My hearty and flavorful chicken burrito bowl gives Chipotle a run for its money! I make each bowl with a homemade seasoning blend and colorful toppings that are just as beautiful as they are tasty.
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My Easy Chicken Burrito Bowl Recipe
Mexican and Tex-Mex food is served in my house on repeat, including everything from steak fajitas to shredded chicken tacos to my taco tater tot casserole, but a classic chicken burrito bowl is one of my family’s all-time favorite recipes.
My kids are huge fans of the chicken protein bowl from Chipotle Mexican Grill, but making them at home means that the ingredients are even fresher. Plus, everyone can customize and add however much they want of each topping… at no extra charge!
Looking for more delicious bowl recipes? Check out my burger bowl, chicken teriyaki bowl, Southwest bowl, or my sweet potato buddha bowl next.
Chicken Burrito Bowls Ingredients
- Chicken breast – I prefer chicken breast for these burrito bowls, but thighs would also work well.
- Seasonings – My homemade seasoning blend is a mix of chili powder, garlic powder, onion powder, paprika, cumin, cayenne, sugar, salt, and pepper. It’s perfectly savory with just the right amount of heat.
- Corn – Adds a vibrant splash of color to each bowl, along with sweetness to balance out the savory and spicy flavors.
- Black beans – These classic beans are my favorite way to make the recipe hearty and filling.
- Pico de gallo – Gives each bowl freshness and a satisfying crunch. I use store-bought salsa to help keep things simple, but feel free to use homemade if preferred.
- Cilantro – Fresh cilantro adds a light, citrusy finish to the dish.
- Limes – The tangy acidity of the lime juice will wake everything up while also balancing out the savory flavors.
- Avocado – I always save half an avocado to make a sauce, then slice up the rest to be used as a topping.
- Greek yogurt – Forms the rich and creamy base of my avocado sauce.
How to Make a Burrito Bowl
STEP ONE: On a cutting board, dice the chicken into evenly sized cubes.
STEP TWO: Combine the seasonings in a small bowl, using 2 tablespoons for every 1½ pounds of chicken.
STEP THREE: Heat a large skillet with cooking oil, then add the chicken and seasoning and cook for about 5 to 8 minutes.
STEP FOUR: Next, heat the corn and beans in the microwave (covered) in 30-second increments until warmed through.
STEP FIVE: Fill each bowl with a serving of rice, then top with the chicken, corn, beans, and pico.
STEP SIX: Finish the burrito bowl with extra toppings, such as lime wedges, fresh avocado, or chopped cilantro.
STEP SEVEN: This final step is optional, but it’s my favorite way to use the ingredients that I already have on hand. In a small food processor, combine water with avocado, yogurt, cilantro, lime juice, salt, and pepper, then pulse until smooth. Drizzle each bowl with this homemade avocado sauce and enjoy!
Tips for the Best Chicken Burrito Bowls
- I use a meat thermometer to make sure the chicken has cooked to a safe internal temperature of 165 degrees F.
- If the avocado sauce is too thick, a little more water helps to thin it out.
- Season the corn and beans to taste. The chicken is already loaded with plenty of flavor, but I like to add a sprinkle of salt and pepper on these ingredients for extra depth.
- These bowls are best served warm, and any cold toppings should be added right before serving.
Chicken Protein Bowl Variations and Substitutions
- Freshly shredded cheese adds a wonderful melty texture to this dish. My kids love a classic Mexican blend, and my husband loves Pepper Jack for added heat.
- If black beans are unavailable, feel free to use pinto beans as a substitute. They have a slightly creamier and milder taste.
- Fajita veggies are one of my favorite additions to these bowls. I like using a mix of different colored peppers and sauteeing them until tender.
- To make this chicken burrito bowl lighter, swap out the rice and use chopped lettuce as the base instead.
What to Serve with this Burrito Bowl Recipe
My family knows that if a burrito bowl is on the menu, there will always be chips with a side of guac, queso, or 7 layer taco dip! My air fryer tortilla chips and air fryer sweet potato chips are the perfect crunchy sides to pair with these hearty bowls or to use as the base for a side of oven nachos.
Chicken Burrito Bowl FAQs
Are chicken burrito bowls healthy?
Yes! These chicken bowls are packed with protein, fiber, and plenty of veggies and fresh toppings. Plus, they can easily be personalized with different ingredients to match everyone’s taste and preferences.
How should I store leftovers?
Leftover bowls can be stored in an airtight container and refrigerated for up to 4 days. For maximum freshness, I recommend storing the pico separately and slicing the avocado right before serving.
How do I reheat leftover burrito bowls?
I like to reheat these bowls in the microwave for convenience. Be sure to store the cold toppings like pico and avocado separately, then add them on top once the other ingredients are warmed through.
More Easy Mexican Inspired Recipes
Chicken Burrito Bowl (High Protein!)
Ingredients
Chicken Burrito Bowl:
- 1.5 pounds chicken breast diced
- ½ tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon sugar
- ¼ teaspoon salt
- â…› teaspoon pepper
- â…› teaspoon cayenne
- 14 ounces corn canned, drained
- 14 ounces black beans canned, drained
- 10 ounces pico de gallo
- 1 bunch cilantro
- 2 limes
- 1 avocado
- 3 cups leftover rice
Avocado sauce:
- 1/2 avocado
- ¼ cup greek yogurt
- 2 tablespoons cilantro chopped
- 2 tablespoons lime juice fresh
- salt to taste
- pepper to taste
- Water to help blend the sauce
Instructions
Chicken Burrito Bowl:
- Cube the chicken on a cutting board.
- Combine the seasonings and use 2 tablespoons per 1.5 pounds of chicken.
- Drizzle a little olive oil in a hot skillet then place the diced chicken, and the seasoning in the skillet and cook until it is done. About 5-8 minutes.
- Heat up the corn and beans in the microwave, covered, in 30-second increments until warmed. Season them with salt and pepper to taste.
- Fill the bowl with a serving of rice, and top with the chicken, corn, beans, and pico. Top that with squeezes of lime wedges, avocado and chopped cilantro.
Avocado Sauce:
- In a small food processor add the avocado, yogurt, cilantro, lime juice, salt and pepper and a splash of water. Blend until smooth, adding more water to make the desired consistency. Add seasoning to taste.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftovers can be eaten cold or reheated without toppings.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
