Chicken Burrito Bowls

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.

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

1. Prep Chicken: Trim any fat, slice for even thickness, and pound to be even.
2. Season Chicken: Mix spices together and toss chicken evenly with oil and spice mix.
3. Cook Chicken: Heat oil in skillet, cook chicken, then let rest.
4. Prepare Rice: Cook cilantro-lime or plain rice.
5. Assemble Bowls: Layer rice, then add chicken, and any toppings of choice. Enjoy!

More Mexican-Inspired Favorites:

• One Pot Burrito Bowls
• Taco Bowl
• Ground Beef Quesadillas
• Chicken Fajitas
• Shrimp Tacos

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5 from 9 votes

Chicken Burrito Bowls

By Chelsea Lords

Indulge in Chicken Burrito Bowls, where perfectly seasoned chicken meets zesty cilantro-lime rice, topped with your favorites for a mouthwatering meal!

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large pan

Ingredients 

USMetric

 

1x2x3x

Chicken

• ▢ 1 pound boneless, skinless chicken breasts see note 1
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon 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 four 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 two 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.

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