There’s something deeply satisfying about digging into a hot, colorful burrito bowl — and this Chicken Burrito Bowl has become a weekly staple in my kitchen. I still remember the first time I made it: I was juggling a busy week, craving something comforting yet wholesome, and needed a dish flexible enough to please everyone at the dinner table. This flavor-packed bowl did just that.
What I love most is how it brings together everything I enjoy in a meal: juicy, spiced chicken, tender rice, black beans, vibrant vegetables, and all the toppings you can imagine — avocado, salsa, cheese, lime, you name it. It’s like a deconstructed burrito that feels fresher and more nourishing.
Over time, I’ve tested different marinades, rice seasonings, and topping combos to create the perfect bowl. Whether you’re prepping for the week, feeding a crowd, or just making a satisfying solo dinner, this Chicken Burrito Bowl always delivers.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 45 minutes.
- Nutritious & Balanced: Lean protein, fiber-rich beans, and fresh veggies.
- Customizable: Great for picky eaters or cleaning out the fridge.
- Meal-Prep Friendly: Stores and reheats beautifully.
- Gluten-Free: Naturally, with the right toppings.
Ingredients You’ll Need
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Juice of 1 lime
Tip: Marinate for at least 15 minutes — overnight if possible — for the best flavor.
For the Base:
- 2 cups cooked white or brown rice (cilantro-lime rice recommended)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Toppings (Customize to your liking):
- Diced avocado or guacamole
- Sour cream or Greek yogur
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salsa or pico de gallo
- Shredded lettuce or chopped romaine
- Diced tomatoes
- Fresh cilantro, lime wedges, jalapeños (optional)
How to Make a Chicken Burrito Bowl
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, and spices. Toss chicken in the marinade and let it sit for 15–30 minutes.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Sear chicken 5–7 minutes per side, until fully cooked (internal temp: 165°F). Let it rest, then slice.
Pro Tip: Don’t overcrowd the pan. Cook in batches for the best sear.
Step 3: Prepare the Rice
Cook rice as directed. Stir in lime juice, chopped cilantro, and a pinch of salt for flavor.
Step 4: Warm the Beans & Corn
Heat beans and corn in a pan or microwave. Season with cumin and salt if desired.
Step 5: Assemble Your Burrito Bowl
Layer rice, black beans, corn, and chicken in a bowl. Add your favorite toppings and enjoy.
Expert Tips
- Chicken thighs are juicier and more forgiving than breasts.
- Let chicken rest after cooking to keep it juicy.
- Store toppings like avocado or lettuce separately to avoid sogginess.
- Double the batch for meal prep — store components individually.
- Add a spicy kick with jalapeños or chipotle mayo.
Variations & Substitutions
- Vegetarian: Use grilled tofu, sautéed mushrooms, or more beans.
- Low-Carb: Substitute rice with cauliflower rice or lettuce.
- Dairy-Free: Omit cheese and sour cream or use plant-based versions.
- Spicy: Add a chipotle pepper in adobo sauce to the marinade or top with hot sauce.
- Mexican Rice: Use a tomato-based rice seasoned with garlic, cumin, and onion.
Serving Suggestions
- Side: Tortilla chips with salsa or queso
- Drink: Agua fresca or Mexican lager
- Occasion: Perfect for casual dinners, meal prep, or burrito bowl bars at parties
Storage & Reheating
Storage:
- Store ingredients separately in airtight containers for up to 4 days.
- Add toppings like lettuce or avocado just before serving.
Reheating:
- Reheat chicken, rice, beans, and corn in the microwave or stovetop.
- Add fresh toppings after reheating.
Recipe FAQs
What kind of rice works best?
White, brown, or cilantro-lime rice are great. Cauliflower rice or lettuce work for low-carb versions.
Can I make it ahead?
Yes! Perfect for meal prep. Store components separately and assemble when ready.
How can I make it spicier?
Add jalapeños, spicy salsa, or increase chili powder in the marinade.
Can I grill the chicken?
Absolutely. Grilling adds smoky depth. Just oil the grates and cook to 165°F internal temperature.
Is this gluten-free?
Yes — just confirm toppings like salsa or seasoning mixes don’t contain gluten.
This Chicken Burrito Bowl is more than just a meal — it’s a reliable go-to when life gets hectic. It’s endlessly adaptable, loved by all, and always hits the spot. Whether you’re making it your own with fun toppings or keeping it simple, it’s a recipe that delivers every single time.
If you try it, let me know how it turns out! Share your tweaks, leave a comment, or tag me if you post it — I love seeing how others bring this recipe to life.
Nutrition (Approx. per serving):
- Calories: 520
- Protein: 35g
- Carbs: 45g
- Fat: 22g
- Fiber: 7g
- Sugar: 4g
- Sodium: 680mg