Name: Chicken Burrito Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon ground paprika; 1 teaspoon ground cumin; ½ teaspoon ground chili pepper; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 cup dry white rice; 2 cups chopped romaine lettuce; 1 cup canned corn (drained and rinsed); 1 cup canned black beans (drained and rinsed); 1 avocado (sliced); ¼ cup sour cream (or Mexican crema); ¼ cup freshly shredded cheddar cheese; 1 tablespoon chopped fresh cilantro; ½ tomato (chopped); ½ onion (chopped); 2 tablespoons white vinegar; 4 tablespoons lime juice (from 2 limes); ⅛ teaspoon kosher salt

Introduction

Chicken burrito bowls are a flavorful and vibrant meal that brings together seasoned chicken, fresh vegetables, and zesty salsa. This easy-to-make recipe is perfect for a satisfying weeknight dinner or meal prep.

An oval white bowl contains a layered dish arranged from top to bottom: diced green avocado chunks in the top right corner, finely chopped red tomato mixed with small bits of purple onion and green herbs next to the avocado, bright yellow corn kernels beside the tomato mix, shiny black beans below the corn, seasoned grilled chicken pieces in the center, white cooked rice underneath the chicken, shredded white cheese partly covering the rice, and shredded green lettuce filling the bottom portion. Creamy white dressing is drizzled unevenly over the entire bowl. The bowl is placed on a white marbled surface with lime wedges and small bowls of sauce visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground chili pepper
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup dry white rice
2 cups chopped romaine lettuce
1 cup canned corn (drained and rinsed)
1 cup canned black beans (drained and rinsed)
1 avocado (sliced)
¼ cup sour cream (or Mexican crema)
¼ cup freshly shredded cheddar cheese
1 tablespoon chopped fresh cilantro
½ tomato (chopped)
½ onion (chopped)
2 tablespoons white vinegar
4 tablespoons lime juice (from 2 limes)
⅛ teaspoon kosher salt

Instructions

Step 1: Cut chicken breasts into bite-sized pieces and place them in a medium-sized bowl.
Step 2: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and black pepper to the chicken. Mix well until all pieces are evenly coated.
Step 3: Heat a nonstick pan over medium heat. Add the seasoned chicken and cook for 7-8 minutes on each side, until thoroughly cooked. Remove from heat and set aside.
Step 4: Cook the white rice according to the package instructions.
Step 5: To prepare the salsa, combine cilantro, chopped tomato, chopped onion, white vinegar, lime juice, and kosher salt in a bowl. Mix well until combined.
Step 6: Evenly divide romaine lettuce, corn, black beans, rice, and cooked chicken into serving bowls.
Step 7: Top each bowl with the prepared salsa, sliced avocado, sour cream, and shredded cheddar cheese. Serve immediately and enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the chicken seasoning or include sliced jalapeños in the salsa.
You can swap white rice for brown rice or quinoa for a healthier grain option.
Use Greek yogurt instead of sour cream to reduce calories while keeping creaminess.
For a vegetarian version, replace chicken with grilled tofu or sautéed mushrooms.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the salsa and avocado separate to prevent browning. Reheat the chicken and rice thoroughly before assembling the bowl again. Add fresh toppings after reheating for best flavor.

How to Serve

A white oval bowl filled with six layers of food sits on a white marbled texture. The first layer at the bottom front is fresh green lettuce with a crisp texture, followed by white shredded cheese on top of it. Next to the cheese is a layer of fluffy white rice. Moving upward, there are brown grilled chicken pieces covered with a drizzle of white sauce. Above the chicken is a layer of shiny black beans with some white sauce on them. Next, there is a bright yellow corn layer, and beside it is a mix of avocado cubes, diced red tomatoes, and white onions. A lime wedge and part of a white bowl filled with red salsa are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cutting and seasoning to ensure even cooking.

How can I make this recipe dairy-free?

Simply omit the sour cream and shredded cheddar cheese or substitute with dairy-free alternatives like coconut yogurt and vegan cheese.

Chicken Burrito Bowls Recipe

Print Recipe

★★★★★

4.4 from 710 reviews

This Chicken Burrito Bowl recipe features tender, spice-seasoned chicken cooked in a skillet, served on a bed of fluffy white rice with fresh romaine lettuce, corn, black beans, and a vibrant homemade salsa. Topped with creamy avocado slices, tangy sour cream, and shredded cheddar cheese, it’s a flavorful and satisfying meal perfect for lunch or dinner.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mexican

Ingredients

Scale

Chicken and Seasoning

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground chili pepper
½ teaspoon kosher salt
½ teaspoon ground black pepper

Rice

1 cup dry white rice

Burrito Bowl Components

2 cups chopped romaine lettuce
1 cup canned corn (drained and rinsed)
1 cup canned black beans (drained and rinsed)
1 avocado (sliced)
¼ cup sour cream (or Mexican crema)
¼ cup freshly shredded cheddar cheese

Salsa

1 tablespoon chopped fresh cilantro
½ tomato (chopped)
½ onion (chopped)
2 tablespoons white vinegar
4 tablespoons lime juice (from 2 limes)
⅛ teaspoon kosher salt

Instructions

Prepare the chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl.
Season the chicken: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and ground black pepper to the chicken. Mix thoroughly until all pieces are evenly coated with the spices and oil.
Cook the chicken: Heat a nonstick pan over medium heat. Add the seasoned chicken pieces and cook for 7-8 minutes on each side, or until the chicken is thoroughly cooked through and no longer pink in the center. Remove from heat and set aside.
Cook the rice: Prepare the white rice according to the package instructions until fluffy and tender.
Make the fresh salsa: In a bowl, combine chopped cilantro, tomato, onion, white vinegar, lime juice, and kosher salt. Mix well until all ingredients are combined and set aside.
Assemble the burrito bowls: Evenly distribute chopped romaine lettuce, corn, black beans, cooked rice, and cooked chicken into serving bowls.
Add toppings: Top each bowl with the freshly made salsa, sliced avocado, a dollop of sour cream or Mexican crema, and sprinkle with shredded cheddar cheese.
Serve and enjoy: Serve immediately while the chicken is still warm, and enjoy a fresh, flavorful burrito bowl!

Notes

To reduce sodium, use low-sodium canned beans and corn and adjust added salt accordingly.
For a spicier version, add extra chili powder or a dash of hot sauce to the chicken seasoning.
White rice can be substituted with brown rice or quinoa for a healthier twist.
Feel free to add other fresh vegetables like bell peppers or jalapeños to the salsa for more flavor and crunch.
Leftover chicken and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.

Keywords: chicken burrito bowl, Mexican chicken recipe, chicken rice bowl, easy Mexican dinner, burrito bowl with avocado, skillet chicken