Chicken Burrito Bowl

Skip the Chipotle, my Chicken Burrito Bowl recipe is going to satisfy all your cravings!

I make this super easy meal with marinated chicken, rice and then I load it up with all my favorite toppings.

Just perfectly marinated chicken with rice and the fixings of your choice, and you have a hearty and nutritious one-bowl meal. There is creamy avocado, sweet corn, Pico de Gallo and black beans. All this makes it a pretty hearty and well rounded meal for my whole family.

This burrito bowl is super customizable, so you can easily make it your own. And it’s ideal for meal prep, so you can chow down all week long!

Raise your hand if you love Chipotle. I know that I sure do. Whether you go the burrito way or the bowl way, you’re always in for a tasty and filling treat.

But as with most things, homemade is always better!

Ingredients Needed

This chicken burrito bowl can totally be customized with your favorite toppings. Here is what I am using today:

• Chicken – I love boneless, skinless thighs for these kind of meals. If you prefer breast, that works too.
• Chicken Marinade – Olive oil, lime juice, garlic, jalapeno, cilantro, chili powder, dried oregano, cumin, red chili flakes, salt and pepper.
• Cilantro lime rice – Rice, olive oil, lime juice, cilantro, salt.
• Beans – Black or pinto.
• Pico de gallo – Tomatoes, onion, jalapeno, cilantro, lime juice, salt.
• Other veggies – Avocado, corn, lettuce.
• Garnishes – Lime wedges and sliced jalapeno.

Chipotle Burrito Bowl Recipe

1. Marinate the chicken: I cut the chicken into bite-sized strips, slicing against the grain. Then, I mix all the marinade ingredients together. I toss the chicken pieces in the marinade in a large bowl, cover it with cling wrap, and let it marinate for at least 2 hours. Before I start cooking, I take the chicken out of the fridge 30 minutes in advance to bring it to room temperature.

2. Make cilantro lime rice: I cook the rice according to the package directions and then fluff it with a fork. After letting it cool for a couple of minutes, I toss it with a cilantro lime mixture

TIP: While rice is cooking, continue on to the next steps.

3. Make pico de gallo: I chop up onions, tomatoes, cilantro, and jalapeño, then mix them all together in a bowl. After everything is combined, I chill the mixture in the fridge. This helps all the flavors meld together beautifully.

4. Heat the beans and corn: I warm them up on stove top or in the microwave.

5. Cook the chicken: I heat some olive oil in a skillet over medium-high heat. Then I add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding. I cook the chicken, stirring occasionally, until it’s cooked through, which usually takes about 10-12 minutes.

6. Assemble your burrito bowl: I start by filling the bottom of a wide bowl with the cilantro lime rice. Then I add the cooked chicken, beans, and any other toppings I choose.

Variations

• Sometimes I change up the protein. Craving pork? Give my Barbacoa Pork or Pernil a try in your bowl. Want some beef? Ropa Vieja or Vaca Frita go great here. If you’re in the mood for grilling, try my Peruvian Chicken, it makes great burrito bowls.
• Some days I swap out the white rice for brown rice, or even quinoa.
• Replace the rice with cauliflower rice and omit the beans for a low-carb version of the burrito bowl.
• I also like to try some extra add-ins like shredded cheese or sour cream.
• Amp up the flavors with a sauce or salsa. Some easy homemade recipes that are great for drizzling on these burrito bowls are Salsa Taquera, Peruvian Green Sauce or Chipotle Mayo.

Give my easy homemade chicken burrito bowls a try in your kitchen. Make a big batch, so you can have quick lunches all week long. I bet you won’t get tired of them!

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Chicken Burrito Bowl, on our Gypsy Plate… enjoy!

Try these other great bowl meals!
Korean Ground Beef Bowl
Greek Steak Salad Bowl
Teriyaki Chicken Bowl
Superfood Bowl
Salmon Rice Bowl
Sesame Chicken Bowls
Vietnamese Bun Cha
Chicken Buddha Bowl
Katsudon

Chicken Burrito Bowl

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Chicken Burrito Bowl recipe is a hearty and nutritious one bowl meal. Inspired by Chipotle, it's much more customizable and budget friendly!

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Ingredients

Chicken

• 1.5 pounds boneless skinless chicken thighs, cut into strips
• 3 Tbsp olive oil, divided
• 2 Tbsp lime juice
• 4 garlic cloves minced
• 1 small jalapeno, finely chopped
• ¼ cup cilantro, chopped
• 1 Tbsp chili powder
• 1 Tbsp dried oregano
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red chili flakes

Cilantro Lime Rice

• 2 cups water
• 1 tsp salt
• 1 cup basmati or jasmine rice
• 1.5 Tbsp lime juice
• 1 Tbsp olive oil
• ⅓ cup cilantro, chopped

Burrito Bowl

• 1 cup pico de gallo
• 1 cup frozen corn, thawed
• 1 15oz can black beans, drained and rinsed
• 1 avocado, diced
• 1 cup shredded lettuce
• lime, for serving
• jalapeno, for garnish

Instructions

1. Marinate the chicken: Cut chicken into bite sized strips, against the grain. Mix together 2 Tbsp olive oil, lime juice, garlic, jalapeno, chili powder, dried oregano, cumin, red chili flakes, salt and pepper. Toss chicken pieces with marinade in a large bowl. Cover with cling wrap and marinate at least 2 hours. Remove from fridge 30 minutes prior to cooking.
2. Make cilantro lime rice: Cook rice according to directions on package. Fluff with a fork. Allow to cool for a couple of minutes, then toss with 1 Tbsp olive oil, lime juice and cilantro. While rice is cooking, continue with remaining steps.
3. Make pico de gallo: Chop onions, tomatoes, cilantro and jalapeño. Mix everything together in a bowl, then chill.
4. Heat the beans and corn: Warm them up on stove top or in the microwave.
5. Cook the chicken: Heat remaining 1 Tbsp olive oil in a skillet over medium high heat. Add chicken in a single layer (cook in batches if needed). Cook, stirring from time to time, until chicken is cooked through, about 10-12 minutes.
6. Assemble your burrito bowl: Fill the bottom of a wide bowl with rice. Top with chicken, beans, corn, pico de gallo, avocado and lettuce. Garnish with sliced jalapeno and serve with lime wedges.

Notes

1. Leftovers: This is one of our favorite meal prep options. We prefer to store the rice, chicken, corn and beans in individual serving containers, and refrigerate for 3-4 days. Heat these together in the microwave, then add the remaining cold ingredients. Though you can refrigerate the pico de gallo for a few days, it can become watery so we like to make it fresh. Similarly, the avocado is best cut only when ready to eat.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 580Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 115mgSodium 1893mgCarbohydrates 62gFiber 10gSugar 4gProtein 35g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.