Chicken Burrito Bowl

Primal Kitchen
  • Prep 5 mins
  • Marinate 1 hour
  • Total 1h 30 mins
  • Easy
  • Serves 4

There’s no need to order carryout when you can whip up this customizable, restaurant-style chicken bowl. Dinner will be on the table in less time than it’d take you for the car trip to your local fresh-Mex. 

Cooking mode

Step-by-step instruction without your screen going to sleep

Level 1 (Bottom of Pot)

  • 1 cup white rice
  • 2 cups water
  • 1 (15 ounce) can black beans

Level 2 (Crisper Tray)

  • 2 large chicken breasts, 6-8 ounces each
  • 1 cup Primal Kitchen Cilantro Lime Dressing


  • Leftover fajita veggies from lunch
  • Grilled corn
  • Guacamole (or sliced avocado)
  • Pico de Gallo
  • Shredded romaine lettuce


  • Large Resealable Plastic Bag
  • Silicone-Tipped Tongs
  • Step 1

    Add the chicken breasts and Primal Kitchen Cilantro Lime Dressing to a resealable plastic bag. Marinate for at least one hour. 

  • Step 2

    Add rice, water, and canned black beans to the bottom of the unit and stir to combine. 

  • Step 3

    Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Lay the marinated chicken breasts on top of the tray.

  • Step 4

    Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 390°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).

  • Step 5

    When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Slice cooked chicken breasts into cubes.

  • Step 6

    Add rice mixture to a serving bowl. Cover with chicken. Add fajita veggies, shredded lettuce, pico, guacamole, and grilled corn to the bowl. Drizzle with more Primal Kitchen Cilantro Lime Dressing and enjoy.