Chicken Burrito Bowl

I absolutely love making this Chicken Burrito Bowl when I’m craving Chipotle but want to save money and eat something a little healthier at home.

It satisfies all those cravings for spicy, smoky chicken and zesty rice without leaving the house. I find that prepping the ingredients ahead of time makes assembly a breeze during the busy week.

It is such a vibrant, colorful dish that always puts a smile on my face. You are going to enjoy how fresh and customizable this meal really is.

Ingredients

This recipe relies on fresh components and a punchy marinade to get that authentic burrito bowl flavor right in your own kitchen.

• 1 ½ pounds chicken breast – Boneless, skinless breasts work best here for lean protein, cut into strips or bite-sized cubes for quick cooking.
• 2 tablespoons olive oil – Helps keep the chicken juicy while cooking and carries the marinade flavors.
• 3 tablespoons lime juice – Freshly squeezed is essential to tenderize the meat and add that signature zest.
• 3 chipotle chilis in adobo sauce – Finely chopped; these provide the smoky heat that defines the dish.
• 1 ½ tablespoons adobo sauce – Taking the extra sauce from the can adds depth and color to the chicken.
• 1 ½ teaspoon garlic powder – Adds a savory base flavor without the risk of burning fresh garlic in the high-heat pan.
• ¾ teaspoon salt – Enhances all the other flavors in the marinade.
• 1 cup long-grain white rice – Rinsed thoroughly to remove excess starch so your rice is fluffy, not sticky.
• 1 ½ cups water – The perfect ratio for cooking the long-grain rice to tender perfection.
• 1 lime (zested plus 2 tbsp juice) – The zest adds aromatic oils to the rice while the juice provides the tang.
• ¼ cup chopped cilantro – Fresh cilantro is non-negotiable for that herbal brightness in the rice.
• 1 head romaine lettuce – Chopped for the crunchy green base of your bowl.
• 1 cup diced tomatoes – Adds freshness and moisture; roma or cherry tomatoes work great.
• 1 avocado – Chopped right before serving to add creamy richness and healthy fats.
• 1 cup frozen corn – Thawed; gives a nice sweet crunch that balances the spicy chicken.
• 1 can black beans (15 oz) – Rinsed and drained well to remove the metallic can taste.
• ½ small red onion – Chopped for a sharp, crisp bite that cuts through the richer ingredients.

Note: This recipe yields approximately 4 servings, making it perfect for a family dinner or meal prep lunches.

Variations

You can easily tweak this bowl to fit different dietary needs or flavor preferences without losing the essence of the dish.

• Dairy-Free: The base recipe is naturally dairy-free, but if you usually add cheese or sour cream, opt for a cashew-based crema or vegan cheese shreds instead.
• Low-Carb Option: Swap the white rice for cauliflower rice. Sauté the cauliflower with the lime juice and cilantro for a few minutes to mimic the flavor profile of the original rice.
• Mild Version: If the chipotle peppers are too spicy for you or the kids, substitute them with a teaspoon of smoked paprika and a little extra cumin to get the smokiness without the heat.
• Protein Swap: This marinade works wonderfully on shrimp or flank steak. You can also use firm tofu for a vegetarian protein source; just press the water out before marinating.

Cooking Time

This recipe requires a bit of planning for the marinade, but the actual cooking is quite fast.

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 2 hours 50 minutes (includes marinating time)

Equipment You Need

Here are the essential kitchen tools that will help you prepare this recipe efficiently.

• Large Mixing Bowl: Used for combining the chicken with the marinade ingredients.
• Large Skillet or Pan: Essential for searing the chicken strips to get a nice crust.
• Medium Pot with Lid: Needed to steam the rice perfectly.
• Cutting Board: A sturdy surface for chopping vegetables and slicing chicken.
• Chef’s Knife: Crucial for dicing onions, tomatoes, and mincing the chipotle peppers.
• Citrus Juicer: Makes extracting juice from the limes much easier and efficient.

How to Make Chicken Burrito Bowl?

Creating this bowl is all about timing your components so everything is ready to assemble at once. I usually start by getting the chicken in the marinade because the longer it sits, the better it tastes. While the chicken cooks, you can focus on the rice and chopping the fresh vegetables. It’s a very rhythmic cooking process that results in a beautifully layered bowl.

Marinate the Chicken

Start by taking a large mixing bowl and combining your olive oil, fresh lime juice, finely chopped chipotle chilies, adobo sauce, garlic powder, and salt. Whisk this mixture together until it is well blended and looks uniform. Add your chicken strips to the bowl and toss them thoroughly to ensure every piece is coated in the spicy mixture. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 2 hours, or even overnight if you have the time, to let those flavors penetrate deep into the meat.

Cook the Chicken

When you are ready to cook, heat a large skillet over medium-high heat. You want the pan hot enough to get a good sear. Remove the chicken from the marinade—don’t worry about wiping it off, you want that sauce—and add it to the hot pan. Cook the chicken strips, stirring occasionally, for about 5 to 6 minutes. You are looking for the chicken to be cooked through completely and to have developed a nice charred or browned exterior from the sugars in the adobo sauce. Once cooked, set the chicken aside on a plate to rest for a moment.

Prepare the Cilantro Lime Rice

While the chicken is cooking or resting, grab a medium pot. Add the rinsed rice, water, and salt, and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. Cook for about 15 to 18 minutes until the water is fully absorbed and the rice is tender. Remove the pot from the heat and let it sit covered for a few minutes. Uncover and fluff the rice with a fork, then stir in the lime zest, fresh lime juice, and chopped cilantro until evenly distributed.

Assemble the Bowls

Now comes the fun part: building your bowl. Grab your serving bowls and start with a base layer of chopped romaine lettuce and a generous scoop of the cilantro lime rice. Top this base with your warm, spicy chicken strips. Arrange the toppings around the chicken in sections: a spoonful of diced tomatoes, a scoop of black beans, some corn, the chopped red onion, and the fresh avocado chunks. This style of plating ensures you get a little bit of everything in every bite and makes the dish look incredibly appetizing.

Additional Tips for Making this Recipe Better

After making this several times, I have found a few small tricks that really elevate the final dish.

• I highly recommend marinating the chicken for the full amount of time, or even overnight. The difference in tenderness and flavor depth between a 30-minute marinade and an overnight one is huge.
• If you want extra char on your corn, I suggest tossing the thawed corn in a hot skillet for just two minutes before adding it to the bowl. It brings out a natural sweetness that pairs perfectly with the spicy chicken.
• I always taste my rice after mixing in the lime and cilantro. sometimes it needs just an extra pinch of salt to really make the lime flavor pop, so don’t be afraid to adjust seasoning at the end.
• To keep your avocado from turning brown if you are prepping ahead, I squeeze a little extra lime juice directly onto the chopped avocado pieces. It keeps them bright green and adds even more citrus flavor.

How to Serve Chicken Burrito Bowl?

These bowls are best served fresh, allowing the contrast between the warm rice and chicken and the cool, crisp vegetables to shine. I like to serve them with a wedge of lime on the side for squeezing over the top right before eating. A dollop of sour cream or Greek yogurt on top adds a nice cooling element against the spicy adobo chicken. For a crunchier texture, you can serve these with a side of tortilla chips or crumble a few chips directly on top of the bowl.

Nutritional Information

Here is a quick overview of the nutrition per serving to help you track your macros.

• Calories: 597
• Protein: 45g
• Carbohydrates: 63g
• Fat: 20g

Make Ahead and Storage

This recipe is fantastic for meal prep, but storing the components separately is the secret to success.

To store the leftovers, keep the cooked chicken and rice in separate airtight containers in the refrigerator. Store the cold ingredients like lettuce, tomatoes, and guacamole in their own containers to prevent everything from getting soggy. The chicken and rice will stay fresh for 3 to 4 days.

You can freeze the cooked chicken and the rice for longer storage. Place them in freezer-safe bags or containers for up to one month. Thaw them in the refrigerator overnight before reheating. I do not recommend freezing the fresh vegetables like lettuce or avocado.

To reheat, simply warm the chicken and rice in the microwave or in a skillet with a splash of water until heated through. Once warm, assemble your bowl with the fresh, cold toppings for that “just-made” taste.

Why You’ll Love This Recipe?

This Chicken Burrito Bowl quickly becomes a favorite for anyone who tries it because it hits every flavor note you crave.

• Customizable for Everyone: The bowl format means picky eaters can leave out onions or load up on corn without affecting anyone else’s meal. It’s perfect for families with different tastes.
• Incredible Flavor Depth: The combination of chipotle peppers in adobo with lime creates a complex, smoky, and tangy flavor profile that tastes like it came from a restaurant kitchen.
• High Protein and Fiber: Packed with lean chicken breast, black beans, and fresh veggies, this meal is nutritionally dense and will keep you feeling full and energized for hours.
• Great for Leftovers: Unlike some meals that get worse the next day, the chicken often tastes even better after the flavors have had more time to meld, making lunch the next day a treat.
• Easy Cleanup: Since you are mostly using one pan for the chicken and one pot for the rice, the cleanup is relatively quick compared to other elaborate dinners.