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Total Time
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  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 1397g pkg Spanish style rice, cooked and kept warm
  • 1tbsp vegetable oil
  • 1cup corn
  • 1cup black beans, rinsed and drained
  • 1cup tex mex blend cheese, shredded
  • 4cups Romain lettuce, chopped
  • 1cup pico de gallo or salsa, prepared
  • BBQ sauce – optional
  • Avocado, sliced – garnish
  • Lime wedges – garnish
  1. Heat oil in a large nonstick skillet over medium high heat. Pan fry chicken stirring frequently for 2 to 3 minutes until just starting to brown and chicken is warmed through.
  2. Place corn and beans in a small bowl and microwave until heated through.
  3. Assemble burrito bowl by dividing prepared rice onto 4 plates. Spoon rice onto plate in a large circle. Divide and spoon chicken onto center of the rice. Working clockwise around the chicken spoon corn and bean mixture followed by lettuce, cheese and pico de gallo.
  4. Drizzle with extra BBQ sauce if using and garnish with avocado and lime.
Tips icon

Make it your own! There are so many possibilities to make a chicken burrito bowl. Try using sauteed peppers and onions
in place of beans and corn and make it a fajita bowl!

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