Home > Dinner > Burrito Bowls Burrito Bowls March 12, 2019 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Burrito Bowls, with spice-rubbed chicken, rice, beans, corn, and an incredible chili-lime sauce. How To Make Burrito Bowls 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 Bowls: 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 our famous Taco Sauce or creamy Cilantro Lime Sauce. Variation Ideas Add roasted (or grilled) corn 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) Top the chicken and rice with a mango salsa Looking for more inspiration? Check out what Chipotle adds to their burrito bowl recipe. (Add your favorites from the list!) This burrito bowl recipe makes the perfect healthy meal prep! Here’s a breakdown on how I approach this recipe for meal prep: Meal prepping Chicken: let the cooked chicken cool, chop it into bite-sized pieces, and place it on one side of your meal prep container. Quinoa or rice: let the cooked quinoa or rice cool and place it on the other side of your meal prep container. Add beans on top and seal the container. Prep “cold” ingredients: add all the “cold” ingredients (such as tomatoes or cheese) you don’t want warmed through into a separate bag or container. While you can add avocado to these meal prep containers, I highly recommend buying pre-made guacamole snack packs (usually found in the produce section by refrigerated dressings/sauces) and adding one guacamole pack a day to your lunch. Assemble: when you’re ready to eat, warm through the chicken, rice, and beans mixture. Top with the cold ingredient toppings and enjoy! A common question I’ve seen if you’re planning to meal prep with this burrito bowl recipe: Do you eat burrito bowls cold? While you CAN eat burrito bowls cold, they’re definitely best warmed through. If you’re making these burrito bowls fresh, they’ll be warm already. However, if you’re enjoying this burrito bowl recipe as a meal prep option, check the notes above for how to best store these burrito bowls to easily re-heat. How many calories are in a burrito bowl? It’s hard to exactly quantify a caloric value to a burrito bowl because there is a lot of variance with how much and what you top your bowl with. That said if you use my exact recipe, each serving comes to 453 calories (4 servings total). Other recipes you’ll love Greek Couscous Salad Mediterranean Chickpea Salad Quinoa Black Bean Salad Cowboy Caviar FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Burrito Bowls 5 from 4 votes - Review this recipe This burrito bowl recipe with spice-rubbed chicken, cilantro-lime quinoa (or rice), beans, vegetables, and an addictive chipotle sauce is a meal you'll want to make over and over again! SAVE TO RECIPE BOX Print Recipe Burrito Bowls 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This burrito bowl recipe with spice-rubbed chicken, cilantro-lime quinoa (or rice), beans, vegetables, and an addictive chipotle sauce is a meal you'll want to make over and over again! Course Dinner Cuisine American Keyword burrito bowl recipe Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 453kcal Author Chelsea Lords IngredientsChicken▢ 1 pound boneless skinless chicken breasts, 2 medium (Note 1)▢ 1 teaspoon each: onion powder, oregano, & salt▢ 2 teaspoons each: cumin & paprika▢ 3/4 teaspoon chili powder▢ 2 tablespoons olive oil, separatedRice & Toppings▢ 1 batch prepared cilantro-lime rice, plain rice or brown rice (1 cup dry rice)▢ 15.5 oz can black beans, drain, rinse, & warmed through▢ 1½ cups frozen corn, or 1 can (Note 2)▢ 1 large ripe avocado diced (or guacamole)▢ Diced grape tomatoes, (or salsa/pico de gallo)▢ Optional: sour cream, cheese (Cotija), jalapeños, lime, cilantro, pickled red onions, cilantro-lime sauce, taco sauce (Note 3)Sauce▢ 1/2 cup good mayo▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest▢ ⅛ teaspoon ground cumin▢ ½ teaspoon each: paprika & ground chili powder▢ 1 teaspoon sriracha InstructionsRICE: Follow your chosen recipe for cilantro-lime or plain rice, making enough to yield 3-4 cups (1 cup dry rice).CHICKEN PREP: Trim chicken and cut each breast in half widthwise to create four thin filets. Pound lightly for even thickness. Pat dry and place in a large bowl.SEASON: Stir together all seasonings in a small bowl. Drizzle 1 tbsp oil over chicken, toss, sprinkle with seasonings, and toss again.COOK CHICKEN: Heat remaining oil in a skillet over high. Cook chicken in a single layer (not 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 mins then dice or slice.SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Refrigerate until using.ASSEMBLY: Divide rice, chicken, black beans, corn, avocado, and tomatoes evenly among bowls. Divide any optional toppings. Drizzle sauce evenly (or to taste) on bowls. Enjoy! Recipe NotesNote 1: Chicken: Recipe timing and seasoning quantities are based on using two small to medium- sized chicken breasts, each weighing ½ pound, for a total of 1 pound of chicken. Note 2: Corn: Sauté frozen corn in butter or oil before adding. See Black Bean Burrito Bowls recipe for detailed instructions. Note 3: Toppings: For quicker toppings, grab store-bought salsa or pico, store-bought guacamole packs, and store-bought cilantro-lime sauce. Nutrition FactsCalories: 453kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Made this for dinner and it was delicious! I will definitely be making this again (and again, and again)! Thank you!!! Reply
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. Reply
