Chicken Burrito Bowl

Let me tell you something about burrito bowls. They're the ultimate customizable meal rice, lettuce, protein, veggies, beans, and all your favorite toppings in one bowl. This Chicken Burrito Bowl is exactly that.

We're talking fluffy cilantro lime rice, crisp romaine lettuce, juicy adobo or fajita chicken, diced tomatoes, creamy avocado, sweet corn, hearty kidney beans, and sharp red onion.

It's like a deconstructed burrito without the tortilla. Every bite is a little different rice with a squeeze of lime, a piece of chicken, a burst of tomato, creamy avocado.

The cilantro lime rice is the base. Fresh, zesty, and so simple. Then you pile on all your favorite toppings. Use leftover chicken or make it fresh. This is meal prep gold.

Fifty minutes. No cooking required for the toppings. Just rice, chicken, and assembly.

Let's make some burrito bowls.

Try my Burrito Zucchini Boats recipe.

Why You'll Love the Recipe

• Customizable. Add your favorite toppings.
• Meal prep friendly. Great for lunches all week.
• High protein (45g). Chicken + kidney beans.
• High fiber (15g). Beans, corn, lettuce.
• Gluten free + dairy free. Fits almost every diet.
• Fresh cilantro lime rice. Zesty and delicious.
• No tortilla. Lower carb than a burrito.
• Kid friendly. Everyone can build their own bowl.

Try my Instant Pot Crispy Pork Carnitas Burrito Bowl recipe.

What You'll Need to Make

You'll need a pot for rice, a cutting board and knife, a citrus juicer, a grater for the lime zest, a measuring cup, a spoon or spatula, and four bowls for serving.

Ingredients (Serves 4):

For the cilantro lime rice:

• 6.5 oz. (185g) long-grain white rice, rinsed
• 1 lime, zested
• 2 tbsp. lime juice
• 4 tbsp. cilantro, chopped
• Salt, to taste

To assemble:

• 1 head Romaine lettuce, chopped
• 5 oz. (140g) tomatoes, diced
• 1 avocado, flesh chopped
• 5 oz. (140g) sweetcorn, drained
• 15 oz. (425g) kidney beans, rinsed & drained
• 12 oz. (340g) cooked adobo or fajita chicken breast, sliced or try my Slow Cooker Greek Chicken recipe, or Slow Cooker Chicken Fajita Filling recipe.
• ½ small red onion, diced

What You'll Need to Do

Alright, let's make burrito bowls that are fresh, zesty, and so customizable.

First, cook the rice. In a pot, cook the long-grain white rice in salted water according to package instructions.

Once the rice is cooked, fluff it with a fork. Toss in the lime zest, lime juice, and chopped cilantro. Season with salt to taste. Set aside.

While the rice cooks, prep your toppings. Chop the Romaine lettuce. Dice the tomatoes. Chop the avocado. Drain the sweetcorn. Rinse and drain the kidney beans. Dice the red onion. If you haven't already, slice the cooked chicken.

To assemble, divide the cilantro lime rice among four bowls.

Top with lettuce, chicken, tomatoes, avocado, corn, beans, and red onion.

Serve immediately. Each person can add extra toppings like salsa, sour cream, or hot sauce.

Eat with a fork. Get some rice, some chicken, and some veggies in every bite.

Try my Tex-Mex Rice recipe.

Easy Ingredient Swaps

• No white rice? Use brown rice or cauliflower rice.
• No chicken? Use steak, shrimp, or tofu.
• No Romaine? Use iceberg or mixed greens.
• No tomatoes? Use pico de gallo or salsa.
• No avocado? Use guacamole.
• No sweetcorn? Use frozen corn (thawed).
• No kidney beans? Use black beans or pinto beans.
• No red onion? Use green onions or shallots.
• Add cheese: Sprinkle with shredded cheddar or Monterey Jack.
• Add sour cream: Add a dollop of sour cream or Greek yogurt.

Try my Green Spinach and Mushroom Shakshuka recipe.

Some Twist and Tweak Ideas

• Spicy version: Add sliced jalapeños or hot sauce.
• Cheesy version: Top with shredded cheese.
• Creamy version: Add sour cream or Greek yogurt.
• Chipotle version: Add chipotle peppers in adobo.
• Mango version: Add diced mango for sweetness.
• Black bean version: Use black beans instead of kidney beans.
• Low carb version: Use cauliflower rice and extra lettuce.

Try my Tomato-Tuna Egg Nest recipe.

Some Helpful Tips

• Rinse the rice before cooking. Removes excess starch. Fluffier, separate grains.
• Use fresh lime. Freshly squeezed lime juice and zest make a huge difference.
• Season the rice well. It needs salt to bring out the flavors of the lime and cilantro.
• Use leftover chicken. This recipe is perfect for using up rotisserie chicken or leftover grilled chicken.
• Prep toppings in advance. Chop everything ahead of time for easy assembly.
• Let everyone build their own. Set up a burrito bowl bar.

Try my Spicy Veggie Huevos Rancheros recipe.

Some Budget-Friendly Tips

• Chicken breast on sale. Buy in bulk. Cook a batch for the week.
• Rice is cheap. Buy a bag. It lasts for months.
• Canned beans and corn are cheap. Stock up when on sale.
• Avocado is the splurge. One avocado serves four. A little goes a long way.
• Romaine lettuce is affordable. One head costs a few dollars.
• Make a double batch. Twice the rice and toppings. Same amount of work. Meal prep for the week.

Try my High Protein Beef Bowl recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion into containers. Reheat the rice and chicken, keep cold toppings separate.
• For a crowd. Set up a burrito bowl bar. Let everyone build their own.
• For a party. Serve with tortilla chips and salsa.
• For a low carb option. Double the lettuce, skip the rice.
• For a quick lunch. Prep everything on Sunday. Assemble in minutes.

Try my Sausage and Sweet Potato Skillet recipe.

Some Storage and Reheating Tips

Fridge (rice only): Store in an airtight container for up to 5 days.

Fridge (chicken only): Store in an airtight container for up to 5 days.

Fridge (toppings): Store chopped lettuce, tomatoes, avocado, corn, beans, and onion separately in airtight containers. Avocado should be eaten fresh.

Fridge (assembled): Not recommended. Store components separately.

Freezer: Not recommended. The texture of the rice, lettuce, and avocado will change.

Reheating rice and chicken: Microwave for 1-2 minutes, or reheat in a skillet.

Do not reheat the cold toppings. Add them fresh after reheating.

Try my Mexican Beef and Bean Bake recipe.

Final Thoughts

Look, I love a good burrito. But sometimes I don't want the tortilla. This Chicken Burrito Bowl gives you all the flavors of your favorite burrito in a bowl.

Fluffy cilantro lime rice. Crisp Romaine lettuce. Juicy adobo chicken. Diced tomatoes. Creamy avocado. Sweet corn. Hearty kidney beans. Sharp red onion.

Fifty minutes. 45g of protein. 15g of fiber. Gluten free. Dairy free. Meal prep friendly.

Make it for a weeknight dinner. Make it for meal prep. Make it for a crowd. Make it for a build-your-own bowl night.

However you serve it, you're getting a burrito bowl that's anything but boring.

Now go make some cilantro lime rice.

~ Danny Davis

P.S. If you try the spicy version with jalapeños, let me know. That's my go-to upgrade. The heat with the cool avocado and fresh lime? Perfect balance.