Enjoy a delicious meal of easy chicken burrito bowls, featuring cilantro lime rice, roasted corn, flavorful chicken, black beans, and customizable toppings.
This quick and convenient dish has become a favorite for busy weeknights! The best part? Everyone can tailor their plate to their liking, ideal for picky eaters.
Reasons Why These Chicken Burrito Bowls are Simple to Make
These burrito bowls are a perfect weeknight dinner option! Many components can be prepared in advance, making the process even easier.
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- Chicken + Marinade: Marinate the chicken for as little as one hour or up to eight hours. In a time crunch, a quick marinade will still result in delicious chicken, though the flavor may be less intense.
- Toppings: Prep and chop all toppings ahead of time, if necessary.
- Beans: Rinse and drain the beans in advance, storing them in the refrigerator until ready to serve.
- Rice: This recipe is versatile and can use any type of leftover rice, such as cilantro lime rice, garlic butter rice, or plain white or brown rice. Quinoa can also be used as a substitute. A recipe for cilantro lime rice is included below.
Cooking Options: Cook the chicken in a skillet on the stovetop or in an air fryer. Instructions for both methods are provided in the recipe. The chicken cooks in the marinade, resulting in flavorful and delicious meat.
Essential Ingredients for Chicken Burrito Bowls
Many ingredients in this recipe can be easily substituted based on food allergies, preferences, or availability.
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- Chicken: Opt for boneless, skinless chicken breasts, chicken tenders, or chicken thighs.
- Marinade: The marinade consists of olive oil, lime juice, red wine vinegar, chili powder, cumin, oregano, and salt.
- Black beans: Canned black beans, rinsed and drained, provide heartiness, protein, and fiber. Other types of canned beans can be used as substitutes.
- Corn: Various types of corn work well in this recipe, including canned corn kernels (rinsed and drained), frozen corn kernels (thawed and patted dry), or fresh corn kernels (cut off the cob). Frozen roasted corn from Trader Joe’s is a tasty option.
- Rice: Cooked brown rice, white rice, or quinoa can be used. Different flavors can be achieved by using Mexican-style rice, cilantro lime rice, garlic butter rice, coconut rice, etc.
- Dressing: Use homemade or store-bought cilantro lime dressing, or another preferred dressing like ranch.
Don’t Forget… Toppings Galore: Customize your burrito bowl with your favorite toppings! Shredded cheese, chopped tomatoes and avocados, shredded lettuce, and crushed tortilla chips are popular choices.
Additional Tips and Suggestions
This recipe is highly customizable and can be easily adapted to suit individual preferences.
Here are some ways to enhance these chicken burrito bowls:
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- Prepare homemade cilantro lime dressing for added flavor. The dressing can be stored in the fridge for up to a week.
- Simmer the beans with 1/2 to 1 cup of green or red salsa for 5 to 10 minutes before serving to enhance the flavor and texture.
- Use roasted corn for a delicious twist. Frozen roasted corn from Trader Joe’s is a convenient option.
- Make cilantro lime rice for a burst of flavor. The recipe for cilantro lime rice is included in the notes below. While other types of rice can be used, cilantro lime rice pairs exceptionally well with these bowls.
Customizable, adaptable, and incredibly delicious, recipes like these chicken burrito bowls are always a hit. The possibilities for variations are endless, making it a versatile and enjoyable meal option. We hope you savor this recipe as much as we do!
Easy Chicken Burrito Bowls
Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 45 minutes
Chicken + Marinade:
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar (see note)
- 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon coarse, kosher salt
- Pinch of black pepper