Chicken Burrito Bowl

4.70 from 10 votes

This chicken burrito bowl makes for a fresh, inexpensive, and healthy dish. Loaded with seasoned chicken, fajita veggies, cilantro lime rice, beans, corn, cheese, and guacamole. Packed with protein and fiber, enjoy it for lunch, dinner, or it's perfect for meal prep. Gluten-free and easily made dairy-free.

Course Main Course

Cuisine Mexican

Keyword chicken burrito bowl, Chicken Burrito Bowl Meal Prep, chicken burrito bowls, chipotle chicken burrito bowl

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 621kcal

Author Kelly Nardo

Ingredients

Chicken

1 1/2 pounds chicken thighs
1 tablespoon olive oil
1 lime, juiced
2 tablespoons taco seasoning
1/3 cup cilantro, finely chopped
3 cloves garlic, minced
2 salt and pepper, to taste

Cilantro Lime Rice

1 cup jasmine rice, rinsed
1 cup water (or more, depending on the method used)
pinch of salt
1 tablespoon lime juice
1/3 cup cilantro, roughly chopped

Fajita Veggies

1 tablespoon olive oil
1/2 large large onion, thinly sliced (2 cups/150 grams)
3 medium bell peppers, julienned (about 5 heaping cups/500 grams)
salt and pepper, to taste

Guacamole

2 small avocados (200 grams)
1-2 tablespoons lime juice (depending on taste)
2 tablespoons cilantro, roughly chopped
salt and pepper, to taste

Burrito Bowls

5 packed cups chopped romaine lettuce (270 grams)
1 15-ounce black beans, drained and rinsed
1 cup pico de gallo
1 cup canned sweet corn, drained
1 cup shredded monterey jack cheese (2 ounces)
optional toppings - salsa, sour cream/greek yogurt, hot sauce, cilantro, lime wedges…
for serving - tortilla chips, tortillas…

Instructions

Marinate your chicken. Add chicken to a large baking dish or plastic bag and toss with 1 tablespoon of olive oil, the juice of one lime, cilantro, minced garlic, taco seasoning, salt, and pepper. Let it marinate for 1-2 hours.
When the chicken is done marinating, make your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done, let it cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
Cook the chicken. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-sized pieces.
While the chicken cooks, make your veggies. In a separate large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add onions with a little salt and pepper and saute for 4-5 minutes, stirring occasionally. Next, add peppers and a pinch of salt and pepper, and mix well to combine. Cover with a lid, and let cook for 7-10 minutes, stirring occasionally.
While the chicken and veggies cook, make your guacamole. Add avocado, lime juice, cilantro, salt, and pepper to a medium bowl. Mash to combine until it reaches your desired consistency.
Assemble the bowls. Divide the rice, lettuce, black beans, corn, chicken, pico de gallo, guacamole, and cheese between bowls. I like to top them with a little lime juice and fresh cilantro.
Enjoy!

Nutrition