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Chicken Burrito Bowls

By Martis Guleryan Updated

In short: Cook cilantro lime rice while chili-and-cumin seasoned chicken breasts sear to 165°F, then build bowls with black beans, a quick corn salsa and your toppings. It takes about 45 minutes and makes 4 bowls.

  • 45 min
  • 4 bowls
  • Easy
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A chicken burrito bowl with cilantro lime rice, black beans, corn salsa, sliced chicken and avocado
Illustrative AI-generated photo.

Why you’ll love this recipe

Burrito bowls are one of the easiest lunches to batch: everything holds up for days in the fridge and reheats evenly. This version gives you seasoned seared chicken, bright cilantro lime rice and a quick corn salsa without any special ingredients.

  • Four lunches in about 45 minutes — the rice cooks while the chicken sears.
  • Built around protein — chicken, black beans and cheese in every bowl.
  • Customizable — change the toppings each day so it never feels repetitive.

How to meal prep bowls that stay fresh

Pack the bowls in sections rather than mixing everything together, so each part keeps its texture. Let hot components cool for a few minutes on a sheet pan before closing the lids — trapped steam makes rice gummy, and spreading food out helps it cool quickly enough for safe storage. Store salsa, sour cream and cheese in small separate containers, and cut avocado the morning you eat it. Glass containers can go straight into the microwave and heat more evenly than plastic.

Ingredient substitutions

Instead ofYou can use
Chicken breastsBoneless thighs; cook 5–7 minutes per side to 165°F (74°C).
White riceBrown rice (use 2½ cups water and simmer about 40 minutes) or cauliflower rice.
Sour creamPlain Greek yogurt for more protein.
Four glass meal prep containers filled with chicken burrito bowl ingredients

Chicken Burrito Bowls

Prep
20 min
Cook
25 min
Total
45 min

Ingredients

Servings
4 bowls

Spiced chicken

Cilantro lime rice

Bowls

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Start the rice

    Bring the rinsed rice, water and salt to a boil in a medium saucepan. Cover, reduce the heat to low and simmer 15–18 minutes until the water is absorbed. Rest off the heat, covered, 5 minutes.

  2. Step 2: Season the chicken

    Pat the chicken dry and slice thick breasts in half horizontally so they are no more than ¾ inch thick. Rub with olive oil, then the chili powder, cumin, garlic powder, smoked paprika and salt.

  3. Step 3: Cook the chicken

    Heat the vegetable oil in a 12-inch skillet over medium-high heat. Cook the chicken 4–6 minutes per side until browned and an instant-read thermometer reads 165°F (74°C) in the thickest part. Rest 5 minutes, then dice or slice.

    Tip: Thin, even cutlets cook through before the spice rub has a chance to scorch.

  4. Step 4: Make the corn salsa

    While the chicken rests, stir the corn into the pico de gallo with a squeeze of the lime juice and a pinch of salt. Warm the black beans in a small pot or the microwave if you are eating right away.

  5. Step 5: Finish the rice

    Fluff the rice with a fork and fold in the lime zest, the remaining lime juice and the cilantro.

  6. Step 6: Build the bowls

    Divide the rice among 4 bowls or containers, then add the chicken, black beans and corn salsa in sections. Top with cheese, sour cream and avocado when serving.

    Tip: For meal prep, pack sour cream and avocado separately and add them after reheating.

Equipment

Tips for the best results

  • Cool the rice and chicken quickly by spreading them out on a sheet pan before packing, and refrigerate within 2 hours.
  • Keep wet toppings like salsa in a small separate container so the rice does not get soggy.
  • Squeeze lime over the avocado to slow browning if you do pack it ahead.

Storage, reheating and freezing

Refrigerator
Refrigerate assembled bowls without avocado or sour cream in airtight containers for 3–4 days.
Reheating
Remove cold toppings, then microwave covered with a splash of water, stirring halfway, until the rice and chicken reach 165°F (74°C).
Freezing
Freeze rice, chicken and beans (no salsa, dairy or avocado) for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently asked questions

How long do burrito bowls last in the fridge?

3–4 days when refrigerated within 2 hours of cooking. Add fresh toppings like avocado on the day you eat them.

Can I eat burrito bowls cold?

Yes, as long as they have been kept refrigerated. Many people prefer the rice and chicken warmed, so pack cold toppings separately.

Can I cook the chicken in the oven instead?

Yes. Bake the seasoned breasts on a sheet pan at 425°F (220°C) for 18–22 minutes until they reach 165°F (74°C).

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

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