Chicken Burrito Bowls are a fun, colorful meal that brings all your favorite burrito ingredients into one bowl. You’ve got juicy, seasoned chicken, fluffy rice, beans, fresh veggies, and a little bit of cheese or sour cream if you like. It’s like a burrito without the tortilla, making it easy to enjoy with a fork and no mess.
I love making these bowls because they’re so simple to customize. I usually cook the chicken with some smoky spices, then layer it with rice, black beans, corn, and a handful of chopped tomatoes and cilantro. You can add whatever you want—jalapeños for heat, avocado for creaminess, or even a squeeze of lime for a little zing. It’s one of those meals that feels homemade but is quick enough for busy days.
One of my favorite things about Chicken Burrito Bowls is how great they are for leftovers. I often make a big batch, so I have tasty lunches ready for the week. Plus, everyone I’ve served them to appreciates that you can mix and match depending on what you’re in the mood for. It’s a cozy, cheerful meal that always hits the spot!
Key Ingredients & Substitutions
- Chicken Breasts
- Boneless, skinless chicken is easy to cook and slice for bowls. You can swap it for chicken thighs for juicier meat, or use tofu or chickpeas for a vegetarian twist.
- Spices
- Chili powder, cumin, smoked paprika, garlic, and onion powder give the chicken lots of flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder works well.
- Rice
- White rice is the base here. Feel free to use brown rice or quinoa for more fiber and a nuttier taste.
- Black Beans and Corn
- Canned black beans are convenient—just rinse well to reduce sodium. Fresh or frozen corn both work; frozen is a handy all-year substitute.
- Avocado
- Adds creaminess and healthy fats. If you’re out of avocado, sliced cucumber or a dollop of guacamole makes a nice replacement.
- Creamy Dressing
- Sour cream or Greek yogurt balances the spices with its cool tang. Greek yogurt is my favorite for the extra protein and lighter feel.
How Can You Cook Chicken So It Stays Juicy and Flavorful?
Cooking chicken breasts can be tricky—they dry out if overcooked but should reach safe temperature inside.
- Pat chicken dry, rub with oil and spices to lock in flavor.
- Heat the skillet well before adding chicken to get a nice sear.
- Cook on medium-high heat for 5-7 minutes per side without moving too much.
- Use a meat thermometer if you have one; 165°F (75°C) is perfect.
- Let chicken rest a few minutes after cooking to keep juices inside.
- Slice against the grain for tender bites.
Equipment You’ll Need
- Nonstick skillet – great for cooking chicken evenly without sticking.
- Cutting board and sharp knife – makes slicing chicken and veggies easy and safe.
- Medium saucepan with lid – perfect for cooking rice fluffy and steady.
- Mixing bowls – handy for tossing beans, corn, and making the creamy dressing.
- Measuring spoons – to get your spices just right every time.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp to add a light, fresh seafood touch.
- Use pinto or kidney beans instead of black beans for a different bean flavor.
- Add diced bell peppers or jalapeños for extra color and a bit of heat.
- Top with shredded cheddar or crumbled queso fresco to boost the cheesy flavor.
How to Make Chicken Burrito Bowls
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup white rice, uncooked
- 1 cup black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (optional)
For the Creamy Dressing/Sauce:
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt to taste
- Water to thin as needed
How Much Time Will You Need?
Plan for about 30 to 40 minutes total time. This includes cooking the rice, seasoning and cooking the chicken, preparing the veggies and dressing, and assembling the bowls. It’s a quick and easy meal for any day!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the rice following the package instructions. Once done, set it aside to keep warm while you prepare the rest.
2. Season and Cook the Chicken:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken breasts with olive oil, then coat them evenly with the spice mix. Heat a skillet over medium-high heat and cook the chicken for 5 to 7 minutes on each side, until the inside is no longer pink. Remove the chicken and let it rest a few minutes before slicing it thinly.
3. Prepare Corn and Dressing:
If using frozen corn, quickly cook it in a pan or microwave until heated through. Then prepare the creamy dressing by whisking sour cream or Greek yogurt with lime juice, chili powder, cumin, and salt. Add water a teaspoon at a time until the dressing is smooth and drizzling in consistency.
4. Assemble the Bowls:
Place a base of cooked rice in each bowl. Arrange black beans, corn, diced red onion, halved cherry tomatoes, and avocado slices around the rice. Place the sliced chicken on top or in the center. Drizzle with the creamy dressing and sprinkle freshly chopped cilantro on top. Serve with lime wedges on the side for extra zing.
Enjoy your colorful and tasty Chicken Burrito Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before cooking. The safest way is to thaw it in the fridge overnight. Avoid cooking frozen chicken directly to ensure even cooking.
What Can I Substitute for Sour Cream in the Dressing?
You can use Greek yogurt for a similar tangy, creamy texture with added protein. If you want it dairy-free, try a non-dairy yogurt or a bit of mashed avocado thinned with lime juice.
Can I Make Chicken Burrito Bowls Ahead of Time?
Absolutely! Cook and slice the chicken and prepare the rice in advance. Store components separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep veggies fresh and avocado from browning.
How Should I Store Leftovers?
Keep any leftover ingredients separately in airtight containers in the fridge for up to 3 days. Avoid mixing avocado with acidic ingredients too far ahead to prevent browning. Reheat chicken and rice on the stove or microwave before assembling your bowl again.