Chicken Burrito Bowls

Save money and make our better than Chipotle Chicken Burrito Bowls! They’re filled with juicy grilled chicken, black beans, corn, salsa, cheese and much more all served on a bed of fluffy cilantro-lime rice. Perfect for meal prep or quick dinners.

Ingredients to Make Chicken Burrito Bowls Recipe

Burrito bowls are one of those dishes that can be personalized to everyone’s taste. That’s always a plus when cooking for your family, as each and every one has their own preference. Making burrito bowls at home is far superior to any you’d pay top dollar for at a restaurant. It’s a meal everyone can get involved in making and the ingredients aren’t difficult to find.

Checkout this quick list of ingredients you’ll need to make your own Chicken Burrito Bowl Recipe: (Scroll down for full printable recipe card.)

• Chicken – Boneless skinless chicken breasts.
• Marinade – Vegetable oil, chili powder, seasoned salt, lemon pepper and cumin.
• Rice – Basmati rice, lime juice, fresh cilantro and salt.
• Honey Lime Vinaigrette – Fresh lime juice, honey, vegetable oil or canola oil, cumin, salt, black pepper, Mexican oregano, grated onion, Dijon mustard and sugar.
• Toppings – Lettuce, shredded cheese, black beans, corn, jalapenos, cherry tomatoes, peppers, onion, avocado, olives.

How to Make the BEST Chicken Burrito Bowls Recipe

Burrito bowl bars are as common at our house as taco bars. It’s the same concept really, and the toppings can be prepared in advance then set out for everyone to build their own. It’s ideal for casual family meals, movie night or those game days when everyone just want to graze. Don’t be intimadated by the ingredient list, I’ve also included a homemade honey lime vinaigrette to drizzle on top.

• Marinate the Chicken – Mix together oil, chili, salt, lemon pepper and cumin. Rub on all sides of chicken. Chill to allow the flavors to permeate the chicken for 4 hours or overnight.
• Heat the Grill – Over medium heat, grill the chicken per the cook time in the recipe or until juices run clear, then cube into bite-size pieces.
• Make the Honey Lime Vinaigrette – this is the “secret sauce” to the flavors of these burrito bowls. To a mason jar add lime juice, honey, oil, onion, sugar, mustard, salt, pepper, garlic, cumin and oregano. Place the lid on and shake until fully combined and emulsified. Chill, shaking again before serving.
• Cook the Rice – Cook per the recipe until tender. Cover completely and let steam for 5-10 minutes. To the rice add lime juice and cilantro, fluff with a fork. Leave uncovered.
• Assemble Burrito Bowls –  Place rice into bottom of bowl, top with chicken, cheese, corn, beans, tomatoes, lettuce, avocado and green onion. Adding sour cream, hot sauce, whatever you like.

Kitchen Equipment to Make Simple Chicken Burrito Bowls

• Grill pan or outdoor grill.
• Shallow dish or plastic storage bag to marinate the chicken.
• Sharp knife and chopping board.
• Large bowls for assembling the toppings.
• Measuring cups and spoons.
• A mason jar or cruet for making the dressing.
• Medium pot for cooking the rice.
• Pasta bowls or shallow salad bowls work best for making burrito bowls.

Recipe Variations, Tips and Substitutions

• Protein – You can use boneless skinless chicken thighs in place of chicken breasts. They will take longer to cook, so test with an instant read thermometer looking for 165°F internal temperature.
• Dressing Options – I’ve included a delectable honey lime vinaigrette dressing for this recipe that’s fresh and flavorful. You might also enjoy a chipotle sauce, taco sauce, ranch dressing, sour cream or crema for those who want something different.
• Vegetables – When grilling the chicken, I highly recommend grilling a variety of bell peppers and onions to add to the toppings. Red bell pepper, green bell peppers, poblano peppers, jalapeno peppers or sweet yellow peppers.
• Rice – You can use brown rice, long grain white rice, jasmine rice or cauliflower rice for a lower carb option.
• Cheese – You can use any flavor of shredded cheese that you enjoy. Sharp cheddar cheese or spicy pepper jack cheese will work.
• Toppings – It’s not necessary to cook the black beans and corn for this recipe unless you want to! Canned beans and Mexicorn (corn with bell peppers) work perfectly for this purpose.
• Corn Salsa – You could use my recipe for Roasted Sweet Corn Salsa in place of Mexicorn, if time allows. It’s well worth the small amount of effort and could be done in advance and popped into the fridge until serving.
• Topping Options – The sky’s the limit with toppings. Make a batch of restaurant style salsa, fresh avocado salsa or salsa verde. Add pinto beans or use light red kidney beans in place of black beans, red onions, jalapenos, or add a handful of romaine lettuce or crunchy iceberg lettuce. You can fully personalize each bowl with all of your favorite fiesta toppings.

Storage and Leftovers

• Make-Ahead Tip – Store toppings, rice and chicken in separate airtight containers in the refrigerator for 3-4 days for meal prep.
• Leftovers – Store the chicken for burrito bowls separate from the toppings in n airtight container chilled in the refrigerator for up to 3 days.
• Freezer – You can freeze leftover chicken for up to 3 months. Thaw in the fridge and build your bowls fresh.
• Reheating – The chicken doesn’t have to be reheated for these bowls to be enjoyed. Should you prefer, you can reheat it gently in the microwave, an air fryer or a nonstick skillet over medium heat.

More Easy Chicken Recipes to Make

• Chicken Tortilla Casserole for a festive one dish meal.
• Cornbread topped Chicken Tamale Pie.
• Crockpot Pulled Chicken Tacos make for a low stress taco night.
• White Chicken Enchiladas are creamy and delicious.
• Sheet Pan Chile Lime Chicken Fajitas is an easy way to get dinner on the table in a snap.
• Southwestern Chicken Taco Lasagna is a complete meal.
• Mexican Chicken Alfredo Casserole from Plain Chicken.

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Helpful Kitchen Items:

• Cast Iron Stovetop Grill Pan
• Spatula
• Whisk
• Shallow Dish