Making these Chicken Burrito Bowls with Rice and Beans always brings so much joy to my kitchen. It’s one of those dishes that looks complicated, but in truth, it’s incredibly easy to put together. You get juicy, flavorful chicken, warm seasoned rice, creamy beans, and colorful toppings all in one bowl. It’s like having your favorite Mexican-inspired takeout meal right at home, but fresher, healthier, and more satisfying. Whether you’re meal-prepping for the week or making dinner for your family, this recipe always hits the spot.

I have been making burrito bowls for years, and they’ve become a weekly favorite in my house. I use fresh lime juice, smoked paprika, and garlic to give the chicken a deep, zesty flavor that makes everything taste special. Always let the chicken rest after cooking—it keeps it juicy and tender every time. The secret is in layering the ingredients beautifully so that every bite feels balanced—savory, creamy, and full of texture.

You can serve this dish with fresh salsa, crispy tortilla chips, also with a dollop of guacamole or sour cream for that restaurant-style finish. I sometimes add a drizzle of creamy dressing or hot sauce to make it even more flavorful.

It’s Perfect For:

• Busy weeknight dinners when you need something hearty and quick
• Meal prep lunches that stay tasty even after a few days
• Family gatherings where everyone can customize their own bowl
• Fitness enthusiasts looking for a protein-packed balanced meal
• Comfort food nights when you want something filling yet wholesome

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Juice of 1 lime

For the Bowl:

• 2 cups cooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large tomato, diced
• 1 avocado, sliced or cubed
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup chopped cilantro
• 1 small red onion, diced
• 1 lime, cut into wedges

For the Dressing (Optional):

• ¼ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon taco seasoning or a pinch of chili powder

Kitchen Equipment You’ll Need

• A large non-stick skillet or grill pan
• Mixing bowls for marinating and tossing ingredients
• A cutting board and sharp knife
• Measuring spoons and cups
• A rice cooker or saucepan
• Tongs or a spatula for turning chicken
• Airtight containers for storing leftovers

How to Make Chicken Burrito Bowl with Rice and Beans

Step 1

Marinate the Chicken: In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Mix until a thick marinade forms. Add the chicken and coat well, ensuring every piece absorbs the spices. Let it sit for at least 15 minutes (longer if you want a deeper flavor).

Step 2

Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the chicken for 5–7 minutes on each side, or until golden brown and cooked through. The edges should be slightly charred for that classic burrito flavor. Remove from heat and let rest for a few minutes before slicing into strips.

Step 3

Prepare the Rice and Beans: While the chicken cooks, warm up your cooked rice and beans. You can season the rice with a little salt, lime juice, or even chopped cilantro to give it extra freshness. The beans can be lightly heated in a saucepan with a splash of olive oil for added texture.

Step 4

Assemble the Burrito Bowls: In each serving bowl, start with a generous layer of rice. Add a scoop of black beans and a spoonful of corn. Arrange sliced chicken on top, followed by diced tomatoes, red onion, avocado, and cheese. Sprinkle with fresh cilantro for color and flavor.

Step 5

Make the Dressing (Optional): Whisk together sour cream, lime juice, and taco seasoning until smooth. Drizzle it lightly over the bowls for a creamy, tangy finish.

Step 6

Serve and Enjoy: Serve each burrito bowl warm with lime wedges on the side. You can also add salsa, guacamole, or a few tortilla chips for crunch. The flavors blend beautifully — smoky chicken, hearty beans, fluffy rice, and creamy avocado all in one bite.

Tips for Making the Best Chicken Burrito Bowl

• Marinate longer for deeper flavor: Even 30 minutes helps, but if you can let the chicken sit overnight, the spices soak in beautifully and make the flavor pop.
• Use boneless thighs for juiciness: Chicken breasts are lean, but thighs stay tender even if slightly overcooked. They hold up well for reheating, too.
• Season your rice: Plain rice can taste flat. Add lime juice, salt, and a sprinkle of cilantro for a fresh, aromatic base that ties everything together.
• Don’t skip the beans: Black beans or pinto beans add protein and texture. Warm them up in olive oil with garlic for a richer taste.
• Make it colorful: The secret to a beautiful burrito bowl is in the toppings—bright tomatoes, corn, avocado, and red onions make it visually stunning.
• Add crunch for contrast: Top with crushed tortilla chips or roasted corn kernels to give your bowl a nice crunch in every bite.
• Prep ahead for busy days: Cook your chicken and rice in advance, then assemble fresh bowls during the week. It saves time without losing flavor.

Optional Ingredients

• Jalapeño slices for extra spice
• Sour cream or Greek yogurt for creaminess
• Salsa verde or pico de gallo for brightness
• Roasted bell peppers for added sweetness
• Shredded lettuce for a refreshing crunch
• Crumbled feta or cotija cheese for a salty kick

How to Serve Chicken Burrito Bowl with Rice and Beans

I like to start by scooping warm rice into the bottom of a wide bowl. Then I layer the seasoned black beans right beside it, followed by generous slices of grilled chicken. I love arranging everything neatly—it makes the bowl so appetizing even before taking the first bite. The color combination alone—white rice, black beans, golden chicken, and green avocado—makes it look like a feast.

Next, I top it with bright, colorful ingredients—juicy tomatoes, creamy avocado, and crunchy onions. Sometimes I drizzle sour cream mixed with lime juice or a little hot sauce for an extra burst of flavor. I always finish with fresh cilantro, a squeeze of lime, and a sprinkle of cheese to make everything taste balanced, creamy, and fresh.

When serving for guests or family, I like setting up a DIY burrito bowl bar. Everyone can customize their own bowl, choosing from toppings like corn, cheese, lettuce, jalapeños, or guacamole. It’s fun, interactive, and perfect for gatherings. I even put out small bowls of salsa and tortilla chips for dipping—it turns a simple meal into a mini celebration around the table.

Is Chicken Burrito Bowl with Rice and Beans Healthy?

Yes, absolutely! This dish is naturally balanced—it includes lean protein from chicken, fiber from beans, and complex carbohydrates from rice. It’s a satisfying meal that keeps you full for hours without feeling heavy. Plus, you can control the amount of oil, salt, or cheese you add, making it suitable for any diet plan.

If you use brown rice or quinoa and add more vegetables, it becomes an even healthier option. It’s rich in vitamins, minerals, and antioxidants, supporting both energy and digestion. It’s wholesome comfort food you can truly feel good about.

Variations and Substitutions

• Vegetarian Burrito Bowl: Skip the chicken and use grilled tofu, roasted chickpeas, or sautéed mushrooms for plant-based protein. It’s just as hearty and delicious.
• Quinoa Burrito Bowl: Swap rice for quinoa for extra fiber and a nutty flavor. It’s perfect for those watching carbs or wanting a lighter base.
• Shrimp Burrito Bowl: Use shrimp instead of chicken. Cook them quickly with chili and garlic for a seafood twist that’s flavorful and juicy.
• Low-Carb Burrito Bowl: Replace rice with cauliflower rice or shredded lettuce to cut down on carbs while keeping the same zesty flavors.
• Spicy Chipotle Bowl: Add chipotle peppers in adobo sauce to the marinade for smoky heat that gives the bowl a bold Mexican kick.
• Breakfast Burrito Bowl: Top your rice and beans with scrambled eggs, salsa, and avocado for a hearty breakfast version.
• Vegan Burrito Bowl: Use black beans, corn, rice, and avocado with dairy-free cheese or cashew sauce for a creamy vegan-friendly meal.
• Steak Burrito Bowl: Marinate thin steak slices in lime and spices, then grill until tender. It’s a great option for meat lovers craving variety.

How to Store and How to Reheat

If you have leftovers, store each component separately in airtight containers—rice, beans, chicken, and toppings. This helps everything stay fresh and prevents sogginess. They can last up to four days in the refrigerator. For meal prep, portion everything in containers and keep dressings on the side until you’re ready to eat.

To reheat, warm the rice, beans, and chicken in the microwave or on the stove for 1–2 minutes, then add your fresh toppings afterward. Avoid reheating avocado or lettuce—they taste best when added cold and fresh right before serving.

Frequently Asked Questions About Chicken Burrito Bowl with Rice and Beans

1. Can I make this burrito bowl ahead of time?
Yes! It’s perfect for meal prep. You can cook the chicken, rice, and beans a day in advance and refrigerate them separately. When ready to eat, just reheat and add your fresh toppings. It’s a lifesaver on busy weekdays.

2. Can I use canned beans instead of cooking from scratch?
Of course. Canned beans work perfectly fine for this recipe. Just rinse and drain them well to remove excess sodium, then warm them briefly with a little olive oil and garlic to bring out the flavor.

3. How can I make it spicier?
If you love heat, add extra chili powder or cayenne to your chicken marinade. You can also include diced jalapeños, hot salsa, or drizzle chipotle sauce over the top for a smoky kick.

4. What type of rice works best?
Both white and brown rice work beautifully. Brown rice gives you more fiber and a nutty flavor, while white rice is fluffier and lighter. Jasmine or basmati rice also adds a nice aroma and texture to the bowl.

Chicken Burrito Bowl with Rice and Beans Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Mexican-InspiredDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Enjoy this flavorful Chicken Burrito Bowl with Rice and Beans recipe — a hearty, easy-to-make meal packed with juicy chicken, seasoned rice, black beans, and fresh toppings. Perfect for meal prep, healthy dinners, or family gatherings. Customize it with your favorite ingredients for a delicious, protein-rich bowl everyone will love.

Ingredients

• For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• Juice of 1 lime

• For the Bowl:

• 2 cups cooked white or brown rice

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 large tomato, diced

• 1 avocado, sliced or cubed

• ½ cup shredded cheddar or Monterey Jack cheese

• ¼ cup chopped cilantro

• 1 small red onion, diced

• 1 lime, cut into wedges

• For the Dressing (Optional):

• ¼ cup sour cream or Greek yogurt

• 1 tablespoon lime juice

• 1 teaspoon taco seasoning or a pinch of chili powder

Directions

• Marinate the Chicken: In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Mix until a thick marinade forms. Add the chicken and coat well, ensuring every piece absorbs the spices. Let it sit for at least 15 minutes (longer if you want a deeper flavor).
• Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the chicken for 5–7 minutes on each side, or until golden brown and cooked through. The edges should be slightly charred for that classic burrito flavor. Remove from heat and let rest for a few minutes before slicing into strips.
• Prepare the Rice and Beans: While the chicken cooks, warm up your cooked rice and beans. You can season the rice with a little salt, lime juice, or even chopped cilantro to give it extra freshness. The beans can be lightly heated in a saucepan with a splash of olive oil for added texture.
• Assemble the Burrito Bowls: In each serving bowl, start with a generous layer of rice. Add a scoop of black beans and a spoonful of corn. Arrange sliced chicken on top, followed by diced tomatoes, red onion, avocado, and cheese. Sprinkle with fresh cilantro for color and flavor.
• Make the Dressing (Optional): Whisk together sour cream, lime juice, and taco seasoning until smooth. Drizzle it lightly over the bowls for a creamy, tangy finish.
• Serve and Enjoy: Serve each burrito bowl warm with lime wedges on the side. You can also add salsa, guacamole, or a few tortilla chips for crunch. The flavors blend beautifully — smoky chicken, hearty beans, fluffy rice, and creamy avocado all in one bite.