Trader Joes Chicken Burrito Bowl Recipe

This nutty, spicy Trader Joes Chicken Burrito Bowl is made with seasoned chicken breast, ancient grains, and a creamy chipotle sauce, ready in just 30 minutes. The dish combines tender meat with black beans and red quinoa for a protein-packed lunch that beats the freezer aisle. I make a large batch every Sunday to guarantee fresh, healthy meals for the busy week ahead.

Better Than Takeaway

The original frozen meal is a convenient lifesaver, but the texture often turns mushy after a few minutes in the microwave. I discovered that cooking the components fresh keeps the chicken juicy and the peppers crisp, completely avoiding that sad, steam-tray consistency of the boxed version. Plus, making it at home lets you double the portion size for nearly the same cost.

My biggest mistake when trying to replicate this was initially using plain white rice, which missed the mark on flavor entirely. I learned that the signature earthiness comes specifically from a blend of brown rice and red quinoa. Swapping those grains back in instantly nailed the authentic Trader Joe’s taste and hearty texture.

Jump to Recipe

Trader Joes Chicken Burrito Bowl Ingredients

• For the Chicken:
• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tbsp olive oil
• 2 tbsp taco seasoning (low sodium preferred)
• For the Base:
• 2 cups cooked brown rice
• 1 cup cooked red quinoa
• 1 red bell pepper, diced
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• For the Chipotle Sauce:
• 1/2 cup Greek yogurt or sour cream
• 1 tbsp chipotle peppers in adobo sauce (minced)
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• Toppings:
• 1/2 cup shredded sharp cheddar cheese
• Fresh cilantro, chopped (optional)

How To Make Trader Joes Chicken Burrito Bowl

1. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and taco seasoning, stirring frequently for 6-8 minutes until the chicken is browned and cooked through, then remove it from the pan.
2. Sauté the Vegetables: In the same skillet, add the diced red bell pepper and frozen corn. Sauté for 3-4 minutes until the peppers are softened but still retain a slight crunch.
3. Warm the Grains: Reduce the heat to medium and stir the cooked brown rice, red quinoa, and black beans into the skillet with the vegetables. Cook for 2-3 minutes until the mixture is heated through, then stir the cooked chicken back in.
4. Make the Sauce: While the grains warm, whisk together the Greek yogurt, minced chipotle peppers, lime juice, and garlic powder in a small bowl until smooth and creamy.
5. Assemble: Divide the chicken and grain mixture into bowls. Top generously with shredded cheddar cheese and drizzle with the spicy chipotle sauce before serving.

Recipe Tips

• Grain shortcuts: Use microwaveable pouches of brown rice and quinoa to cut your prep time down by 20 minutes without sacrificing texture.
• Control the spice: The chipotle peppers in adobo pack a punch, so start with half a tablespoon in the sauce if you prefer a milder heat.
• Melt the cheese: Stir the cheddar cheese directly into the skillet during the final minute of cooking to get that gooey, melted consistency found in the frozen version.
• Vegetarian option: Swap the chicken for extra black beans or roasted sweet potatoes to make a hearty meat-free version that still has plenty of protein.

What To Serve With Trader Joes Chicken Burrito Bowl

Crispy tortilla chips are essential for scooping up the hearty grain and bean mixture. A side of fresh guacamole or sliced avocado adds a cool, creamy element that perfectly balances the heat from the chipotle sauce.

How To Store

Store leftovers in airtight meal prep containers in the refrigerator for up to 4 days. This recipe reheats perfectly in the microwave; just add a splash of water before heating to keep the grains from drying out.

FAQs

• Is this recipe gluten-free? Yes, as written, this bowl is gluten-free, but always double-check your taco seasoning packet to ensure it doesn’t contain wheat fillers.
• Can I freeze this recipe? Absolutely, this dish freezes just as well as the original product; store it in freezer-safe containers for up to 3 months.
• Do I have to use red quinoa? You can use tri-color or white quinoa if you can’t find red, though red quinoa holds its shape better and adds a nice nuttiness.
• What is a good substitute for Greek yogurt? Sour cream is the traditional choice for a richer sauce, but you can also use dairy-free yogurt for a vegan version.

Nutrition

• Calories: 445 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 620mg
• Total Carbohydrate: 48g
• Protein: 34g