occasionally.
  3. When carrots and celery are tender, add cubed cream cheese and gently stir until the cream cheese melts. Simmer an additional 10 to 15 minutes.
  4. To serve, top with blue cheese crumbles, or shredded cheddar, and additional hot sauce, if desired.


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