Chicken Burrito Bowl Recipe

Y’all, there’s nothing I love more than a good shortcut on a busy weeknight. And these Chicken Burrito Bowls? They are a lifesaver! The aroma of seasoned chicken simmering in the kitchen always brings my family running. I’ve made this recipe more times than I can count, tweaking it each time until it was just right. These bowls are bursting with fresh flavors and are so easy to customize to everyone’s liking. I promise you, this recipe will become a family favorite satisfying, quick, and packed with goodness.

Why This Recipe Works

As a mama of two rambunctious kiddos, I know how precious time is. That’s why I love this Chicken Burrito Bowl recipe. It’s perfect for weeknights because:

• It’s ready in under 30 minutes.
• The whole family loves it – even the picky eaters can customize their bowls.
• It’s easily made ahead of time for a grab-and-go lunch or dinner.

In my testing, I found that using pre-cooked rice and rotisserie chicken really cut down on prep time. And trust me, nobody can tell the difference!

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 packet (1 ounce) taco seasoning
• 1 cup cooked rice (white or brown)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1/4 cup sour cream or Greek yogurt (optional)
• Lime wedges, for serving

Ingredient Notes

Taco Seasoning: I prefer to use a low-sodium taco seasoning so I can control the saltiness. You can also make your own blend with chili powder, cumin, paprika, oregano, garlic powder, onion powder, and a pinch of cayenne pepper.

Rice: Use whatever kind of rice your family prefers. Cooked quinoa is also a great alternative for a protein boost.

Corn: Fresh corn cut off the cob is wonderful when it’s in season. Frozen corn is a great substitute, and canned corn works in a pinch. Just be sure to drain it well.

Step-by-Step Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and cook for about 5-7 minutes, or until browned on all sides. Be careful not to overcrowd the pan – you may need to cook the chicken in batches.

Step 2: Sprinkle the taco seasoning over the cooked chicken. Stir well to coat the chicken evenly with the seasoning. Add a tablespoon or two of water if the mixture seems too dry. This helps the seasoning stick and creates a delicious, flavorful sauce.

Step 3: Reduce the heat to medium-low and simmer for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. The chicken should be tender and juicy, not dry. Give it a little taste and see if you need a little salt and pepper to enhance the flavors.

Step 4: Assemble the burrito bowls. Divide the cooked rice evenly among bowls. Top with the seasoned chicken, black beans, corn, salsa, cilantro, and avocado. A little goes a long way!

Step 5: Garnish with a dollop of sour cream or Greek yogurt, if desired. Serve immediately with lime wedges for squeezing over the top. The lime juice adds a bright, zesty finish that really elevates the flavors.

Expert Tips from My Kitchen

• Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through for the best texture.
• Use pre-cooked rice: To save time, use microwaveable rice pouches or leftover rice from a previous meal.
• Customize the toppings: Let everyone choose their own toppings for a fun and interactive family meal.
• Add some heat: If you like a little spice, add a pinch of cayenne pepper to the taco seasoning or use a spicier salsa.
• Make it vegetarian: Substitute the chicken with crumbled tofu or extra black beans for a vegetarian option.
• Kid-friendly tip: Serve the toppings separately in small bowls so kids can create their own burrito bowls.

Storage & Meal Prep

Storage: Store leftover chicken burrito bowl components separately in airtight containers in the refrigerator. The cooked chicken will last for up to 3-4 days, and the other toppings will last for up to 5 days.

Reheating: Reheat the chicken in the microwave or in a skillet over medium heat until heated through. Add the rice, beans, and corn to the skillet during the last minute or two of reheating to warm them slightly.

Meal Prep: This recipe is perfect for meal prepping! Cook the chicken and rice ahead of time and store them in separate containers in the refrigerator. Chop the vegetables and store them in another container. When you’re ready to assemble the bowls, simply grab the ingredients and layer them together.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free, just make sure your taco seasoning is gluten-free.

Dairy-Free: Omit the sour cream or Greek yogurt, or substitute with a dairy-free alternative like cashew cream.

Spicy Chicken Burrito Bowl: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the taco seasoning for a spicy kick. Serve with sliced jalapeños for extra heat.

Tex-Mex Chicken Burrito Bowl: Add a dollop of guacamole, pico de gallo, and shredded cheddar cheese to your bowl for a classic Tex-Mex flavor.

Frequently Asked Questions

Can I use a different protein?

Absolutely! Ground beef, turkey, or even shredded pork work beautifully in this recipe. Adjust cooking times accordingly.

Can I make this ahead of time?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy mornings.

What’s the best way to reheat leftovers?

I recommend reheating the chicken and rice separately. You can microwave them or warm them in a skillet. Adding a splash of water can help prevent the rice from drying out.

Can I freeze this?

Freezing is possible, but the texture of some ingredients, like avocado, might change. I recommend freezing the cooked chicken and rice separately, then adding fresh toppings when you’re ready to serve.

Is this recipe kid-friendly?

Definitely! My kids love building their own bowls. You can offer a variety of toppings and let them choose what they want. Also, consider reducing the amount of taco seasoning to make it milder for sensitive palates.

Can I use brown rice instead of white rice?

Of course! Brown rice is a great alternative. It adds a nutty flavor and extra fiber. Just make sure it’s cooked before assembling the bowls.

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