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Chicken Jalapeño Popper Burrito Bowls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Author Amy Rains


For the Chicken Tacos:

  • 4 thick slices bacon
  • 1.5 lbs Boneless skinless chicken breast, cut into 1 inch pieces
  • 2 jalapeño peppers* de-seeded and chopped
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp chipotle spice powder
  • 1/2 tsp salt
  • 1/2 cup chicken broth
  • 3 tbsp lime juice
  • 2 tbsp tomato paste
  • 4 oz cream cheese

For the Bowls:

  • 2 cups prepared rice I use this spanish rice recipe
  • 2 cups mixed salad greens
  • 1 cup black beans
  • salsa
  • chopped avocado
  • fresh cilantro


  1. Begin by heating a large skillet to medium high heat. Cook your bacon to preferred crispiness (mine takes about 5 mins per side). Set aside and drain fat, reserve 2 tbsp bacon grease. Once cooled, chop bacon into small crumbles.
  2. Add chicken and jalapeño peppers to the pan, and cook on all sides until no longer pink (about 7-8 mins).
  3. Meanwhile, add chili powder, paprika, cumin, coriander, garlic powder, chipotle spice, and salt to a small bowl. Mix together. Add chicken broth, lime juice, and tomato paste until a "sauce" is formed. Pour on top of chicken.
  4. Cook chicken in sauce for another few minutes, add cream cheese and allow the cream cheese to melt until the sauce is thickened and creamy. Toss in bacon.
  5. Create your burrito bowls. Using greens, rice, beans, salsa, avocado, cilantro or any of your favorite toppings.

Recipe Notes

Use just 1 jalapeño pepper for a less spicier variation