Chicken Burrito Bowl – Easy Weeknight Dinner in 30 Minutes

Chicken Burrito Bowl lovers, listen up—because this one’s got your name (and your cravings) written all over it. Whether you’re juggling work, family dinners, or just trying to make it through the week without ordering takeout again, this Chicken Burrito Bowl has your back. Packed with juicy grilled chicken, creamy avocado, crunchy veggies, and hearty brown rice, it’s not just a meal—it’s a satisfying, no-fuss way to keep everyone at your table happy (yes, even the picky eaters who side-eye anything green).

The best part? You can have this colorful bowl of goodness on your table in just 30 minutes. It’s fresh, flexible, and super easy to prep ahead. Plus, with our step by step instructions (spoiler: no culinary degree required), you’ll be building burrito bowls like a pro in no time. So grab your cutting board and a big appetite—we’re about to whip up your new favorite weeknight dinner.

Table of Contents

What is a Chicken Burrito Bowl?

A Chicken Burrito Bowl is like all the best parts of a burrito—without the wrap. Imagine layers of seasoned grilled chicken, black beans, rice tossed in lime and cilantro, colorful veggies, and creamy avocado, all cozied up in one big bowl. It’s bold, satisfying, and downright gorgeous on your plate. If you’ve ever stood in line at Chipotle wondering if you should get the bowl or the burrito—this solves that debate (and saves you the takeout bill).

This meal is designed to hit all your flavor and texture buttons. It’s got heat, creaminess, crunch, and enough zing from lime and jalapeño to wake up your taste buds. The chicken? Marinated in a punchy blend of spices and grilled to golden perfection. And because you’re building it all yourself, it’s completely customizable. Low-carb? Use cauliflower rice. Dairy-free? Skip the Greek yogurt. Basically, it’s your dinner, your way. And it’s way easier than it looks.

Reasons to Try Chicken Burrito Bowl

Let’s be real—dinner decisions can feel like a full-time job. That’s where the Chicken Burrito Bowl swoops in like a dinnertime superhero. First, it’s fast. You can have it from fridge to fork in just 30 minutes (yes, even with marinated chicken!). Second, it’s a total crowd-pleaser. Whether you’re cooking for your kids, your spouse, or just yourself, everyone can build their own bowl just the way they like it. Plus, it’s loaded with nutrient-rich ingredients like black beans, greens, and avocado that leave you full and fueled, not sluggish.

The grilled chicken adds protein without the heaviness, and the lime-cilantro rice? It’s a zesty game changer. It’s also fantastic for meal prep—just grill the chicken and stash your prepped toppings for grab-and-go lunches. Need more reasons? You’ll save money by skipping takeout, and it’s a fun way to clean out your veggie drawer. Seriously, once you try this easy recipe, it might just become a regular on your dinner rotation—just like our fan-favorite Buffalo Chicken Pasta Bake did.

Ingredients Needed to Make Chicken Burrito Bowl

• 2 boneless, skinless chicken breasts
• 1 cup cooked brown rice
• 1 tablespoon lime juice
• 1 small avocado, sliced
• 2 cups mixed greens
• ½ cup black beans
• ½ cup canned corn (drained) or grilled corn
• ⅓ cup cherry tomatoes, quartered
• 2 tablespoons Greek yogurt
• ½ red onion, diced
• 1 jalapeño pepper, sliced
• Sea salt and freshly ground black pepper, to taste
• A small handful of chopped cilantro (plus more to garnish)

For the Chicken Marinade:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• A pinch of salt and pepper

Instructions to Make Chicken Burrito Bowl – Step by Step

Step 1: Marinate the Chicken

Let’s kick things off with the star of the show—grilled chicken. In a Ziploc bag (or a bowl if you’re anti-plastic), mix your marinade ingredients: olive oil, fresh lime juice, paprika, cumin, chili powder, garlic powder, onion powder, oregano, and a good pinch of salt and pepper. Now add your chicken breasts, seal the bag, and give it a good shake like you’re dancing with dinner. Let it marinate for at least 10 minutes while you prep everything else. If you’ve got time, 30 minutes in the fridge will make the flavors sing even louder.

Step 2: Grill the Chicken

Time to get cooking. Heat a grill pan (or regular skillet) over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, flipping once you get that beautiful golden char. You’re looking for a firm, juicy interior—no pink, please! If you’re unsure, a meat thermometer should read 165°F. Once cooked, set the chicken aside and let it rest for about 5 minutes. This helps the juices redistribute and keeps things juicy when you slice.

Step 3: Prep the Rice

While the chicken chills out, let’s talk rice. Take your already-cooked brown rice (leftovers are fine, just warm them up) and mix in fresh lime juice, chopped cilantro, salt, and pepper. Toss gently so every grain gets coated in that bright, citrusy flavor. This herby rice is what ties the whole burrito bowl together, giving you those classic Tex-Mex vibes in every bite.

Step 4: Chop and Prep Your Toppings

While everything else is cooking, use the time to prep the toppings. Dice your red onion, slice that creamy avocado, quarter the cherry tomatoes, and thinly slice your jalapeño if you like a little fire. Rinse and drain your black beans and corn, or grill your corn for that extra roasted sweetness. If you’re a prep-ahead kind of cook, these toppings can be stored in little containers in the fridge and pulled out whenever hunger strikes.

Step 5: Assemble Your Chicken Burrito Bowl

Now for the fun part: bowl building! Start with a base of mixed greens—these not only add freshness but also a satisfying crunch. Top with your lime-cilantro rice, then layer on your sliced grilled chicken. Around that, arrange black beans, corn, tomatoes, red onions, avocado, and a dollop of Greek yogurt. Sprinkle on extra cilantro for brightness and add a few jalapeño slices for a kick. It’s basically a rainbow in a bowl—and who doesn’t want to eat the rainbow?

Step 6: Serve and Enjoy

This is your moment. Your bowl is beautiful. Your kitchen smells amazing. All that’s left is to grab a fork (or a tortilla chip if you’re feeling bold) and dig in. And hey, if you have leftovers, they’ll make tomorrow’s lunch 1000x more exciting than another sad sandwich. If you’re a fan of build-your-own meals, you might also love our Burger in a Bowl or this Easy Chicken Spinach Pasta for another quick win.

What to Serve with Chicken Burrito Bowl

This Chicken Burrito Bowl can totally hold its own, but if you want to bulk up the meal or turn it into a dinner party spread, here are a few fun sides. Warm tortilla chips with Homestyle Guac or a dollop of spicy salsa never hurt. A citrusy agua fresca or sparkling lime water pairs perfectly with the bold flavors. For something green and crunchy, try our Winter Farro and Kale Salad, or mix things up with a Cashew Crunch Salad with Sesame Dressing. And if you’re leaning festive, serve it with margaritas and call it a night.

Key Tips for Making Chicken Burrito Bowl

Want to take your Chicken Burrito Bowl from good to great? Here’s what you need to know: First, don’t skip the marinade. Even 10 minutes makes a big difference in flavor. Second, let the chicken rest before slicing—this keeps it juicy, not dry. Third, use a mix of textures: creamy avocado, crunchy lettuce, and soft beans create that magical combo. If you’re low on time, rotisserie chicken works in a pinch. Short on rice? Sub in quinoa or even cauliflower rice for a lower-carb option. And don’t be afraid to make it your own. Add shredded cheese, hot sauce, or pickled onions if that’s your jam. The goal is flavor, not perfection.

Storage and Reheating Tips Chicken Burrito Bowl

Have leftovers? Lucky you. Store the grilled chicken, rice, and toppings separately in airtight containers for up to 4 days. That way, nothing gets soggy. When you’re ready to eat, reheat the chicken and rice gently in the microwave (add a splash of water to the rice to keep it fluffy), then assemble your bowl with the cold toppings. Avoid reheating avocado and mixed greens—those should be added fresh. These bowls also make great make-ahead lunches. Just pack them in containers and hold off on adding yogurt or avocado until serving time for the best texture.

FAQs

Can I use chicken thighs instead of breasts? Absolutely! They’re juicier and just as flavorful. Just trim excess fat before marinating.

Is this recipe spicy? Mildly. The jalapeño gives it a little kick, but you can skip it or remove the seeds for less heat.

Can I make this dairy-free? Yes! Swap the Greek yogurt for a plant-based option or leave it out entirely.

What kind of rice works best? Brown rice gives it a nice nutty flavor, but white rice, jasmine, or cauliflower rice all work.

Can I grill the chicken ahead of time? Totally. Store cooked chicken in the fridge for up to 4 days and reheat when needed.

Is it gluten-free? Yep—as long as all your ingredients (especially any store-bought items) are certified gluten-free.

Final Thoughts

There’s something incredibly comforting about a Chicken Burrito Bowl—it’s hearty without being heavy, vibrant without being fussy, and customizable enough to fit your mood, pantry, or dietary needs. Whether you’re feeding a hungry family, meal-prepping your week, or just craving something packed with flavor and goodness, this step by step recipe makes it simple to create a delicious dinner in minutes. And if you’re already dreaming of what to try next, our Best Ground Turkey and Zucchini Skillet or Cajun Creamy Pasta might just be your next kitchen win. However you serve it, one thing’s for sure—this Chicken Burrito Bowl deserves a spot on your regular rotation. Happy cooking, friend.

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