This chicken burrito bowl is one of those meals I make when I want something filling but still pretty easy to put together. It has seasoned chicken, cilantro lime rice, and a mix of fresh toppings all in one bowl. I like it because you can prep most of it ahead of time and then just build your bowl when you’re ready to eat.

Why You Will Love This Chicken Burrito Bowl Recipe

This chicken burrito bowl is great because it has a mix of flavors and textures in every bite. The chicken is packed with flavor from the chipotle and lime, the rice is fresh and simple, and the toppings add crunch and freshness. Another reason I like this chicken burrito bowl is that it’s easy to customize. You can swap toppings, adjust the spice level, or even use different types of rice depending on what you have.

What You Will Need for this Chicken Burrito Bowl

You will need chicken breast, which is easy to cook and slice, but you can also use chicken thighs if you prefer something a bit juicier.

Chipotle peppers in adobo sauce add a smoky flavor and a bit of heat, while garlic powder and salt help season the chicken.

Olive oil is used to cook the chicken and helps it brown nicely in the pan. Lime juice is used both in the marinade and for the rice, adding a fresh flavor throughout the dish.

For the base you will use long-grain white rice, which cooks up light and fluffy. Cilantro and lime zest are added to the rice to give it that fresh cilantro lime flavor.

To build the bowl you’ll use romaine lettuce, diced tomatoes, corn, black beans, and red onion, which add texture and freshness. You can also add guacamole or diced avocado for extra creaminess.

Ingredients

For the chicken

• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 3 chipotle chilis in adobo sauce, finely chopped, plus 1 ½ tablespoon adobo sauce
• 1 ½ teaspoon garlic powder
• ¾ teaspoon salt
• 1 ½ pounds chicken breast, cut into strips

For the cilantro lime rice

• 1 cup long-grain white rice, rinsed
• 1 ½ cups water
• ¼ teaspoon salt, plus more to taste
• 1 lime, zested plus 2 tbsp fresh lime juice
• ¼ cup chopped cilantro

To assemble

• 1 head romaine lettuce, chopped
• 1 cup tomatoes, diced
• 1 cup frozen corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• ½ small red onion, chopped
• Guacamole or diced avocado

How to Make Chicken Burrito Bowl

Start by making the chicken marinade. In a large bowl mix together the olive oil, lime juice, chopped chipotle peppers, adobo sauce, garlic powder, and salt until well combined. Add the chicken and toss until everything is coated. Cover and let it marinate in the fridge for at least 2 hours or overnight if you have time.

Heat a large pan over medium-high heat. Remove the chicken from the marinade and add it to the pan. Cook for about 5 minutes, stirring occasionally, until the chicken is fully cooked. Set it aside.

To make the rice, bring water to a boil in a pot and add the rice and salt. Let it come back to a boil, then reduce the heat, cover, and cook until the water is absorbed and the rice is tender, about 15–18 minutes.

Fluff the rice with a fork, then mix in the lime zest, lime juice, cilantro, and a little extra salt if needed. Stir everything together and set aside.

To assemble the bowls, start by adding rice to the bottom, then layer on the chopped romaine lettuce. Add the cooked chicken, tomatoes, corn, black beans, and red onion.

Finish with guacamole or diced avocado on top and serve right away.

Storage

Store the cooked chicken and rice in separate airtight containers in the fridge for up to 3–4 days. You can also freeze them in portions for longer storage.

More Chicken Recipes

• Instant Pot Chicken Tacos
• Chicken Caesar Salad 
• Bang Bang Chicken Skewers
• Rotisserie Chicken Noodle Soup
• Bang Bang Chicken Sliders