I love putting together this chicken burrito bowl when I want something fresh, colorful, and satisfying without spending hours in the kitchen. It is packed with seasoned chicken, fluffy rice, hearty beans, and bright homemade toppings that bring everything together into a wholesome and flavorful meal.
Why You’ll Love This Recipe
I enjoy how this recipe balances simplicity with bold flavor. I can prepare everything in under an hour, and it still feels like a complete, nourishing meal. I like that it is customizable depending on what I have on hand, and it works perfectly for both lunch and dinner. It is also great for meal prep since the components store well and reheat easily.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ lb chicken breasts
4 cups white rice
15 oz seasoned black beans
15.25 oz kernel yellow corn
1 avocado
2 cups Roma tomatoes, diced
½ cup white onion, finely chopped
1 tbsp jalapeno, minced
2 tbsp cilantro, chopped
2 tbsp lime juice
2 tbsp olive oil
1 tsp salt, divided
½ tsp black pepper
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
Directions
I start by cooking the white rice according to the package instructions and keep it warm until everything else is ready.
In a small bowl, I mix chili powder, smoked paprika, cumin, garlic powder, onion powder, half of the salt, and black pepper. I rub the chicken breasts with olive oil and coat them evenly with this spice mixture.
I heat a large skillet or grill pan over medium heat and cook the chicken for about 6 to 8 minutes per side until it is fully cooked and reaches an internal temperature of 165°F. After cooking, I let the chicken rest for 5 minutes before slicing it into strips or bite-sized pieces.
I drain and rinse the black beans and corn if needed, then warm them until heated through.
To make the fresh salsa, I combine the diced Roma tomatoes, white onion, jalapeno, cilantro, lime juice, remaining olive oil, and the rest of the salt. I mix everything well until it is fresh and vibrant.
Just before serving, I slice or dice the avocado.
To assemble, I layer warm rice in a bowl, then add the chicken, black beans, corn, fresh salsa, and avocado on top. I serve it immediately while everything is warm and fresh.
Servings and timing
I usually prepare this recipe in about 45 minutes total, with 20 minutes of prep time and 25 minutes of cooking time. This recipe makes 6 servings, and each portion is around 620 kcal.
Variations
I sometimes swap white rice for brown rice or cauliflower rice when I want a lighter option. I also like using grilled shrimp or beef instead of chicken for a different flavor. When I want extra creaminess, I add a dollop of sour cream or Greek yogurt. For more heat, I include extra jalapeno or a drizzle of hot sauce.
Storage/Reheating
I store each component separately in airtight containers in the refrigerator for up to 4 days. When I am ready to eat, I reheat the rice, chicken, beans, and corn in the microwave until warm. I always add the avocado and fresh salsa after reheating to keep everything fresh and flavorful.
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FAQs
How do I keep the chicken juicy?
I make sure not to overcook the chicken and always let it rest before slicing so the juices stay inside.
Can I make this recipe ahead of time?
I often prepare all the components in advance and assemble the bowls when I am ready to eat.
Can I freeze this burrito bowl?
I freeze the chicken, rice, and beans separately, but I avoid freezing the fresh toppings like avocado and salsa.
What can I use instead of black beans?
I sometimes use pinto beans or even chickpeas if that is what I have available.
Is this recipe gluten-free?
I make this recipe gluten-free by ensuring all my ingredients, especially seasonings, are certified gluten-free.
Conclusion
I find this chicken burrito bowl to be one of the easiest ways to enjoy a balanced, flavorful meal at home. It is versatile, satisfying, and perfect for both busy weeknights and meal prep. Every time I make it, I appreciate how fresh ingredients and simple steps come together into something truly delicious.
📖 Recipe:
Print
Chicken Burrito Bowl
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A fresh and satisfying chicken burrito bowl loaded with seasoned chicken, fluffy rice, beans, corn, and vibrant homemade salsa. Perfect for a balanced, flavorful meal that is easy to prepare.
Ingredients
1½ lb chicken breasts
4 cups white rice
15 oz seasoned black beans
15.25 oz kernel yellow corn
1 avocado
2 cups Roma tomatoes, diced
½ cup white onion, finely chopped
1 tbsp jalapeno, minced
2 tbsp cilantro, chopped
2 tbsp lime juice
2 tbsp olive oil
1 tsp salt, divided
½ tsp black pepper
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
Instructions
- Cook the white rice according to package instructions and keep warm.
- In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, half of the salt, and black pepper.
- Rub chicken breasts with olive oil and coat evenly with the spice mixture.
- Heat a skillet or grill pan over medium heat and cook chicken for 6 to 8 minutes per side until fully cooked to 165°F. Let rest for 5 minutes, then slice.
- Drain and rinse black beans and corn if needed, then warm until heated through.
- In a bowl, combine tomatoes, onion, jalapeno, cilantro, lime juice, remaining olive oil, and salt to make fresh salsa.
- Slice or dice the avocado just before serving.
- Assemble bowls by layering rice, chicken, beans, corn, salsa, and avocado. Serve immediately.
Notes
Swap white rice for brown rice or cauliflower rice for a lighter option.
Use shrimp or beef instead of chicken for variation.
Add sour cream or Greek yogurt for extra creaminess.
Store components separately in the refrigerator for up to 4 days.
Reheat rice, chicken, beans, and corn before assembling; add fresh toppings after reheating.
Freeze chicken, rice, and beans separately; avoid freezing avocado and salsa.
Substitute black beans with pinto beans or chickpeas if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 85 mg
