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Qdoba Chicken Burrito Bowls

Delicious and satisfying burrito bowls featuring marinated chicken, fluffy rice, fresh pico de gallo, and customizable toppings, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the pico de gallo
  • 1/2 cup red onion, chopped Provides a sweet bite.
  • 1 cup roma tomatoes, diced Adds freshness and sweetness.
  • 1 bunch cilantro, chopped Adds herbaceous brightness.
  • 1 diced jalapeño, optional Adds a zesty heat.
  • to taste salt and pepper Essential seasonings.
For the rice
  • 2 cups long grain rice Base of the dish.
  • 3.5 cups water Necessary for cooking the rice.
  • 2 tablespoons butter Enriches the rice.
  • 2 teaspoons salt Enhances flavor.
For assembly
  • 4 cups cooked and diced Qdoba chicken breasts Heart of the dish.
  • 1 15 oz can corn, drained and rinsed Adds sweet crunch.
  • 1 15 oz can black beans, drained and rinsed Provides hearty protein.
  • 1 cup chopped lettuce Crispy greens.
  • 1 bunch cilantro, for garnish Bright finish.
Optional toppings
  • Cheese, sour cream, guacamole, grilled veggies, salsa Customize each bowl to taste.

Method
 

Prepare the Rice
  1. Wash the rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow the rice to soak for at least 5 minutes.
Cook the Rice
  1. In a large saucepan, bring 3.5 cups of water to a boil. Add the soaked rice and let it simmer on low heat for about 10 minutes until the water has absorbed and the rice is tender.
  2. Once done, add 2 tablespoons of butter on top of the rice, turning off the heat. Cover and set it aside to keep warm.
Cook the Chicken
  1. While the rice cooks, prepare your Qdoba chicken following your preferred recipe aiming for perfectly tender and juicy chicken breasts.
Make the Pico de Gallo
  1. Dice all your fresh ingredients—red onion, roma tomatoes, jalapeño (if using), and cilantro.
  2. Season with salt, pepper, and lime juice, then combine them in a small bowl. Refrigerate while the rice and chicken finish cooking.
Assemble the Bowls
  1. Once everything is ready, begin with a generous scoop of rice at the bottom of each bowl.
  2. Layer the cooked chicken on top, followed by the pico de gallo, corn, black beans, chopped lettuce, and any additional toppings you desire.

Notes

Cooking the rice perfectly is key; do not lift the lid while cooking. For the chicken, marinate it in your favorite spices or a citrus-based marinade for at least an hour for better flavor. Customize your bowls with toppings such as avocado or fresh jalapeños.