Chicken Burrito Bowls are a fresh and tasty way to enjoy all the flavors of a classic burrito without the wrap. You get juicy grilled chicken, fluffy rice, black beans, crisp veggies, and a bit of cheese or guacamole—all layered in a bowl for easy, satisfying meals.
I love making these bowls when I want something filling but still bright and colorful on my plate. The best part is you can customize everything to your liking—add some salsa, a squeeze of lime, or some crunchy tortilla strips for extra texture. It’s really fun to mix and match your favorite toppings.
When I serve chicken burrito bowls, I usually set up a spread with all the ingredients and let everyone build their own. It makes dinner feel special and interactive, plus there’s less clean-up than traditional burritos. It’s perfect for a casual weeknight or a weekend get-together with friends and family.
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast cooks quickly and stays tender. If you prefer, thighs work well too—they add more juiciness and flavor. Just adjust cooking time slightly.
Spices: Chili powder, smoked paprika, cumin, and garlic powder build the bold taste here. If you don’t have smoked paprika, regular paprika is fine, but add a little extra cumin for smokiness.
Rice: White rice is classic and neutral. Brown rice or quinoa make great healthier swaps with more bite and nutrients.
Beans and Corn: Black beans and corn add texture and color. Canned versions save time—you just need to rinse and heat. Fresh or frozen corn works equally well.
Sour Cream or Greek Yogurt: Greek yogurt is a lighter option but still creamy. Use whichever you like best or have on hand.
How Do You Cook Chicken So It’s Tender and Flavored Perfectly?
Getting juicy, flavorful chicken means coating it well in spices and cooking it right on medium-high heat.
- Mix the spice blend well with the chicken using a little olive oil to help it stick.
- Heat the skillet before adding chicken; this helps to brown the outside quickly and seal in juices.
- Cook the strips for about 5-7 minutes, turning occasionally so all sides brown evenly. Don’t crowd the pan—do in batches if needed.
- Check that the chicken is no longer pink inside but still moist.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken evenly and warming beans and corn in one pan.
- Mixing bowl – I use this to toss chicken with spices for even coating.
- Measuring spoons – help keep your spice mix balanced every time.
- Sharp knife – makes slicing chicken and chopping veggies quick and safe.
- Cutting board – a sturdy surface to prep all your fresh ingredients.
Flavor Variations & Add-Ins
- Swap chicken for ground turkey or beef for a different protein texture that cooks quickly.
- Add diced bell peppers or jalapeños for crunch and a bit of heat.
- Include shredded cheese like cheddar or Monterey Jack for extra creaminess.
- Mix in a squeeze of lime juice and some chopped green onions for fresh zesty flavor.
How to Make Chicken Burrito Bowls?
Ingredients You’ll Need:
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breast, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 large tomato, diced
- 1 avocado, sliced
- 1 cup shredded lettuce (romaine or iceberg)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. You’ll spend a few minutes mixing spices and cooking the chicken, warming the beans and corn, and then assembling the bowls. It’s quick, fresh, and perfect for a tasty weeknight meal.
Step-by-Step Instructions:
1. Mix the Spices and Prepare Chicken:
In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss the sliced chicken breast with olive oil and the spice mix until every piece is nicely coated.
2. Cook the Chicken:
Heat a large skillet over medium-high heat. Add the spiced chicken slices and cook for about 5-7 minutes, turning occasionally, until they are browned and fully cooked through. Once done, remove the chicken from the heat.
3. Warm Beans and Corn:
In the same skillet or a separate pan, warm the black beans and corn over medium heat until heated through. You can add a pinch of salt and pepper if you like.
4. Assemble the Burrito Bowls:
Start by placing a base of cooked white rice into each bowl. Arrange the cooked chicken, warm black beans, corn, diced tomatoes, sliced avocado, shredded lettuce, and chopped red onion in sections on top of the rice.
5. Add Finishing Touches:
Place a dollop of sour cream or Greek yogurt in the center of the bowl. Sprinkle freshly chopped cilantro over everything for a fresh flavor boost. Serve immediately and enjoy your colorful and delicious chicken burrito bowls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breast, but make sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and juiciness.
Can I Substitute the Rice With Something Else?
Absolutely! Brown rice, quinoa, or cauliflower rice are great alternatives if you want a healthier or gluten-free option. Just cook according to package instructions before assembling your bowls.
How Should I Store Leftovers?
Store any leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken, beans, and corn gently on the stove or microwave before assembling fresh bowls.
Is There a Vegetarian Version of This Dish?
Yes! Simply skip the chicken and add extra black beans, corn, sautéed peppers, or grilled veggies for a delicious vegetarian burrito bowl.
