Chicken And Egg Burrito Bowl

Chicken And Egg Burrito Bowl

Ingredients and Directions


  1. In a medium saucepan, add 2 cups of water and bring to a boil. Add the rice and cover. Reduce heat to low and simmer until tender, about 15 minutes. Stir in lime zest, lime juice and cilantro. Set aside.

  2. In a large skillet, add the chicken, salsa, chili powder, cumin, paprika, garlic powder, salt, pepper, ½ cup of water, spinach, corn and black beans. Cook until warmed through, then gently stir in scrambled eggs.

  3. Serve in bowls and top with cheese, fresh cilantro and salsa.

  4. Refrigerate leftovers up to 4 days.


  • 2 1/2 cups water, divided
  • 1 cup long-grain white rice
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1/2 cup cilantro, chopped, plus more for serving
  • 2 cups cooked chicken, shredded
  • 1 cup chunky salsa, plus more for serving
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups baby spinach
  • 1 cup frozen corn kernels
  • 1 (15 oz.) can reduced sodium black beans, rinsed and drained
  • 2 large eggs, scrambled
  • 1/2 cup Mexican blend cheese, shredded

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.