October 4, 2023
Review RecipeBurrito Bowl
Full of fresh ingredients and Mexican-inspired flavors, this easy burrito bowl recipe is a delicious option to whip up when time is short.
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This burrito bowl is where it’s at if you are craving Mexican food and are looking for a delicious dish that is easy to throw together. The recipe calls for tender seasoned chicken, creamy avocado, fresh pico de gallo, black beans, and rice, but the options for customization are truly endless.
Burrito Bowl Ingredients
This burrito bowl recipe offers a flavorful fusion of ingredients. It features diced veggies for a fresh and zesty base, while the seasoned chicken, brings smokiness and depth.
Served over fluffy white rice with black beans, corn, and diced avocado, it’s a harmonious blend of textures and flavors, with cilantro and lime adding a refreshing touch.
You’ll need:
- 2 cups of Roma tomatoes, diced
- ½ cup of white onion, diced small
- 1 tablespoon of fresh jalapeño, seeded and diced very small
- 2 tablespoons of chopped cilantro, plus additional for garnish
- 2 tablespoons of fresh lime juice, plus additional wedges of lime for garnish
- 1 teaspoon of salt, divided in half
- ½ teaspoon of black pepper, divided in half
- 2 teaspoons of chili powder
- 1 teaspoon of smoked paprika
- ½ teaspoon of cumin
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 1½ pounds of boneless skinless chicken breasts, cut into thin cutlets
- 2 tablespoons of olive oil
- 4 cups of cooked white rice (We used a 14-ounce box of Success 10-minute boil-in-bag brand ~ you will use 2 of the 4 bags included to yield a total of 4 cups of cooked rice)
- 1 (15-ounce) can of seasoned black beans, liquid drained
- 1 (15.25-ounce) can of whole kernel yellow corn, liquid drained
- 1 avocado, seeded and diced small
PRO TIP:
We used the boil-in-bag white rice for convenience and as a time-saver, but you can prepare rice in a traditional manner as well. Brown rice would be an excellent substitution for white rice if desired.
I suggest you boil your rice while your chicken is grilling. It can be made ahead and sit on the counter until you assemble your burrito bowls.
Substitutions And Additions
CHICKEN: You can substitute chicken thighs for the boneless skinless chicken breast if you prefer dark meat.
Just make sure that your cutlets are on the thinner side. If you can only find the thicker chicken breasts, then just cut them in half lengthwise before seasoning and grilling.
VEGETARIAN: Turn this simple recipe into vegetarian burrito bowls by adding more veggies. Try bell peppers, romaine lettuce, or other favorite vegetables.
TOPPINGS: Add cheddar cheese or other favorite burrito fillings in this deconstructed burrito recipe.
SPICY: Add a little kick with an extra dash of hot sauce, additional jalapeño, or a dash of cayenne pepper.
How To Make This Burrito Bowl Recipe
Let’s dive into the step-by-step instructions for assembling these hearty bowls.
OUR RECIPE DEVELOPER SAYS
This homemade burrito bowl recipe can very easily be doubled if you want more than just 4 servings. The only thing you will not need to double is the pico de gallo (tomatoes, onion, jalapeno peppers, cilantro, and lime juice).
This recipe makes plenty. You can store the extra pico de gallo in a sealed container in the refrigerator for up to a week. It is great on tacos, grilled fish, or any number of other dishes.
STEP ONE: In a medium bowl, add the Roma tomatoes, onion, jalapeño, cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and place it into the refrigerator to chill while preparing the rest of the recipe.
PRO TIP:
This is a basic pico de gallo recipe. If you have your own pico de gallo recipe, you can use that instead.
STEP TWO: In a small bowl, combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
STEP THREE: In a large shallow dish, add the thin boneless skinless chicken breast cutlets along with the olive oil and spice mixture.
Evenly coat the chicken with the oil and spices.
STEP FOUR: Heat a stovetop grill pan, or outdoor grill, to medium-high heat.
Grill your seasoned chicken cutlets for 10 to 12 minutes (5 to 6 minutes per side) or until cooked through and no pink remains.
PRO TIP:
If your chicken cutlets are on the thick side, then they may take slightly longer to cook all the way through.
STEP FIVE: Once your chicken is cooked through, chop it into small bite-sized pieces. It should yield about three cups of chopped chicken.
STEP SIX: To assemble your burrito bowls, you will put 1 cup of cooked rice into the bowl, slightly offset to one side so that the rest of the ingredients will fit around it.
You will then add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo, and a small spoonful of diced avocado that can be placed into the center of the bowl.
You can add a garnish of cilantro and a wedge of lime.
How To Serve This Mexican Rice Bowl
Enjoy this chicken burrito bowl recipe on a busy weeknight.
The whole family will love how customizable it is, and you could even add all the ingredients to your table and let everyone make their own bowl.
Don’t forget to add tortilla chips as an extra way to scoop up all the yummy Mexican flavors, and don’t forget a dish of salsa and guacamole with your offerings.
For more Mexican dishes, give both our baked burritos and skillet enchiladas a try for two more flavorful meals.
MORE MEXICAN DISH RECIPES
Storing Burrito Bowls
Here are a few tips for storing the ingredients for these burrito bowls.
IN THE FRIDGE: You can store the ingredients for this burrito bowl recipe in separate containers, covered and in the refrigerator, for up to three days.
You can either make all four servings immediately, or you can make a bowl as needed. These are great for make-ahead meal planning.
IN THE FREEZER: Grilled chicken freezes well, as does rice. Prepare both ahead of time and pull them out of the freezer earlier in the day to make these bowls an even quicker meal.
Meal prep is easy with this chicken burrito bowl recipe that is full of fresh ingredients. If you don’t have time to whip up a traditional burrito meal, this is the perfect alternative, and the best part is you can literally put whatever you want in your bowl.
Frequently Asked Questions
Can I make these homemade burrito bowls vegetarian?
This great recipe can easily be turned into a vegetarian dish by omitting the chicken and adding more veggies and even extra beans if you’d like.
Can I leave out the rice?
This burrito chicken recipe would also work if you are eliminating grains from your diet. Leave the rice out or replace it with cauliflower rice as an alternative.
Can I use different meat in this recipe instead of chicken?
Shrimp, steak, or shredded pork are all great options instead of chicken.
More Recipes You’ll Love
- Taco Bake
- Spanish Rice
- Taquitos
- Taco Lasagna
- Shrimp Tacos
- Chili Dog
- Baked Burritos
- Beef and Bean Chili
- Taco Bell Frito Burrito
- Sushi Bowl
- Better Than Take Out Fried Rice
- Chicken Fried Rice
- Corn Salad
- Sheet Pan Tacos
- Mexican Corn Salad
Burrito Bowl
Full of fresh ingredients and Mexican-inspired flavors, this easy burrito bowl recipe is a delicious option to whip up when time is short.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 2 cups Roma tomatoes, diced
- ½ cup white onion, small diced
- 1 tablespoon fresh jalapeño, seeded and very small diced
- 2 tablespoons chopped cilantro, plus additional for garnish
- 2 tablespoons lime juice, plus additional wedges of lime for garnish
- 1 teaspoon salt, divided in half
- ½ teaspoon black pepper, divided in half
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ pounds boneless skinless chicken breasts, cut into thin cutlets
- 2 tablespoons olive oil
- 4 cups cooked white rice (We used a 14-ounce box of Success 10-minute boil-in-bag brand. You will use 2 of the 4 bags included to yield a total of 4 cups of cooked rice)
- 15 ounces seasoned black beans, liquids drained
- 15.25 ounces whole kernel yellow corn, liquids drained
- 1 avocado, seeded and small diced
Instructions
- In a medium bowl, add the Roma tomatoes, onion, jalapeño, cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and place it into the refrigerator to chill while preparing the rest of the recipe. This is a basic pico de gallo recipe.
- In a small bowl, combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
- In a large shallow dish, add the thin boneless skinless chicken breast cutlets along with the olive oil and spice mixture. Evenly coat the chicken with the oil and spices.
- Heat a stove top grill pan, or outdoor grill, to medium high heat. Grill your seasoned chicken cutlets for 10 to 12 minutes (5 to 6 minutes per side) or until cooked through and no pink remains. If your chicken cutlets are on the thick side then they may take slightly longer to cook all the way through.
- Once your chicken is cooked through, chop it into small bite-sized pieces. It should yield about 3 cups of chopped chicken.
- To assemble your burrito bowls you will put 1 cup of cooked rice into the bowl, slightly offset to one side so that the other ingredients will fit around it. You will then add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo, and a small spoonful of diced avocado that can be placed into the center of the bowl. You can add a garnish of cilantro and a wedge of lime.
Notes
- We used the boil-in-bag white rice for convenience and as a time-saver, but you can prepare rice in a traditional manner as well. Brown rice would be an excellent substitution for white rice if desired. I suggest you boil your rice while your chicken is grilling. It can be made ahead and sit on the counter until you assemble your burrito bowls.
- This homemade burrito bowl recipe can very easily be doubled if you want more than just 4 servings. The only thing you will not need to double is the pico de gallo (tomatoes, onion, jalapeno peppers, cilantro, and lime juice). This recipe makes plenty. You can store the extra pico de gallo in a sealed container, in the refrigerator, for up to a week. It is great on tacos, grilled fish, or any number of other dishes.
- We are sharing our basic pico de gallo recipe. If you have your own pico de gallo recipe, you can use that instead.
- If your chicken cutlets are on the thick side, then they may take slightly longer to cook all the way through.
Nutrition
Calories: 826kcal | Carbohydrates: 106g | Protein: 56g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 811mg | Potassium: 1916mg | Fiber: 18g | Sugar: 10g | Vitamin A: 2006IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 5mg
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Comments
Gloria says
Easy and hearty – love the flavors and colors of this recipe.
Sarah says
Very easy, the colors are gorgeous, and lots of flavor.
Barbara says
Yummy, low fat, easy. All my favorite things!