Chicken Burrito Bowl with Black Beans and Mango Salsa

Average (0)

Who needs a restaurant when you can create a five-star blackened chicken burrito bowl in the comfort of your kitchen? Not us. Fresh ingredients like PERDUE® FRESH CUTS™ Diced Chicken Breast, juicy mango and cilantro come together perfectly with black beans and quinoa to create a delicious meal in less than 30 minutes. Plus, there’s hardly any prep or messy cleanup. All you’ll need is a squeeze of fresh lime juice for a zesty finish.


¼ cup orange juice

Juice of 1 lime, divided

2½ teaspoons Mexican seasoning with salt, divided

1 red bell pepper, sliced into strips

Kosher salt and freshly ground black pepper

4 tablespoons olive oil, divided

1 mango, diced

1 cup cilantro leaves, divided

One 15-ounce can black beans

2½ cups cooked quinoa, for serving

4 lime wedges, for serving


1. In a medium bowl, stir together the orange juice, half the lime juice and 2 teaspoons of the Mexican seasoning. Stir in the PERDUE® FRESH CUTS™ Diced Chicken Breast. Set aside to marinate at least 20 minutes, or refrigerate up to an hour.

2. Meanwhile, heat the broiler. On a rimmed baking sheet, season the peppers with salt and pepper and toss with 1 tablespoon of the olive oil. Broil the peppers, stirring occasionally, until slightly softened and browned in parts, about 5 minutes. Set aside.

3. Make the mango salsa: In a small bowl, combine the mango with half the cilantro, the remaining lime juice and the remaining ½ teaspoon Mexican seasoning; season with salt and pepper to taste.

4. Drain and rinse the black beans. Transfer to a heat-safe bowl and stir in 1 tablespoon of the olive oil; season with salt and pepper. Microwave until hot, stirring once, about 2 minutes. Cover to keep warm.

5. Heat a large heavy-bottomed skillet over medium-high heat, then add the remaining 2 tablespoons olive oil. Shake the excess marinade from the chicken and add to the skillet. Cook, stirring occasionally, until the chicken is deeply golden, fragrant and cooked through, about 5 minutes.

6. Serve the chicken over the quinoa with the black beans, mango salsa, roasted pepper, remaining cilantro and lime wedges.

Nutrition Facts
  • Per serving:

  • 691 calories

  • 34g fat

  • 63g carbs

  • 37g protein

  • 16g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Made it? Rate it!

Rachel Gulmi

Operations Director, Branded Content

Rachel joined PureWow in 2016 and is the Operations Director of Branded Content where she oversees the editorial production of sponsored media campaigns. In addition to obsessing...
read full bio