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Easy Chicken Burrito Bowls - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Oil: 2 tablespoons olive oil or avocado oil, divided
  • Seasoning blend: 1.5 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Lime: 1 lime, zested and juiced (divided for chicken and rice)
  • Rice: 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • Beans: 1 can (15 ounces) black beans, drained and rinsed
  • Corn: 1 cup corn kernels (frozen, canned, or fresh)
  • Pico de gallo or salsa: 1 cup
  • Veggies: 1 red bell pepper (diced), 1 small red onion (thinly sliced), 1 cup shredded lettuce
  • Avocado: 1–2 ripe avocados or 1/2 cup guacamole
  • Cheese: 1 cup shredded cheddar, Monterey Jack, or cotija
  • Greek yogurt or sour cream: 1/2 cup
  • Fresh cilantro: 1/4 cup chopped
  • Optional toppings: pickled jalapeños, hot sauce, sliced radishes, tortilla strips, green onions

Method
 

  1. Cook the rice: Prepare rice according to package directions. Fluff and set aside. For extra flavor, stir in a squeeze of lime juice, a pinch of salt, and chopped cilantro.
  2. Season the chicken: In a bowl, toss chicken with 1 tablespoon oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and the lime zest. Let it sit 10 minutes while you prep veggies.
  3. Sauté the veggies: Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and red onion. Cook 4–5 minutes until crisp-tender. Remove to a plate.
  4. Cook the chicken: Add remaining oil to the same skillet. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Squeeze in 1 tablespoon lime juice. Taste and adjust salt.
  5. Warm the beans and corn: In a small saucepan, heat black beans with a splash of water and a pinch of salt. Warm the corn separately or stir it in with the beans.
  6. Assemble the bowls: Add a scoop of rice to each bowl. Top with chicken, beans, corn, sautéed veggies, shredded lettuce, pico or salsa, avocado or guacamole, and cheese.
  7. Add cool and crunchy elements: Spoon on Greek yogurt or sour cream. Sprinkle cilantro. Add extras like pickled jalapeños, radishes, or tortilla strips for texture.
  8. Finish and serve: Drizzle with hot sauce or more lime juice. Serve right away while the chicken is warm and the toppings are fresh.