Chicken Burrito Bowls
Chicken Burrito Bowls are a tasty and colorful meal that brings the flavors of a burrito in a bowl. You’ll find juicy grilled chicken, fluffy rice, black beans, fresh corn,…
Tip: save now, cook later.Chicken Burrito Bowls are a tasty and colorful meal that brings the flavors of a burrito in a bowl. You’ll find juicy grilled chicken, fluffy rice, black beans, fresh corn, and all the toppings like salsa, cheese, and avocado all mixed together for a filling and fun dinner.
I love making these bowls because they feel like a special treat but are actually pretty simple to put together. I usually marinate the chicken with a bit of lime and spices to make it extra flavorful. It’s a great way to get all those classic Mexican flavors without the hassle of wrapping and rolling a burrito.
One of my favorite things about chicken burrito bowls is how easy it is to customize. You can add whatever you like—perhaps some spicy jalapeños, a dollop of sour cream, or a handful of fresh cilantro. I also enjoy serving these bowls with some crunchy tortilla chips on the side for an added texture that everyone loves.
Key Ingredients & Substitutions for Chicken Burrito Bowls
Chicken breasts: They cook quickly and stay tender. You can swap for thighs if you prefer juicier meat or want a slightly richer flavor.
Rice: White rice is classic, but try brown rice or cauliflower rice for a healthier or low-carb option.
Black beans: Use canned for convenience. If fresh or dried beans are available, soak and cook them ahead of time for extra flavor.
Cheese: Cheddar or Mexican blend adds creaminess. If dairy-free, use a plant-based cheese or skip it.
Avocado or guacamole: Fresh avocado is creamy and fresh. Guacamole adds extra seasoning. Either choice works great.
How Do I Cook Chicken to Keep It Juicy and Flavorful?
Cooking chicken breast without drying it out can be tricky. Here’s a simple way to get juicy, flavorful pieces:
- Rub the chicken evenly with the spice mix to seal in flavor.
- Heat oil in the skillet until hot before adding chicken; this locks in moisture.
- Cook on medium-high for about 5-7 mins each side; avoid flipping too often.
- Let chicken rest for a few minutes before slicing; this helps keep juices inside.
Following these steps will give you tender chicken that pairs perfectly with the fresh toppings.
Equipment You’ll Need
- Medium pot with lid – perfect for cooking rice evenly without losing steam.
- Non-stick skillet – helps cook chicken evenly and makes flipping easy.
- Sharp knife – for slicing chicken and chopping veggies cleanly.
- Cutting board – keeps your workspace tidy and safe for chopping ingredients.
- Measuring spoons – handy for accurate spice and ingredient amounts.
Flavor Variations & Add-Ins
- Swap chicken with grilled shrimp or steak for a different protein twist.
- Add corn kernels or bell peppers for extra crunch and color.
- Mix in a dash of hot sauce or chipotle powder for more heat.
- Top with queso fresco or a sprinkle of cotija cheese instead of cheddar for authentic flavor.
How to Make Chicken Burrito Bowls
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup white rice
- 2 cups water or chicken broth
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded lettuce
- 1 medium avocado or 1 cup guacamole
- 1 lime, cut into wedges
- 1/4 cup sour cream or Mexican crema
- 1 tablespoon olive oil
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish, including cooking the rice and chicken, preparing toppings, and assembling the bowls. It’s perfect for a quick, tasty meal any day of the week.
Step-by-Step Instructions:
1. Cook the Rice:
Put the rice and water (or chicken broth) in a pot and bring to a boil. Turn the heat down to low, cover the pot, and let it simmer for 15-18 minutes until rice is tender and the liquid is absorbed. Fluff the rice gently with a fork.
2. Prepare the Chicken:
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper. Rub this spice mix all over the chicken breasts to coat them well.
3. Cook the Chicken:
Heat 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 fully cooked through and have a nice char. Take the chicken off the heat and let it rest a few minutes before slicing into strips.
4. Prepare the Toppings:
Dice the tomato and finely chop the red onion and cilantro. Drain and rinse the black beans to keep them fresh and tasty.
5. Assemble the Bowls:
Divide the cooked rice evenly into bowls. Top each bowl with shredded lettuce, sliced chicken, black beans, the tomato and onion mixture, shredded cheese, and either guacamole or sliced avocado.
6. Add Final Touches:
Drizzle some sour cream or Mexican crema over the top. Sprinkle with fresh cilantro and place lime wedges on the side for a fresh squeeze of citrus flavor.
7. Serve and Enjoy:
Your chicken burrito bowls are ready to eat! Serve immediately and enjoy this bright, filling dish packed with flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken breasts in the fridge overnight before cooking. This ensures even cooking and the best texture.
Can I Make Chicken Burrito Bowls Ahead of Time?
You can prepare the rice, cook and slice the chicken, and chop the toppings ahead. Store everything separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep everything fresh.
How Should I Store Leftovers?
Keep leftovers in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently in the microwave or stovetop, and add fresh toppings after reheating.
What Can I Substitute for Black Beans?
If you don’t have black beans, try pinto beans, kidney beans, or even cooked corn for a tasty alternative that blends well with the other flavors.