Chicken Burrito Bowls
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Chicken Burrito Bowls

Chicken Burrito Bowls

with Pico De Gallo and Cilantro Rice

Tasty chicken takes centre stage with cilantro and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Chicken

1 tbsp

Garlic Puree

7 g


¾ cup

Basmati Rice

160 g


1 unit


113 g

Corn Kernels

6 tbsp

Sour Cream

(Contains Milk)

3 tbsp


2 tbsp

Mexican Seasoning

Not included in your delivery

½ tbsp


0.13 tsp


0.38 tsp



Nutrition Values

Calories740 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber8 g
Protein36 g
Cholesterol110 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Cups
Large Non-Stick Pan
Medium Bowl
Small Bowl



Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut tomatoes into 1/2-inch pieces.Zest, then juice lime. Finely chop cilantro.

Cook rice

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook chicken

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish chicken

Add corn to the pan with chicken. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Make condiments

Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

Finish and serve

Fluff rice with a fork, then add remaining lime zest and remaining cilantro. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.