These chicken burrito bowls combine juicy seasoned chicken, fluffy cilantro lime rice, black beans and sweet corn in one colorful dinner. Cool lettuce, creamy avocado and fresh salsa add contrast to the warm ingredients.
Each component is simple to prepare, and everyone can choose their own toppings. Keep the bowls mild for a family dinner or add jalapeños and hot sauce for extra heat.
The recipe also works well for meal preparation when the warm ingredients and fresh toppings are stored separately.
Why You’ll Love These Burrito Bowls
- A complete dinner with protein, rice and vegetables.
- Easy to customize for different tastes.
- Made with everyday ingredients.
- Suitable for meal preparation.
- No tortillas or wrapping required.
- Ready in approximately 45 minutes.
Ingredients You’ll Need
For the Chicken
- 1½ pounds boneless, skinless chicken thighs.
- 1 tablespoon olive oil.
- 1 tablespoon fresh lime juice.
- 2 teaspoons mild chili powder.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked paprika.
- 1 teaspoon garlic powder.
- ¾ teaspoon fine salt.
- ¼ teaspoon black pepper.
For the Cilantro Lime Rice
- 1 cup dry long-grain white rice.
- Water according to the rice package.
- ¼ teaspoon fine salt.
- 1 tablespoon olive oil.
- 1 teaspoon finely grated lime zest.
- 2 tablespoons fresh lime juice.
- ¼ cup chopped fresh cilantro.
For the Bowls
- 1 can black beans, 15 ounces, drained and rinsed.
- 1 cup frozen corn.
- 2 cups shredded romaine lettuce.
- 1 cup prepared salsa.
- 1 large avocado, diced.
- ½ cup sour cream.
- Lime wedges, for serving.
Ingredient Notes
Chicken thighs: Thighs stay moist during skillet cooking. Chicken breasts also work when cut or pounded to an even thickness.
Chili powder: Use an American-style mild chili seasoning blend. Pure ground hot chile powder can make the chicken much spicier.
Rice: Long-grain white rice creates fluffy grains. Follow the water ratio on your package because different varieties need different amounts.
Black beans: Canned beans make preparation quick. Rinse them to remove the packing liquid.
Salsa: Use a salsa you enjoy, and drain very watery salsa before spooning it into the bowls.
How to Make Chicken Burrito Bowls
Step 1: Cook the Rice
Rinse the rice until the water is mostly clear.
Cook it with the package-directed amount of water and ¼ teaspoon salt. Once cooked, let it rest covered for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the chicken and toppings.
Step 2: Season the Chicken
Pat the chicken dry.
Combine the oil, lime juice, chili powder, cumin, paprika, garlic powder, salt and pepper in a bowl. Add the chicken and turn until evenly coated.
There is no required marinating time, although you can refrigerate it in the seasoning mixture while preparing the other ingredients.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat.
Add the chicken in a single layer. Cook for approximately 5–7 minutes per side, adjusting the heat if the spices darken too quickly.
Step 4: Warm the Beans and Corn
Place the drained beans and frozen corn in a small saucepan with 2 tablespoons water.
Cover and warm over medium-low heat for 4–5 minutes, stirring occasionally. Drain any excess liquid before serving.
Step 5: Finish the Rice
Fold the olive oil, lime zest, lime juice and cilantro into the cooked rice.
Taste and adjust the lime or seasoning. Fluff gently rather than stirring heavily, which can break the grains.
Step 6: Prepare the Fresh Toppings
Shred the lettuce, dice the avocado and portion the salsa and sour cream.
For a drizzle, thin the sour cream with a little water or lime juice until it falls easily from a spoon.
Step 7: Assemble the Bowls
Divide the rice among four bowls.
Add sliced chicken, beans, corn, lettuce, salsa and avocado. Finish with sour cream and lime wedges.
Tips for Better Burrito Bowls
Keep Wet Ingredients Under Control
Drain the beans and avoid adding excessive salsa liquid. This helps keep the rice fluffy.
Rest the Chicken Before Slicing
A brief rest keeps more juices in the meat and makes cleaner slices.
Season Each Component
The chicken is well seasoned, but the rice also needs lime and a little salt. Taste each part before assembling.
Add Avocado at Serving Time
Cut avocado shortly before serving for the freshest appearance.
Easy Variations
- Spicy bowls: Add pickled jalapeños, hot salsa or chipotle powder.
- Brown rice bowls: Substitute brown rice and allow its longer cooking time.
- Vegetarian bowls: Replace the chicken with extra beans and sautéed peppers.
- Fajita bowls: Add sliced bell peppers and onions cooked in a separate skillet.
- Cheesy bowls: Sprinkle shredded cheddar or Monterey Jack over the warm chicken.
What to Serve With Chicken Burrito Bowls
The bowls are a complete meal. For a larger spread, add tortilla chips, guacamole, grilled peppers or a simple tomato salad.
Leftover chicken can also be used in quesadillas, wraps or taco salads.
Make-Ahead, Storage and Reheating
Store the cooked chicken, rice and beans separately from the lettuce, salsa, sour cream and avocado.
Portion warm ingredients into shallow containers and refrigerate promptly. Use the prepared bowls within three days for best quality. Cooked chicken can generally be refrigerated for 3–4 days at 40°F or below. FoodSafety.gov storage guidance
Reheat the chicken, rice and beans with a small splash of water until they reach 165°F, then add the cold toppings.
Freeze the chicken, rice and beans without the fresh toppings for up to two months for best quality. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Pound them to an even thickness and check the temperature early to avoid drying them out.
Can I skip cilantro?
Yes. Use chopped parsley or simply make lime rice without herbs.
Can I use leftover rice?
Yes, provided it was cooled promptly and stored correctly. Reheat it thoroughly before adding the lime and cilantro.
Are these bowls very spicy?
Not when made with mild chili powder and mild salsa. Serve hot sauce separately.
Can I use rotisserie chicken?
Yes. Warm shredded cooked chicken with a little oil, the dry seasonings and a splash of water, then finish with lime.
Chicken Burrito Bowls Recipe Card
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 bowls
Course: Dinner
Cuisine: Mexican-American inspired
Method: Stovetop
Ingredients
Chicken: 1½ pounds boneless chicken thighs; 1 tablespoon olive oil; 1 tablespoon lime juice; 2 teaspoons mild chili powder; 1 teaspoon each cumin, smoked paprika and garlic powder; ¾ teaspoon salt; ¼ teaspoon pepper.
Rice: 1 cup dry long-grain white rice; package-directed water; ¼ teaspoon salt; 1 tablespoon olive oil; 1 teaspoon lime zest; 2 tablespoons lime juice; ¼ cup chopped cilantro.
Bowls: One 15-ounce can black beans, drained and rinsed; 1 cup frozen corn; 2 cups shredded romaine; 1 cup salsa; 1 diced avocado; ½ cup sour cream; lime wedges.
Instructions
- Cook the rice according to its package with ¼ teaspoon salt.
- Coat the chicken with oil, lime juice and the chicken seasonings.
- Cook in a hot skillet for approximately 5–7 minutes per side, until it reaches 165°F.
- Rest the chicken for 5 minutes, then slice.
- Warm the beans and corn with 2 tablespoons water; drain excess liquid.
- Fold oil, lime zest, lime juice and cilantro into the cooked rice.
- Divide the rice, chicken, beans and corn among four bowls.
- Add lettuce, salsa, avocado and sour cream. Serve with lime.
Notes: Rice timing depends on the variety. Store fresh toppings separately. Slice avocado just before serving.