Chicken Burrito Bowls are a healthy crowd pleasing favorite! Tender chunks of chicken are dressed in a zesty taco lime seasoning with black beans and rice. Add in cilantro for a fresh and peppery kick and your favorite toppings like salsa and guacamole!

Use white or brown rice or swap it up and try Cilantro Lime Rice.

Chicken burrito bowl with green onion sour cream lime wedges and cheese

What Is A Burrito Bowl?

The word “burrito” literally means “little donkey.” It makes sense because even though donkeys are so small, they can carry loads of good stuff, just like these burrito bowls! Packed with all kinds of energizing ingredients like rice, beans, chicken, and avocado, burrito bowls are so versatile and yummy. You can put pretty much whatever you like in them!

How to Make a Burrito Bowl

  1. Season diced chicken (per the recipe below) and cook in a pan. Squeeze lime overtop.
  2. Chop veggies, wash lettuce, and prep your favorite toppings.
  3. Place some lettuce in a bowl, top with a scoop of rice, and layer on your toppings!

Prep Tip

Chicken breasts are easier to dice when slightly frozen. If they’re frozen, dice them once partially defrosted. If they’re fresh, put them in the freezer for about 20 minutes before dicing.

Raw chicken and seasoning for chicken burrito bowl

What To Add To A Chicken Burrito Bowl

You don’t have to limit yourself. There are so many different options! For a really fun and special supper, let your family create their own burrito bowls by having a colorful array of choices all set out on the counter.

  • Sauces: Try sour cream, chipotle mayo, hot or mild guacamole, or Pico de Gallo. The choices are limitless.
  • Veggies: Add green onions, chopped red onion, chives, hot and sweet peppers, jalapenos, tomatoes!
  • Cheese: Set out a few different kinds of shredded cheeses like jalapeno cheddar, nacho, Monterey Jack, or Tex-Mex!

Baked tortilla bowls make yummy and easy edible dishes! Brush a soft tortilla with oil, press it into a round baking dish (or a tortilla bowl maker) and bake until crispy, about 10 minutes! Repeat until you have enough bowls ready for everyone!

Chicken burrito bowl with green onions and cilantro

Make in Advance/Meal Prep

Cooked chicken, rice, and beans keep for 3 to four days in the fridge, and 2 to 3 months in the freezer. Fill meal prep containers and freeze or refrigerate for quick lunches!

If you want to assemble this dish as a one pot meal in advance, just mix the meat, rice and beans together, and add the other ingredients after reheating.

Any way you choose to mix it up, Chicken Burrito Bowls are always going to be a healthy hit, whether for lunches, dinners, or parties!

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Chicken burrito bowl with green onion sour cream lime wedges and cheese
5 from 9 votes↑ Click stars to rate now!
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Chicken Burrito Bowl

Tender seasoned chicken, rice, beans and veggies make an easy complete meal!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
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  • 1 pound chicken breast boneless, skinless, 1/2 inch diced
  • 1 packet taco seasoning
  • 1 tablespoon olive oil
  • 1 ½ limes divided
  • toppings as desired see notes

For the Rice

  • 2 cups water
  • 1 cup long grain white rice
  • 1 bay leaf
  • ¼ teaspoon salt
  • ¼ cup cilantro minced

For the Avocado Lime Sauce

  • 1 cup sour cream or plain Greek yogurt
  • ½ medium avocado
  • teaspoon salt or to taste


  • For the avocado sauce, combine sour cream, juice of half a lime, avocado, and salt in a small blender or mini food processor. Blend until smooth, adding water to reach the desired consistency. Refrigerate for serving.
  • Rinse the rice in a mesh strainer until the water runs clear and place it in a medium saucepan. Add the water, salt and bay leaf. Bring to a boil over medium high heat, reduce to low and cover. Let cook 15 minutes or until the water is absorbed. Remove from the heat and let rest covered for 5 minutes.
  • Meanwhile, in a medium bowl, combine the chicken, taco seasoning, and ½ tablespoon oil. Squeeze half of a lime over the chicken and toss well to coat.
  • In a 10-inch skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook until no pink remains.
  • Remove the lid from the rice, discard the bay leaf, and add cilantro. Squeeze the juice of one lime over the rice and stir to combine.
  • To serve, divide the rice and chicken over four bowls. Add toppings as desired and drizzle with the sauce.


Optional toppings include drained and rinsed black beans, pico de Gallo, guacamole or avocado, diced peppers, shredded lettuce, onions, jalapenos, or olives.
This can be served over any grain, such as quinoa or brown rice.
Nutritional information does not include toppings.
5 from 9 votes

Nutrition Information

Calories: 506 | Carbohydrates: 49g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1109mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1330IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican
Chicken burrito bowl in a white bowl with a title
Chicken burrito bowl with a title
Raw chicken with seasoning in a glass bowl and chicken burrito bowl with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 9 votes (7 ratings without comment)

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Recipe Rating


  1. Absolutely delicious!

    My pickiest eater even loved it! And she doesn’t eat anything!

    Thank you, this is a winner in our house!5 stars

  2. This dish had no ratings yet but its delicious! I warmes the beans up a bit in thr pan after I took the chicken out and then I put the lime juice over the chicken and beans. So good! Thanks for the recipe! Will make this again for sure.5 stars

      1. Cooked chicken, rice, and beans keep for 2 to 3 months in the freezer. I’d suggest mixing the meat, rice, and beans together for freezing, and add the other ingredients after reheating.