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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.


easy Chicken Burrito Bowls

Easy 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.

ingredients to make Chicken Burrito Bowls

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.

  • Ingredients you’ll need to make homemade Chicken Burrito Bowls: Boneless skinless chicken breasts, oil, chili powder, seasoned salt, lemon pepper and cumin.
  • To build the Burrito Bowls: Corn, black beans, tomatoes, lettuce, shredded Colby Jack cheese, avocado, green onions, sour cream, salsa or pico de gallo, hot sauce or any of your favorite toppings.
  • To make the Cilantro Lime Rice: Basmati rice, lime juice, cilantro and salt.
  • To make the Honey Lime Vinaigrette: Fresh lime juice, honey, vegetable oil or canola oil, cumin, salt, black pepper, Mexican oregano, grated onion, Dijon mustard and sugar.
  • Kitchen tools you’ll need:
  • 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 each bowl with all of your favorite fiesta toppings.
  • Store the chicken for burrito bowls separate from the toppings chilled in the refrigerator for up to 3 days.
  • Store toppings in separate containers or toppings in the refrigerator for make ahead meal prep.


Chicken Burrito Bowls with honey lime vinaigrette

More Easy Chicken Recipes to Make

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plated how to make a Chicken Burrito Bowls

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Chicken Burrito Bowls recipe
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5 from 3 votes

Chicken Burrito Bowls

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Poultry
Cuisine: American, Mexican Inspired
Keyword: burrito-bowls-recipes, chicken-burrito-bowls
Servings: 4 servings
Calories: 751kcal


  • Chicken:
  • 4 6 oz boneless skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp seasoned salt
  • 1 tsp lemon pepper
  • 1/2 tsp ground cumin
  • 2 Tbsp olive oil
  • Honey Lime Vinaigrette:
  • 1/4 cup fresh lime juice
  • 2 Tbsp honey
  • 1 Tbsp vegetable or canola oil
  • 1 Tbsp grated onion
  • 1 tsp granulated sugar
  • 1 tsp whole grain or Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp Mexican or Italian oregano
  • Cilantro Lime Rice:
  • 1 cup basmati rice (plus 2 cups water to make)
  • 1 tsp salt
  • 2-3 Tbsp fresh lime juice
  • 1/4 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


  • 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.


  • 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Had this for dinner tonight. The marinade for the chicken was very good. The vinaigrette was delicious and I can use it on other salads. Made brown rice in my cooker and the live cilantro was a nice touch. Pounded the chicken breasts to make them even and cooked on a cuisian art grill for 5 minutes with the lid down. The chicken was so moist and done perfectly. We (2 of us) each built the salad on a large dinner plate in the order of assemble. Did not use hot sauce as I thought it would compete with the great vinaigrette. Was a delicious dinner salad and will make it again. Only thing changed was with using cannelli white beans. Great recipe, thank you Melissa

  2. Hi Melissa – I would very much like to try this recipe. I can’t eat Black Beans so what mild bean do you suggest as a substitute. I was thinking maybe White beams. What are your thoughts.
    Thanks, Carol

    1. Hi Carol, it’s perfectly fine to omit the beans or use any bean you enjoy. Pinto beans, kidney beans, cannellini beans whatever you can tolerate.

  3. 5 stars
    Oh, my goodness! This is the BEST recipe ever! The flavors are so fresh and blend so well together. The whole dish is filled with healthy fresh, tasty things. Be sure to make the vinaigrette as it just makes the whole thing so flavorful! Thank you for sharing!

  4. This looks and sounds Awesome and cant wait to try it with any of the following:
    Marinated Grilled Beef/Pork/Shrimp/Shark Steak/Tuna/ SwordFish any other Sea Food.

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