These Chicken Burrito Bowls are a vibrant, flavor-packed fiesta you can build at home. They feature juicy spiced chicken, fluffy cilantro-lime rice, and all your favorite fresh toppings. This recipe is your ultimate weeknight hero—deceptively simple and endlessly customizable.
Love Chicken Burrito Bowls? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Burrito Bowls
- Endless Customization: Everyone can build their dream bowl exactly how they like it.
- Meal Prep Magic: Components store beautifully for a week of fresh, fast lunches.
- Vibrant, Fresh Flavors: Every bite is a little party with a bright, balanced marinade and rice.
- Surprisingly Simple: Straightforward process with impressive, fantastic results.
Ingredients & Tools
For the Chicken & Marinade
- 500 g boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Juice of 1 lime
- Salt and black pepper to taste
For the Cilantro-Lime Rice
- 200 g long-grain white rice
- 360 ml chicken broth or water
- 1 large handful fresh cilantro, finely chopped
- Juice of 1 lime
- 1 tbsp butter or olive oil
For the Bowls & Toppings
- 1 can (400g) black beans, drained and rinsed
- 1 can (340g) corn kernels, drained
- 2 large avocados, diced
- 1 large tomato, diced
- 1/2 red onion, finely chopped
- Your favorite salsa, sour cream, shredded cheese, and lime wedges for serving
Tools: A large skillet or grill pan, a medium saucepan with a lid, a small bowl for mixing the marinade, and a set of sharp knives.
Notes: Don’t stress if you’re missing one spice—the marinade is forgiving. The real stars are the fresh toppings, so use what you love.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 68 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? Thighs will give you a juicier, more forgiving result, as they have a higher fat content. Breasts are leaner and cook faster, but be careful not to overcook them. Honestly, both are fantastic here.
- Is the rice really that important? Yes, it really is! The cilantro-lime rice is the flavorful foundation of the whole bowl. Using chicken broth instead of water to cook the rice adds a subtle savory depth that makes a huge difference.
- Don’t skip the resting time for the chicken. I know it’s tempting to slice right in, but letting the chicken rest for 5 minutes after cooking allows the juices to redistribute. You’ll be rewarded with incredibly tender, moist chicken every time.
- What about the beans and corn? You can use them straight from the can, but for a next-level touch, warm the beans and quickly pan-sear the corn in a dry skillet until it gets a few charred spots. It adds a wonderful smoky sweetness.
How to Make Chicken Burrito Bowls
Step 1: Marinate the Chicken. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken and toss until every piece is thoroughly coated. Let it marinate for at least 15 minutes at room temperature. If you have more time, 30 minutes in the fridge is even better—the flavors will penetrate deeper.
Step 2: Cook the Cilantro-Lime Rice. While the chicken marinates, rinse your rice under cold water until the water runs clear—this removes excess starch for fluffier grains. In a saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for 15-18 minutes. Do not peek! After the time is up, remove it from the heat and let it sit, still covered, for 5 more minutes. Then, fluff with a fork and stir in the butter, lime juice, and chopped cilantro.
Step 3: Cook the Chicken to Perfection. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken. Cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 74°C. You’ll notice a beautiful golden-brown crust forming. Transfer the chicken to a cutting board and let it rest for a full 5 minutes before slicing it against the grain into strips. Slicing against the grain is the secret to supremely tender chicken.
Step 4: Prepare Your Topping Bar. This is the fun part! While the chicken rests, get all your toppings ready. Dice the avocado and tomato, finely chop the red onion, and drain and rinse the black beans and corn. Arrange everything in small bowls—it makes the assembly process so satisfying and lets everyone see all the colorful options.
Step 5: Assemble Your Masterpiece. Now for the grand finale! Start with a generous base of the fluffy cilantro-lime rice. Then, artfully arrange your sliced chicken, black beans, and corn. Top with your fresh diced veggies—the avocado, tomato, and red onion. The final flourish? Drizzle with salsa and a dollop of cool sour cream. Don’t forget a final squeeze of fresh lime juice over everything to make all the flavors pop.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken and rice for up to 3 months; thaw in fridge before reheating.
- Reviving: Gently reheat rice and chicken with a splash of water; add fresh toppings cold.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic salad provides a refreshing counterpoint to the hearty, spiced bowl and cleanses the palate between bites.
- Warm, crispy tortilla chips with guacamole — It’s a no-brainer. The salty, crunchy chips are perfect for scooping up any stray bits of rice and beans left in the bottom of the bowl.
- Charred street corn (Elote) — If you really want to lean into the fiesta theme, this creamy, cheesy, smoky corn side dish takes the entire meal to a spectacular level.
Drinks
- A classic margarita (or a mocktail version) — The sharp, citrusy tang of a good margarita cuts through the richness of the bowl and complements the lime in the rice beautifully.
- An ice-cold Mexican lager — The light, crisp bubbles are incredibly refreshing and won’t overpower the spices, making it the ultimate thirst-quencher for this meal.
- Sparkling water with lime — Sometimes simplicity is best. The effervescence is refreshing, and the lime wedge ties the whole drink back to the flavors on your plate.
Something Sweet
- Churros with a dark chocolate dipping sauce — The warm, cinnamony crunch of a churro followed by a dip in rich chocolate is the perfect, celebratory end to this Mexican-inspired feast.
- Mango sorbet — This is a lighter option that’s still packed with flavor. The tropical, sweet-tart notes of mango are a fantastic palate cleanser after the savory spices.
- Flan — A silky, creamy, caramel-topped flan is a traditional and decadent finish that feels special without being overly heavy.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough chicken. Use a meat thermometer if you have one—it’s a game-changer. Pull the chicken at 74°C and trust the carryover cooking to do the rest.
- Mistake: Skipping the rice rinse. I’ve messed this up before too, and you end up with a gummy, sticky mess instead of distinct, fluffy grains. That quick rinse makes all the difference in texture.
- Mistake: Adding the cilantro to hot rice too early. If you stir the cilantro in while the rice is piping hot, it will wilt and lose its vibrant color and fresh flavor. Let the rice cool for a minute or two first.
- Mistake: Dicing the avocado too far in advance. Avocado browns quickly. Prep your other toppings first, and dice the avocado right before you’re ready to serve to keep it looking bright green and appealing.
Expert Tips
- Tip: Score the chicken breasts. If you’re using breasts, make a few shallow cuts on the surface before marinating. This creates more surface area for the marinade to cling to and helps the chicken cook more evenly.
- Tip: Warm your tortillas. Even though it’s a bowl, having a few warm, soft flour tortillas on the side is a pro move. You can make little burrito bites with the contents of your bowl for a fun textural change.
- Tip: Make a double batch of the marinade. Use half for the chicken and whisk the other half with a little extra olive oil and a splash of vinegar to create an instant, incredible dressing for your side salad.
- Tip: Char your lime. Cut a lime in half and place it cut-side down in the hot skillet after you’ve cooked the chicken. Let it cook for a minute until slightly caramelized. Squeezing this over the finished bowl adds a subtle, smoky complexity.
FAQs
Can I make these bowls ahead of time for meal prep?
Absolutely! This is a meal prep superstar. The key is to store the components separately in airtight containers. Keep the rice, chicken, beans, and corn in one section, and the fresh toppings (diced avocado, tomato, onion) in another. The fresh toppings are best added the day you eat it to maintain their texture. When ready to eat, you can enjoy it cold or gently reheat the rice and chicken mixture before adding the cold toppings.
What’s the best way to reheat the chicken and rice?
For the best texture, reheat the chicken and rice gently. The microwave can make the rice hard and the chicken rubbery. Instead, sprinkle a tablespoon of water over the rice, cover it, and heat it in the microwave in short bursts, fluffing with a fork in between. For the chicken, a quick warm-up in a skillet over medium heat with a tiny splash of water or broth will keep it moist.
I don’t have all the spices for the marinade. What can I use instead?
No problem! A good store-bought taco or fajita seasoning packet is a perfectly fine shortcut. Just mix it with the olive oil and lime juice as directed. If you’re making your own blend and are missing one or two, lean heavier on the cumin and chili powder—they are the backbone of the flavor profile.
How can I make this vegetarian or vegan?
Easily! For a vegetarian version, simply omit the chicken and use a can of drained and rinsed black beans or pinto beans as your main protein. For a vegan version, do the same and also skip the sour cream and cheese, using a vegan alternative or just extra avocado and salsa. You could also sauté some extra-firm tofu or tempeh using the same marinade.
My rice always turns out mushy. What am I doing wrong?
This usually comes down to two things: the water-to-rice ratio or the heat. First, always rinse your rice. Second, make sure you’re using the correct ratio—for long-grain white rice, it’s typically 1 part rice to 1.8 parts liquid. Finally, once you bring it to a boil and reduce the heat to low, don’t lift the lid! That steam is crucial for cooking the rice properly. Let it steam off the heat at the end, too.
Chicken Burrito Bowls
Make delicious and customizable Chicken Burrito Bowls at home! Perfect for weeknight dinners or meal prep. Get the easy recipe and build your perfect bowl today!
Ingredients
For the Chicken & Marinade:
-
500 g boneless, skinless chicken breasts or thighs
-
2 tbsp olive oil
-
1 tsp chili powder
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1 lime juice (Juice of 1 lime)
-
Salt (to taste)
-
black pepper (to taste)
For the Cilantro-Lime Rice:
-
200 g long-grain white rice
-
360 ml chicken broth or water
-
1 large handful fresh cilantro (finely chopped)
-
1 lime juice (Juice of 1 lime)
-
1 tbsp butter or olive oil
For the Bowls & Toppings:
-
1 can black beans (400g, drained and rinsed)
-
1 can corn kernels (340g, drained)
-
2 large avocados (diced)
-
1 large tomato (diced)
-
1/2 red onion (finely chopped)
-
Your favorite salsa, sour cream, shredded cheese, and lime wedges (for serving)
Instructions
-
In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken and toss until every piece is thoroughly coated. Let it marinate for at least 15 minutes at room temperature. If you have more time, 30 minutes in the fridge is even better—the flavors will penetrate deeper.01
-
While the chicken marinates, rinse your rice under cold water until the water runs clear—this removes excess starch for fluffier grains. In a saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for 15-18 minutes. Do not peek! After the time is up, remove it from the heat and let it sit, still covered, for 5 more minutes. Then, fluff with a fork and stir in the butter, lime juice, and chopped cilantro.02
-
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken. Cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 74°C. You’ll notice a beautiful golden-brown crust forming. Transfer the chicken to a cutting board and let it rest for a full 5 minutes before slicing it against the grain into strips. Slicing against the grain is the secret to supremely tender chicken.03
-
While the chicken rests, get all your toppings ready. Dice the avocado and tomato, finely chop the red onion, and drain and rinse the black beans and corn. Arrange everything in small bowls—it makes the assembly process so satisfying and lets everyone see all the colorful options.04
-
Start with a generous base of the fluffy cilantro-lime rice. Then, artfully arrange your sliced chicken, black beans, and corn. Top with your fresh diced veggies—the avocado, tomato, and red onion. The final flourish? Drizzle with salsa and a dollop of cool sour cream. Don’t forget a final squeeze of fresh lime juice over everything to make all the flavors pop.05
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