Chicken Burrito Bowls
Chicken Burrito Bowls are a colorful and tasty mix of grilled chicken, fluffy rice, black beans, fresh veggies, and your favorite toppings like cheese, salsa, and avocado. Each bite brings…
Tip: save now, cook later.Chicken Burrito Bowls are a colorful and tasty mix of grilled chicken, fluffy rice, black beans, fresh veggies, and your favorite toppings like cheese, salsa, and avocado. Each bite brings a fun combination of flavors and textures that’s both filling and refreshing. It’s a great way to enjoy all the classic burrito ingredients without the tortilla wrap.
I love making these bowls because they come together so quickly and everyone can customize theirs just how they like it. I usually marinate the chicken with some lime juice and spices to give it a bright, zesty kick. It’s one of those meals I feel good about eating but still tastes like a little party in my mouth.
My favorite way to serve them is with a squeeze of fresh lime and a dollop of sour cream or Greek yogurt on top. It brightens everything up! Plus, it’s great for leftovers—just pack it up and reheat at lunchtime for an easy, delicious meal that never feels boring.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless are great for even cooking and easy slicing. You can swap with thighs for juicier meat or use plant-based protein for a vegetarian option.
Brown rice: It adds nuttiness and heartiness to the bowls. If short on time, use quick-cooking rice or quinoa as a substitute.
Spices: Chili powder and cumin give the chicken its signature flavor. If you don’t have smoked paprika, regular paprika works fine. Garlic and onion powders add depth without extra chopping.
Beans and corn: Black beans provide protein and creaminess, while corn adds sweetness. Canned or frozen versions are fine, just rinse beans well to reduce salt.
Avocado and pico de gallo: Fresh avocado gives creaminess, and pico de gallo brings brightness and freshness. You can swap pico for store-bought salsa if short on time.
Sour cream or Greek yogurt: Greek yogurt is a healthier swap, giving tang and creaminess with less fat.
How Do I Get the Chicken Tender, Flavorful, and Perfectly Cooked?
Marinating the chicken with the spice mix not only flavors it but helps tenderize. Here’s what to do:
- Pat chicken dry first — this helps spices stick better.
- Rub spices evenly and let it rest for at least 15 minutes or up to overnight in the fridge.
- Cook over medium-high heat to get a nice sear and lock in juices. Avoid crowding the pan.
- Let chicken rest after cooking—5 minutes helps juices redistribute making slices juicy.
Slicing against the grain will also keep your chicken tender. These steps ensure a flavorful, juicy result every time.
Equipment You’ll Need
- Medium saucepan – perfect for cooking the rice evenly without sticking.
- Large skillet – great for cooking the chicken with a nice sear.
- Mixing bowls – handy for marinating chicken and mixing pico de gallo.
- Sharp knife and cutting board – essential for slicing chicken, avocado, and chopping veggies.
- Fork – useful for fluffing the rice before serving.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or steak for a different protein taste and texture.
- Add diced bell peppers or sautéed onions for extra crunch and sweetness.
- Include shredded cheese like cheddar or Monterey Jack for creaminess.
- Use chipotle powder or hot sauce in the marinade for a spicier kick.
How to Make Chicken Burrito Bowls
Ingredients You’ll Need:
For the Chicken and Seasoning:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Rice and Veggies:
- 1 cup brown rice
- 1 1/2 cups water or chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
For the Fresh Toppings:
- 1 avocado, sliced
- 1 tomato, sliced
- 1 medium tomato, diced (for pico de gallo)
- 1/4 cup red onion, finely chopped (for pico de gallo)
- 1/2 jalapeño, finely chopped (optional, for pico de gallo)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
Plan for about 50 minutes to prepare everything. Cooking the rice takes the longest at about 40-45 minutes, but while it simmers, you can marinate and cook the chicken, prepare the pico de gallo, and get your toppings ready.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice blend all over the chicken breasts to coat them well. Set aside for a few minutes to let the flavors soak in.
2. Cook the Rice:
In a medium saucepan, combine the brown rice and water or chicken broth. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40-45 minutes, until the rice is tender and the liquid is absorbed. About 5 minutes before the rice is done, stir in the corn kernels. When finished, fluff the rice with a fork.
3. Cook the Chicken:
Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they’re cooked through and have a nice char. Remove the chicken from the pan and allow it to rest for a few minutes. Then slice it into strips.
4. Prepare Pico de Gallo:
Combine the diced tomato, finely chopped red onion, jalapeño (if using), chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix everything together to make a fresh and tasty salsa.
5. Assemble the Bowls:
Divide the cooked rice and corn mixture evenly among serving bowls. Top each with sliced chicken, black beans, sliced avocado, tomato slices, and a generous scoop of pico de gallo.
6. Add Toppings and Serve:
Add a dollop of sour cream or Greek yogurt to each bowl. Sprinkle extra chopped cilantro and red pepper flakes on top if desired. Serve right away, with lime wedges on the side for extra zing.
Enjoy your colorful, healthy, and flavorful Chicken Burrito Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and better flavor absorption from the spices.
Can I Make Chicken Burrito Bowls Ahead of Time?
Absolutely! You can cook the rice, chicken, and prepare pico de gallo a day in advance. Store each component separately in airtight containers in the fridge. Reheat the rice and chicken gently before assembling the bowls.
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. When reheating, warm the rice and chicken on the stove or microwave, then add fresh avocado and pico de gallo to keep things bright and tasty.
Can I Substitute the Brown Rice with Something Else?
Yes! Quinoa, white rice, or cauliflower rice all work well as alternatives. Adjust cooking times accordingly based on your chosen grain or vegetable base.
