Chicken Burrito Bowls

By Willow • February 15, 2026 • Reading time: 5 min

Tip: save now, cook later.

Serves 4–6

Chicken Burrito Bowls are a fresh and flavorful way to enjoy all your favorite Mexican-inspired ingredients without the tortilla wrap. Think tender, juicy chicken seasoned just right, paired with fluffy rice, black beans, corn, salsa, and a sprinkle of cheese and fresh cilantro. It’s a bowl full of colors, textures, and tastes that come together in a simple, satisfying meal.

I love making these bowls because they’re so easy to customize. You can load up on veggies or keep it simple with just chicken and rice—whatever you’re in the mood for. Plus, it’s great for meal prep since you can mix and match the components and keep everything fresh in separate containers until you’re ready to eat.

Whenever I make Chicken Burrito Bowls, I like to serve them with a wedge of lime to squeeze over the top. It adds a little zing that really brings the flavors alive. Sometimes, I’ll even add a dollop of sour cream or guacamole to make it a bit creamier. It’s that kind of meal that feels a little festive and super filling, perfect for a quick weeknight dinner or a weekend lunch with friends.

Key Ingredients & Substitutions

Chicken breasts: These are great for juicy, tender meat. If you prefer, use chicken thighs for more flavor and moisture. For a vegetarian option, grilled tofu or roasted veggies work well here.

Rice: White rice is classic, but you can swap with brown rice or quinoa for extra fiber and a nuttier taste. Just adjust cooking time accordingly.

Black beans: Canned beans save time but rinse them well to reduce sodium. You can also use pinto beans or chickpeas as alternatives.

Cheese blend: Cheddar and Monterey Jack add creamy, mild flavor. Feel free to use just one or swap for a dairy-free cheese if needed.

Pico de gallo: Fresh pico brightens the bowl. If fresh tomatoes aren’t available, a good salsa or chopped tomatoes with onion and cilantro works too.

Guacamole and sour cream: These add creaminess. Try plain Greek yogurt as a lighter sour cream substitute. Guacamole can be homemade or store-bought for convenience.

How Do You Get Flavorful, Tender Chicken Every Time?

Seasoning and cooking chicken right is key. Rub spices evenly to coat the chicken well for deep flavor.

Heat the pan before adding oil—not hot, but warm enough so chicken sizzles on contact.
Cook chicken 5-7 mins per side without moving it. This builds a nice crust.
Let chicken rest before slicing to keep juices inside, ensuring tender bites.

Equipment You’ll Need

Large skillet – perfect for cooking chicken evenly and getting a nice sear.
Measuring spoons – help you get the spices just right for balanced flavor.
Sharp knife – makes slicing the chicken into bite-sized pieces easy and clean.
Cutting board – provides a safe space for prepping chicken and veggies.
Medium pot or rice cooker – keeps the rice fluffy and easy to manage.

Flavor Variations & Add-Ins

Use ground turkey or beef instead of chicken for a different protein and flavor.
Add corn kernels or diced bell peppers for extra crunch and sweetness.
Swap cheddar and Monterey Jack for pepper jack cheese to add a mild spicy kick.
Stir in chopped jalapeños or a drizzle of hot sauce if you like more heat.

How to Make Chicken Burrito Bowls?

Ingredients You’ll Need:

For the Base:

2 cups white rice (cooked)

For the Chicken:

2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste

For the Toppings:

1 cup black beans (cooked or canned, drained and rinsed)
1 cup shredded cheddar and Monterey Jack cheese blend
1 cup pico de gallo (fresh chopped tomatoes, red onion, cilantro, lime juice, salt)
½ cup guacamole
½ cup sour cream or cilantro-lime crema
Fresh cilantro, chopped (for garnish)
Lime wedges (optional, for serving)

How Much Time Will You Need?

This recipe takes about 20-25 minutes total. Cooking the rice and chicken each take around 15-20 minutes, and assembling your burrito bowls is quick and easy. Ready in no time!

Step-by-Step Instructions:

1. Cook the Rice:

Start by cooking your rice according to the package instructions. Once cooked, set it aside to keep warm while you prepare the rest.

2. Season and Cook the Chicken:

In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this spice mix evenly over both chicken breasts. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until the chicken is fully cooked and has a nice char. Remove from the heat and let the chicken rest for a few minutes before slicing into bite-sized pieces.

3. Assemble Your Burrito Bowls:

Begin by placing a generous scoop of the cooked rice into each bowl. Top the rice with the sliced chicken. Around the chicken, add black beans, pico de gallo, shredded cheese, and guacamole. Drizzle sour cream or cilantro-lime crema on top, garnish with fresh cilantro, and add lime wedges on the side for a fresh squeeze. Serve and enjoy your flavorful chicken burrito bowls!

Can I Use Frozen Chicken for This Recipe?

Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before seasoning and cooking. This helps it cook evenly and stay juicy.

Can I Make Chicken Burrito Bowls Ahead of Time?

Absolutely! Cook the rice and chicken, then store them separately in airtight containers in the fridge for up to 3 days. Assemble the bowls just before serving to keep everything fresh.

How Should I Store Leftovers?

Keep leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, and add a squeeze of fresh lime to brighten the flavors.

What Can I Substitute for Sour Cream?

You can use plain Greek yogurt as a healthier alternative that still provides creaminess and tang. Cilantro-lime crema is another flavorful substitute if you want a twist!

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