Chicken Jalapeño Popper Burrito Bowls

Chicken Jalapeno Popper Burrito Bowls are everything you want in a dinner. Deliciously seasoned chicken cooked with chopped jalapeños, whipped cottage cheese, and bacon; all on top a bed of rice or greens for a perfect burrito bowl!! This high protein dinner is easily made in one-skillet and in less than 30 minutes

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Reasons why you will love this Chicken Dinner!

Jalapeno poppers might be one of my all-time favorite appetizers or snacks. Whenever it’s on a menu at a restaurant, I am definitely a sucker for wanting to try! I’ve decided to take this favorite appetizer of mine and create a main dish. A creamy sauce with chopped jalapeños, flavorful chicken, and crispy bacon pieces to top it off. What’s not to love? Here are a few other reasons you’ll want this on your dinner menu ASAP:

• This well balanced dish is loaded with protein! As a nutritionist who has hungry teenagers to feed, I love the idea of high protein with a starch. Cottage cheese replaces cream cheese as a high-protein addition. Including rice or even tortillas to this recipe make it so well-rounded and filling.
• You can make this recipe in just 30 minutes!
• A bowl recipe means it’s customizable. Everyone can be happy by placing their own personal favorite toppings. So add all the pickled jalapeños, crunchy tortilla strips, and guacamole until your heart is content.

How to make Chicken Jalapeno Popper Burrito Bowls:

• We’ll start by cooking the bacon to your liking (anywhere between 4-7 minutes). Set aside to cool, then crumble once cooled. Use some of the bacon fat rendered to cook chicken and diced jalapeño.
• Mix together the spices, and then coat the chicken with spices. After bacon is done, add the chicken and jalapeños to the pan.
• After a few minutes, you’ll stir in tomato paste and a bit of chicken broth. Remove from heat and stir in the whipped cottage cheese so the mixture is nice and creamy.
• Toss in the bacon, then assemble your bowls. Use rice or cauliflower rice as a base, top with the creamy chicken/bacon mixture, tomatoes, cilantro, onion, guac, and any other ingredients you love!

Helpful Tips: 

• I whip my cottage cheese before adding it! This makes it smooth with the consistency of sour cream. Remove the pan from heat before stirring it in to so the cheese doesn’t separate.
• Use my cook rice like pasta hack as a side for this recipe. You can also try my Cilantro Lime Cauliflower Rice as another option.
• If you are looking at a really yummy dairy-free version, try my Jalapeno Popper Chicken Burrito Bowls with Cauliflower Rice.
• Finally, this also would make a great burrito. Feel free to wrap in a big tortilla!

5 from 3 votes

Chicken Jalapeño Popper Burrito Bowls

By Amy Rains

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 -6 servings

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Ingredients 

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For the Chicken Burrito mixture:

• ▢ 4 – 6 slices Bacon, (cut into pieces)
• ▢ 1.5 lbs Chicken breast , (boneless skinless cut into 1 inch pieces)
• ▢ 2 Jalapeño peppers*, de-seeded and chopped
• ▢ 1 tbsp Chili powder
• ▢ 1 tsp Paprika
• ▢ 2 tsp Cumin
• ▢ 1/2 tsp Garlic powder
• ▢ 1/2 tsp Salt
• ▢ 2 tbsp Tomato paste
• ▢ 1/4- 1/2 cup Chicken broth
• ▢ 1 cup Cottage cheese: either low-fat or full-fat works, (whipped: see note below)*
• ▢ 3 tbsp Lime juice

For the Bowls:

• ▢ 3 cups Prepared rice, (see note below)
• ▢ 1 cup Black beans, (optional)
• ▢ Salsa, (optional)
• ▢ Chopped avocado, (optional)
• ▢ Fresh cilantro, (optional)

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Instructions 

• Begin by heating a large skillet to medium high heat. Cook your bacon to preferred crispiness (mine takes about 5 – 7 mins). Set aside and drain fat, reserve 2 tbsp bacon grease.
• While bacon is cooking, mix together the spices (chili powder, cumin, paprika, garlic powder, and salt) and coat the chicken with spice mixture. Once bacon is removed from pan, add the chicken and jalapeño peppers to the skillet, and cook on all sides until no longer pink (about 8-10 mins).
• If broth is needed to de-glaze pan (peppers and chicken could more liquid to the pan where broth is not needed), add 1/4 – 1/2 cup chicken broth, and tomato paste until a "sauce" is formed. Stir the mixture until smooth and remove from heat.
• Stir in the whipped cottage cheese. Make sure the skillet is not over heat as this causes the cottage cheese to break down. Stir until creamy and smooth, add in a splash of lime juice. Add the crumbled bacon back to the skillet.
• Create your burrito bowls. Using greens, rice, beans, salsa, avocado, cilantro or any of your favorite toppings.

Notes

To whip cottage cheese: place cottage cheese in a food processor and blend until smooth and creamy. This becomes the consistency of sour cream and incorporates much better into this recipe!

Rice: I use my cook rice like pasta method for this recipe as it makes rice much faster. 

Storing: this recipe will store well in the fridge for 3-4 days. To re-heat, cook over low heat on the stovetop. You may need to add either half and half or milk to smooth out the separated cottage cheese. 

 

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