I love this chicken burrito bowl because it brings together seasoned chicken, fajita-style veggies, cilantro-lime rice, beans, corn, guacamole, and cheese into one hearty and delicious meal. It’s macro-balanced, full of flavor, and perfect for both weekly meal prep and quick dinners.
Why You’ll Love This Recipe
I get a satisfying mix of textures and flavors in every bite — spicy, tangy, creamy, and fresh.
It’s high in protein and keeps me full for hours.
I can prep all the ingredients ahead of time and assemble the bowls when I’m ready to eat.
It’s healthier and more affordable than restaurant versions.
It fits a variety of dietary needs, including gluten-free and dairy-free (with minor swaps).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken
1½ pounds chicken thighs
1 tablespoon olive oil
1 lime, juiced
2 tablespoons taco seasoning
⅓ cup cilantro, finely chopped
3 cloves garlic, minced
Salt and pepper, to taste
Cilantro Lime Rice
1 cup jasmine rice, rinsed
1 cup water (or per your rice method)
Pinch of salt
1 tablespoon lime juice
⅓ cup cilantro, roughly chopped
Fajita Veggies
1 tablespoon olive oil
½ large onion, thinly sliced
3 medium bell peppers, julienned
Salt and pepper, to taste
Guacamole
2 small avocados
1–2 tablespoons lime juice
2 tablespoons cilantro, roughly chopped
Salt and pepper, to taste
Burrito Bowls
5 packed cups chopped romaine lettuce
1 (15-ounce) can black beans, drained and rinsed
1 cup pico de gallo
1 cup canned sweet corn, drained
1 cup shredded Monterey Jack cheese
Optional toppings: salsa, sour cream or Greek yogurt, hot sauce, extra cilantro, lime wedges
Directions
Marinate the chicken thighs with olive oil, lime juice, cilantro, garlic, taco seasoning, salt, and pepper. Let them sit for 1–2 hours.
Cook the rice using your preferred method. Once cooked, stir in lime juice, cilantro, and a pinch of salt.
Heat oil in a skillet over medium heat. Add the marinated chicken and cook for 10 minutes, flip, and cook another 5–10 minutes until fully cooked. Let it rest before slicing.
In a separate skillet, heat oil and sauté the onions for 4–5 minutes. Add bell peppers, season with salt and pepper, cover, and cook for 7–10 minutes until soft.
Make guacamole by mashing avocados with lime juice, cilantro, salt, and pepper.
Assemble the bowls by layering rice, lettuce, black beans, corn, sliced chicken, pico de gallo, guacamole, and cheese.
Add any extra toppings you like and enjoy immediately.
Servings And Timing
Servings: 5 bowls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
I like using chicken breasts instead of thighs when I want a leaner option.
Sometimes I swap the chicken for shrimp or grilled salmon for a fresh twist.
I’ve used cauliflower rice for a low-carb version that still tastes great.
Pinto beans work just as well as black beans.
I sometimes switch up the cheese with cheddar or a Mexican blend, or skip it for a dairy-free bowl.
Storage/Reheating
I prefer storing each component in its own airtight container to keep everything fresh and easy to reheat. Most ingredients stay good in the fridge for 4–5 days.
To reheat, I warm the chicken, rice, and veggies in the microwave or on the stovetop until heated through. I add the cold toppings like lettuce and guacamole just before serving.
FAQs
How can I make this recipe vegetarian?
I skip the chicken and add extra beans, grilled tofu, or tempeh for a vegetarian version.
Can I make this ahead of time?
Yes, I prep all the ingredients ahead and store them separately. It’s perfect for weekly meal prep.
What can I use instead of taco seasoning?
I make a quick mix using chili powder, cumin, garlic powder, paprika, and a pinch of cayenne.
How do I keep guacamole from turning brown?
I press plastic wrap directly onto the surface and store it airtight. It usually stays fresh for up to 2 days.
Can I freeze any of the components?
I freeze the cooked chicken and rice, but avoid freezing guacamole and lettuce since they don’t thaw well.
Conclusion
I enjoy this chicken burrito bowl not only for its flavor but also for how easy and versatile it is. Whether I need a quick dinner or a meal-prep solution for the week, this bowl delivers a perfect balance of taste and nutrition.
This high-protein chicken burrito bowl combines seasoned chicken, cilantro-lime rice, black beans, corn, fajita veggies, guacamole, and cheese into a hearty, flavorful, and macro-balanced meal that’s perfect for meal prep or quick dinners.
Optional toppings: salsa, sour cream or Greek yogurt, hot sauce, extra cilantro, lime wedges
Instructions
Marinate the chicken thighs with olive oil, lime juice, chopped cilantro, minced garlic, taco seasoning, salt, and pepper. Let sit for 1–2 hours.
Cook the jasmine rice using your preferred method. Once cooked, stir in lime juice, cilantro, and a pinch of salt.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the marinated chicken and cook for 10 minutes, flip, and cook another 5–10 minutes until fully cooked. Let rest before slicing.
In a separate skillet, heat 1 tablespoon olive oil. Sauté sliced onions for 4–5 minutes, then add bell peppers, season with salt and pepper, cover, and cook for 7–10 minutes until soft.
Prepare the guacamole by mashing avocados with lime juice, cilantro, salt, and pepper.
Assemble the bowls: layer rice, lettuce, black beans, corn, sliced chicken, pico de gallo, guacamole, and shredded cheese.
Add any additional toppings such as salsa, sour cream, hot sauce, cilantro, or lime wedges. Serve immediately.
Notes
Store each component separately in airtight containers for freshness and easy reheating.
Chicken, rice, and veggies can be reheated; cold toppings should be added fresh.
Make it vegetarian by swapping chicken with tofu, tempeh, or extra beans.
Use cauliflower rice for a low-carb alternative.
Swap cheese or omit for a dairy-free version.
Guacamole stays fresher when stored airtight with plastic wrap pressed onto its surface.
