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Chicken Burrito Bowls recipe

Chicken Burrito Bowls

Course Main Course, Poultry
Cuisine American, Mexican Inspired
Keyword burrito-bowls-recipes, chicken-burrito-bowls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 751kcal


  • 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


  • 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