---
title: Chicken & Guac Burrito Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-guac-burrito-bowls-5fb2d1eebd4bc2681906d60c
servings: 2
prep_time: "15 minutes"
cook_time: "20 minutes"
time_required: "35 minutes"
difficulty: Easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Sodium Smart
  - Easy Prep
rating: 4.5
rating_count: 36600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the fresh, flavorful combination reminiscent of Chipotle but even better.
  - theme: Ease of prep
    text: Quick and easy to make, though some found multiple components made timing tricky.
image: "data/recipes/chicken-guac-burrito-bowls.jpg"
---
Wash and dry all produce. Halve, peel, and thinly slice @shallot{1%unit}; mince a few slices until you have 2 tsp. Halve, core, and thinly slice @long green pepper{1%unit} crosswise into strips. In a #medium pot{}, combine @jasmine rice{½%cup}, ¾ cup @water{1¼%cup}, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, finely dice @tomato{1%unit}. Zest and quarter @lime{1%unit}. In a #small bowl{}, combine tomato, minced shallot, and juice from half the lime. Season with salt and @black pepper{1%tsp}.

In a second #small bowl{}, combine @sour cream{2%tbsp} with @hot sauce{1%tsp} to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened ~{5%minutes}. Stir in sliced shallot, half the @southwest spice blend{1%tbsp}, salt, and pepper. Cook until veggies are softened and lightly browned ~{1%minutes}. Turn off heat. Transfer to a plate and cover with aluminum foil to keep warm. Wipe out pan.

Pat @chicken cutlets{2%unit} dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining southwest spice blend. Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through ~{3%minutes} per side. Turn off heat and transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.

Fluff rice with a fork; stir in lime zest, 1 tbsp @butter{1%tbsp}, salt, and pepper. Divide between bowls. Top rice with chicken, veggies, @guacamole{½%cup}, @monterey jack cheese{½%cup}, and salsa fresca. Drizzle with crema and any remaining hot sauce if desired. Serve with remaining lime wedges on the side.