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This Easy Chicken Burrito Bowl recipe is loaded with juicy grilled chicken, corn, beans, and other fun toppings. They are wholesome, so tasty, filling, and better than Chicken Burritos from Chipotle.
You may also love my shrimp burrito bowl or my vegetarian burrito bowl.
Once you get used to making your burrito bowls at home you will skip Chipotle, save money, and have a much better and healthier meal. The chicken for this healthy burrito bowl recipe is so juicy and delicious. This Chipotle-inspired recipe is so easy to make it will be a perfect lunch or dinner the entire family can enjoy. Plus it’s a great recipe to use for meal preps.
Ingredients you will need
Below is a list of ingredients you will need to make it. Full measurements are listed further down in the recipe card.
- Chicken breast: I used boneless and skinless Chicken Breasts. But you may swap this with boneless and skinless chicken thighs.
- Cooked Brown Rice: or white rice will also work.
- Fresh Lime Juice: don’t have lime? Use lemon juice.
- Avocado: sliced
- Mixed Greens, or you may used sliced Romaine lettuce
- Black Beans: Pinto beans will work too
- Canned corn: you may cook fresh corn and slice off the cob, or corn salsa
- Cherry or Grape Tomatoes
- Greek yogurt: this can be swapped with sour cream
- Red onion: if you don’t like onions this is optional.
- Jalapeno Peppers, optional
- Sea salt and freshly ground black pepper, to taste
- Handful of chopped fresh cilantro, plus more to garnish.
For the chicken seasoning
- Oil: I used olive oil, but you may also use avocado oil.
- Lime juice: or lemon juice. Freshly squeezed is best.
- Seasonings: Paprika, ground cumin, Chili Powder, Garlic Powder, Onion Powder, Dried Oregano, and salt and pepper.
How to make chicken burrito Bowls
Here is a step-by-step process on how to make this dish.
Step 1: In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
Step 2: Heat a grill pan or an outdoor grill over medium-high heat. Add cook the chicken for about 5-7 minutes on each side, or until cooked through and no longer pink on the inside.
Step 3: Remove from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
Next, 4: In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper. Toss to combine then set aside.
Step 5: To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
Step 6: Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!
Tips from my kitchen
- Want to cut down on the carbs and calories? Consider replacing the rice with a low-carb version and using cilantro lime cauliflower rice
- Replace the chicken breast with the protein of your choice. You may also use boneless and skinless chicken thighs, but keep in mind the fat content will be higher when using chicken thighs in place of chicken breast. You may even use Rotisserie chicken or ground beef.
- If you have some fresh pico de gallo skip the tomatoes and add that instead.
- You may replace the Greek yogurt with some fat-free shredded cheese
Frequently asked questions
You can replace the rice with cauliflower rice or quinoa. Rice can be eliminated too if you want to serve it without it.
Yes. The chicken can be swapped with any other protein of your choice like salmon, steaks, ground beef, or shrimp. You can even make it with seared or grilled tofu to keep it vegetarian.
There are no set rules here. The most common beans to use in a burrito bowl are black or pinto beans. But feel free to use whatever you have on hand.
Yes. Thaw the frozen corn first before serving. It should already be pre-cooked and ready to serve.
Place leftovers in a sealed container in the fridge for up to 3 days. I do not recommend freezing if it is already assembled with lettuce. Otherwise, the rest can be frozen for up to 2 months.
You may also like
- Spicy Salmon Maki Bowl
- Chicken Taco Meal Prep Bowl
- Garlic Chicken Meatball Bowl
- Greek Chicken Bowl
- Chicken Shawarma Bowl
- Hibachi Chicken Bowls
- Shrimp Fajita Bowl
- Grilled Beef Shawarma Bowl
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Grilled Chicken Burrito Bowl
Equipment
- grill pan or skillet
- cutting board
- knife
- Bowl
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Cooked Brown Rice
- 1 tablespoon Lime Juice
- 1 Small Avocado, sliced
- 2 Cups Mixed Greens
- ½ Cup Black Beans
- ½ Cup Canned corn, drained, or grilled
- ⅓ Cup Cherry Tomatoes, cut into quarters
- 2 tablespoons Greek yogurt
- ½ Red onion, diced
- 1 Jalapeno Pepper, sliced
- Sea salt and freshly ground black pepper, to taste
- A small handful of chopped cilantro, plus more to garnish
For the Chicken Marinade
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- ½ teaspoon Paprika
- ½ teaspoon Ground Cumin
- ¼ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- A pinch of salt and pepper, or to taste
Instructions
- In a ziploc bag, mix all marinade ingredients until smooth. (2 tablespoons Olive oil, 1 tablespoon Fresh lime juice, ½ teaspoon Paprika, ½ teaspoon Ground Cumin, ¼ teaspoon Chili Powder, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, ¼ teaspoon Dried Oregano, and A pinch of salt and pepper
- Add 2 Boneless, Skinless Chicken Breasts, seal the bag, and shake until the chicken is evenly coated.
- Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink on the inside.
- Remove from the grill and let it rest for 5 minutes before slicing.
- In a small bowl mix 1 Cup Cooked Brown Rice with 1 tablespoon Lime Juice, A small handful of chopped cilantro, Sea salt and freshly ground black pepper.
- Toss to combine, then set aside. To assemble the bowls, add the 2 Cups Mixed Greens at the bottom of each one, then one sliced chicken breast.
- Divide the remaining ingredients among the 2 bowls (1 Small Avocado, ½ Cup Black Beans, ½ Cup Canned corn, drained, ⅓ Cup Cherry Tomatoes, 2 tablespoons Greek yogurt, and ½ Red onion). Garnish with fresh cilantro and 1 Jalapeno Pepper (chopped), and enjoy!
Notes
- Chicken: The chicken can be either pan-seared or grilled. Feel free to use boneless chicken thighs or any other protein of your choice.
- Corn: If you can use freshly grilled corn it would be even better. But canned or frozen corn will work.
- Black or pinto beans work well.
- Any rice will work but if looking for a low-carb option, you may use cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. The whole family loved it. We’ll definitely be making this again. We added some diced red capsicum as well as a sprinkling of grated cheddar. Also, we had the option of greek yoghurt or sour cream…or both!
Thanks for the review. Glad you loved it
Just stumbled on this on pinterest! Whole family loved it!
Nice!
Loved it, as did the family!! I doubled the marinade for the chicken as we like lots a flavour and it was perfect!
I used brown rice and ready made Mexican seasoning. Next time I’ll use more. I added cheese. Overall it was lacking in flavour. I hope using more marinade will be better.
Great and delicious recipes we all enjoyed preparing them I did a few changes, adding a lot of coriander and no garlic. Thanks again Rena
Glad you loved it
I love this recipe! I will 100% make this again. The rice was so delish
Yay, Glad you loved it
Yummy!!
I did a few changes because we are watching carbs. I used cauliflower rice instead of regular and chose not to have the black beans. Added some guacamole on top and it was delicious
The chicken was seasoned perfect.
That’s great! glad you liked it.
why
THIS RECIPE IS BOOOMMBBBB getting back on track and meal prepping again, so happy i picked this recipe for my jump start cos it couldn’t get any better!!! Makes me pumped to eat my prepped foods… THANK YOUUUU SO MUCHHH. Ps: i replace chicken with rib eye beef and i omit the black beans. STill the bombbbbbbb
Thanks, Amanda. You are the best!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Thanks for the feedback
Can’t go wrong! So good and stays tasty and fresh as a meal prep! Definitely worth making!
yay! so glad you liked it.
This is my new favorite recipe! Super delicious. Also perfect for me as I’m craving a lot of Mexican food right now at 35 weeks pregnant!
Amazing. So glad you liked it. Good luck with the baby!