Chicken Burrito Bowl

A vibrant, customizable meal that brings restaurant-quality Mexican flavors right to your dinner table. This homemade chicken burrito bowl combines tender, seasoned chicken with fluffy rice, fresh vegetables, and zesty toppings for a satisfying one-bowl wonder.

Easy Chicken Burrito Bowl Recipe

There’s something undeniably satisfying about a well-crafted chicken burrito bowl. Unlike its wrapped counterpart, the burrito bowl lets you see and appreciate every colorful ingredient while giving you the freedom to mix and match each bite exactly as you please. This homemade chicken burrito bowl recipe strikes the perfect balance between convenience and flavor, making it ideal for busy weeknights when you want something nutritious yet crave-worthy.

Traditionally enjoyed year-round in Mexican and Tex-Mex cuisine, burrito bowls have become especially popular during warmer months when lighter meals are preferred. This recipe honors those origins while incorporating fresh, seasonal ingredients that celebrate summer’s bounty.

THIS RECIPE:

• Ready in under 45 minutes from start to finish
• Customizable for everyone at your table
• Meal-prep friendly – components store beautifully
• Balanced nutrition with protein, vegetables, and whole grains

Recipe Details	Information
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	4 bowls
Yield	About 6 cups total
Calories	Approximately 520 per serving

Making your own chicken burrito bowl at home means you control the ingredients, flavors, and portions. This recipe delivers restaurant-quality results with everyday ingredients and straightforward techniques. The marinated chicken packs a flavor punch while the customizable toppings let everyone craft their perfect bowl. Whether you’re feeding a family with varied preferences or meal-prepping for the week ahead, this recipe offers delicious versatility that never disappoints.

Ingredients for Chicken Burrito Bowl

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The key to an exceptional chicken burrito bowl lies in using fresh, quality ingredients. Each component contributes to the overall flavor profile, so selecting ripe produce and properly seasoned proteins makes all the difference. This homemade version allows you to control sodium levels and avoid preservatives often found in restaurant versions.

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cilantro-Lime Rice:

• 1½ cups long-grain white rice
• 2¼ cups chicken broth or water
• 1 tablespoon olive oil
• ½ teaspoon salt
• Juice of 1 lime (about 2 tablespoons)
• ⅓ cup fresh cilantro, chopped

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Pinch of salt

For Assembly and Toppings:

• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• ½ red onion, finely diced
• 1 cup shredded lettuce
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup sour cream
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving
• Hot sauce or salsa (optional)

Ingredient Category	Recommended Quantity	Quality Tips
Proteins	1½ pounds chicken	Choose organic, free-range chicken when possible for better flavor and texture
Grains	1½ cups rice	Use long-grain rice for fluffier texture; jasmine or basmati work wonderfully
Vegetables	4-5 cups combined	Select firm avocados with slight give when pressed; bright, aromatic cilantro; vibrant cherry tomatoes
Dairy	¾ cup combined	Full-fat cheese and sour cream provide better melt and creaminess
Seasonings	3-4 tablespoons combined	Use fresh spices purchased within the last 6 months for maximum flavor

How to Make Chicken Burrito Bowl

Creating the perfect chicken burrito bowl involves several components prepared separately then assembled together. The beauty of this dish lies in its layered approach, allowing each element to maintain its distinct flavor while complementing the whole. The chicken marinade infuses protein with bold Mexican flavors, while the cilantro-lime rice provides a fragrant foundation for all the toppings.

Prepare the Chicken:

1. In a large bowl, combine 2 tablespoons olive oil, lime juice, chili powder, cumin, oregano, garlic powder, smoked paprika, salt, and pepper.
2. Add chicken breasts to the marinade, turning to coat completely. For best flavor, marinate for 30 minutes (or up to 4 hours in the refrigerator).
3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
4. Remove chicken from marinade and cook for 6-7 minutes per side until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before dicing into bite-sized pieces.

Make the Cilantro-Lime Rice:

1. Rinse rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, chicken broth, olive oil, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork, then stir in lime juice and chopped cilantro.

Prepare the Black Beans:

1. In a small saucepan, combine drained black beans, cumin, garlic powder, and salt.
2. Heat over medium-low heat for about 5 minutes, stirring occasionally.

Prepare Toppings and Assemble:

1. If using frozen corn, heat according to package directions. If using fresh, you can briefly sauté it in a skillet with a touch of butter for enhanced flavor.
2. Arrange all toppings in separate bowls for a DIY assembly station.
3. To build each bowl, start with a base of cilantro-lime rice (about ¾ cup per bowl).
4. Add a portion of diced chicken (about 4-5 ounces per bowl).
5. Arrange black beans, corn, tomatoes, avocado, red onion, and lettuce in sections around the bowl.
6. Top with cheese, a dollop of sour cream, and additional cilantro.
7. Serve with lime wedges and optional hot sauce or salsa.

Tips for Making Chicken Burrito Bowl

Pro tip: Marinate your chicken overnight for maximum flavor penetration. The acid from the lime juice helps tenderize the meat while the spices infuse it with authentic Mexican flavors.

• Consider grilling the chicken for a delicious smoky flavor that elevates the entire dish
• Toast the rice in a dry skillet for 2-3 minutes before cooking for a nuttier flavor profile
• Warm your tortilla chips in the oven for 3-5 minutes before serving for extra crispness
• Make a simple avocado crema by blending avocado with sour cream for a smoother topping

Technique	Recommendation	Why It Works
Chicken Cooking	Slightly undercook then rest	Carryover cooking prevents dry chicken
Rice Preparation	Rinse until water runs clear	Removes excess starch for fluffier results
Bean Seasoning	Heat with spices	Activates flavors and improves texture
Bowl Assembly	Arrange in sections	Creates visual appeal and preserves textures

When cooking the chicken, a cast-iron skillet provides the best sear and caramelization of the spices. Watch the cooking time carefully – overcooked chicken can become dry and tough, while properly cooked chicken remains juicy and tender. The cooling period after cooking allows juices to redistribute throughout the meat, resulting in more flavorful bites.

Make-Ahead Instructions

One of the greatest advantages of a chicken burrito bowl is its meal-prep potential. Nearly every component can be prepared in advance, making weekday assembly quick and effortless.

The chicken can be marinated up to 24 hours ahead, enhancing flavor while saving time. Once cooked, store it in an airtight container in the refrigerator for up to 3 days. When ready to use, briefly heat in a microwave or skillet with a splash of chicken broth to prevent dryness.

Cilantro-lime rice can be prepared 2 days ahead. For best results, cool it completely before refrigerating. When reheating, add a tablespoon of water per cup of rice, cover, and microwave until steaming. Fluff with a fork and add an extra squeeze of fresh lime juice to revive the flavors.

Black beans with seasonings keep well for 3-4 days refrigerated. Simply reheat in a microwave or stovetop with a splash of water to maintain moisture.

Prep vegetables like diced onions, halved tomatoes, and shredded lettuce up to 2 days ahead, storing them separately in airtight containers lined with paper towels to absorb excess moisture. However, wait to cut avocados until just before serving to prevent browning.

Storing Leftovers

Proper storage of leftover chicken burrito bowl components ensures food safety while maintaining quality for future meals. For best results, store ingredients separately rather than in assembled bowls.

Keep cooked chicken in an airtight container in the coldest part of your refrigerator for up to 3-4 days. Store rice and beans in separate containers for up to 4 days refrigerated. Fresh toppings like cut vegetables should be used within 2 days and kept in containers lined with paper towels to absorb excess moisture.

When storing cheese and sour cream, keep them in their original packaging or transfer to airtight containers. These dairy items typically remain good for 5-7 days once opened.

For reheating, microwave proteins and grains separately with a sprinkle of water to restore moisture. Alternatively, rejuvenate components in a skillet over medium heat. Always reheat leftovers to an internal temperature of 165°F for food safety.

Freezing Chicken Burrito Bowl

The chicken and beans from your burrito bowl freeze exceptionally well, allowing you to prepare key components in bulk for future easy meals.

To freeze cooked chicken, allow it to cool completely before portioning into freezer-safe containers or zip-top bags with as much air removed as possible. Label with the date and contents, and store for up to 3 months. For best results, slice or dice the chicken before freezing so it can be used without thawing completely.

The black bean mixture also freezes beautifully for up to 3 months in airtight containers. Rice can be frozen, though texture may change slightly upon thawing.

When ready to use, thaw overnight in the refrigerator for the safest method. For quick thawing, place vacuum-sealed or well-wrapped portions in cold water, changing the water every 30 minutes until thawed. Reheat thoroughly until reaching 165°F internal temperature.

Fresh components like avocado, tomatoes, lettuce, and sour cream do not freeze well and should be added fresh when assembling bowls after reheating the frozen components.

Serving Suggestions

The beauty of a homemade chicken burrito bowl lies in its versatility and presentation opportunities. Serve components family-style in colorful bowls, allowing everyone to customize their own creation—perfect for accommodating different dietary preferences and spice tolerances.

For a complete dining experience, consider these accompaniments:

• Warm tortilla chips with restaurant-style salsa or chunky pico de gallo
• Quick-pickled red onions for bright acidity
• Sliced jalapeños for heat-lovers
• Mexican street corn salad as a side dish
• Freshly made guacamole for extra avocado goodness

For beverages, this chicken burrito bowl pairs beautifully with:

• Classic lime margaritas
• Mexican beer with lime wedges
• Watermelon agua fresca for a non-alcoholic option
• Horchata for a traditional sweet complement

Serve the bowls at room temperature for maximum flavor appreciation. The contrast between warm chicken and rice with cool, fresh toppings creates a delightful sensory experience. For presentation, consider wide, shallow bowls that showcase the colorful ingredients or traditional clay serving dishes for authentic flair.

FAQ

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often provide more moisture and flavor. Adjust cooking time accordingly—chicken thighs typically need about 2-3 minutes longer per side to reach the safe internal temperature of 165°F.

What are good substitutions for making a vegetarian burrito bowl?
For a vegetarian version, replace chicken with extra black beans, pinto beans, or try roasted sweet potatoes seasoned with the same spice blend. Grilled portobello mushrooms or crispy tofu seasoned with the chicken marinade also make excellent protein substitutes. Ensure your cheese is made with vegetarian rennet if serving to strict vegetarians.

My avocados aren’t ripe enough for tonight’s dinner. What can I use instead?
If your avocados aren’t perfectly ripe, try making a quick alternative by blending ripe avocado (if you have any) with sour cream or Greek yogurt. Alternatively, a scoop of guacamole from the grocery store deli section makes a good substitute. You can also increase the sour cream quantity and add extra lime and cilantro for brightness.

How can I make this chicken burrito bowl spicier?
To increase heat, add 1/4 to 1/2 teaspoon of cayenne pepper to the chicken marinade. You can also incorporate diced jalapeños or serranos into your toppings, serve with a spicy salsa on the side, or offer hot sauce options like Cholula or Tapatio. Making your own quick-pickled jalapeños by soaking sliced peppers in lime juice and salt for 30 minutes adds both heat and acidity.

Can I cook the chicken in an Instant Pot or slow cooker instead?
Yes! For Instant Pot, add the chicken and marinade ingredients with 1/4 cup chicken broth. Cook on high pressure for 8 minutes with 10 minutes natural release. For slow cooker, combine chicken with marinade ingredients and cook on low for 3-4 hours until the chicken reaches 165°F internally. Shred or dice before serving for these methods.