Chicken Burrito Bowls Recipe
Chicken Burrito Bowls are a vibrant, healthy, and satisfying one-dish meal packed with tender chicken, fresh vegetables, rice, beans, and zesty flavors. Perfect for meal prep, these bowls are customizable and easy to make at home. With a balance of carbs, proteins, and healthy fats, they offer a nutritious twist to the traditional burrito. Whether you're a fan of Mexican cuisine or simply looking for a quick, hearty meal, these chicken burrito bowls are guaranteed to impress.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal
Grill pan or skillet
Rice cooker or saucepan
Knife and cutting board
Mixing bowls
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 2 garlic cloves, minced
- 1 lime, juiced
- 2 cups cooked white or brown rice
- 1 can (400g) black beans, rinsed and drained
- 1 cup corn kernels (fresh or canned)
- 1 cup chopped tomatoes
- 1 cup shredded lettuce
- 1 avocado, sliced
- Salsa or hot sauce, to taste
- Shredded cheese (optional)
- Sour cream or Greek yogurt (optional)
- Salt and pepper, to taste
Marinate the chicken:In a bowl, combine olive oil, lime juice, cumin, paprika, minced garlic, salt, and pepper. Coat the chicken in the marinade and let it sit for 15-20 minutes. Grill the chicken:Heat a grill pan over medium heat. Cook the marinated chicken for 5-6 minutes on each side until fully cooked. Slice the chicken into strips. Prepare the rice:Cook the rice according to package instructions. Once done, fluff with a fork and add a squeeze of lime juice for extra flavor. Assemble the bowls:Divide the cooked rice and black beans among four bowls. Top with sliced chicken, corn, tomatoes, and lettuce. Add the toppings:Garnish with avocado slices, salsa, and any additional toppings like cheese or sour cream. Serve:Serve immediately and enjoy your Chicken Burrito Bowls with extra lime wedges or hot sauce on the side.
- For a vegetarian version, replace chicken with grilled tofu or sautéed vegetables.
- Use quinoa instead of rice for an extra boost of protein.
- Store leftovers in airtight containers for up to 3 days.