This Chicken Burrito Bowl is packed with seasoned chicken, Mexican rice, black beans, corn, pico, avocado, jalapenos, shredded cheese and topped with fresh cilantro, lime wedges and a creamy homemade dressing. It's a quick, customizable weeknight dinner everyone will love.
Chicken Burrito Bowl
There’s something so satisfying about a good burrito bowl. It has all the flavors you love, layered up in one big, beautiful dish you can customize to your heart’s content. This Chicken Burrito Bowl is one of those recipes that checks every box: easy to make ahead, quick to prep and full of color and texture.
The base starts with fluffy Mexican yellow rice, which brings instant flavor without any extra work. Make your own from scratch or pick up a mix.
Boneless, skinless chicken breasts, cut into strips, get a simple but bold seasoning from a packet of taco seasonings or your own homemade version and a quick sear in a hot skillet. It’s the kind of easy weeknight technique that still gives you those caramelized, flavorful edges.
From there, it’s all about the toppings, and this bowl is loaded.
Boneless, skinless chicken breasts, cut into strips, get a simple but bold seasoning from a packet of taco seasonings or your own homemade version and a quick sear in a hot skillet. It’s the kind of easy weeknight technique that still gives you those caramelized, flavorful edges.
From there, it’s all about the toppings, and this bowl is loaded.
- Warm black beans
- Sweet Mexican-style corn
- Tangy pickled jalapenos
- Shredded Mexican-style cheese
- A bright, homemade pico
- A cool, tangy dressing
- Creamy avocado
- Fresh cilantro and lime wedges for the finish
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post for the recipe and printable!
What I love most, is how customizable this is.
Add fresh jalapeños if you like heat, swap in white, brown or cauliflower rice, or pile on pickles onions, grilled hot or sweet peppers and yellow or red onions, sliced radishes, guacamole, salsa or sour cream. The whole family can build their bowl exactly the way they like!
Why You’ll Love This Recipe:
- Quick and easy: Most of the prep happens while the rice cooks.
- Customizable: Add more heat, more veggies, or swap in your favorite toppings.
- Meal‑prep friendly: Everything reheats beautifully.
- Family‑friendly: Everyone builds their own bowl.
- Fresh and hearty: The perfect balance of warm, cool, creamy, and crunchy.
Tips and Variations:
- Make it spicier: Add extra jalapeños, a dash of cayenne, or top with an extra drizzle of hot sauce.
- Swap the protein: Try shrimp, salmon, ground beef or turkey, or pulled pork.
- Change the base: Brown rice, cilantro‑lime rice, wild rice, Spanish or cauliflower rice all work.
- Add crunch: Crushed tortilla chips or roasted pepitas are great on top.
- Meal prep tip: Store the cold toppings separately from the warm ones for best texture.
Whether you’re feeding a hungry family, prepping lunches for the week, or just craving something fresh and satisfying, this Chicken Burrito Bowl delivers every time. It’s simple, colorful, and full of flavor and the kind of recipe you’ll come back to again and again.
Build your bowl, drizzle on that dressing, and enjoy every bite!
Reminder: Scroll to the bottom of the post to grab the full recipe text and a printable document.
Here's what you'll need to make my Chicken Burrito Bowl:
- 1 (7-ounce) package Mexican yellow rice (like Goya) or equivalent homemade
- 1-pound boneless skinless chicken breast, cut into strips
- 1 (1-ounce) package taco seasoning or equivalent homemade
- 1-1/2 tablespoons extra virgin olive oil, divided
For the Pico:
- 1/2 cup diced fresh tomato
- 1/4 cup chopped red onion
- 1 teaspoon sliced, pickled jalapeno chopped
- 1 teaspoon lime juice
For the Dressing:
- 1/4 cup real mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon lime juice
- 1 teaspoon hot sauce, optional
- 1 teaspoon sliced, pickled jalapeno chopped
For the Bowl:
- 1 (15 ounce) can black beans, drained, rinsed and heated
- Salt and pepper, to taste
- 1 (11 ounce) can Mexican style corn, drained and heated, or equivalent homemade
- Mexican-style shredded cheese
- Sliced avocado
- Sliced jalapenos
- Fresh cilantro
- Lime wedges
Here's how to make it!
You'll need some boneless, skinless chicken breasts or strips of course, although you may certainly use thighs. I've been sourcing my meats through various sources and Good Ranchers is one of those sources. Their meats are sourced from local, independent farms in the United States and is all-natural, with no antibiotics or hormones ever. Important Note: I am not financially affiliated in any way with Good Ranchers and any products shown here were purchased by me, out of my own pocket. I'm just a consumer like you, sharing a quality product I love.
Toss chicken strips in the seasonings. While you can cook this right away, if you have the time, marinate in refrigerate for 2 hours or up to overnight.
If refrigerated, when ready to cook, allow to come to room temperature 30 minutes before cooking.
Meanwhile, heat 1 tablespoon oil in a skillet over medium high heat and add chicken.
Cooking until browned on both sides and cooked through.
Remove from skillet and set aside. I did a full 2 pounds of chicken because I wanted to use half of them for another recipe, coming soon. That's some good-looking chicken y'all!
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You'll need some rice.
I'm using a Mexican rice (#ad), and you can go with homemade or your favorite commercially available version. I'm using Goya brand chicken flavored to save a little time, and it's a personal favorite for me, containing long grain rice, with dehydrated veggies like corn, bell pepper, onion, garlic and jalapeno with chicken flavor. Very tasty and I thought it would go great with this bowl meal! You can also use a Spanish style, white, brown or cilantro lime, wild rice or even cauliflower rice.
Prepare rice stovetop according to package directions. I'm using my Green Pan rice cooker (#ad) to cook it in. It's a great rice cooker and it has a low carb function which helps to pull out and transfer the starches into a tray placed on top of the rice, reducing the carb load. Pretty cool!
Goya calls for a tablespoon of oil or butter to be added to the pot. I'm going with butter!
Follow the package recommendations for stovetop or microwave preparation. Generally speaking, for a rice cooker you'll use the recommended rice cooker markings and guidance.
Turned out perfectly! I still have a very old rice cooker I purchased almost 20 years ago, and it still works, but I just love this new technology.
When it's ready, fluff it up with a fork and keep it warm.
For the dressing you'll need mayonnaise, sour cream, lime juice and pickled jalapeno.
I'm also adding some hot sauce - but that's optional.
Whisk together the dressing ingredients; set aside.
For the Pico, you'll need fresh tomato, red onion, pickled jalapeno and lime juice. If you don't have any kind of fresh tomato, a can of very well-drained regular or Rotel diced tomatoes can stand in.
Toss together the fresh pico ingredients and set aside.
When you're ready to build your bowls, drain, rinse and heat black beans and add salt and pepper to taste; set aside. Drain and heat corn; set aside.
Divide the rice between the bowls. Depending on the size of the bowls that you use, this makes around 4 to 6 bowls.
Place chicken strips in the center of your bowl and surround the chicken with mounds of beans, corn, sliced jalapenos, avocado, cheese and pico. Top with cilantro and a lime wedge.
Drizzle with dressing and offer remaining dressing at the table. Serve right away.
For more of my favorite Tex-Mex recipes, check out this collection on my Pinterest page!
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