Satisfying, colorful, and loaded with flavor, a Chicken Burrito Bowl brings together the best of Mexican-inspired home cooking. Each bowl offers a balanced meal, layering seasoned chicken, fluffy cilantro lime rice, tender black beans, and your favorite fresh toppings. Whether you’re craving a nourishing lunch, a vibrant dinner, or prepping for the week, this version covers every detail—from marinade to assembly.
What Is a Chicken Burrito Bowl?
A chicken burrito bowl deconstructs everything you love about burritos, but serves it all up in a bowl instead of a tortilla. The foundation is usually marinated chicken, served with rice, beans, vegetables, and an array of toppings and sauces. This approach delivers satisfying textures and flavors while making it easy to customize to personal tastes and dietary needs.
Why Make Burrito Bowls at Home?
- Customization. Pick your favorite ingredients and skip the ones you don’t love.
- Meal prep potential. Prepare the components ahead so a quick, healthy meal is always ready.
- Nutritional control. Choose lean proteins, grains, and fresh toppings to match your dietary needs.
- Cost savings. Home-cooked bowls pack all the restaurant flavors at a fraction of the price.
Ingredients: The Building Blocks
For one memorable burrito bowl, begin with these ingredients. Each plays a role in creating a satisfying meal:
| Component | Details & Examples |
|---|---|
| Chicken | Boneless, skinless thighs or breasts |
| Marinade | Chipotle in adobo, lime juice, garlic, olive oil, spices |
| Rice | Long grain white or brown, cooked and flavored |
| Beans | Black beans, rinsed and drained |
| Corn | Roasted or grilled corn kernels |
| Greens | Chopped romaine or shredded iceberg |
| Salsa | Pico de gallo, salsa verde, or tomato salsa |
| Toppings | Avocado, shredded cheese, sour cream, cilantro |
| Optional Extras | Jalapenos, lime wedges, hot sauce |
Featured Flavor: Chipotle peppers add a deep, smoky heat that makes the chicken pop.
The Marinade: Creating Depth
Marinating the chicken is key to imparting deep, complex flavors. Chipotle peppers in adobo sauce meld with citrus, garlic, and cumin to deliver smokiness and subtle spice. Here’s a simple marinade formula, with room to adjust to your taste:
- 2-3 chipotle peppers in adobo sauce, chopped
- Juice of two limes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Combine everything in a bowl or zip-top bag. Add chicken thighs, toss to coat, and refrigerate at least 1 hour (for best results, marinate up to 8 hours).
Tip: Marinating longer draws out deeper flavors and makes the chicken more tender.
Cooking the Chicken
Grilling brings out charred, smoky notes that infuse the meat with unmistakable flavor. Don’t have an outdoor grill? A stovetop grill pan or even a hot cast iron skillet produces equally tasty results.
Steps:
- Preheat grill or skillet to medium-high.
- Remove chicken from marinade, letting excess drip off.
- Grill thighs for 6 minutes per side, until cooked through (internal temp: 165°F).
- Let rest for 5 minutes before slicing thinly across the grain.
Example: Grilling the chicken over charcoal adds extra richness—a technique borrowed from authentic Mexican street food.
Making Cilantro Lime Rice
Bright, aromatic rice forms the bowl’s base. Cilantro and lime create that signature burrito bowl flavor profile.
Recipe:
- 1 ½ cups long grain white rice
- 3 cups water
- 1 tablespoon butter
- 1 small bunch cilantro, chopped
- Juice and zest of 1 lime
-
Pinch of salt
-
Rinse rice until water runs clear.
- Cook rice in water according to package instructions.
- Fluff with butter, then stir in cilantro, lime zest and juice, and salt.
Variation: Substitute brown rice for extra fiber or use cauliflower rice for a low-carb alternative.
Black Beans and Corn
- Black Beans: Drain and rinse beans. Heat gently in a small saucepan with a splash of olive oil, a pinch of cumin, and salt.
- Corn: Use fresh, frozen, or canned. For best flavor, char corn in a dry skillet until golden spots appear, then season lightly with salt and pepper.
Fresh Toppings: The Bowl’s Signature
Toppings make each bowl unique. Choose from these options and combine for your perfect bite:
- Avocado slices or guacamole
- Shredded Monterey Jack or cheddar cheese
- Romaine or iceberg lettuce, chopped
- Chopped tomatoes or fresh pico de gallo
- Sliced jalapenos or pickled red onions for heat
- Sour cream or Greek yogurt for creaminess
- Lime wedges for squeezing
- Fresh cilantro leaves
Example: Add diced mango or pineapple salsa for a subtle sweet contrast.
Assembly: Bringing It Together
Assembly is simple. Use a large bowl so you have room to layer and mix.
- Spoon a bed of cilantro lime rice.
- Add a handful of greens.
- Pile on warm black beans and corn.
- Layer on sliced grilled chicken.
- Scatter cheese, avocado, and salsa across the top.
- Dollop with sour cream, sprinkle cilantro, and finish with a squeeze of lime.
Tweak the ratios to suit your appetite, or set up all ingredients as a “burrito bowl bar” and let everyone build their own.
Pro Tips for Maximum Flavor
- Use the freshest ingredients you can find. Crisp lettuce, just-ripe avocados, and freshly chopped cilantro boost flavor.
- Marinate ahead. Letting the chicken soak for several hours ensures depth in every bite.
- Make extra. Store components separately for easy meal prep all week.
- Customize proteins. Swap the chicken for steak, carnitas, or grilled vegetables to shake up your bowl.
Storage and Meal Prep
Fridge: Store rice, chicken, beans, and toppings in separate airtight containers. They’ll keep for up to 4 days.
Freezer: Chicken and rice freeze well. Portion into individual containers, label, and freeze up to 3 months.
Reheat: Microwave or sauté chicken and rice until hot. Add fresh toppings just before serving to maintain crispness.
Common Variations
- Vegetarian Burrito Bowl: Replace chicken with roasted vegetables—think sweet potato, cauliflower, zucchini.
- Low-Carb Bowl: Sub cauliflower rice and skip the corn.
- High-Protein: Double up on chicken, add extra beans, and top with a sprinkle of pepitas (pumpkin seeds).
Troubleshooting and FAQs
Why is my chicken dry?
Overcooking is usually the culprit. Always check with a meat thermometer.
Can I use store-bought salsa?
Absolutely. Choose a fresh, chunky version for best results.
Is there a dairy-free option?
Omit the cheese and sour cream, or use your favorite plant-based alternatives.
A homemade chicken burrito bowl combines comfort, bold flavors, and meal-prep versatility in a single bowl. Once you prepare the simple components, lunch or dinner comes together in minutes. The process of layering warm rice, smoky chicken, beans, and vibrant toppings is endlessly satisfying—and the results rival your favorite takeout. Play with different proteins, salsas, or toppings to keep it fresh, and soon you’ll have a go-to meal for any occasion.
Chicken Burrito Bowl
This chicken burrito bowl is just as good as Chipotle. It is loaded with tender chicken, beans, and rice. Tomatoes, corn, and avocado add even more flavor. It has everything you crave.
Ingredients
- 1/2 cup chipotle peppers in adobo sauce
- 3 1/2 cups water
- 1/4 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup frozen roasted corn, thawed
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro
- 1/4 tsp black pepper
- 2 cups long grain white rice
- 2 tbsp butter
- 1 tsp ground cumin
- 1 can black beans, drained and rinsed
- 1 cup pico de gallo
- Salt to taste
- 2 garlic cloves, minced
- 1 avocado, sliced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1 cup chopped romaine lettuce
- 1/4 cup sour cream
- 1/2 tsp salt
Instructions
- In a blender, combine the chipotle peppers, lime juice, garlic, olive oil, cumin, oregano, salt and pepper. Blend until smooth. Place chicken thighs in a large resealable bag and pour in the marinade. Seal and refrigerate for at least 1 hour, up to 8 hours.
- Cook the rice in 3 1/2 cups of water according to package instructions. When done, stir in the butter, chopped cilantro, lime juice, and salt to taste.
- Grill the marinated chicken on medium-high heat for about 6 minutes per side, until cooked through. Let rest for 5 minutes then slice.
- To assemble the bowls, divide the cilantro lime rice and lettuce between 4 bowls. Top each with black beans, corn, pico de gallo, sliced chicken, avocado, sour cream, and shredded cheese.
- Serve immediately and enjoy your homemade chicken burrito bowl!