Chicken Burrito Bowl with Baked Tortilla Chips

Chicken Burrito Bowl with Baked Tortilla Chips

This Easy Chicken Burrito Bowl comes together in about 30 minutes. Juicy chicken, fresh toppings, and baked tortilla chips make it vibrant, flexible, and full of flavour.

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Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Baked Tortilla Chips, Burrito Bowl, Easy Burrito Bowl, Quick Burrito Bowl

Prep Time: 15

Cook Time: 15

Servings: people

Calories: 624kcal

Equipment

1 Baking tray
1 Frying Pan

Ingredients

For the chicken:

500 g chicken thigh fillets
2 cloves garlic
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli powder optional, for heat
1 tbsp olive oil
Juice of 1 lime
Salt and pepper to taste
1 tbsp tomato paste
Splash of water

For the baked tortilla chips:

6 small tortillas corn or flour
2 tbsp olive oil
½ tsp smoked paprika
½ tsp sea salt

Toppings

1 cup cherry tomatoes
1 cup corn kernels
1 cup black beans canned, rinsed and drained
1 avocado
½ red onion
½ cup grated cheese
Fresh coriander cilantro
Jalapeños optional
Lime wedges to serve
Sour cream or Greek yoghurt

Instructions

Marinate the chicken

Cut chicken thighs into strips. Mince the garlic. In a bowl, add olive oil first, then stir in garlic, paprika, cumin, chilli powder (if using), lime juice, salt, and pepper to make a paste. Add the chicken last and toss until evenly coated. Set aside to marinate while you prepare the tortilla chips and toppings (15–20 minutes is enough).

Bake the tortilla chips

Preheat oven to 180°C (fan-forced). Cut tortillas into wedges, brush with olive oil, sprinkle with paprika and salt, then spread in a single layer on a baking tray. Bake for 12 minutes, until golden. Remove from the oven and let them cool on the tray — they will crisp up further as they cool.

Prepare toppings

Char the corn in a hot pan or on the BBQ until lightly golden. (If your corn is already cooked or charred, you can skip this step.)
Halve the cherry tomatoes and sprinkle lightly with sea salt to bring out their flavour.
Dice the avocado and drizzle with a little lime juice to keep it fresh and vibrant.
Slice the red onion thinly. Roughly chop the coriander.

Cook the chicken

Heat a large pan over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, until golden and cooked through. Stir in the tomato paste with a splash of water during the last 2 minutes of cooking, creating a light, saucy coating.

Assemble bowls

Use flat-bottomed bowls for plating. Place the chicken in the centre, then arrange the toppings evenly around it — grated cheese, black beans, tomatoes, avocado, red onion, and tortilla chips. Finish with a dollop of sour cream, a scattering of coriander, and lime wedges on the side.

Video

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