Chicken Burrito Bowl

with Black Beans and Guacamole

A fun and healthy twist on a takeout favorite, these chicken burrito bowls are packed with protein and full of flavor thanks to our slow-braised chicken, heirloom black beans and nutty quinoa. Topped with classic burrito staples like guacamole, shredded cheese and pico de gallo, these bowls are addictively delicious. And they’re so easy to make, you may never order out for Mexican food again!


  • lundberg long grain brown rice

    braised chicken

    black beans

    mixed butter lettuces


  • guacamole

    Mexican cheese blend


    pico de gallo

    sour cream

Kids icon

Getting Your Kids Involved:

Kids can help by putting the cheese, salsa and other accompaniments in serving bowls — and of course by assembling their own burrito bowl!

Encouraging Picky Eaters:

Have kids who prefer everything separate? Reserve a small portion of the ingredients in small bowls and serve them a “deconstructed” version.


1Step One

 Fill a large pot 3/4 to the top with water.* Set over high heat and bring to a boil. Stir in the rice, return to a boil and then reduce to a hard simmer for 15 min. Strain the water out. You can use a strainer, or simply hold the pot’s lid against the pot, allowing the water to drain out. Return the rice to the pot, cover, and let rest until use. Fluff rice with a fork right before serving.

2Step Two

While the rice is cooking: Place the chicken and its juices into a medium pot (you can also use a sauté pan), and the black beans into separate medium pot. Place both pots over medium-to-low heat for 3-5 minutes or until warmed through. Coarsely chop the cilantro.

3Step Three

Assemble the burrito bowls: Place some rice in the bottom of each person’s bowl. Make a small depression in the rice and add some black beans. Place lettuce over the beans, then spoon some chicken strips over the lettuce. Top with a spoonful of guacamole followed by some Mexican cheese blend and some cilantro. Serve your burrito bowls with pico de gallo and sour cream on the side.



Tips icon


  • For a little extra flavor, try using chicken stock instead of water to cook the quinoa.
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