Chicken Burrito Bowl, the Mexican-Inspired Bowl Made at Home

A chicken burrito bowl is one of those meals that feels indulgent, healthy and endlessly customizable all at once. Tender, spiced chicken sits on a bed of cilantro lime rice, then gets loaded with black beans, corn, fresh salsa, avocado and whatever else you want to pile on. It is colourful, satisfying and exactly the kind of dinner that makes everyone happy, whether you are feeding kids, adults or a mix of both.

This recipe uses marinated chicken breast that is grilled or pan-seared until juicy and golden, then sliced and served over fluffy rice brightened with fresh lime juice and cilantro. The toppings are where this bowl really shines. You can keep it simple with beans and salsa or go all out with guacamole, sour cream, cheese and pickled jalapeños. Either way, you get a meal that is fresher, tastier and cheaper than takeout, and it comes together in under 40 minutes.

Chicken burrito bowl with grilled chicken, rice, black beans, salsa, guacamole, cheese and lime in a white bowl

Chicken Burrito Bowl Recipe

Serves: 4    
Prep time: 15 minutes + 30 minutes marination    
Cook time: 25 minutes    
Total time: about 1 hour 10 minutes

For the chicken

  • 500 g Boneless Chicken Breast
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste

For the cilantro lime rice

  • 1 cup basmati or long grain white rice
  • 1 3/4 cups water
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice
  • 3 tbsp fresh coriander leaves, finely chopped

For the bowl toppings

  • 1 can (400 g) black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh, frozen or canned)
  • 1 medium tomato, diced
  • 1 ripe avocado, sliced or diced
  • 1/4 cup shredded lettuce or mixed greens
  • 1/4 cup shredded cheddar or Mexican cheese blend
  • Sour cream or Greek yogurt (optional)
  • Salsa or hot sauce (optional)
  • Lime wedges for serving

Steps

  1. In a large bowl, combine the olive oil, lime juice, chilli powder, cumin powder, smoked paprika, garlic powder, dried oregano, salt and black pepper. Mix well. Add the chicken breasts and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavour.
  2. While the chicken marinates, make the cilantro lime rice. Rinse the rice in cold water until the water runs clear. Drain well. In a medium saucepan, bring the water and salt to a boil. Add the rice, stir once, then reduce the heat to low. Cover tightly and cook for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let the rice sit covered for 5 minutes to steam.
  3. Fluff the rice with a fork, then stir in the lime juice and chopped coriander. Taste and adjust seasoning with a pinch of salt if needed. Keep warm.
  4. Heat a grill pan or heavy-bottomed skillet over medium-high heat. Lightly oil the pan. Remove the chicken from the marinade and pat dry with paper towels. This helps the chicken sear properly. Cook the chicken for 5 to 6 minutes on the first side without moving it, until golden brown and slightly charred. Flip and cook for another 4 to 5 minutes until the chicken is cooked through and reaches an internal temperature of 75 degrees Celsius.
  5. Transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute and keeps the chicken moist. After resting, slice the chicken into strips or dice it into cubes.
  6. While the chicken rests, prepare your toppings. If using frozen corn, sauté it in a small pan with a teaspoon of butter or oil for 2 to 3 minutes until warmed through. Drain and rinse the black beans. Dice the tomato and avocado. Shred the lettuce and cheese. Arrange everything in small bowls for easy assembly.
  7. To assemble the burrito bowls, divide the cilantro lime rice evenly among 4 bowls. Top each bowl with sliced chicken, black beans, corn, diced tomato, avocado, shredded lettuce and cheese. Add a dollop of sour cream, a spoonful of salsa and a squeeze of fresh lime juice if desired.
  8. Serve immediately with lime wedges on the side. Let everyone customize their bowl with extra toppings as they like.

Tips for Best Results:

  • Marinate the chicken for at least 30 minutes. Longer marination up to 2 hours makes the chicken more flavourful.
  • Pat the chicken dry before cooking to ensure proper browning and char marks.
  • Let the chicken rest for 5 minutes after cooking to keep it juicy when sliced.
  • Use fresh lime juice for the rice and marinade. Bottled juice will not give the same bright flavour.
  • This recipe is perfect for meal prep. Store the rice, chicken and toppings separately in the refrigerator for up to 3 days. Assemble fresh when ready to eat.
  • Customize the toppings based on what you have. Guacamole, pickled jalapeños, salsa verde or chipotle mayo all work beautifully.

Chicken burrito bowls are one of those recipes that makes weeknight dinners feel exciting again. They are fresh, flavourful and endlessly customizable, and once you have made them at home a few times, you will never want to order takeout again. That is exactly what a great dinner recipe should do.

Visit shop.zorabian.com to order fresh Zorabian’s Boneless Chicken Breast and try this recipe today.

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