These Chicken Burrito Bowls are a vibrant, customizable feast that brings the lively spirit of your favorite taqueria right to your kitchen. They feature perfectly spiced chicken, fluffy cilantro-lime rice, hearty black beans, and all the fresh toppings you love. This is the ultimate answer to the “what’s for dinner?” question.
Craving a delicious Chicken Burrito Bowls? You've come to the right spot! From Chicken Recipes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken Burrito Bowls
- Total Customization: Build it exactly how you like for a choose-your-own-adventure dinner.
- Meal Prep Hero: Cook components ahead for a restaurant-quality meal in minutes.
- Flavorful & Balanced: Smoky-spicy chicken, zesty rice, and cool toppings create perfect harmony.
- Surprisingly Simple: A spectacular-looking meal that comes together with ease.
Ingredients & Tools
For the Chicken:
- 500 g boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- juice of 1 lime
- Salt and black pepper to taste
For the Cilantro-Lime Rice:
- 200 g long-grain white rice
- 360 ml chicken or vegetable broth
- 1/4 cup fresh cilantro, finely chopped
- juice of 1 lime
- 1 tbsp butter or olive oil
For the Bowls:
- 1 can (400 g) black beans, rinsed and drained
- 1 can (300 g) corn kernels, drained
- 2 ripe avocados, sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
For Topping:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa or pico de gallo
- 1 jalapeño, sliced
- 1/4 cup pickled red onions
- Fresh cilantro and lime wedges for serving
Tools: A large skillet or grill pan, a medium saucepan with a lid, a small bowl for mixing spices, and a set of measuring spoons.
Notes: The quality of your spices really makes a difference here—fresh chili powder and cumin will give the chicken a much deeper, more authentic flavor. And don’t skip the fresh lime juice; its bright acidity is what ties the whole dish together.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 62 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breasts. This is a common dilemma! Thighs will give you a more flavorful, juicier result that’s harder to overcook. Breasts are leaner and cook faster, but you have to be more careful not to dry them out. I personally love thighs for this recipe.
- Don’t Skip Toasting the Spices. When you cook the chicken, you’ll notice the spices sizzle in the pan. This brief “toasting” process wakes up their essential oils and makes the flavor profile so much richer and more complex.
- Rinse Your Canned Goods. Always, always give your black beans and corn a good rinse under cold water in a colander. This removes the starchy, sometimes salty canning liquid and lets the true flavors of the ingredients shine through.
- The Rice is Key. Cooking the rice in broth instead of water is a small step with a huge payoff. It infuses the grains with a savory depth that plain rice just can’t match, making it a worthy base for your bowl.
How to Make Chicken Burrito Bowls
Step 1: Season and Cook the Chicken. Start by patting your chicken dry with a paper towel—this helps it get a beautiful sear. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub this spice mix all over the chicken, making sure every inch is coated. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has a nice, dark crust. You’ll notice the amazing aroma of the toasting spices filling your kitchen. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing or shredding. Drizzle the lime juice over the top.
Step 2: Prepare the Cilantro-Lime Rice. While the chicken cooks, let’s tackle the rice. Rinse the rice under cold water until the water runs clear; this removes excess starch for fluffier grains. In your medium saucepan, combine the rinsed rice and broth. Bring it to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. No peeking! After the time is up, remove the pan from the heat and let it sit, still covered, for another 10 minutes. This steaming phase is crucial. Finally, fluff the rice with a fork, then gently fold in the butter, fresh cilantro, and lime juice. The rice should be fragrant, fluffy, and perfectly tangy.
Step 3: Warm the Beans and Corn. This is a quick step but it makes a world of difference. In the same skillet you used for the chicken (don’t wash it—all those browned bits are flavor gold!), add the rinsed black beans and corn. Warm them over medium heat for 3-4 minutes, just until they’re heated through and have absorbed some of the residual chicken spices. You’ll see the corn might get a few little browned spots, which adds a lovely sweetness.
Step 4: Prepare Your Fresh Toppings. While everything else is cooking, get your fresh ingredients ready. This is where the bowl really comes to life. Halve the cherry tomatoes, dice the red onion, slice the avocado (squeeze a little lime juice over it to prevent browning), and slice the jalapeño. Having everything prepped and in little bowls makes the final assembly feel like a fun, interactive activity.
Step 5: Assemble Your Masterpiece. Now for the best part! Divide the fluffy cilantro-lime rice among four bowls as your base. Top with a generous portion of the warm beans and corn. Arrange the sliced or shredded spiced chicken over that. Then, artfully arrange your fresh toppings—the creamy avocado, juicy tomatoes, and sharp red onion. Finish it all off with your chosen garnishes: a dollop of cool sour cream, a spoonful of zesty salsa, a few slices of pickled red onion and jalapeño for a kick, and a final sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for that last-minute squeeze of brightness.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for 3–4 days.
- Freezer: Freeze cooked chicken and rice for up to 3 months; avoid freezing fresh toppings.
- Reviving: Reheat rice and chicken with a splash of water to retain moisture.
Serving Suggestions
Complementary Dishes
- Street Corn Salad (Esquites) — The creamy, cheesy, and slightly spicy flavors of this classic Mexican street food are a perfect textural and flavor contrast to the bowls.
- Simple Black Bean Soup — Start with a small cup of this hearty soup for a truly comforting and cohesive Mexican-inspired meal.
- Grilled Zucchini and Bell Peppers — Adding a side of smoky grilled vegetables boosts the nutrition and adds another layer of delicious char.
Drinks
- Classic Margarita (or Mocktail) — The sharp, citrusy tang of a good margarita cuts through the richness of the bowl and cleanses the palate beautifully.
- Ice-Cold Mexican Lager — A light, crisp beer is a no-fuss pairing that complements the spices without overpowering the other flavors.
- Hibiscus Iced Tea (Agua de Jamaica) — This vibrant, tart, and slightly sweet herbal tea is incredibly refreshing and balances the savory elements.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong with the classic combo of crispy, cinnamon-sugar-dusted churros dipped in rich, warm chocolate.
- Mango Sorbet — A few scoops of bright, fruity sorbet are a light and palate-cleansing way to end the meal on a sweet note.
- Tres Leches Cake — For a truly indulgent finish, this supremely moist, milky cake is a showstopper that everyone will adore.
Top Mistakes to Avoid
- Overcooking the Chicken. This is the fastest way to end up with dry, tough meat. Use a meat thermometer if you have one—165°F (74°C) is your target. And remember, letting it rest before cutting is non-negotiable for juicy results.
- Skipping the Rice Rinse. If you don’t rinse the rice, the excess starch will make it gummy and clumpy instead of light and separate. It only takes a minute but makes a massive difference in texture.
- Adding Cilantro to Hot Rice. If you stir the cilantro into the rice while it’s piping hot, the herb will wilt and lose its vibrant color and fresh flavor. Let the rice cool for a few minutes first.
- Forgetting to Warm the Beans and Corn. Serving them straight from the can is fine, but warming them in the chicken skillet infuses them with so much more flavor and makes the whole bowl feel more cohesive and warm.
Expert Tips
- Tip: For ultra-juicy chicken, try a brief brine. Soak the chicken in a mixture of 2 cups cold water and 1 tablespoon salt for 15-30 minutes before patting dry and seasoning. This helps the meat retain moisture during cooking.
- Tip: Create a “fajita veg” version. While the chicken rests, sauté sliced bell peppers and onions in the same skillet until tender and slightly charred. It adds wonderful sweetness and crunch.
- Tip: Make a quick crema. Mix sour cream or Greek yogurt with a squeeze of lime juice, a pinch of salt, and a tiny bit of water to make it drizzle-able. It elevates the presentation and adds a creamy element.
- Tip: Get that “restaurant-style” rice. For an even more authentic flavor, sauté the raw rice in a little oil with a minced garlic clove until lightly toasted before adding the broth and cooking as usual.
FAQs
Can I make these bowls ahead of time for meal prep?
Absolutely! They are a meal prep superstar. The key is to store the components separately in airtight containers in the fridge. Keep the rice, chicken, beans/corn, and wet toppings (like salsa and sour cream) in their own containers. The fresh toppings like avocado, tomato, and onion are best chopped the day you plan to eat them. Everything will keep beautifully for 3-4 days. When ready to eat, you can enjoy it cold or give the rice, chicken, and beans a quick warm-up in the microwave.
What’s the best way to reheat the chicken and rice?
The microwave is the most convenient method, but to prevent the rice from drying out, sprinkle a teaspoon of water over it before covering and heating. For the chicken, reheating it gently in a skillet with a tiny splash of water or broth over medium-low heat will help keep it moist. The goal is to warm it through without continuing to cook it, which would make it tough.
I don’t have all the spices listed. Can I use a pre-made taco seasoning?
You sure can! It’s a great shortcut. Use about 2-3 tablespoons of your favorite taco seasoning mix in place of the individual spices listed for the chicken. Just be mindful that pre-made mixes often contain salt, so you may want to adjust any additional salt you add to the dish accordingly.
How can I make this recipe vegetarian?
It’s incredibly easy to adapt. Simply omit the chicken and replace it with a plant-based protein. You could use extra-firm tofu (cubed and pan-fried with the spices), a can of drained and rinsed pinto beans, or even a store-bought plant-based chicken alternative. The rest of the bowl components are already vegetarian-friendly, making it a simple swap.
My rice always turns out mushy. What am I doing wrong?
The most common culprits are not rinsing the rice and using the wrong water-to-rice ratio. Always rinse until the water is clear. Also, double-check your rice package for the recommended liquid amount, as it can vary slightly by type. Finally, resist the urge to lift the lid while it’s cooking! That releases the steam that is essential for properly cooking the grains.
Chicken Burrito Bowls
Make delicious and easy Chicken Burrito Bowls at home with this simple recipe. Perfect for meal prep or a quick weeknight dinner. Get the full recipe now!
Ingredients
For the Chicken:
-
500 g boneless, skinless chicken breasts or thighs
-
2 tbsp olive oil
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1/4 tsp dried oregano
-
1 juice of lime
-
Salt and black pepper (to taste)
For the Cilantro-Lime Rice:
-
200 g long-grain white rice
-
360 ml chicken or vegetable broth
-
1/4 cup fresh cilantro (finely chopped)
-
1 juice of lime
-
1 tbsp butter or olive oil
For the Bowls:
-
1 can black beans (400 g, rinsed and drained)
-
1 can corn kernels (300 g, drained)
-
2 ripe avocados (sliced or diced)
-
1 cup cherry tomatoes (halved)
-
1/2 cup red onion (finely diced)
For Topping:
-
1/2 cup sour cream or Greek yogurt
-
1/2 cup salsa or pico de gallo
-
1 jalapeño (sliced)
-
1/4 cup pickled red onions
-
Fresh cilantro and lime wedges (for serving)
Instructions
-
Start by patting your chicken dry with a paper towel—this helps it get a beautiful sear. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub this spice mix all over the chicken, making sure every inch is coated. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has a nice, dark crust. You’ll notice the amazing aroma of the toasting spices filling your kitchen. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing or shredding. Drizzle the lime juice over the top.01
-
While the chicken cooks, let’s tackle the rice. Rinse the rice under cold water until the water runs clear; this removes excess starch for fluffier grains. In your medium saucepan, combine the rinsed rice and broth. Bring it to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. No peeking! After the time is up, remove the pan from the heat and let it sit, still covered, for another 10 minutes. This steaming phase is crucial. Finally, fluff the rice with a fork, then gently fold in the butter, fresh cilantro, and lime juice. The rice should be fragrant, fluffy, and perfectly tangy.02
-
This is a quick step but it makes a world of difference. In the same skillet you used for the chicken (don’t wash it—all those browned bits are flavor gold!), add the rinsed black beans and corn. Warm them over medium heat for 3-4 minutes, just until they’re heated through and have absorbed some of the residual chicken spices. You’ll see the corn might get a few little browned spots, which adds a lovely sweetness.03
-
While everything else is cooking, get your fresh ingredients ready. This is where the bowl really comes to life. Halve the cherry tomatoes, dice the red onion, slice the avocado (squeeze a little lime juice over it to prevent browning), and slice the jalapeño. Having everything prepped and in little bowls makes the final assembly feel like a fun, interactive activity.04
-
Now for the best part! Divide the fluffy cilantro-lime rice among four bowls as your base. Top with a generous portion of the warm beans and corn. Arrange the sliced or shredded spiced chicken over that. Then, artfully arrange your fresh toppings—the creamy avocado, juicy tomatoes, and sharp red onion. Finish it all off with your chosen garnishes: a dollop of cool sour cream, a spoonful of zesty salsa, a few slices of pickled red onion and jalapeño for a kick, and a final sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for that last-minute squeeze of brightness.05
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