Chicken Burrito Bowls
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A loaded Chicken Burrito Bowl recipe! Skip the takeout, and make these easy burrito bowls instead! This homemade version is made with juicy seasoned chicken, cilantro-lime rice, and all the best toppings. It’s a recipe brimming with flavorful goodness that you’ll want to make on repeat!
Homemade Chicken Burrito Bowl Recipe
This is my go-to recipe when I’m craving Chipotle but want to eat at home. Made with fluffy cilantro-lime rice, tender chicken, and all the best toppings, it’s nutritious and delicious recipe the whole family will agree on.
Plus, it’s easy to customize and great to make ahead of time for meal prep. You’ll find this chicken burrito bowl recipe is the perfect option to feed a crowd, pack for lunch, or whip up for a quick weeknight meal.
In fact, these burrito bowls are so tasty you may never go back to restaurant versions again! I’ll show you how to cook, assemble, and store them for easy meals whenever a craving hits.
Watch the Video!
What Does a Burrito Bowl Contain?
Chicken Ingredients
- Lime juice: Use fresh lime juice for the best flavor.
- Olive oil: Used to create a marinade, locking in moisture and helping the seasonings stick to the chicken.
- Spices: Chili powder, ground cumin, salt, and black pepper add extra warmth and a hint of spice.
- Garlic: Whole, fresh cloves will provide the most flavor.
- Chicken: Boneless skinless chicken thighs that have been trimmed of excess fat are best, but chicken breasts can be substituted.
Bowl Ingredients
- Cilantro-lime rice: Restaurant-quality rice infused with extra flavor to take your burrito bowl to the next level.
- Fresh corn: White corn will work here, but I recommend yellow for a sweeter taste. Make sure it’s shucked and cut from the cob.
- Black beans: Use canned varieties, and leave the liquid undrained.
- Cheese: I like shredded Cheddar cheese, but Mexican cheese works well, too.
- Tomatoes: Roma tomatoes are best.
- Avocados: Use ripe avocados that are not mushy or firm for a well-rounded taste and a creamy texture.
- Red onion: I recommend chopping it finely so you get a tangy flavor and a bit of crunch in every bite.
- Sour cream: Use as little or as much as you like.
- Mexican hot sauce: I like to use Tapatio or Valentino hot sauce here.
How to Make a Chicken Burrito Bowl
- Marinate the chicken: Whisk the marinade ingredients together in a large mixing bowl. Then, add the chicken thighs, and toss to coat them in the mixture. Cover, and let the chicken rest in the fridge for at least 1 hour.
- Cook the chicken: Heat a bit of oil in a cast iron skillet over medium-high heat. Add the chicken thighs in a single layer, leaving space between each piece, and let them sear on the bottom. Then, flip them over, and continue to cook all the way through. Set the chicken aside to rest before chopping it into bite-sized pieces.
- Warm the beans: While the chicken is cooking, heat the beans in a medium-sized saucepan over medium-low heat. Season with additional salt as needed.
- Cook the corn: Clean the skillet, and add more oil. Cook the corn until it is golden brown, and season lightly with salt.
- Assemble the bowls: Divide a thin layer of rice among 6 bowls. Then, top them with all the remaining ingredients, and enjoy!
Topping Ideas
Feel free to mix and match different ingredients to make this chicken burrito bowl recipe suit your preferences. Some additional toppings include:
- Crushed tortilla chips
- Cilantro
- Salsa
- Romaine lettuce
- Green onion
- Guacamole
- Jalapeños
- Sautéed vegetables (such as zucchini, squash, bell peppers or poblano peppers)
Possible Variatons
- Use a different protein such as beef, shrimp, ground turkey, or ground chicken. Just adjust cook time accordingly.
- Swap out the rice with Mexican rice, cauliflower rice, fiesta rice, or regular white rice.
- Make it a salad by replacing the rice with shredded lettuce.
Tips for the Best Burrito Bowl Recipe
- Marinate the chicken. Allowing plenty of time for the chicken to marinate is key to locking in flavor. You want it to soak for at least 1 hour. However, for the best results, try marinating the chicken for at least 6 hours.
- Rest the chicken before chopping. Setting the chicken aside for at least 5 minutes helps redistribute the juices and prevents it from becoming tough or dry.
- Use a meat thermometer. I highly recommend using a meat thermometer to ensure the thickest part of the chicken thighs reaches an internal temperature of 165 degrees and the meat is safe to eat. Cooking chicken thighs to 165 and not too far above also ensures they won’t dry out.
- Use a slotted spoon to serve the beans. This helps drain any excess liquid, preventing your burrito bowl from becoming soggy.
Serving Suggestions
This chicken burrito bowl recipe is excellent to serve as is. However, if you’re looking to bulk it up even more, it’s fabulous served over tortilla chips as nachos or stuffed into a tortilla for a burrito or quesadilla.
It’s also great to pair with a side of chips and guac or queso!
How to Store and Reheat
- These bowls can be assembled ahead of time and stored in the fridge.
- They will stay fresh for up to 2-4 days. Although I recommend waiting to add the avocado and sour cream until serving.
- For a longer-lasting option, you can freeze the chicken, rice, corn, and beans for 3-6 months.
- To reheat, allow the ingredients to thaw in the fridge overnight, assemble your bowls, and warm them in the microwave.
Frequently Asked Questions
Why are chicken burrito bowls so filling?
You’ll find that these bowls are full of protein, fiber, vitamins, and nutrients to help keep you feeling full and satisfied for hours.
How healthy are burrito bowls?
The nutritional value of your bowls will vary depending on what toppings you include. However, in general, they are a nutritious option made with an abundance of protein, healthy fats, vitamins, and nutrients for a well-rounded meal.
What kind of rice is used in a burrito bowl recipe?
I prefer to use cilantro-lime rice, but you’ll find that plain white rice, brown rice, Mexican rice, or cauliflower rice can all be used.
Do you serve this chicken burrito bowl recipe hot or cold?
You can eat burrito bowls cold, but they’re definitely best enjoyed warm.
More Tex-Mex Recipes to Try
- Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa
- Breakfast Burrito
- Chicken Chimichangas
- Quesadillas {Chicken Fajita Style}
- Tostadas {with Chicken Guacamole and Beans}
- Taco Bowls
Follow Cooking Classy
Chicken Burrito Bowls
Ingredients
Chicken
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil, divided
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- Salt and black pepper, to taste
- 1 3/4 lbs. boneless skinless chicken thighs, trimmed of excess fat
Bowl Ingredients
- 1 batch cilantro lime rice, recipe here
- 2 ears fresh corn, shucked and kernels cut from cobs
- 1 1/2 cans black beans, with canned liquid undrained
- 1 cup shredded cheddar cheese, or more to taste
- 2 roma tomatoes, chopped
- 2 medium avocados, chopped
- 6 Tbsp chopped red onion
- 1/2 cup sour cream, or Mexican crema
- Mexican hot sauce, such as Tapatio or Valentino
Instructions
- In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
- Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
- Preheat a cast iron skillet over medium-high heat then add 1/2 Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
- Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
- Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste
- Clean skillet of burned bits then add 1/2 Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
- Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.
Notes
- Mexican rice is another delicious option here in place of cilantro lime rice.
- Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
- Cilantro lime rice is also included in the nutrition estimate. Salt to taste not included.