Chicken Burrito Bowls

Save money and make better than take out festive Chicken Burrito Bowls at home. They're filled with grilled chicken, black beans, corn, salsa and more all on a bed of fluffy cilantro lime rice.

Better than Take Out Chicken Burrito Bowls

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.

Tips for Setting Up a Chicken Burrito Bowls Bar at Home

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.

• Pasta bowls or shallow salad bowls work best for making burrito bowls.
• I've included a honey lime vinaigrette dressing for this recipe that's fresh and flavorful. You may also provide a chipotle sauce, taco sauce, sour cream or crema for those who want something different.
• When grilling the chicken, I highly recommend grilling a variety of bell peppers and onion to add to the toppings.
• You can use any flavor of shredded cheese that you enjoy, of course.
• It's not necessary to cook the black beans and corn for this recipe. Canned beans and Mexicorn work beautifully for this purpose.
• 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.
• Personalize with all of your favorite fiesta toppings.

Other Festive Chicken Recipes to Add to the Menu

Add thee chicken recipes to your dinner rotation:

• 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.
• Sheet Pan Chile Lime Chicken Fajitas is an easy way to get dinner on the table in a snap.
• Mexican Chicken Alfredo Casserole from Plain Chicken.

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Helpful Kitchen Items:

• Porcelain Pasta/Salad Bowls
• Cutting Boards
• Grill
• Cheese Grater

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5 from 2 votes

Chicken Burrito Bowls

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course, Poultry

Cuisine: American, Mexican Inspired

Keyword: burrito-bowls-recipes, chicken-burrito-bowls

Servings: 4 servings

Calories: 751kcal

Ingredients

• Chicken:
• 4 6 oz boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon seasoned salt
• 1 teaspoon lemon pepper
• ½ teaspoon ground cumin
• 2 tablespoon olive oil
• Honey Lime Vinaigrette:
• ¼ cup fresh lime juice
• 2 tablespoon honey
• 1 tablespoon vegetable or canola oil
• 1 tablespoon grated onion
• 1 teaspoon granulated sugar
• 1 teaspoon whole grain or Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon granulated garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon Mexican or Italian oregano
• Cilantro Lime Rice:
• 1 cup basmati rice (plus 2 cups water to make)
• 1 teaspoon salt
• 2-3 tablespoon fresh lime juice
• ¼ cup chopped fresh cilantro
• Additional Toppings:
• 2 cups shredded colby jack cheese use your favorite
• 1 15 oz can sweet corn drained
• 1 15 oz can black beans drained and rinsed
• 1 cup cherry tomatoes halved
• 4 cups chopped lettuce
• 2 medium avocados cubed
• 1 bunch green onions thinly sliced
• additional toppings: sour cream, hot sauce, pico de gallo

Instructions

• To make the chicken: In a small bowl, mix together oil, chili, salt, lemon pepper and cumin. Rub on all sides of chicken. Place into a plastic storage bag and chill for 4 hours or overnight. To prepare: Grill over medium for 4-6 minutes per side or until juices run clear. Let stand for 5 minutes, then cube.
• To make the vinaigrette: 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.
• To make rice: To a medium size saucepan add rice, 2 cups water and salt. Bring to a boil, then lower the heat. Leave lid slightly offset and simmer for about 20 minutes, stirring and replacing water, if needed. Cook 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.
• To assemble: 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.
• Drizzle lightly with vinaigrette and serve.

Notes

• When grilling the chicken, I highly recommend grilling a variety of bell peppers and onion to add to the toppings. 
• Please note: Nutritional values will vary depending on toppings used.

Nutrition

Serving: 1serving | Calories: 751kcal | Carbohydrates: 64g | Protein: 23g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 63mg | Sodium: 2017mg | Potassium: 902mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1643IU | Vitamin C: 29mg | Calcium: 514mg | Iron: 3mg

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