Chicken Burrito Bowls – Easy High-Protein Meal Prep Favorite

Vivid Description:
These chicken burrito bowls are bright, cozy, and loaded with bold Tex-Mex flavor—without the drive-thru. You get juicy seasoned chicken, fluffy cilantro-lime rice, and all your favorite toppings in one satisfying bowl. The best part? A quick creamy lime sauce pulls everything together and makes each bite taste restaurant-style. This is the kind of easy weeknight dinner that also doubles as a meal prep hero.

Intro

If you love burritos but don’t love rolling them, chicken burrito bowls are your new best friend. You get all the good stuff—seasoned chicken, rice, beans, crunchy toppings—layered in a bowl, so it’s simple and mess-free.

This version is a total fan-favorite because it has one “secret” touch: a fast creamy lime sauce that tastes like something you’d get at a restaurant. It turns basic ingredients into something you’ll crave.

Make these chicken burrito bowls for a busy weeknight, then pack the leftovers for lunches. Trust me—once you try this, everyone will ask for the recipe.

Why You’ll Love This Chicken Burrito Bowls

• Weeknight-friendly: You can cook everything in under an hour, and most of it is hands-off.
• Meal prep champ: Keep the parts separate and build bowls all week for an easy lunch.
• Better than takeout: Fresh toppings + homemade seasoning = big flavor you control.
• High-protein & satisfying: Chicken plus beans makes a filling, balanced bowl.
• Endlessly customizable: Swap the rice, change the beans, crank up the heat, or go mild.
• Family-friendly: Everyone can build their own bowl exactly how they like it.

Ingredients for Chicken Burrito Bowls

Chicken & Seasoning

• Boneless skinless chicken fillets (about 1 1/2 pounds): The protein base; stays juicy with a quick spice rub.
• Sub: use pre-cooked chicken pieces for a shortcut—just warm and season.
• Olive oil: Helps the seasoning stick and keeps the chicken from drying out.
• Sub: avocado oil or any neutral cooking oil.
• Chili powder: Gives classic burrito-bowl warmth.
• Sub: taco seasoning (reduce added salt).
• Ground cumin: Adds that “restaurant” Tex-Mex flavor.
• Smoked paprika: Adds gentle smoky depth.
• Sub: regular paprika if that’s what you have.
• Garlic powder + onion powder: Boosts savory flavor fast.
• Kosher salt + black pepper: Makes everything taste “done,” not flat.
• Fresh lime juice: Brightens and balances the spices.

Cilantro-Lime Rice

• Long-grain white rice (or jasmine): Fluffy base that soaks up flavors.
• Sub: brown rice (needs longer cook time) or cauliflower rice for a lower-carb option.
• Low-sodium chicken broth (or water): Adds flavor without getting too salty.
• Fresh cilantro: Fresh, herby lift.
• Sub: skip it if you’re not a cilantro fan, or use a little chopped green onion.
• Lime juice + lime zest (optional): Makes the rice taste fresh and lively.
• Butter (optional): Adds richness; totally optional but cozy.

Bowls & Toppings

• Black beans (1 can): Creamy and filling.
• Sub: pinto beans or kidney beans.
• Corn (1 can): Sweet pops of flavor.
• Sub: frozen corn, warmed in a skillet until hot.
• Shredded romaine or iceberg: Crunchy freshness.
• Pico de gallo (or diced tomatoes + onion): Juicy, bright topping.
• Avocado (sliced): Creamy balance to the spices.
• Sub: guacamole.
• Shredded cheese (cheddar or Monterey Jack): Melts a little over warm rice—so good.
• Tip: freshly shredded melts better than pre-shredded.
• Pickled jalapeños or fresh jalapeño (optional): Add heat if you want it.
• Sour cream (optional): Extra creamy finish.

Creamy Lime Sauce

• Plain Greek yogurt: Creamy, tangy, and lighter than all mayo.
• Sub: sour cream.
• Mayonnaise: Adds richness and that smooth “restaurant” feel.
• Sub: use more yogurt if you prefer.
• Lime juice + pinch of salt: Makes the sauce pop.
• Garlic (minced or powder): Adds a savory kick.
• Water (as needed): Thins the sauce to drizzle easily.

How to Make Chicken Burrito Bowls

1. Season the chicken pieces. Cut the chicken fillets into bite-size pieces. Toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Let it sit for 10–15 minutes while you start the rice (even a short rest helps the flavor soak in).
2. Cook the rice. Rinse the rice until the water runs mostly clear (this helps it stay fluffy, not sticky). Add rice and broth (or water) to a pot, bring to a boil over high heat, then cover and reduce to low. Simmer 15 minutes, then remove from heat and rest 10 minutes. Fluff with a fork and stir in cilantro, lime juice, and optional butter. If it looks dry, whisk in a splash of warm broth until it’s soft and steamy.
3. Sear the chicken. Heat a large skillet over medium-high heat. Add a drizzle of oil if needed, then spread the chicken out in an even layer. Cook 3–4 minutes without stirring to build color, then stir and cook 3–5 minutes more, until browned and cooked through. If the skillet looks dry, add a small splash of broth or water and scrape up the tasty browned bits.
4. Warm the beans and corn. Drain and rinse the beans (so they taste clean, not canned). Warm beans and corn in a small pot over medium heat for 3–4 minutes, or microwave until hot. Season with a pinch of salt and a squeeze of lime if you want extra brightness.
5. Whisk the creamy lime sauce. In a bowl, whisk Greek yogurt, mayo, lime juice, garlic, and a pinch of salt. Add a tablespoon of water at a time until it’s smooth enough to drizzle. Taste and adjust—more lime for zip, more salt to wake it up.
6. Assemble your chicken burrito bowls. Start with rice, then add chicken, beans, and corn. Pile on lettuce, pico, avocado, cheese, and jalapeños if using. Finish with a big drizzle of creamy lime sauce. (My family always goes back for seconds.)

Reader Review: “Made these chicken burrito bowls for meal prep and they were still amazing on day four. The creamy lime sauce is everything!”

Tips for Perfect Chicken Burrito Bowls

• Don’t overcrowd the skillet: Chicken browns better when it has space; cook in batches if needed.
• Use low-sodium broth: You can always add salt later, but you can’t take it out.
• Taste the rice: A squeeze of lime at the end keeps it fresh and not heavy.
• Make the sauce drizzle-thin: Add water a little at a time until it pours easily.
• Keep toppings cold: Warm base + cool toppings = the best texture contrast.
• Rest the chicken 2 minutes: It stays juicy and the seasoning settles in.

Variations & Substitutions

• Make it spicy: Add chipotle powder, hot sauce, or a spoonful of adobo sauce to the chicken seasoning.
• Swap the protein: Try shrimp, ground turkey, or steak strips cooked the same way.
• Go vegetarian: Skip chicken and add sautéed peppers and onions plus extra beans.
• Use a different base: Try quinoa, cauliflower rice, or shredded lettuce for a lighter bowl.
• Add fajita veggies: Sauté sliced bell peppers and onions until charred and tender.
• Pineapple twist: Add a little pineapple salsa for sweet heat.
• Dairy-free option: Use dairy-free yogurt for the sauce and skip cheese or use dairy-free cheese.
• Lazy version: Use store-bought pico and pre-cooked rice—still delicious.

Make-Ahead & Freezing

• Fridge: Store components in separate containers for the best texture. They keep well for 3–4 days.
• Freezer: Freeze cooked chicken and rice (separately) for up to 2–3 months. Thaw overnight in the fridge.
• Reheat: Warm rice and chicken in the microwave in short bursts, adding a splash of broth or water to keep rice fluffy. Add fresh toppings and sauce after reheating.

Serving Suggestions & Pairings

• Serve with tortilla chips and salsa for scooping.
• Add a side of simple green salad or sliced cucumber for crunch.
• Pair with guacamole or a quick limey slaw.
• Great for weeknight dinners, game day, or packed lunches.
• Try it with a side of roasted peppers and onions for extra veggie goodness.

If you make these chicken burrito bowls, leave a rating and a comment—I love hearing how you customize yours. Are you team extra avocado, extra spice, or extra cheese?

Chicken Burrito Bowls – Easy High-Protein Meal Prep Favorite

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• Author: Donald Anderson
• Total Time: 45 minutes
• Yield: 4 servings

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Description

These chicken burrito bowls are a fresh, flavorful weeknight dinner with juicy seasoned chicken, cilantro-lime rice, and a creamy lime sauce that tastes better than takeout.

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Ingredients

Chicken

– 1 1/2 pounds boneless skinless chicken fillets, cut into bite-size pieces

– 1 tablespoon olive oil

– 2 teaspoons chili powder

– 1 1/2 teaspoons ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon kosher salt

– 1/2 teaspoon black pepper

– 1 tablespoon fresh lime juice

Cilantro-Lime Rice

– 1 1/2 cups long-grain white rice, rinsed

– 3 cups low-sodium chicken broth (or water)

– 1 tablespoon butter (optional)

– 1/4 cup chopped fresh cilantro

– 2 tablespoons fresh lime juice

– 1 teaspoon lime zest (optional)

– Pinch of kosher salt, to taste

Beans & Corn

– 1 (15-ounce) can black beans, drained and rinsed

– 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)

– 1 teaspoon fresh lime juice (optional)

– Pinch of kosher salt, to taste

Creamy Lime Sauce

– 1/2 cup plain Greek yogurt

– 2 tablespoons mayonnaise

– 2 tablespoons fresh lime juice

– 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)

– 1/4 teaspoon kosher salt (plus more to taste)

– 2–4 tablespoons water, to thin for drizzling

Toppings (choose your favorites)

– 2 cups shredded romaine or iceberg lettuce

– 1 cup pico de gallo (or diced tomatoes + onion)

– 1 avocado, sliced

– 1 cup shredded cheddar or Monterey Jack cheese

– Pickled jalapeños (optional)

– Sour cream (optional)

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Instructions

1. Cook the rice: Bring rice and broth (or water) to a boil over high heat. Cover, reduce to low, and simmer 15 minutes. Rest 10 minutes off heat. Fluff, then stir in cilantro, lime juice, optional zest, and butter. Salt to taste.
2. Season the chicken: Toss chicken pieces with olive oil, spices, salt, pepper, and lime juice.
3. Sear the chicken: Cook in a hot skillet over medium-high heat 6–9 minutes total, stirring once browned, until cooked through.
4. Warm beans and corn: Heat until hot and season with a pinch of salt and optional lime.
5. Make the sauce: Whisk yogurt, mayo, lime juice, garlic, salt, and enough water to make it drizzle-thin.
6. Assemble: Layer rice, chicken, beans, and corn. Add toppings and drizzle with sauce.

Notes

– Substitutions: Swap pinto beans for black beans; use sour cream instead of yogurt; use cauliflower rice for a lighter bowl.

– Make-ahead: Store components separately; add cold toppings and sauce after reheating.

– Tools: Large skillet, pot with lid, mixing bowl, whisk.

 

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex Inspired