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Burrito Bowl

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close up overhead shot of a bowl of Burrito Bowl topped with slices of avocado and served with a slice of lime
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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Table of Contents
  1. Burrito Bowl Ingredients
  2. How to Make This Burrito Bowl Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up overhead shot of bowls of Burrito Bowl topped with slices of avocado and served with a slice of lime

Burrito Bowl Ingredients

Burrito Bowl raw ingredients that are labeled

You’ll need:

  • 1½ pounds boneless skinless chicken breasts, cut into thin cutlets
  • 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
  • 2 cups Roma tomatoes, diced
  • ½ cup white onion, diced small
  • 1 tablespoon fresh jalapeño, seeded and diced very small
  • 2 tablespoons chopped cilantro, plus additional for garnish
  • 2 tablespoons fresh lime juice, plus additional wedges of lime for garnish
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

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.

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How to Make This Burrito Bowl Recipe

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 topped 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.

vegetables and seasonings combined in a bowl

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.

seasonings combined in a bowl

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.

chicken breast topped with olive oil and seasonings mixture

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.

seasoned chicken cooked on a grill

STEP FIVE: Once your chicken is cooked through, chop it into small bite-sized pieces. It should yield about 3 cups of chopped chicken.

cooked chicken cut up into small bite-size pieces on a wooden board

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.

bowl being assembled with cooked chicken, beans, corn, pico de Gallo, avocado slices, lime, and cilantro

How to Serve

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 to add a dish of salsa and guacamole to your offerings.

For more Mexican dishes, give both our baked burritos and skillet enchiladas a try for two more flavorful meals.

Storage

IN THE FRIDGE: You can store the ingredients for this burrito bowl recipe in separate containers, covered and in the refrigerator, for up to 3 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.

close up shot of bowls of Burrito Bowl topped with slices of avocado and served with a slice of lime

Meal prep is easy with these chicken burrito bowls that are full of fresh ingredients. If you don’t have time to whip up a traditional burrito meal, these are 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.

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close up overhead shot of a bowl of Burrito Bowl topped with slices of avocado and served with a slice of lime

Burrito Bowl

5 from 1 vote
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
  

  • pounds boneless skinless chicken breasts, cut into thin cutlets
  • 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 cooked rice)
  • 15 ounces seasoned black beans, liquids drained
  • 15.25 ounces whole kernel yellow corn, liquids drained
  • 1 avocado, seeded and small diced
  • 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
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

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 topped 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

Sodium: 811mg | Calcium: 90mg | Vitamin C: 38mg | Vitamin A: 2006IU | Sugar: 10g | Fiber: 18g | Potassium: 1916mg | Cholesterol: 109mg | Calories: 826kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 4g | Saturated Fat: 4g | Fat: 22g | Protein: 56g | Carbohydrates: 106g | Iron: 5mg
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