Chicken Burrito Bowls combine deliciously seasoned chicken, cilantro-lime rice, and your favorite toppings for a delicious meal. Great for meal prepping!
The Best Chicken Burrito Bowls
When I have to host something and need a quick, easy, and universally loved dish, I always think of these chicken burrito bowls and if I have vegetarians, I make sweet potato burrito bowls. It’s one of those dinners that truly everyone likes, and it looks impressive while actually being pretty dang simple.
If I haven’t convinced you yet, here are a few other reasons I love this recipe:
- Super Quick: Whip them up in no time, especially when you grab prepared store-bought toppings.
- Customizable: Everyone can make their bowl just how they like it.
- Great for Meal Prep: Prep once, enjoy all week.
- Deliciously Seasoned: The chicken’s spice mix is a game-changer!
- Picky Eater Pleaser: A hit with kids and adults alike.
Chicken Burrito Bowls Ingredients
- Chicken: Choose small to medium breasts for even and quick cooking.
- Spices: Combine onion powder, oregano, cumin, paprika, & chili powder for the most flavorful blend.
- Olive Oil: Or use butter if preferred.
- Rice: Try bone broth rice for even more protein! Or meal prep a big batch of white rice.
- Black Beans: Use from a can or try these from-scratch.
- Corn: Use fresh or sauté frozen. Or a spoonful of corn salsa adds loads of flavor.
Featured Comment
This was so good. Even my picky husband liked it and said to add it to our regular dinner rotations. It was a hit!
– Brenda
Topping Ideas
Choose your favorite toppings for your Chicken 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.
How To Make Chicken Burrito Bowls
- Prep Chicken: Trim any fat, slice for even thickness, and pound to be even.
- Season Chicken: Mix spices together and toss chicken evenly with oil and spice mix.
- Cook Chicken: Heat oil in skillet, cook chicken, then let rest.
- Prepare Rice: Cook cilantro-lime or plain rice.
- Assemble Bowls: Layer rice, then add chicken, and any toppings of choice. Enjoy!
Storage
- Chicken: Cool, store in airtight container, refrigerate for up to 4 days.
- Rice & Toppings: Keep separately in containers in the fridge. Avocado, guac, and pico best eaten fresh.
More Mexican-Inspired Favorites:
Chicken Burrito Bowls
Indulge in Chicken Burrito Bowls, where perfectly seasoned chicken meets zesty cilantro-lime rice, topped with your favorites for a mouthwatering meal!
Equipment
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts see note 1
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons paprika
- 3/4 teaspoon chili powder
- 2 tablespoons olive oil divided
Rice and Toppings
- 1 batch cilantro-lime rice or white rice or brown rice
- 1 (15-ounce) can black beans drained, rinsed, and warm
- 1-1/2 cups frozen corn see note 2
- 1 large avocado diced, or make guacamole
- Diced grape tomatoes or make salsa or pico de gallo
- Toppings as desired see note 3
Instructions
- Follow your chosen recipe for cilantro-lime, white, or brown rice. Make enough to yield 3–4 cups.
- Trim chicken and cut each breast in half horizontally to create 4 thin filets. Pound lightly with a meat mallet or frying pan 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 overlap for 2–4 minutes on 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.
- Divide rice evenly into bowls. Divide chicken, black beans, corn, avocado, and tomatoes evenly among bowls. Add any optional toppings. Enjoy!
Recipe Notes
Note 1: Recipe timing and seasoning quantities are based on using 2 small-to-medium 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; you can check this Black Bean Burrito Bowls recipe for detailed instructions. The frozen corn can also be replaced with 1 can of corn.
Note 3: I love topping these bowls with sour cream, Cotija, jalapeños, lime, cilantro, pickled red onions, cilantro-lime sauce, and taco sauce. To cut down on prep time, you can also use store-bought salsa or pico de gallo, store-bought guacamole packs, and store-bought cilantro-lime sauce.
Storage: Cool the chicken and store it in an airtight container in the fridge for up to 4 days; keep the rice and toppings separate, with avocado, guacamole, and pico best enjoyed fresh.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 90g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.3mg | Sodium: 16mg | Potassium: 880mg | Fiber: 15g | Sugar: 0.4g | Vitamin A: 194IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good. Even my picky husband liked it and said to add it to our regular dinner rotations. I used left over rotisserie chicken, just added seasoning and reheated. I also, made the cilantro lime rice – so good! I had the black beans, corn, tomatoes, and toppings in separate bowls and just let everyone build their own bowls. It was a hit!
Yay! I am so happy to hear this! Thanks Brenda!
I made this last night and it was so delicious! It had so much flavor! Everyone loved it ❤️
I am so thrilled to hear this! Thanks so much Kristen!
I was just wondering what you consider a serving ?
This is just amazingly tasty. Everyone devoured it and I loved the dressing because we are all cilantro lovers.
I am so happy to hear! Thanks Aaron! 🙂