This easy rotisserie chicken burrito bowl recipe is loaded with bold flavors and fresh ingredients, making it a perfect meal for meal prep or a quick weeknight dinner. With seasoned rotisserie chicken, black beans, corn, and homemade pickled onions, this protein-packed chicken bowl is a delicious alternative to takeout. In my humble opinion, I think it's better than a Chipotle chicken burrito bowl!
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Why This Burrito Bowl Recipe Is My Favorite
I’ve been making chicken burrito bowls for years, experimenting with using different types of chicken, toppings, and seasonings. I’ve seriously tried everything from grilled chicken to slow-cooked chicken with every topping combination you could think of, and over the course of what has to be hundreds of bowls, I’ve finally perfected the ultimate shredded chicken bowl recipe.
The key was using rotisserie chicken. I never thought to do it, but I had some leftover rotisserie chicken from the night before and decided to try using it as the protein base for a burrito bowl. Since it was just plain chicken, I messed around with adding extra seasoning to it and gave it a Tex-Mex flavor that complements all of the toppings I've included in this recipe.
Not only is it delicious, but it makes making chicken burrito bowls so easy and convenient. I can confidently say that this rotisserie chicken burrito bowl is the best shredded chicken bowl recipe out there.
Ingredients
For The Pickled Red Onion:
- ½ red onion, thinly sliced
- 1 cup water
- 1 cup white distilled vinegar
- ½ tablespoon salt
For The Black Beans & Corn:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 Roma tomato, roughly chopped
- Salt, to taste
- 1 (15-ounce) can black beans, drained
- ½ cup frozen corn, thawed
- 1 cup chicken stock
- 4 cloves garlic, finely chopped
For The Chicken:
- 1 tablespoon olive oil
- 3 tablespoon chipotle in adobo sauce, roughly chopped
- 2 cloves garlic, grated
- 2 cups rotisserie chicken
- ½ teaspoon kosher salt
Other Bowl Ingredients:
- 2 cups white rice
- ½ cup shredded Monterey Jack or cheddar cheese
- 1 cup shredded lettuce
- Lime wedges
- Fresh cilantro
How to Make Rotisserie Chicken Burrito Bowls
Step 1: Pickle the Red Onions
Place the sliced red onions in a heatproof jar. In a small saucepan, bring the water, vinegar, and salt to a boil. Pour the hot liquid over the onions and let them sit at room temperature until cool. Once cooled, cover and refrigerate until ready to use.
Step 2: Cook the Black Beans and Corn
Heat olive oil in a saucepan over medium heat. Add the diced onion and chopped tomato, seasoning with salt. Cook for 2-3 minutes until softened.
Stir in the black beans, corn, and chicken stock. Simmer for about 10 minutes, then remove from heat and stir in the garlic.
Step 3: Season the Rotisserie Chicken
Heat olive oil in a skillet over medium heat. Add the chopped chipotle in adobo and grated garlic, sautéing for 1-2 minutes until fragrant.
Toss in the shredded rotisserie chicken and season with salt. Cook for another 2-3 minutes, stirring to coat the chicken in the smoky, spicy flavors.
Step 4: Assemble the Bowls
Divide cooked rice between four bowls. Add the shredded chicken, black beans and corn mixture, pickled red onions, shredded lettuce, and shredded cheese.
Step 5: Serve and Enjoy
Garnish with fresh cilantro and serve with lime wedges for a bright, citrusy finish. Enjoy immediately!
FAQ's About This Burrito Bowl Recipe
What are some different toppings I can use?
You can literally use any toppings that you want! That's another reason I love this recipe; it's so customizable. Try adding things like sour cream, avocado, shredded lettuce, shredded cheese, queso, or salsa.
Can I make this burrito bowl ahead of time?
Yes! Store all of the components separately in airtight containers and assemble fresh when ready to eat.
What’s the best way to store leftovers?
Since the rotisserie chicken is already leftover, I suggest making these bowls and eating them fresh. I f you have any leftover toppings or rice, just store them in airtight containers in the fridge for up to three days, then grab another rotisserie chicken from the store and assemle the bowls again.
Can I make this bowl low-carb?
Yes! Swap the rice for cauliflower rice and reduce the amount of black beans and corn in the recipe. You can even substitute them for shredded lettuce. For what it's worth, this is actually one of my favorite ways to enjoy a low carb high protein meal.
What can I use instead of chipotle in adobo?
A mix of smoked paprika and cayenne pepper can give the bowls a similar smoky-spicy kick.
My Final Thoughts On This Recipe
This rotisserie chicken burrito bowl is a perfect mix of convenience and deliciousness. Whether you’re meal prepping or making a quick dinner, this recipe is a must-try. Give it a go, and let me know what toppings you add!
Rotisserie Chicken Recipes
- Rotisserie chicken lasagna
- Rotisserie chicken burrito
- Rotisserie chicken Greek bowls
- Rotisserie chicken taco soup
- Rotisserie chicken ramen
- Rotisserie chicken shawarma
- Rotisserie chicken stroganoff
- Rotisserie chicken and corn soup
Rotisserie Chicken Burrito Bowl (Perfect Shredded Chicken Bowl)
This easy rotisserie chicken burrito bowl recipe is loaded with bold flavors and fresh ingredients, making it a perfect meal for meal prep or a quick weeknight dinner. With seasoned rotisserie chicken, black beans, corn, and homemade pickled onions, this protein-packed chicken bowl is a delicious alternative to takeout. In my humble opinion, I think it's better than a Chipotle chicken burrito bowl!
Ingredients
- ½ red onion, thinly sliced
- 1 cup water
- 1 cup white distilled vinegar
- ½ tablespoon salt
- 2 tablespoons olive oil,
- 1 onion, diced
- 1 Roma tomato, roughly chopped
- Salt, to taste
- 1 15-ounce can black beans, drained
- ½ cup frozen corn, thawed
- 1 cup chicken stock
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 3 tablespoon chipotle in adobo sauce, roughly chopped
- 2 cloves garlic, grated
- 2 cups rotisserie chicken
- ½ teaspoons Kosher salt
- 2 cups white rice
- ½ cup shredded cheese, monterey jack or cheddar
- 1 cup shredded lettuce
- Lime wedges
- Fresh cilantro
Instructions
1. Place the sliced red onion in a heatproof 1-quart jar or container. In a medium saucepan over medium-high heat, combine water, vinegar, and salt. Bring to a boil, then remove from heat.
2. Carefully pour the hot liquid over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature, uncovered.
3. Once cooled, cover the jar with a tight-fitting lid and refrigerate. Pickled onions can be stored in the refrigerator for up to a few months.
4. Heat oil or coat the bottom of a medium saucepan with cooking spray over medium heat.
5. Once hot, add the onion, serrano, and tomato. Season with salt and sauté for 2-3 minutes until the vegetables begin to soften.
6. Stir in the black beans, corn, stock, and additional salt if needed. Bring to a boil over medium-high heat, then reduce to low and let simmer until the vegetables are fully softened and the stock has reduced by about a quarter.
7. Remove from heat and stir in the garlic. Keep warm until ready to serve.
8. Heat olive oil in a pan over medium heat. Once hot, add the chipotle chili and garlic cloves. Saute for 1-2 minutes until fragrant. Add the chicken and mix for a few minutes.
9. Divide the rice between 4 bowls, about ½ cup of rice per bowl. Top each bowl with ½ cup chicken, black beans and corn, pickled red onions, lettuce, 2 tablespoon shredded cheese, if using, and cilantro for garnish. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 739Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 161mgSodium: 2207mgCarbohydrates: 63gFiber: 13gSugar: 9gProtein: 48g
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