Chicken Burrito Bowls

By Heather Irwin, MS, RD, LDN

Serves 4-6


  • 2-3 boneless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp low sodium taco seasoning
  • Salt and pepper
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 can black beans, drained and rinsed
  • 1 ½ cups corn
  • 1 cup reduced fat shredded cheese
  • 1 lime, sliced into wedges
  • Fresh cilantro to garnish


  1. Preheat oven to 400 degrees
  2. Line a baking sheet with foil
  3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil
  4. Sprinkle the taco seasoning evenly over both sides of chicken breasts
  5. Salt and pepper the peppers and onions, tossing to coat
  6. Top each chicken breast with a generous pour of salsa
  7. Bake in a preheated oven for 25 minutes
  8. Rest the chicken for 10 minutes before slicing into strips
  9. Add a base of brown rice to 4 plates (or containers if making for lunches).  Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken.  Garnish with cilantro and lime
  10. Store in refrigerator for up to 4 days.
Heather Irwin, MS, RD, LDN
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