Why You’ll Love This Recipe

I love chicken burrito bowls because I can customize every serving. I can add extra vegetables, change the type of rice, adjust the spice level, or pile on toppings depending on what I have available.

I also find this recipe convenient for meal prep. I can cook the chicken and rice ahead of time and keep the toppings separate until I am ready to assemble my bowl.

The combination of seasoned chicken, rice, beans, corn, and fresh toppings gives me a filling meal with plenty of contrasting flavors and textures. I get savory chicken, creamy avocado, crisp vegetables, and bright lime in every bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or chicken thighs
Olive oil
Chili powder
Ground cumin
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Fresh lime juice
Cooked white or brown rice
Black beans
Corn
Romaine lettuce
Diced tomatoes
Avocado
Shredded cheddar or Mexican-blend cheese
Fresh cilantro
Salsa
Sour cream, optional
Lime wedges

I like using a combination of chili powder, cumin, smoked paprika, and garlic to give my chicken plenty of burrito-style flavor. I can adjust the seasonings depending on how smoky or spicy I want the finished bowl.

Directions

I start by patting the chicken dry and seasoning it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. I drizzle it with a little olive oil and fresh lime juice, then rub the seasonings over the chicken.

I heat olive oil in a large skillet over medium-high heat. I add the chicken and cook it until browned on both sides and completely cooked through. I make sure the thickest part reaches an internal temperature of 165°F (74°C).

I transfer the chicken to a cutting board and let it rest for about 5 minutes. I then slice or dice it into bite-sized pieces.

While the chicken cooks, I prepare the remaining ingredients. I warm the cooked rice, black beans, and corn and chop the lettuce, tomatoes, avocado, and cilantro.

To assemble each bowl, I start with a layer of warm rice. I add black beans and corn, followed by the seasoned chicken.

I arrange lettuce, tomatoes, avocado, and shredded cheese around the chicken. I spoon salsa over the top and add sour cream when I want a creamy finish.

I sprinkle fresh cilantro over each bowl and squeeze fresh lime juice on top just before serving.

Servings and Timing

I usually get about 4 generous Chicken Burrito Bowls from one batch of this recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes
Servings: 4

I can shorten the preparation time by using leftover cooked rice, canned black beans, frozen or canned corn, and vegetables that I have already chopped.

Variations

For a spicy Chicken Burrito Bowl, I add cayenne pepper or crushed red pepper flakes to the chicken seasoning. I can also use a spicy salsa, sliced jalapeños, or hot sauce as toppings.

When I want a lighter bowl, I replace some or all of the rice with chopped romaine lettuce or cauliflower rice. I still add beans, chicken, vegetables, and salsa to keep the bowl flavorful and satisfying.

For extra vegetables, I add sautéed bell peppers and onions, roasted zucchini, pico de gallo, shredded cabbage, or fresh jalapeños.

I can make a creamy version by adding guacamole, sour cream, avocado crema, or a cilantro-lime dressing.

When I want even more flavor in the base, I turn plain rice into cilantro-lime rice by mixing it with fresh lime juice, chopped cilantro, and a small pinch of salt.

Storage/Reheating

I prefer storing the warm ingredients separately from the cold toppings when I make these burrito bowls ahead of time. I place the chicken, rice, beans, and corn in meal-prep containers and keep lettuce, avocado, salsa, and sour cream separate.

I refrigerate cooked chicken and the other cooked ingredients in airtight containers for up to 3 to 4 days.

When I am ready to eat, I reheat the chicken, rice, beans, and corn in the microwave until thoroughly hot. I can also warm them in a skillet over medium heat.

After reheating the warm ingredients, I add fresh lettuce, tomatoes, avocado, cheese, salsa, cilantro, and lime. I find that adding these ingredients afterward keeps the bowl fresh and prevents the vegetables from becoming soft.

FAQs

Can I make Chicken Burrito Bowls ahead of time?

Yes. I often prepare the chicken, rice, beans, and corn ahead of time and refrigerate them in meal-prep containers. I keep fresh ingredients such as lettuce, avocado, and sour cream separate and add them after reheating.

What kind of rice do I use for a Chicken Burrito Bowl?

I can use white rice, brown rice, jasmine rice, or cilantro-lime rice. When I want a lower-carb option, I replace regular rice with cauliflower rice or use extra lettuce as the base.

Can I use chicken thighs instead of chicken breasts?

Yes. I like boneless, skinless chicken thighs when I want especially juicy and flavorful chicken. I season and cook them using the same basic method, making sure they are completely cooked before slicing.

How do I make my Chicken Burrito Bowl more flavorful?

I season every major component instead of relying only on the chicken. I add lime and cilantro to the rice, season the beans, use a flavorful salsa, and finish the bowl with fresh lime juice. These small additions give me more flavor throughout the entire bowl.

What toppings can I add to a Chicken Burrito Bowl?

I like using avocado, guacamole, salsa, pico de gallo, shredded cheese, sour cream, cilantro, jalapeños, lettuce, tomatoes, and fresh lime. I can mix and match these toppings depending on the flavors and textures I want.

Conclusion

This Easy Chicken Burrito Bowl Recipe gives me everything I enjoy about a flavorful chicken burrito in a simple bowl that I can customize however I like. The combination of seasoned chicken, rice, black beans, corn, fresh vegetables, cheese, and lime makes it a satisfying option for lunch or dinner.

Easy Chicken Burrito Bowl Recipe

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Easy Chicken Burrito Bowls combine seasoned chicken, fluffy rice, black beans, corn, fresh vegetables, cheese, avocado, and salsa in a colorful and satisfying meal. They are easy to customize and ideal for quick dinners or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mexican American
Diet: Gluten Free

Instructions

Pat the chicken dry with paper towels. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Drizzle the chicken with 1 tablespoon olive oil and the fresh lime juice. Rub the seasonings evenly over all sides.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5 to 7 minutes per side, depending on thickness, until browned and the thickest part reaches an internal temperature of 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing into bite-sized pieces.
While the chicken cooks, warm the cooked rice, black beans, and corn. Prepare the lettuce, tomatoes, avocado, cilantro, cheese, salsa, and other toppings.
Divide the warm rice among 4 bowls. Top each portion with black beans, corn, and seasoned chicken.
Add the romaine lettuce, diced tomatoes, avocado, and shredded cheese to each bowl.
Spoon salsa over the bowls and add sour cream if desired.
Finish with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

Boneless, skinless chicken thighs can replace chicken breasts for a juicier result.
For additional heat, add cayenne pepper or crushed red pepper flakes to the chicken seasoning or serve with jalapeños or hot sauce.
For a lighter bowl, replace some or all of the rice with chopped romaine lettuce or cauliflower rice.
Bell peppers, onions, zucchini, shredded cabbage, pico de gallo, or jalapeños can be added for extra vegetables and flavor.
For cilantro-lime rice, mix the cooked rice with fresh lime juice, chopped cilantro, and a pinch of salt.
For meal prep, store the chicken, rice, beans, and corn separately from cold toppings such as lettuce, avocado, salsa, and sour cream.
Refrigerate cooked chicken and other cooked components in airtight containers for 3 to 4 days.
Reheat the chicken, rice, beans, and corn until thoroughly hot, then add the fresh toppings just before serving.

Nutrition

Serving Size: 1 bowl
Calories: 720 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 13 g
Protein: 52 g
Cholesterol: 125 mg