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Chicken Burrito Bowl

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 8 oz. boneless, skinless chicken, cut into 1-inch pieces
  • 1/2 lime, juiced
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp Mazola® Corn Oil
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • Fresh cilantro to taste
  • 1/4 cup salsa
  • 1/4 cup guacamole
  • 1 cup brown rice


  • Warm one tablespoon of Mazola® Corn Oil in a large skillet over medium-high heat. 
  • In a large mixing bowl, toss chicken together with lime juice and seasonings. Transfer to the skillet and cook until chicken is no longer pink, about 5-6 minutes. Remove chicken from skillet and divide between two servings bowls.
  • Warm another tablespoon of Mazola® Corn Oil in the skillet and keep over medium-high heat. Add red onion and bell pepper to the skillet and sauté until cooked and tender, about 5 minutes. Divide between two serving bowls.
  • Cook brown rice according to package instructions and divide between both serving bowls
  • Divide remaining ingredients between both serving bowls.