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Chicken burrito bowl - Image 3

Ultimate Chicken Burrito Bowl

A vibrant, protein-packed bowl featuring juicy cilantro-lime chicken, fluffy rice, black beans, corn, and all your favorite fresh toppings. It's a healthy, satisfying meal that's perfect for dinner or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 lime juiced and zested
  • 1/3 cup fresh cilantro chopped, plus more for garnish
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 cup long-grain white rice rinsed
  • 1.75 cups chicken broth or water
  • 1 15 oz can black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned (drained)
  • 1 avocado sliced or diced
  • 1/2 cup pico de gallo or salsa
  • 1/4 cup sour cream or Greek yogurt
  • salt and black pepper to taste

Equipment

  • Large skillet or cast-iron pan
  • Medium saucepan with lid
  • Cutting board and chef's knife
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, combine 1 tablespoon olive oil, lime juice, half the lime zest, half the chopped cilantro, minced garlic, cumin, chili powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken pieces and toss to coat thoroughly. Let it marinate while you start the rice, at least 10 minutes. Trust me, this quick marinade makes all the difference for juicy, flavorful chicken.
  2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and toast for 2-3 minutes, stirring frequently, until it becomes fragrant and slightly opaque. This step, called 'pilaf-style,' helps prevent the rice from becoming gummy. Pour in the chicken broth, add the remaining lime zest, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed. Remove from heat, fluff with a fork, and stir in the remaining chopped cilantro.
  3. While the rice cooks, heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, letting any excess marinade drip off. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through, golden brown, and has reached an internal temperature of 165°F. Tip from me: Don't overcrowd the pan—cook in batches if needed to get a good sear instead of steaming the chicken.
  4. In the last few minutes of cooking, you can warm the black beans and corn. Simply add them to a small saucepan with a splash of water or broth and heat through. Alternatively, you can add them to the skillet with the chicken for the last minute to warm them up and pick up some of those delicious pan juices.
  5. Now for the fun part—assembly! Divide the fluffy cilantro-lime rice among four bowls. Top with the seasoned chicken, warm black beans, and corn. Arrange fresh avocado slices, a generous spoonful of pico de gallo, and a dollop of sour cream or Greek yogurt. Step back and admire your colorful creation before digging in!

Notes

Chef's Tips:
• For meal prep, store components separately and assemble just before eating to keep textures perfect.
• A common mistake is overcooking the chicken. It continues to cook slightly after being removed from the pan, so pull it off at 160°F.
• Serve with lime wedges for a bright, fresh finishing squeeze.
Food Safety:
• Always use a food thermometer to ensure chicken reaches 165°F internally.
• Store assembled bowls (without wet toppings like salsa/sour cream) in the refrigerator within 2 hours of cooking.