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5 from 1 vote

Chili Lime Salsa Burrito Bowls

Chili Lime Salsa acts as a nice dressing for this Burrito Bowl packed with flavorful chicken, sweet corn, hearty black beans, and ripe avocado! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Mexican
Keyword: burrito bowl, chicken, chili lime salsa
Servings: 6
Author: Rachael


  • 4 to 6 tortilla shell bowls
  • 1 head romaine lettuce washed and chopped
  • 1 cup sweet corn kernels
  • 1 avocado sliced
  • 2 sweet mini peppers sliced
  • 1/2 cup black beans
  • Cilantro and Cojita cheese for garnish

Chili Lime Salsa

  • 1 28 ounce can Hunt's petite diced tomatoes
  • 1 14.5 ounce can Hunt's no salt added petite diced tomatoes
  • 1/2 bunch of cilantro
  • 1/2 a serrano pepper de-seeded
  • 1/2 cup fresh squeezed lime juice
  • 1 Tbs minced garlic
  • 1 Tbs granulate sugar optional
  • 1 Tbs taco seasoning from a packet is fine, or make your own
  • 1/4 a red onion
  • 4-5 green onion stalks ends snipped off

Cilantro Lime Chicken

  • 1 lb boneless skinless chicken breasts
  • 1 tbs olive oil
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp chili powder
  • 3 limes juiced and zested
  • 1 Tbs minced garlic
  • 1/4 cup chopped cilantro



  • Put all salsa ingredients in blender or food processor and blend. For a chunkier version, reserve the smaller can, and half the cilantro and onions, blend the rest, then put in the reserved items and pulse a couple times until desired consistency is achieved.


  • Heat olive oil over medium-high heat in a medium side fry pan
  • Sear chicken on both sides
  • Sprinkle cumin, black pepper, and chili powder over chicken, and add garlic to pan
  • Cook until chicken is cooked through 5-7 minutes
  • Remove chicken from pan, and shred, then return to pan, add in lime juice, and cilantro, and stir to combine.

Burrito Bowl

  • Layer lettuce, chicken, black beans, corn, sweet peppers, and avocado in tortilla bowl, and top with chili lime salsa, cilantro, and cojita cheese!