Cilantro Lime Chicken Burrito Bowl with Avocado
This Cilantro Lime Chicken Burrito Bowl with Avocado is packed with flavor from cilantro lime pan-seared chicken, garlic black beans, roasted corn, cheddar cheese, and fresh avocado. It’s a heartburn-friendly take on the classic burrito bowl, perfect for a quick, satisfying meal without the ingredients that typically cause discomfort.
If you love the flavors of a stuffed, spicy burrito but want something that feels lighter and easier on your stomach, this Cilantro Lime Chicken Burrito Bowl with Avocado is exactly what you’ve been looking for. This recipe brings together all the satisfying elements of a burrito—juicy cilantro lime pan-seared chicken, garlic black beans, roasted corn, cheddar cheese, fresh tomato, and creamy avocado—without the ingredients that often trigger discomfort, like onions, chilis, or peppers.
It’s loaded with lean protein, low-fat toppings, and fresh vegetables, making it a perfect option for anyone looking to enjoy a flavorful, wholesome meal. Plus, it’s versatile enough to let those who love a bit of heat add their favorite hot sauce. Everyone wins with this customizable burrito bowl that’s as easy to make as it is delicious!
Why You’ll Love This Delicious Burrito Bowl Salad Recipe
- Packed with Flavor: All the delicious elements of a burrito without the heavy ingredients.
- Customizable: A perfect base for adding your favorite toppings or a kick of spice with hot sauce.
- Quick and Easy: Comes together in no time for a satisfying and fresh meal.
- Easy on the Tummy: Made with lean protein and vegetables, leaving out common heartburn triggers.
Ingredients & Substitutions
Here is everything you need to make the best-tasting chicken burrito bowls:
- Chicken: You can substitute grilled fish, tofu, or tempeh for the chicken in your burrito bowls. These foods are all lower in fat and calories than chicken, and they are also a good source of protein.
- Cilantro Lime Marinade: You can substitute low-fat yogurt or apple cider vinegar for the olive oil in the marinade. You can also reduce the amount of lime juice and cilantro, as these ingredients can sometimes trigger heartburn.*
- Cilantro Lime Salad Dressing: You can substitute Greek yogurt or sour cream for the mayo in the salad dressing.
- Black Beans: You can substitute kidney beans or pinto beans for the black beans in your burrito bowls. These beans are all a good source of fiber and protein, and they are also lower in fat than black beans.
- Roasted Corn: You can substitute grilled corn or corn on the cob for the roasted corn in your burrito bowls. These are both good sources of fiber and vitamins, and they are also lower in fat than roasted corn.
- Salad Ingredients: You can substitute spinach or kale for the leafy greens in your burrito bowls. These greens are both a good source of vitamins and minerals, and they are also lower in calories than iceberg lettuce. You can also substitute a different type of tomato, such as a cherry tomato or grape tomato, for the roma tomato.
- Avocados: You can substitute with your favorite homemade or store-bought guacamole.
*I have not tested this substitution.
How to Make My Burrito Salad Bowl Recipe
Here are easy-to-follow, step-by-step instructions to make this delicious recipe:
Step 1. Marinate the Chicken
You can marinate your chicken within several hours or a day of cooking your chicken.
In a small bowl, combine the olive oil, lime juice, chopped cilantro, cumin, garlic powder, onion powder, salt, and pepper. Stir with a spoon until well blended.
Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5″ thick.
Pour the marinade into the bag with the chicken. Press out the air and seal the bag. Gently move the chicken around inside the bag to coat it in the marinade. Store in the fridge for 2-24 hours.
Step 2. Prep the Beans
Thoroughly rinse and drain a can of black beans and corn kernels. You can start the beans to simmer while you cook the chicken.
Combine the black beans, water, butter, garlic powder, cumin, and salt in a small saucepan. Turn the heat to medium and bring to a boil. Then reduce the heat and simmer uncovered for 10 minutes. Remove from heat and cool.
Step 3. Cook the chicken
While the black beans are simmering, bring a cast iron frying pan to high heat. Add 1-2 tablespoons olive oil and wait until the oil turns runny and glossy.
Remove your chicken breast from the bag and sprinkle coarse sea salt on both sides. Lay it in the hot frying pan and allow it to sit for 3-4 minutes. Do not move it. This will allow the bottom to sear a golden brown color which results in amazing flavor.
Flip the chicken over and allow to cook on the other side for another 4 minutes. Then begin checking the internal temperature with a meat thermometer. Once it reaches 165°F, remove it from the pan and place it on a plate to rest for 15 minutes before slicing. This will allow the chicken to absorb all the delicious juices.
Step 4: Roast the Corn
Turn the heat down to medium/high in your frying pan and add the can of well-rinsed whole-kernel corn. Sprinkle with garlic salt, salt, and pepper. Stir occasionally for 3-4 minutes until lightly browned. Transfer to a paper towel-lined plate to cool.
Step 5. Make the Salad Dressing
To make the Cilantro Lime Salad Dressing, combine the mayo, cottage cheese, cilantro, lime juice, garlic clove, salt, and pepper to a blender, food processor or my favorite, the chopper cup with my immersion blender. Blend until well combined. The texture will be thick and creamy. If you want it to be runnier, add a tablespoon of light olive oil. .
Step 6. Assemble Your Burrito Bowl
Finely dice the roma tomato.
Cut the avocado in half and carefully slice thin long slices without cutting through the skin. Scoop out the slices with a spoon.
Tightly roll large leaves of lettuce. Then make thin slices. Then cut them in half lengthwise for finely shredded lettuce.
Place the shredded lettuce in the bottom of your serving bowl, and then add the chicken, black beans, roasted corn, tomatoes, avocado, shredded cheese, and salad dressing. Make it how you like it! 🙂
Expert Recipe Tips
- Marinade the chicken in advance: This will help the chicken to cook more evenly and flavorfully. You can marinate the chicken for up to 24 hours in the refrigerator.
- Cook the chicken until it is cooked through: This will help to ensure that the chicken is safe to eat and that it will not trigger heartburn. The chicken should be cooked to an internal temperature of 165°F.
- Use low-fat or fat-free ingredients: This will help to reduce the fat content of your burrito bowls and make them less likely to trigger heartburn.
- Avoid acidic ingredients: Some acidic ingredients, such as tomatoes, citrus fruits, and vinegar, can trigger heartburn. If you are sensitive to acidic foods, you may want to avoid these ingredients in your burrito bowls.
- Garnish with fresh herbs: Garnishing your burrito bowls with fresh herbs, such as cilantro or parsley, will add flavor and freshness. It will also help to mask any strong flavors that may trigger heartburn.
Delicious Serving Suggestions
- With your favorite hot sauce: Add a dash of your preferred hot sauce for those who love heat.
- Over rice or quinoa: Serve the burrito bowl over a bed of rice or quinoa for a heartier meal.
- With tortilla chips: Enjoy with crispy tortilla chips on the side for extra crunch.
- As a meal prep option: This burrito bowl is great for meal prepping; just keep the ingredients separate and combine when ready to eat.
Do you love Mexican food? Check out more of my easy and healthy Mexican-inspired recipes:
- Mexican Street Corn Casserole with Cottage Cheese
- Heartburn-Free Gluten-Free Shrimp Tacos w/ Cottage Cheese Lime Crema
- Easy Copycat Costco Cilantro Lime Shrimp
- Healthy Cheesecake Factory White Chicken Chili Recipe
- Easy Gluten-Free Breaded Fish Tacos Recipe
- Best Gluten-Free Panera Beef Tortilla Soup Recipe
Cilantro Lime Chicken Burrito Bowl with Avocado
Ingredients
- 2 boneless skinless chicken breast
Cilantro Lime Marinade:
- 1/4 cup olive oil
- 1 lime juiced 2 tablespoons
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- dash pepper
- 2 teaspoons coarse sea salt
Cilantro Lime Salad Dressing:
- 1/4 cup mayo
- 1/4 cup cottage cheese
- 1/4 cup cilantro
- 1 tablespoon lime juice
- 1 garlic clove
- 1/4 teaspoon salt
- dash pepper
Black Beans:
- 1 can black beans 15 oz
- 1/2 cup water
- 1 teaspoon butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Roasted Corn:
- 1 can whole kernel corn 15 oz
- 1 tablespoon oil avocado or olive are my favorites
- dash garlic powder
- dash salt
Salad Ingredients:
- 4 cups chopped leafy greens
- 1 roma tomato
- 1/2 sliced avocado
- 1/2 cup grated cheese
Instructions
- You can marinate your chicken within several hours or a day of cooking your chicken.
- In a small bowl, combine the olive oil, lime juice, chopped cilantro, cumin, garlic powder, onion powder, salt, and pepper. Stir with a spoon until well blended.
- Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5″ thick.
- Pour the marinade into the bag with the chicken. Press out the air and seal the bag. Gently move the chicken around inside the bag to coat it in the marinade. Store in the fridge for 2-24 hours.
Black Beans:
- Thoroughly rinse and drain a can of black beans and corn kernels. You can start the beans to simmer while you cook the chicken.
- Combine the black beans, water, butter, garlic powder, cumin, and salt in a small saucepan. Turn the heat to medium and bring to a boil. Then reduce the heat and simmer uncovered for 10 minutes. Remove from heat and cool.
- While the black beans are simmering, bring a cast iron frying pan to high heat. Add 1-2 tablespoons olive oil and wait until the oil turns runny and glossy.
- Remove your chicken breast from the bag and sprinkle coarse sea salt on both sides. Lay it in the hot frying pan and allow it to sit for 3-4 minutes. Do not move it. This will allow the bottom to sear a golden brown color which results in amazing flavor. Flip the chicken over and allow to cook on the other side for another 4 minutes. Then begin checking the internal temperature with a meat thermometer. Once it reaches 165°F, remove it from the pan and place it on a plate to rest for 15 minutes. This will allow the chicken to absorb all the delicious juices.
- While the black beans are simmering, bring a cast iron frying pan to high heat. Add 1-2 tablespoons olive oil and wait until the oil turns runny and glossy.
- Remove your chicken breast from the bag and sprinkle coarse sea salt on both sides. Lay it in the hot frying pan and allow it to sit for 3-4 minutes. Do not move it. This will allow the bottom to sear a golden brown color which results in amazing flavor.
- Flip the chicken over and allow to cook on the other side for another 4 minutes. Then begin checking the internal temperature with a meat thermometer. Once it reaches 165°F, remove it from the pan and place it on a plate to rest for 15 minutes before slicing. This will allow the chicken to absorb all the delicious juices.
- Turn the heat down to medium/high in your frying pan and add the can of well-rinsed whole-kernel corn. Sprinkle with garlic salt, salt, and pepper. Stir occasionally for 3-4 minutes until lightly browned. Transfer to a paper towel-lined plate to cool.
- To make the Cilantro Lime Salad Dressing, combine the mayo, cottage cheese, cilantro, lime juice, garlic clove, salt, and pepper to a blender, food processor or my favorite, the chopper cup with my immersion blender. Blend until well combined. The texture will be thick and creamy. If you want it to be runnier, add a tablespoon of light olive oil.
- Finely dice the roma tomato.
- Cut the avocado in half and carefully slice thin long slices without cutting through the skin. Scoop out the slices with a spoon.
- Tightly roll large leaves of lettuce. Then make thin slices. Then cut them in half lengthwise for finely shredded lettuce.
- Place the shredded lettuce in the bottom of your serving bowl, and then add the chicken, black beans, roasted corn, tomatoes, avocado, shredded cheese, and salad dressing. Make it how you like it! 🙂
Video
Seriously delicious!!!
Thank you, Matt! 🙂
I had all the ingredients, so after watching this video, I prepped the chicken and put it in the marinade. ( I had about 5 hrs. before dinner) I had leftover corn from another meal and yellow rice, guacamole, lettuce and the cheese. The sauce was easy to make in a small bowl and cooking the chicken and corn was easy. There is only two of us so I skipped the beans this time. It came together so easily and we each took what we wanted on our salad. The dressing was delicious and I loved that it was a complete meal in one bowl. This is a meal that I can throw together easily but it looks like it was thoughtfully made. I’ll turn to this often on my busy days! I love your cottage cheese ice cream, too.
That is so awesome Meredith! Thank you for sharing your feedback. I also appreciate this is a complete meal in one bowl…that mean’s fewer dishes to wash 🙂 I’m a little obsessed with cottage cheese ice cream too!