Rotisserie Chicken Burrito Bowls

A 15-minute burrito bowl dinner pairs rotisserie chicken with shortcut rice, warm black beans and corn, crisp lettuce, avocado, salsa, and a tangy cilantro-lime yogurt sauce.

15 min

4 servings

Four colorful burrito bowls hold rice, chicken, black beans, corn, lettuce, avocado, salsa, and cilantro-lime yogurt.

Ingredients

2 cups shredded store-bought rotisserie chicken

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn

3/4 cup plain Greek yogurt

1 lime, zested and juiced

1/4 cup chopped fresh cilantro

1/2 tsp ground cumin and kosher salt, to taste

1 ripe avocado, sliced

1 cup salsa

2 cups bagged shredded lettuce

Equipment

Microwave-safe bowl · Small bowl · Spoon · Four shallow serving bowls

Make leftovers taste fresh

Use hot beans and corn to warm the chicken rather than microwaving it alone; lime and cool sauce restore contrast.

Set out a bowl bar

Keep lettuce, avocado, salsa, and yogurt sauce separate until serving so everyone can build their preferred balance.

Make the sauce

01. Stir yogurt with lime zest, half the juice, cilantro, cumin, and salt until it is smooth enough to drizzle.

Warm the filling

02. Microwave beans and corn together for 3 minutes, stirring midway, so one bowl does the warming work.

03. Fold in rotisserie chicken with the remaining lime juice and salt; the hot vegetables warm it gently and keep it moist.

04. Heat the rice pouches as directed and fluff them so the grains form a light bowl base.

Assemble and serve

05. Divide hot rice among 4 bowls, leaving room for toppings.

06. Spoon the chicken, black beans, and corn over the rice in separate sections for contrast.

07. Add lettuce, avocado, and salsa at the last moment to keep the cool toppings crisp.

08. Drizzle with cilantro-lime yogurt and serve immediately while the filling is warm.