Dishing up Easy Recipes and Forkin' Fun
BBQ Chicken Burrito Bowls with Chipotle Mayonnaise Dressing

BBQ Chicken Burrito Bowls with Chipotle Mayonnaise Dressing

When it comes to weeknight dinners, the only thing we love more than a recipe you can get to the table quickly or one that will satisfy even your pickiest eater, is one that accomplishes both goals in one dish. And these BBQ Chicken Burrito Bowls do just that! So you can see why they've become a favourite of ours.

As busy working moms with 6 kids between us, we strive to come up with recipes that are family friendly, because let's face it, who has time to cook more than 1 meal!?

We created this dish using fun and flavourful ingredients you can find easily at the grocery store. That's another big one for us - we try to always create recipes that don't require stops at multiple shops - because again, who has time for that?

One thing we love most about this dish is that you can customize it as you serve it, to please everyone's palate. Or, better yet, you can get the kids involved in putting their bowls together so they make them exactly to their liking. And for a time-saving-tip, use a store-bought rotisserie chicken to cut down on your cooking and prep time. But no matter how you make them, these tasty bowls, finished with our homemade Chipotle Mayonnaise Dressing, will put a smile on everyone's face.

And if we can leave you with one Bite Me Tip - it's to not be afraid to experiment in the kitchen and improvise with your ingredients. Try brown rice or quinoa in place of white rice. Turn this into Meatless Monday by substituting tofu for the chicken and using vegetable broth to cook your rice. Grill a piece of fish instead of chicken - cod pairs really well with the Southwestern flavours. For the burrito bowl toppings try grilled sweet potato planks, grilled asparagus, steamed broccoli or snow peas as alternate options.

This post was sponsored by Hellmann's. The opinions are completely our own based on our experience.

Bite Me Bit

"I've never been to a hotel with a rotating restaurant on top, but one time I took my girlfriend to a merry-go-round, and I gave her a burrito."

- Mitch Hedberg


BBQ Chicken

2 tbsp fresh lime juice
2 tbsp olive oil
1 large garlic clove, minced
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper
4 boneless skinless chicken breast halves

Chipotle Mayonnaise Dressing

¾ cup Hellman’s Organic Original Mayonnaise
2 tbsp olive oil
2 tbsp fresh lime juice
1 chipotle pepper in adobo sauce (canned)
1 tsp adobo sauce
¼ cup chopped fresh flat-leaf Italian parsley
¼ tsp ground cumin
¼ tsp kosher salt


2 tbsp olive oil
½ cup chopped red onion
1 large garlic clove, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp kosher salt
2 cups long grain rice, rinsed and drained
4 cups chicken broth
1 cup canned black beans, rinsed and drained
2 tbsp fresh lime juice
¼ cup chopped fresh flat-leaf Italian parsley

Burrito Bowl Toppings

2 cups chopped romaine lettuce
1½ cups halved cherry tomatoes
1½ cups shredded Monterey Jack cheese
1 cup sweet corn kernels, fresh or frozen (thawed)
1 large ripe avocado, chopped

Lime wedges, for garnish


1) For the chicken, in a small bowl whisk lime juice, olive oil, garlic, cumin, oregano, chili powder, salt and pepper. Place chicken in a large resealable plastic bag, pour marinade over and toss to coat. Place in refrigerator to marinate for 30 minutes, or up to 24 hours. When ready to cook, preheat grill to medium-high heat and oil the grill grate. Grill chicken 8 minutes per side, or until cooked through. Remove from grill, cool slightly and cube chicken. Set aside until ready to assemble.

2) For the Chipotle Mayonnaise dressing, in a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin and salt, blending until smooth and creamy. Cover and refrigerate dressing until ready to assemble.

3) For the rice, in a large saucepan heat olive oil over medium-high heat. Add onion and cook, stirring for 3 minutes. Stir in garlic, cumin, chili powder and salt. Cook stirring for 30 seconds. Stir in rice and cook for 1 minute, consistently stirring. Add chicken broth and beans and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes, until rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley.

4) To assemble, divide rice between 4 bowls. Top with chopped chicken, lettuce, tomatoes, cheese, corn and avocado. Drizzle dressing over and garnish with lime wedges if desired.

Serves 4

Prep Time 20 minutes plus 30 minutes marinating
Cook Time 45 minutes ** if you grill the chicken while the rice is cooking, cook time is reduced to 25 minutes

Styling Notes: Toppings are in sections over the rice going around the entire bowl. Chicken beside tomatoes, next to lettuce, then shredded cheese, followed by avocado and then finally corn.

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