Chicken Burrito Bowl

With fresh ingredients and plant-based chicken, craft this delicious and flavorful Chicken Burrito Bowl in 20 minutes!

  • 12 min

  • 8 min

  • 20 min

    Total time
  • 4

  • Easy

  • 22


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 3⁄4 cup vegan mayonnaise
  • 2 tablespoons chipotle chili, canned in adobo sauce
  • 2 tablespoons lime juice
  • Up to 1⁄4 cup water, to thin as necessary
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 2 tablespoons vegetable oil
  • 16 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 1 tablespoon vegetable oil
  • 1⁄2 medium red onion, thinly sliced
  • 1 green bell pepper, de-seeded, sliced into strips
  • 1 medium clove garlic, minced
  • 2 cups white or brown rice, cooked
  • 2 tablespoons lime juice
  • 1⁄4 cup fresh cilantro, finely chopped
  • 1, 15-ounce can black beans, rinsed, drained
  • 1, 15-ounce can corn, rinsed, drained
  • 1 cup pico de gallo or salsa
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced
  • Optional: additional cilantro, lime wedges, sliced jalapeno, tortilla chips, for serving
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Add all of the chipotle sauce ingredients (first 4 ingredients listed) to a blender and blend until smooth. Transfer to a bowl and set aside.

  • Step 2.

    In a small bowl, whisk together the lime juice and taco seasoning.

  • Step 3.

    Heat a few tablespoons of oil in a nonstick skillet over medium heat. When the oil shimmers, add Hungry Planet Chicken™ and cook, occasionally turning until browned on all sides and heated for 4 to 6 minutes. Turn off the heat and pour in the lime juice seasoning mixture. Gently toss the chicken in the seasoning to coat all sides and transfer to a plate. When cooled, slice into bite-sized pieces.

  • Step 4.

    Wipe the skillet clean and warm 1 tablespoon of oil over medium-high heat. When hot, add the sliced onion, green bell pepper, and garlic. Sear, occasionally stirring until the vegetables have some color but are still crisp for 1 to 2 minutes. Transfer to a bowl and season with salt and pepper to taste.

  • Step 5.

    Combine the rice with 2 tablespoons of lime juice and cilantro. Season with salt to taste and set aside.

  • Step 6.

    To assemble, divide the cilantro-lime rice, chicken, pepper and onion mixture, bean and corn salad, cherry tomatoes, and avocado between bowls. Drizzle with the chipotle sauce and top with your favorite garnishes as desired. Serve immediately, with tortilla chips if desired.

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