This post contains affiliate links. Please see our disclosure policy.
This chicken burrito bowl is a Chipotle-style bowl you can make at home: juicy chicken, rice, black beans, avocado, and all the toppings, with easy protein swaps when you want a change.
Featured Comment
“This chicken burrito bowl is calling my name. Made it two weeks ago for lunches and could eat this deliciousness for another week! Gotta make it again.”
This chicken burrito bowl has a lot going for it. It’s fresh and flavorful, easy to make your own with a few swaps, and packed with 63 grams of protein and 6 grams of fiber. If you want a great meal prep option, or just something that checks every box for a balanced dinner, this is it! It’s one of my favorites from my collection of bowl meals, and once you make it, you’ll see why.
While you’re on a bowl kick, try my sheet-pan chicken fajita bowl, healthy rice bowl with salmon, or high-protein canned tuna bowl. They’re great lunch recipes, too.
What Should I Put In a Chicken Burrito Bowl?
- The base: Long-grain white or brown rice both work beautifully here. Brown rice takes a little longer to cook, so plan accordingly. For bonus flavor, cook your rice in chicken broth instead of water.
- The protein: Chicken breasts or tenderloins are great if you’re cooking from scratch, but leftover chicken or store-bought rotisserie chicken makes this an even easier weeknight situation.
- The veggies: Go with whatever sounds good. Chopped tomatoes, quick-pickled red onions or shaved red onion, sautéed fajita veggies, air fryer sweet potatoes, and corn are all great options.
- The toppings: Black or pinto beans, chunky guacamole or cubed avocado, and fresh cilantro bring the bowl together. Have some Texas caviar in the fridge? Even better.
- The cheese: Shredded cheddar, a Mexican cheese blend, crumbled cotija, or a generous drizzle of queso.
- The sauces: Hot sauce is always welcome, especially if you like a little heat. I also love a spoonful of Greek yogurt lime crema or plain Greek yogurt in place of sour cream. For more inspiration, check out my roundup of sauces for rice bowls.
- The seasoning: My homemade taco seasoning recipe is perfect for the chicken, and you can use a little to season the beans, too. It’s an easy way to carry that smoky, savory flavor throughout the bowl.
How to Make a Burrito Bowl
Step 1: Prepare the Chicken
Preheat your oven to 400°F. Toss the chicken with a little olive oil and 3 tablespoons of taco seasoning, making sure every piece gets a good coating. Arrange in a cast iron skillet or on a parchment-lined baking sheet and bake 15–25 minutes, depending on thickness, until cooked through.
Let the chicken rest for 5 minutes before shredding it with two forks. Prefer bite-sized pieces? Cubing the chicken works just as well.
Kitchen note: Chicken is safely cooked at an internal temperature of 165°F. Check the thickest part with a meat thermometer for the most reliable result.
Step 2: Cook the Rice
While the chicken cooks in the oven, cook the rice according to the package directions. Want to give it a little extra oomph? Use chicken broth in place of water.
Step 3: Prep the toppings
Use this time to chop your vegetables, rinse and drain the beans, grate the cheese, and get your sauces ready. A little prep ahead of time makes assembling everything much more enjoyable.
Step 4: Build your burrito bowls
Divide the rice among your bowls, then pile on the chicken, beans, vegetables, cheese, and whatever other toppings you’ve gathered. Finish with your favorite sauce, a squeeze of fresh lime, and a little cilantro if you’re feeling fancy.
The beauty of these bowls? Everyone can build their own, no negotiations necessary.
Make It Your Own
- Different Grain Options: Brown rice is great for its lower glycemic index and higher fiber content. You could also use farro or quinoa.
- Low-Carb Version: Cauliflower rice or shredded lettuce. Still very satisfying.
- Vegetarian Option: Air fryer sweet potatoes, Crispy, seasoned tofu, baked chickpeas, or cauliflower florets.
Burrito Bowl Protein Swaps
Chicken is my default, but a burrito bowl is flexible. Use whatever protein you have, season it with a generous spoonful of my taco seasoning, and build the bowl the same way.
- Ground beef—brown it in a skillet with about 2 tablespoons of taco seasoning per pound until cooked through (160°F). Drain any excess fat so the bowl doesn’t get greasy.
- Ground turkey—cook it the same way as beef. Turkey is leaner, so a splash of oil in the pan and a spoonful of salsa at the end keep it juicy. My ground turkey tacos make a great filling.
- Steak—slice leftover steak thin, or sear a skirt or flank steak, rest it, and slice it against the grain. My marinated chicken fajitas marinade also works well on steak.
- Shrimp—toss with taco seasoning and sauté for 2 to 3 minutes per side, until pink and curled. They cook fast, so add them last.
- Tofu—press extra-firm tofu, crumble or cube it, toss with taco seasoning, and pan-fry or air fry until golden and crisp. It’s a good vegetarian option.
- Chickpeas or extra beans—roast or air fry seasoned chickpeas until crunchy, or double up on black beans for a no-cook swap.
Meal Prep & Storage Tips
- Store components separately for maximum texture.
- Chicken keeps 3–4 days in an airtight container.
- Reheat chicken and rice (and beans if you prefer), then add veggies and toppings.
- For work lunches, pack crunchy veggies and any dressing or sauce separately to keep your lunch from getting soggy.
Chicken Burrito Bowls Recipe
Ingredients
- 1.5 lbs chicken breast or tenderloins, Or 1/2 cup already-cooked chicken from leftovers or rotisserie.
- 1 tablespoon olive oil
- 3 tablespoons taco seasoning
- 1 cup uncooked long grain white rice, This will yield 3 cups cooked. See notes for brown rice.
- 1 cup fresh pico de gallo, Can be found in the refrigerator section of a grocery store; chopped tomatoes are also an option.
- 15 oz can of black beans, Rinsed under cool water
- 1/2 cup shredded Mexican-blend cheese, More if you'd like
- 1/2 red onion, Thinly sliced, preferably with a mandolin slicer
- 2 avocados, Cubed; or chunky guacamole
Instructions
- Prepare the chicken: Preheat the oven to 400°F. Toss the chicken with a little olive oil and 3 tablespoons taco seasoning, ensuring it's evenly coated. Transfer it to a cast iron skillet or parchment-lined baking sheet, then bake for 15–25 minutes, depending on the thickness. You're looking for an internal temperature of 160-165º with a meat thermometer. Let the chicken rest for 5 minutes, then shred it with two forks or cut it into cubes.
- Cook the Rice: While the chicken cooks in the oven, cook the rice according to the package directions. For extra flavor, cook it in chicken broth instead of water.
- Prep the toppings: Use this time to chop your vegetables, rinse and drain the beans, grate the cheese, and get your sauces ready.
- Build your burrito bowls: Divide the rice between bowls, then add the chicken, beans, vegetables, cheese, and whatever other toppings you’ve gathered.
- Finish with your favorite sauce, a squeeze of fresh lime, and a little chopped cilantro.
Notes
Nutrition
View more high-protein lunch ideas here!
Love this homemade burrito bowl for meal prepped lunches! This has helped so much and I love the flavors. Thank you!
You’re so welcome, Dianna! Glad to hear it.
Love this burrito bowl recipe! It’s made meal prep easy and honestly I had this all week last week and didn’t get tired of it. People at work were jealous of my lunches ;)
This makes an amazing lunch. Love all the fresh flavours. Thank you!
Added a bit of chiles for a bit of heat and was so so good today.
What an incredible burrito bowl Just what my family loves and will devour when I make it.
It suits perfect for lunch, Thank you for this recipe
I’m low-carbing most of the time, so I’m glad to have this recipe in my arsenal of fast, easy meals – so yummy. Thanks!
I love this recipe and am making it again this weekend
I love burrito bowls – they are my go-to lunch option! And this recipe hits the mark! Straight forward and easy to make – as well as delicious!
This chicken burrito bowl is calling my name. Made it two weeks ago for lunches and could eat this deliciousness for another week! Gotta make it again.