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+ servings
Pilled chicken burrito bowl with lime

Pulled Chicken Burrito Bowls

In under 30 minutes you can have this quick and easy Pulled Chicken Burrito Bowl
on the table.  It’s made with chicken breast, slathered in Old Elpaso taco seasoning, baked in the oven for 25 to 30 minutes, then pulled apart using two forks. 

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 566kcal
Author Kim


  • 500 grams /1 pound Skinless Chicken Breast approx. 2 large
  • 1 cup Old Elpaso Salsa
  • 1 packet Old Elpaso Burrito Seasoning
  • 2 cups Cooked Brown Rice
  • 1 ½ cups Black Beans
  • 1 ½ cups Cherry Tomatoes Sliced into quarters
  • ½ cup Sweet Corn
  • ½ cup Cucumber diced
  • ½ Red onion finely diced
  • 1 Avocado
  • 1 Lime
  • Sour Cream
  • 2 tablespoons olive oil


  • Preheat Fan oven to 180 degrees C or 350 degrees F.
  • Chicken: Chop your chicken breasts into 3 large chunks each.
  • In a large bowl, place the chicken, olive oil, and burrito seasoning. Use our hands to mix the seasoning and oil into the chicken so its thoroughly coated.
  • Transfer the chicken to a baking tray (if using a non stick tray, use a little more oil before placing chicken in)
  • Bake for 30 minutes – 180 degrees C/320 degrees F
  • Remove chicken and use 2 forks to shred the meat in the baking tray.
  • Make guacamole: mash up the avocado and add in the diced onion. Stir through, add a squeeze of lime juice and salt to taste.
  • Assemble the Bowls: Place the brown rice on the bottom, and arrange on top in sections, the black beans, corn, chopped tomatoes, cucumber, and shredded chicken.
  • Add a little salsa to the side of the chicken, along with guacamole and sour cream. Serve immediately.


Calories: 566kcal | Carbohydrates: 48g | Protein: 46g | Fat: 23g | Saturated Fat: 7g | Fiber: 11g | Sugar: 8g