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Chicken Burrito Bowls Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Mexican


Chicken burrito bowls made with seasoned chicken served over white rice with an array of toppings ranging from a simple homemade pico de gallo, chopped avocado, black beans and corn, and a creamy lime sauce. 


  • 2 pounds boneless, skinless chicken breast, chopped
  • 15 ounce can corn, rinsed
  • 15 ounce can low sodium black beans, rinsed
  • 1 cup jasmine or basmati rice
  • 1 avocado, pitted and chopped
  • 2 tablespoons olive oil

Pico de gallo

  • 2 roma tomatoes, diced
  • 1/2 yellow onion, diced
  • 1/2 lime, juice squeezed
  • Handful fresh cilantro, finely chopped
  • Salt and pepper to taste

Creamy lime sauce

  • 2 heaping tablespoons sour cream
  • 1/2 lime, juice squeezed
  • Splash of water, as needed

Chicken seasoning

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • pinch garlic powder
  • 1/2 lime, juice squeezed
  • Salt and pepper, to taste 


  1. Combine pico de gallo ingredients in a small bowl. Season with salt and pepper to taste and mix until well incorporated. Prep the creamy lime sauce in another small bowl. Add water, a small splash at a time, stirring until smooth, creamy, and thin enough to drizzle. Place beans and corn in a colander and rinse until water runs clear. Place in a bowl and set aside. All of step 1 can be prepped in advance and kept cool in the fridge for a few hours before serving.
  2. Cook the rice according to the directions on the package. Usually, 1 cup of rice calls for two cups of water. Bring rice and water to a boil in a saucepan, cover, and reduce heat to a simmer. Let cook for 15 min.
  3. Meanwhile, combine chicken, lime juice, dry spices, and 1 tablespoon olive oil in a bowl. Toss until chicken is evenly coated (this can also be prepped in advance and stored covered in the fridge to marinate for several hours if desired).
  4. Heat 1 tablespoon of olive oil to medium heat in a large saucepan. Cook chicken until golden and fully cooked through, about 5-7 minutes.
  5. Serve chicken over rice topped with black beans and corn, pico de gallo, chopped avocado or guacamole, and a drizzle of creamy lime sauce.


Most of the recipe can be prepped a few hours in advance and refrigerated before dinner.


  • Serving Size: 1 bowl
  • Calories: 796
  • Sugar: 5.7g
  • Sodium: 1062mg
  • Fat: 25.9g
  • Saturated Fat: 4.1g
  • Carbohydrates: 81.3g
  • Fiber: 14.8g
  • Protein: 62g
  • Cholesterol: 148mg

Keywords: burrito bowls, mexican bowls


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