Chicken Burrito Bowls are a simple, tasty meal that comes together in a bowl with juicy grilled chicken, fluffy rice, black beans, fresh salsa, and a sprinkle of cheese. You get all the delicious flavors of a burrito but in an easy, no-mess, bowl form that’s perfect for lunch or dinner.
I love making these bowls when I want something filling but not too complicated. The best part is how easy it is to switch up the ingredients—you can add corn, avocado, or even a dollop of sour cream to make it just how you like. I usually make extra chicken so I can enjoy leftovers the next day, and it never gets boring.
When I serve these bowls, I like to have a bit of lime on the side and some fresh cilantro for a little extra zing. They’re great for feeding friends too because everyone can build their own bowl with their favorite toppings, making it a fun and casual meal to share. This dish always brings a burst of fresh and bright flavors that everyone seems to love.
Key Ingredients & Substitutions
Chicken Breasts: These give you lean protein. You can swap for chicken thighs if you want more juicy, tender meat—they stay moist even if slightly overcooked.
Spice Mix: Chili powder, paprika, cumin, garlic, and onion powder bring classic Mexican flavors. If you prefer less heat, leave out the cayenne pepper or reduce it.
Rice: White rice is a good base. You can use brown rice or cauliflower rice for a healthier option.
Black Beans & Corn: Both add texture and fiber. If you don’t have black beans, pinto or kidney beans work well too.
Fresh Toppings: Tomato salsa and avocado add freshness and creaminess. If you don’t have guacamole, sour cream or plain yogurt can be a good substitute to add creaminess.
How Can You Get Tender, Juicy Chicken Every Time?
Cooking chicken breasts well can be tricky because they dry out fast. Here’s how I keep them juicy and flavorful:
- Pat chicken dry before seasoning to help the spices stick.
- Cook over medium-high heat for a good sear without burning.
- Cook 5-6 minutes per side depending on thickness—check for no pink inside.
- Let the cooked chicken rest for 5 minutes to lock in juices before slicing.
This simple method ensures your chicken stays tender and tastes great with those spices.
Equipment You’ll Need
- 12-inch skillet – Perfect for cooking chicken evenly and getting a nice sear.
- Cutting board and sharp knife – Essential for safely slicing chicken and chopping veggies.
- Measuring spoons – Help you add the right amount of spices every time.
- Mixing bowls – Useful for tossing the spice blend and mixing your salsa ingredients.
- Rice cooker or pot with lid – Makes cooking rice easy and hands-free.
Flavor Variations & Add-Ins
- Swap chicken with grilled shrimp or skirt steak for a different protein twist.
- Add diced bell peppers or sautéed zucchini for extra veggies and color.
- Try shredded cheese like cheddar or Monterey Jack for a melty topping.
- Mix in pickled jalapeños or hot sauce if you like it spicier and tangier.
Chicken Burrito Bowls
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup guacamole (store-bought or homemade)
- 1-2 tbsp olive oil or cooking oil
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Most of this time is spent cooking the chicken and warming the beans and corn. If your rice isn’t pre-cooked, add extra time to prepare it according to package instructions.
Step-by-Step Instructions:
1. Make the Spice Mix and Season the Chicken:
In a small bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub this spice mix evenly onto both sides of the chicken breasts.
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Place the chicken in the hot skillet and cook for about 5-6 minutes on each side, or until the chicken is cooked through and nicely browned on the outside. Remove the chicken from heat and let it rest for a few minutes before slicing it into strips.
3. Prepare the Rice, Beans, and Corn:
If your rice isn’t already cooked, prepare it according to package instructions. Warm the black beans and corn in a small pot or microwave, seasoning lightly with salt and pepper. You can toss the corn with chopped cilantro for extra flavor.
4. Make the Fresh Tomato Salsa:
Dice the tomatoes and finely chop the red onion. Mix them together with the chopped cilantro to make a fresh salsa.
5. Assemble Your Burrito Bowls:
Begin by dividing the cooked rice evenly into serving bowls. Arrange black beans, corn, tomato salsa, chopped red onions, sliced chicken, avocado slices, and a scoop of guacamole around the rice in each bowl.
6. Garnish and Serve:
Add more fresh cilantro on top if you like and place a wedge of lime on the side. Before eating, squeeze the lime juice over the bowl to add a refreshing and tangy brightness.
Enjoy your colorful and tasty Chicken Burrito Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture so the spices stick well and the chicken sears nicely.
Can I Make the Burrito Bowls Ahead of Time?
Absolutely! You can cook the chicken, rice, and warm the beans and corn ahead, then store everything separately in the fridge for up to 2 days. Assemble just before serving to keep ingredients fresh and avocado from browning.
How Should I Store Leftovers?
Keep leftover components in airtight containers in the fridge for up to 3 days. When ready to eat, reheat the chicken, rice, beans, and corn gently on the stove or microwave. Add fresh avocado and lime juice just before serving.
What Can I Substitute for Guacamole?
If you don’t have guacamole, sour cream or plain Greek yogurt makes a creamy, tangy alternative. You can also simply use sliced avocado with a sprinkle of salt and lime juice for freshness.