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.
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
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
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.
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
- 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.
Healthy Burrito Bowl
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
Nutrition
View more high-protein lunch ideas here!
Delicious, healthy and nutritious combination of ingredients. This Bowl is a total feast of health and goodness. Perfect lunch any day.
Thanks!
I love everything about this burrito bowl. Great flavors, easy to make and healthier than a regular burrito.
Haha yes, much healthier! But I definitely encourage indulging in an actual burrito once in a while ;)
My absolute favorite lunch. Healthy, easy to prep, and has all of my favorite flavors
Awesome!
All my favourite flavours in a burrito bowl. Delicious and healthy too.
Absolutely!
This burrito bowl was the perfect solution to my Mexican cravings! I made it for supper last night and I can hardly wait to have the leftovers for lunch today.
Ahh, yes! The leftovers are fantastic.
Perfect healthy dinner for using up leftover roast chicken and this will be delicious with leftover turkey too.
Yes, turkey will be great with this.
Oh wow, this is so delicious. My family devoured it!
Awesome to hear!
This was such a perfect blend of flavors and textures; worthy of a restaurant, indeed! Definitely, a new favorite recipe!
Thank you!
This is such a tasty, satisfying combination of flavors and textures. It keeps me going all afternoon, too.
It’s definitely a nice pick-me-up!
Enjoyed this for dinner last night and it was a success all around the table! Quick, easy and delicious; a great meal for a busy weeknight, indeed!
I’m so glad!