Chicken Burrito Bowls
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Chicken Burrito Bowls are the best make-ahead or easy lunch. Made with cilantro-lime rice, taco seasoned-chicken, sautéed peppers and onions, and your favorite Mexican-inspired toppings, there’s so much flavor in every bite!
Why you’ll love this family favorite recipe!
Easy lunch or dinner – Who can say no to a fully loaded Chipotle-inspired rice bowl topped with seared chicken, sautéed bell peppers, black beans, corn, and sour cream? It’s exactly what I want for a quick and fun dinner!
Customizable – Make the burrito bowls with your favorite proteins, grains, or Mexican-inspired toppings.
Perfect for meal prep – Cook the taco chicken and cilantro lime rice ahead of time, then assemble the bowls with fresh toppings right before lunch.
Table of Contents
These Chicken Burrito Bowls are a quick lunch and easy weeknight dinner game changer. A big bowl of cilantro lime rice loaded with pan-seared taco chicken, sautéed bell peppers and onions, and all the fresh Mexican-inspired toppings I want? Yes, please!
Just like my vegan burrito bowls, they’re bound to remind you of your favorite order from Chipotle. But the best part is they’re easy to make from scratch, they cost a whole lot less to put together, and there’s no takeout line to wait in. Oh, and no one’s going to charge you extra for the guacamole on top! A customizable, make-ahead lunch doesn’t get much better than that.
If you love Chipotle-inspired recipes, be sure to check out my chicken taco salad and my steak fajita bowls.
Burrito Bowl Ingredients
Vegetables – I kept it classic with thinly sliced bell peppers and red onions. I like using a mix of bell peppers for the most colorful burrito bowls.
Chicken – Pan-sear two chicken breasts to get the bowls on the table faster, or go with boneless, skinless chicken thighs or chicken tenders. And if you really want to save time, use pre-made shredded chicken or shred a store-bought rotisserie chicken instead.
Taco seasoning – I always have a store-bought seasoning packet on hand. If you’re all out, make your own homemade taco seasoning by whisking 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne together.
Cilantro lime rice – AKA the best burrito bowl base. I made mine with white rice, but brown rice also works. Quinoa would be good, too!
Burrito bowl toppings – A mix of vegetables and beans is best. I like black beans or pinto beans, plus corn, tomatoes, guacamole, sliced tomatoes, sour cream, and cilantro.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Cook the rice in broth instead. Swapping the water for an equal amount of vegetable broth, chicken broth, or bone broth (extra protein!) will boost the flavor.
- Low-carb chicken bowls – Use cauliflower rice instead of white/brown rice.
- Chicken substitute – Use pan-seared turkey breast, browned ground beef, steak bites, or crispy baked tofu instead.
- Add some heat by sautéing a diced jalapeño pepper with the onions and peppers.
- Burrito bowl topping ideas – A few of my favorites are pickled red onions, pickled jalapeño slices, blackened corn kernels, hot sauce, serrano salsa, lime wedges, chipotle aioli, shredded cheese, chopped lettuce, avocado chunks, pico de gallo, crumbled cotija cheese, and this guacamole salsa.
How to Make Chicken Burrito Bowls
Step 1: Cook the rice. Start by cooking the rice according to the package instructions. Stir in the lime juice, cilantro, garlic, olive oil, and salt.
Step 2: Sauté the peppers and onions. Add the sliced peppers and onions to an oiled skillet and sauté until soft. Set aside.
Step 3: Cook the chicken. Meanwhile, season both sides of the chicken breasts with the taco seasoning. Add them to the now-empty skillet and sear on both sides until cooked through. Set them aside to rest before slicing.
Step 4: Assemble the bowls. Divide the rice between serving bowls and top each one with the cooked chicken and vegetables. Add the tomatoes, black beans, corn, and any other toppings you like. Serve and enjoy!
Erin’s Tips and Tricks
- Pound the chicken breasts to an even thickness before adding the seasonings and searing. This helps them cook faster and more evenly.
- To help the taco seasonings stick, pat both sides of the chicken breasts dry with paper towels.
- Want to marinate the chicken? My Mexican chicken marinade would be the perfect swap for the taco seasonings!
- Resting the chicken breasts for 5 minutes after cooking keeps them tender, flavorful, and juicy.
My Pro Tip
Grilled Chicken Option
Grilling the chicken breasts is a great way to keep the meat juicy while adding a delicious char-grilled flavor. After seasoning, cook the chicken breasts on a medium-heat grill for about 5 minutes per side. Let the chicken rest for 5 minutes before slicing.
Storage
Make-ahead: I love making chicken burrito bowls for meal prep! I’ll just cook the chicken and the rice, store them separately in the fridge, and reheat them in the microwave right before it’s time to eat.
Refrigerator: Store the cooked and cooled rice, chicken, and toppings in separate airtight containers in the refrigerator for 3 to 4 days. Wait to add the guacamole or avocado until right before serving, or else it will brown.
Freezer: The leftover chicken should freeze well for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: Zap the chicken and rice together in the microwave for 1 to 2 minutes, or until warmed through. Add your fresh toppings to the bowl, then enjoy!
More Easy Rice Bowl Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chicken Burrito Bowls
Ingredients
For the vegetables:
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ small red onion, sliced
- 1 tbsp oil
For the chicken:
- 2 chicken breasts, pounded to ½ inch thickness
- 1 tbsp taco seasoning
For the rice:
- 3 cups white rice, cooked
- ¼ cup lime juice
- ¼ cup cilantro
- 1 garlic clove, minced
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
Additional toppings:
- 1 ½ cups corn
- 1 cup black beans, rinsed
- 1 cup grape tomatoes, halved
- Guacamole
- Sour cream
- Cilantro
Instructions
- Start by making the rice: Add 1 cup of uncooked rice plus 2.5 cups of water to a saucepan, then cook the rice according to the package instructions.
- Meanwhile, heat 1 tablespoon of oil in a large skillet, then add the bell peppers and onion and sauté until soft, 8-10 minutes.
- While the vegetables are cooking, season the chicken. Place the chicken onto a cutting board then top it with plastic wrap or wax paper and pound it so that both chicken breasts are about ½ inch thick. Then, sprinkle the taco seasoning over top and use your hands to coat the chicken.
- Once the vegetables are done, transfer them to a bowl and cover with a paper towel or lid so they stay warm.
- In that same skillet, add a little more oil, then place the chicken smooth side down and cook for 4 minutes. Then, flip over and place a lid on top of the skillet and cook chicken for 6-8 more minutes depending on the size of the chicken. Transfer chicken to a cutting board and let it sit for 10 minutes before cutting.
- Once the rice is done, add the lime juice, cilantro, garlic, olive oil, and salt to the saucepan and stir to combine.
- To serve: divide the rice into 4 bowls, then top it with the cooked chicken and vegetables, along with the tomatoes, black beans and corn. Last, add any additional toppings you’d like such as guacamole, sour cream and/or cilantro and enjoy!
Notes
Nutrition
