Healthy Burrito Bowl with Easy Pico de Gallo Salsa

If you have leftover chicken and some rice or quinoa, this is an easy recipe to throw together in no time. Super healthy and filling!! Always cook extra rice and chicken to have on had for an easy weekday meal. No leftover rice or quinoa, use romaine lettuce as your first layer.

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Whenever we travel to Florida during the winter, we cannot wait to go to Chipotle Mexican Grill and get their Burrito Bowl or Salad Bowl.  Here is a quick and easy recipe you can make at home.

This recipe is great as you can use whatever you have on hand and mix and match to suit different tastes. Sometimes I have leftover onions and/ or peppers, I just reheat them and use them as well.  If you have leftover sauteed kale, use that as an extra layer. The possibilities are endless!  Great way to use up all those leftovers in the fridge.

I like to make my own Pico de Gallo to go on top but if you want to save time, just buy a nice, chunky fresh salsa from the grocery store (not bottled).  This Pico de Gallo is sooooo good though, and you have a couple extra minutes, make it!  It is worth it!!! Super simple recipe to make. This time of year, tomatoes fresh from the garden make it extra delicious!

Pico de Gallo

1/ 2 tsp SaltFeatured image

Pinch of Sugar

3 medium tomatoes, chopped

1/2 red onion, finely chopped

1 jalapeno, seeded and finely chopped

1 lime, juiced

3 TBSP chopped cilantro


Add salt and pinch of sugar to bowl. Add tomatoes, onions, jalapeno, and stir to combine. Squeeze juice from lime over tomato mixture.  Sprinkle on the cilantro and stir to combine.

Makes 4 servings

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Burrito Bowl / Salad Bowl

Leftover brown rice or quinoa ( if you are following a lower carb lifestyle, use romaine lettuce instead of rice)

Left over chicken, diced

1 cup bottled salsa

1 can black beans, drained and rinsed well

1 avocado, sliced in half, pitted and diced

Juice from 1 lime

Sour cream

Pico de Gallo (recipe above)


Mix chicken and bottled salsa (we like medium but use whatever suits your family’s taste buds) together in saucepan until heated through.

Once you have rinsed the black beans, add water and heat in saucepan until hot.

Squeeze lime juice over avocado, stir to combine.

Put reheated rice in individual bowls, top with beans, then chicken, Pico de Gallo and avocado. Top with a dollop of sour cream and an extra sprinkle of cilantro. YUMMMY!!!

Enjoy 🙂


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5 thoughts on “Healthy Burrito Bowl with Easy Pico de Gallo Salsa

  1. Hi DD. Just found your site & lovin it. I’m originally from Newfoundland & love to get recipes from fellow Newfoundlanders. Can’t wait to try some of yours. My mouth is watering. We have a huge blueberry patch & they are overflowing with berries. Love your idea of drying them ‘as well as making them into powder. Our freezer is full, so I cannot wait to dry some. Many thanks. Shirley

    Liked by 1 person

    1. Hi Shirley! So happy you found me! 😊 Yes drying your blueberries into a powder is a game changer for sure! So good mixed in yogurt or added to smoothies. You have to try my Partridgeberry Coconut Bread and my tea biscuits, theyre sooooo good! Happy Cooking, DD⚓

      Liked by 1 person

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