Chicken Burrito Bowls Recipe

layered chicken burrito bowl next to ingredients

4.65 from 530 votes

This chicken burrito bowl is a nutritious, delicious, and filling meal. It's a healthier and less expensive Chipotle copycat recipe, that's just as tasty as the real thing. Great for meal prep and easy lunches.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, Mexican

Servings: bowls

Calories: 595kcal

Author: Becky Hardin

Ingredients

For the Chipotle Chicken:

2 boneless, skinless chicken breasts *
2 tablespoons olive oil
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground chili pepper
½ teaspoon kosher salt
½ teaspoon ground black pepper

For the Burrito Bowls:

1 cup dry white rice **
2 cups chopped romaine lettuce
1 cup canned corn drained and rinsed
1 cup canned black beans drained and rinsed
1 avocado sliced
¼ cup sour cream or Mexican crema
¼ cup freshly shredded cheddar cheese

For the Salsa:

1 tablespoon chopped fresh cilantro
½ tomato chopped
½ onion chopped
2 tablespoons white vinegar
4 tablespoons lime juice from 2 limes
⅛ teaspoon kosher salt

Instructions

For the Chicken:

Cut chicken breasts into bite-sized pieces, and add them to a medium-sized bowl.
2 boneless, skinless chicken breasts
Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and black pepper. Mix well until chicken is coated with spices and oil.
2 tablespoons olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, ½ teaspoon ground chili pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

For the Burrito Bowls:

Cook white rice according to package instructions.
1 cup dry white rice
To make the salsa, add cilantro, tomato, onion, white vinegar, lime juice, and kosher salt to a bowl, and mix well until combined.
1 tablespoon chopped fresh cilantro, ½ tomato, ½ onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, ⅛ teaspoon kosher salt
Evenly divide romaine lettuce, corn, black beans, rice, and cooked chicken into serving bowls.
2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans
Add the salsa, avocado sliced, sour cream, and shredded cheddar cheese on top of the chicken burrito bowls. Enjoy!
1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese

Video

Notes

*I prefer to make this with boneless, skinless chicken breasts, but chicken thighs work too. Or use any leftover or pre-cooked chicken, including shredded chicken, canned chicken, or a rotisserie chicken.

**Cook dry rice according to package instructions, or use instant rice for convenience.

Tips:

If you like your salsa smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
Make low-carb burrito bowls by replacing the rice with cauliflower rice.
The ingredients and measurements are simply suggestions. You can add/swap any ingredients to customize these burrito bowls.

Meal Prep: Cook rice and chicken ahead of time, according to instructions. Store separately in the fridge for up to 3 days. Reheat both, then assemble with fresh ingredients to create your burrito bowls.

Storage: Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days. It's best to store ingredients separately and assemble fresh.

Nutrition