Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

This healthy burrito bowl recipe gives you juicy, well-seasoned chicken, black beans, creamy avocado, and a heap of fresh vegetables all piled into one satisfying bowl. It’s the kind of thing you’ll want to make ahead, eat all week, and still not get sick of.

Black bowl filled with rice, pico de gallo, black beans, onions, avocado, and shredded chicken.
  • “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.”
    Andrea

I have a soft spot for Chipotle’s burrito bowls—fresh, flavorful, packed with the good stuff. But takeout adds up, and some days I want a big Burrito bowl without putting on proper pants. So I started making my own. Same vibe, kinder on the wallet, and honestly better, since you get to play with the ingredients. They also make the kind of leftovers you actually look forward to.

While you’re on a bowl meal kick, check out my sheet-pan chicken fajita bowl, healthy rice bowl with salmon, and this high-protein canned tuna bowl. Great lunch recipes, reimagined.





Table of Contents

What You Need for a Burrito Bowl

Ingredients for a burrito bowl on a light background, labelled.

A quick look at some of the essentials before we dive into the recipe:

  • The base: long-grain white or brown rice works best.
  • Protein: already-prepared shredded rotisserie chicken from the hot food counter at your grocery store is a really convenient option. You can also use up meat from leftovers like marinated chicken fajitas, ground turkey tacos, or spatchcocked chicken.
  • Veggies: Chopped tomatoes, quick-pickled red onions or shaved red onion, sautéed fajita veggies, air fryer sweet potatoes, or corn.
  • Toppings: Black beans or pinto beans, avocado or guacamole, and chopped cilantro are no-brainers. You could also add some Texas caviar if you have a batch made.
  • Cheese: Shredded cheddar, Mexican/taco blends, cotija, or a nice drizzle of queso.
  • Sauces: A good hot sauce is always welcome if you like heat. I also love a few spoonfuls of Greek yogurt lime crema, or a dollop of plain Greek yogurt instead of sour cream (extra protein, less fat).
  • Seasoning: I use my taco seasoning recipe to season the chicken and the beans.

How to Make a Burrito Bowl

Burrito bowl next to jar of hot sauce, lime wedge, and bunch of fresh parsley.

Step 1: Prepare the Chicken

If you’re cooking your own chicken, season it prior to cooking. Bake chicken breasts or thighs at 350ºF for 20-30 minutes, or until the internal temperature reaches 160-165ºF, as measured with a meat thermometer. Then shred or cube it, and set it aside.

Step 2: Cook the Rice

Follow the package directions. For extra flavor, cook the rice in broth.

Step 3: Get the Fresh Stuff Ready

Clean and chop any vegetables you’re using, rinse your beans, and grate your cheese.

Step 4: Build a Delicious Burrito Bowl!

Scoop rice into a bowl, then top with the cooked chicken and whatever veggies and toppings you’re using.

Black bowl filled with rice, pico de gallo, black beans, onions, avocado, and shredded chicken.

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.
  • High-Protein Upgrade: Add an extra 4–6 oz chicken, toss in chickpeas, or add a dollop of Greek yogurt instead of sour cream.
  • Vegetarian Option: Crispy, seasoned tofu, air-fried chickpeas, cubed baked sweet potato, or cauliflower florets.

Meal Prep & Storage

  1. Store components separately for maximum texture.
  2. Chicken keeps 3–4 days in an airtight container.
  3. Reheat chicken and rice (and beans if you prefer), then add veggies and toppings.
  4. For work lunches, pack crunchy veggies and any dressing or sauce separately to keep your lunch from getting soggy.
Burrito bowl next to jar of hot sauce, lime wedge, and bunch of fresh parsley.
Pin Print
5 from 143 votes

Healthy Burrito Bowl

By: Dana Sandonato
This healthy burrito bowl recipe gives you juicy, well-seasoned chicken, black beans, creamy avocado, and a heap of fresh vegetables all piled into one satisfying bowl. It’s the kind of thing you’ll want to make ahead, eat all week, and still not get sick of.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 bowl
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1/2 cup cooked chicken, You can cook your own or, for convenience, get prepared shredded rotisserie chicken from the grocery store.
  • 1 tablespoon taco seasoning
  • 1/3 cup cooked rice
  • 1/2 cup prepared pico de gallo or chopped tomatoes
  • 1/4 cup cooked black beans, rinsed well
  • 2 tablespoon shredded cheese, more if you'd like!
  • 1 tablespoon finely sliced or diced red onion
  • 1/2 avocado, sliced or chopped

For serving:

  • 1 tablespoon plain Greek yogurt or sour cream
  • 1 tablespoon fresh chopped parsley or cilantro
  • Lime wedge
  • Sprinkle of chili flakes
  • Drizzle of hot sauce

Instructions 

  • Cook rice as per the packages directions.
  • Chop or shred the cooked chicken, then pop it into a small mixing bowl. Sprinkle some taco seasoning over it and toss to coat; set it aside.
  • Prepare any other ingredients you're using (chop veggies and shred your cheese, etc.).
  • Scoop the rice into a bowl and top it with the chicken, beans, cheese, pico de gallo, onion, and avocado.
  • Sprinkle some taco seasoning over the beans. Add a generous scoop of plain Greek yogurt or sour cream on top, then add chili flakes for an extra kick and some hot sauce.
  • Finish your bowl off with some fresh chopped parsley or cilantro, and serve it with a lime wedge.

Notes

To meal prep for a few days, double the recipe as needed and store components in the fridge separately to maintain a good texture.

Nutrition

Serving: 1bowl | Calories: 524kcal | Carbohydrates: 43g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Fiber: 11g | Sugar: 5g
Like this recipe? Rate and comment below!

View more high-protein lunch ideas here!

More Craveable Bowl Meals to Make

5 from 143 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

268 Comments

  1. 5 stars
    This burrito bowl was so satisfying. The best part was all the leftovers that I got to have for lunch the next day! Definitely making again!

    Reply

  2. 5 stars
    This looks so delicious! I like the idea of having it in a bowl because you can make sure that you have some of each ingredient in every bite.

    Reply

  3. 5 stars
    I’ve never tried a burrito bowl before, and after trying this, I realize I was seriously missing out! So many levels of flavor in this. It was amazing!

    Reply

  4. 5 stars
    This burrito bowl was the perfect lunch for me! I have been wanting to incorporate more healthy lunches into my schedule and this recipe was perfect. It had everything I crave in a burrito and made it easy to prep as well.

    Reply