Chicken Burrito Bowls are a simple and tasty way to enjoy all the flavors of a burrito without the need for wrapping it up. With juicy grilled chicken, fluffy rice, black beans, fresh salsa, and a bit of cheese and avocado, this bowl packs a punch of flavor and texture in every bite.
I love making these bowls for a quick weeknight dinner because they come together fast, and everyone can customize their own bowl just the way they like it. Adding a squeeze of lime or a dollop of sour cream is my go-to to make the flavors pop even more. It’s one of those meals that feels fresh but also filling.
Sometimes I like to serve the chicken burrito bowls with a side of tortilla chips for some crunch or a little extra salsa on the side for dipping. It always feels like a fun and relaxed meal, perfect for casual dinners or when friends come over. Plus, it’s easy to make extra so you can have great leftovers the next day!
Key Ingredients & Substitutions
Chicken breasts: Using chicken breasts gives a lean, tender protein base. If you prefer darker meat, thighs work well too and stay juicy.
Spices: Chili powder, cumin, and smoked paprika bring classic burrito flavors. If you don’t have smoked paprika, regular paprika or chipotle powder can add nice depth.
Rice: White rice is the traditional choice and cooks quickly. Try brown rice or cauliflower rice for a healthier twist.
Corn and black beans: These add sweetness and texture. Fresh, frozen, or canned corn are all fine — just drain canned versions well.
Avocado and cheese: Avocado gives creaminess, and the Mexican cheese blend melts nicely. If you can’t find it, cheddar or Monterey Jack alone work well.
How Do You Get the Chicken Tender and Flavored Just Right?
Cooking the chicken well is key to a tasty burrito bowl. Coat the pieces evenly with oil and spices so every bite is flavorful.
- Heat your pan over medium-high before adding chicken to get a nice sear.
- Don’t overcrowd the pan; cook in batches if needed.
- Cook until the chicken is nicely browned and no longer pink inside, about 6-8 minutes depending on size.
- Let it rest a few minutes before assembling the bowls to keep it juicy.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken evenly and getting a nice sear.
- Mixing bowl – handy for tossing chicken with spices and oil.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
- Cutting board and sharp knife – essential for chopping veggies and slicing chicken cleanly.
Flavor Variations & Add-Ins
- Swap chicken for sautéed shrimp for a seafood twist that’s quick and tasty.
- Add diced bell peppers or jalapeños for extra crunch and mild heat.
- Try swapping black beans for pinto or kidney beans to vary the bean flavor.
- Top with a spoonful of salsa or hot sauce to amp up the zest and freshness.
Chicken Burrito Bowls: Simple and Delicious
Ingredients You’ll Need:
For the Chicken:
- 2 large chicken breasts, cut into strips or bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
For the Bowl:
- 1 cup cooked white rice
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, mashed or sliced
- 1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
- 1/4 cup sour cream
- Fresh cilantro, chopped (for garnish)
- 1 lime, halved (optional for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep and cooking time. Everything comes together fast, making it a perfect quick meal. You can cook the rice ahead to save even more time.
Step-by-Step Instructions:
1. Prepare the Spice Mix and Chicken:
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss the chicken pieces with olive oil and the spice mixture until they are nicely coated.
2. Cook the Chicken:
Heat a skillet over medium-high heat. Add the spiced chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.
3. Assemble the Bowls:
In large bowls, layer the cooked rice and corn kernels. Top with the cooked chicken. Arrange black beans, diced tomato, chopped red onion, and avocado around the chicken. Sprinkle the shredded cheese over the top.
4. Add Finishing Touches:
Add a dollop of sour cream and garnish each bowl with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the bowls just before eating.
5. Enjoy!
Mix everything together if you like, and enjoy your flavorful, fresh chicken burrito bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken beforehand—ideally overnight in the fridge. Pat it dry to remove excess moisture before seasoning and cooking for the best sear and flavor.
Can I Make Chicken Burrito Bowls Ahead of Time?
Absolutely! Prepare all components separately and store them in airtight containers in the fridge for up to 2 days. Assemble and add fresh toppings like avocado and cilantro just before serving.
How Should I Store Leftovers?
Keep leftovers in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken and rice in a skillet or microwave, then add fresh ingredients like avocado and sour cream after reheating.
What Can I Substitute for Mexican Cheese Blend?
If you don’t have a Mexican blend, shredded cheddar, Monterey Jack, or a combination of both make great alternatives. They melt well and give a similar flavor profile for your burrito bowl.
