Chicken Burrito Bowl Recipe

Name: Chicken Burrito Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice; 2 cups water; 1 tbsp butter or olive oil; ½ tsp salt; ¼ cup chopped fresh cilantro; 2 tbsp fresh lime juice; 1 tsp lime zest; 2 boneless skinless chicken breasts (about 1 lb); 2 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 1 can (15 oz) black beans, drained and rinsed; ½ tsp ground cumin; ¼ tsp salt; ¼ cup water; 1 cup cherry tomatoes, diced; 1 large avocado, sliced; ½ cup corn kernels (fresh or frozen, thawed); ¼ cup sour cream or Greek yogurt; ¼ cup fresh cilantro leaves; Lime wedges for serving

Ingredients

Cilantro Lime Rice

Grilled Chicken

Black Beans

1 can (15 oz) black beans, drained and rinsed
½ tsp ground cumin
¼ tsp salt
¼ cup water

Toppings

1 cup cherry tomatoes, diced
1 large avocado, sliced
½ cup corn kernels (fresh or frozen, thawed)
¼ cup sour cream or Greek yogurt
¼ cup fresh cilantro leaves
Lime wedges for serving

Instructions

1

Season chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let sit while you prepare the rice.

Seasoning raw chicken breasts with chili powder and cumin on a cutting board

2

Rinse rice under cold water until water runs clear. Add rice, water, butter, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.

Cooking white rice in a saucepan with butter on stovetop

3

While rice cooks, heat a grill pan or large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest for 5 minutes, then slice against the grain.

Grilling chicken breasts in a cast iron skillet with char marks

4

In a small saucepan, heat black beans with cumin, salt, and water over medium heat for 3-4 minutes until warm. Keep warm until serving.

Simmering black beans with cumin in a small saucepan on stove

5

Fluff the cooked rice with a fork. Fold in chopped cilantro, lime juice, and lime zest until well combined.

Mixing chopped cilantro and lime juice into fluffy white rice in a bowl

6

Assemble bowls: divide cilantro lime rice among 4 bowls. Top with sliced chicken, black beans, diced tomatoes, sliced avocado, corn, and a dollop of sour cream. Garnish with fresh cilantro and serve with lime wedges.

Finished chicken burrito bowl with rice grilled chicken avocado and toppings in a bowl

Personal Tips

Toast your spices for deeper flavor. I used to add chili powder and cumin directly to the raw chicken, but now I bloom them in hot oil for 30 seconds before coating the meat. The aroma difference is night and day — the cumin becomes nutty and the chili powder smells almost smoky-sweet.
Don't skip rinsing the rice. I learned this the hard way: unrinsed rice gives you gummy, clumpy cilantro lime rice instead of fluffy, separate grains. Rinse under cold water until the water runs clear. That 30-second step removes the excess starch that turns rice into glue.
Warm your black beans with cumin, not just salt. Cumin and black beans are a match made in heaven. I heat mine with a pinch of cumin and a splash of water — it transforms canned beans into something that tastes almost like you simmered them from scratch.
Assemble just before eating for meal prep. If you're making these for the week, store everything in separate containers. The rice, chicken, and beans can go together, but keep the avocado, tomatoes, cilantro, and sour cream on the side. Avocados brown fast once sliced, so cut them fresh each day.
For extra heat, add pickled jalapeños. My go-to addition is a spoonful of pickled jalapeños with their brine. The acidity cuts through the richness of the avocado and sour cream. If you prefer fresh heat, use serrano peppers in the salsa instead.

Nutrition (per serving)

520 kcal

Calories

42g

Protein

48g

Carbs

18g

Fat

9g

Fiber

Nutrition (per serving): 1 bowl | USDA FoodData Central, calculated estimates

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless chicken thighs work perfectly — they're juicier and more forgiving if you slightly overcook them. Cook for about the same time (5-6 minutes per side) or until internal temperature reaches 165°F (74°C).

How do I store chicken burrito bowls for meal prep?

Store components separately in airtight containers in the refrigerator for up to 4 days. Keep the cilantro lime rice, chicken, and beans together, but pack avocado, tomatoes, fresh cilantro, and sour cream separately. Slice avocado fresh each day to prevent browning.

Can I make cilantro lime rice without butter?

Yes. Substitute the butter with an equal amount of olive oil or simply omit it. The rice will still be fluffy and flavorful from the cilantro and lime. For a lighter version, you can also use brown rice — just increase the cooking time and water according to package directions.

Is a chicken burrito bowl healthy?

Yes. With 42g of protein, 9g of fiber, and balanced macros from whole ingredients, a chicken burrito bowl is a nutritious lunch option. According to the USDA, black beans are an excellent source of plant-based protein and dietary fiber, while avocado provides heart-healthy monounsaturated fats.

What can I substitute for cilantro if I don't like it?

Cilantro haters have options. Replace cilantro in the rice with chopped green onions or flat-leaf parsley. For the garnish, use fresh parsley or omit it entirely. The lime and cumin will still give the bowl plenty of flavor.

Dietary Restrictions

Allergens

Dairy (butter, sour cream, optional)Sulfites (optional, in pickled jalapeños)

Not Suitable For

Vegans (unless modified)
Lactose-intolerant (unless modified)
Vegetarians (contains chicken)

Modifications

Use olive oil instead of butter in rice. Replace sour cream with vegan sour cream or omit. Omit chicken and double the black beans for a vegetarian version. Use coconut aminos instead of Worcestershire if using.

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