This Burrito Bowl Recipe is loaded with spice-rubbed chicken, rice, beans, corn, and an incredible chili-lime sauce.
How To Make This Burrito Bowl Recipe
- Prep the chicken: toss together all of the seasonings and then rub on all sides of the chicken. Make sure to slice the chicken breasts in half or pound them into even pieces before adding the seasoning blend. This ensures even cooking!
- Prep the cilantro lime quinoa or rice: my secret to extra flavor here? Cooking the quinoa or rice in chicken broth or stock! Check out this helpful guide on how to cook quinoa
- Assemble: fluff the quinoa or rice with a fork and top it with cooked and chopped chicken. Next, add a selection of your favorite toppings. We like pinto beans, chopped avocado, chopped tomato, more cilantro, cheese, and plenty of fresh lime. On top of it all is the delicious chili lime sauce that really puts this burrito bowl over the top!
Topping Ideas
Choose your favorite toppings for your burrito bowl recipe:
- Avocado: Choose ripe ones for a nice creamy addition.
- Guacamole: Homemade is the best, or try these individual packs.
- Cherry Tomatoes: Or try our easy Pico De Gallo.
- Cheese: Sharp cheddar, Pepper Jack, Cotija, or your fave.
- Jalapeños: Fresh or pickled for heat.
- Lime: Freshly squeezed juice brightens flavors.
- Cilantro: Adds freshness and vibrancy.
- Pickled Red Onions: Tangy and flavorful.
- Sauces: Try my famous Taco Sauce or creamy Cilantro Lime Sauce.
Variation Ideas
- Add roasted (or grilled) corn to this burrito bowl recipe.
- Use guacamole in place of the avocado
- Serve with pico de gallo in place of chopped cherry tomatoes (see below)
- Add roasted or raw bell peppers (see: how to cut a bell pepper)
- Throw the chicken into a walking taco for a no mess dinner.
Meal Prepping This Burrito Bowl Recipe
- Chicken: Let the cooked chicken cool, chop it into bite-sized pieces, and place it in your meal prep container.
- Quinoa or rice: Cool the cooked quinoa or rice and place it on the other side of the container. Top with beans and seal.
- Cold ingredients: Store “cold” ingredients (like tomatoes or cheese) in a separate container. For avocado, use pre-made guacamole snack packs for convenience.
- Assemble: When ready to eat, warm the chicken, rice, and beans. Top with cold ingredients and enjoy!
Do You Eat Burrito Bowls Cold?
You can eat burrito bowls cold, but they’re best warmed. If making fresh, they’ll already be warm. For meal prep, see the notes above on storing and reheating.
Storage
Leftovers?
- Keep Separate: Store the rice, chicken, and toppings in separate containers to keep them fresh.
- Refrigerate: Place everything in the fridge. The chicken and rice will last up to 4 days.
- Store the Sauce: Put the sauce in a small container and refrigerate for up to a week.
- Reheat and Assemble: When ready to eat, reheat the chicken and rice, then add the toppings and sauce.
Other Recipes You’ll Love
- Greek Couscous Salad
- Mediterranean Chickpea Salad
- Quinoa Black Bean Salad
- Cowboy Caviar
Burrito Bowls
This burrito bowl features spice-rubbed chicken, cilantro-lime quinoa, beans, fresh vegetables, and a delicious chipotle sauce. It’s a meal you’ll crave again and again!
Equipment
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts see note 1
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 3/4 teaspoon chili powder
- 2 tablespoons olive oil divided
Rice
Instructions
- Follow your chosen recipe for cilantro-lime or plain rice, making enough to yield 3–4 cups; this will require 1 cup of dry rice.
- Trim chicken and cut each breast in half widthwise to create 4 thin filets. Pound lightly for even thickness. Pat dry and place in a large bowl.
- Stir together all seasonings in a small bowl. Drizzle 1 tablespoon oil over chicken, toss, sprinkle with seasonings, and toss again.
- Heat remaining oil in a pan over high heat. Cook chicken in a single layer, with no overlapping, for 2–4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 minutes, then dice.
- Zest limes with a zester to get 1/4 teaspoon zest. Juice the limes using a citrus juicer to get 3 tablespoons lime juice. Whisk together sauce ingredients until smooth. Refrigerate until using.
- Divide rice, chicken, black beans, corn, diced avocado, and tomatoes evenly among bowls. Divide any optional toppings. Drizzle sauce evenly, or to taste, on bowls. Enjoy!
Recipe Notes
Note 1: Recipe timing and seasoning quantities are based on using 2 medium-sized chicken breasts, each weighing 1/2 pound, for a total of 1 pound of chicken.
Note 2: Sauté frozen corn in butter or oil before adding. See Black Bean Burrito Bowls recipe for detailed instructions.
Note 3: I love to use sour cream, Cotija cheese, jalapenos, lime, cilantro, pickled red onions, and cilantro-lime sauce or taco sauce. For quicker toppings, grab store-bought salsa, pico de gallo, guacamole packs, and cilantro-lime sauce.
Storage: Store the rice, chicken, and toppings in separate containers in the fridge; they will stay fresh for up to 4 days. The sauce will last a week in the fridge. When ready to eat, reheat the chicken and rice, then add the toppings and sauce.
Nutrition
Serving: 1serving | Calories: 786kcal | Carbohydrates: 106.4g | Protein: 42.2g | Fat: 22.6g | Cholesterol: 82.7mg | Sodium: 491.3mg | Fiber: 16.2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot to buy chicken breast, so I made this using boneless skinless thighs and it turned out great! I used the seasoning as a dry rub and threw the thighs in the oven in a baking dish at 425 until it cooked through. I sliced them fresh out of the oven and they stayed moist. Super easy and delicious!
Yay! So happy to hear this! Thanks Briana!
I made this today. I added fiesta sweet corn,
red onion and lettuce. Made one pan using ground beef and another with pan with grilled chicken in the pack, used the seasoning on both meats. Yes, I took the short cut. It was good. I will be making this again.
Delish! I am so thrilled to hear this! Thanks so much Jackie! 🙂
Made this for dinner and it was delicious! I will definitely be making this again (and again, and again)! Thank you!!!
So happy to hear this was a hit!! Thank you Cheryl 🙂