When I want something that actually leaves me feeling energized instead of heavy, I come back to these Chicken Burrito Bowls. They’ve got that big, satisfying burrito flavor, but in a bowl that’s loaded with color, crunch, and fresh toppings. You still get the juicy marinated chicken, creamy avocado, and a drizzle of chipotle mayo, but it’s balanced with rice, beans, and plenty of vegetables.
I first started making this on weeknights when I needed dinner to be fast but not boring. Using microwave rice cuts the cooking time way down, and everything else comes together in one pan and a couple of small bowls. From start to finish, it’s usually on the table in around 30 minutes, which is very realistic for a busy evening or a casual get-together with friends.
What I like most about these Chicken Burrito Bowls is how flexible they are. If I’m cooking for a group, I’ll line up the rice, chicken, pico de gallo, corn, beans, and all the toppings so everyone can build their own bowl. It feels relaxed, it looks impressive, and you don’t need to fuss with separate mains and sides. Just put everything out, add some lime wedges, and let people stack their bowls as high as they want.
The flavors are bright and fresh: the chicken is seasoned with cumin, paprika, oregano, and a hit of chipotle, the pico de gallo brings acidity and crunch, and the chipotle mayo ties everything together with a bit of creamy heat. It tastes like something you’d order out, but you control exactly what goes in the bowl. You can keep it lighter with more veggies and beans, or make it extra hearty with extra rice and corn chips for crunch.
If you’re entertaining, this recipe works well because you can prep the components ahead: marinate the chicken, mix the pico, and stir together the chipotle mayo. When guests arrive, you just cook the chicken, heat the rice, and set out a topping bar. It’s simple, vibrant, and reliably crowd-pleasing without feeling fussy.
Chicken Burrito Bowls in Minutes
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Fresh Finds for Your Recipe
- 400 g (14 oz) boneless, skinless chicken breast, diced into approximately 2 cm (3/4 inch) pieces
- 3 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp sea salt flakes
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tbsp tomato paste (concentrated puree)
- 1 tbsp diced chipotle chilli in adobo sauce (or substitute 1 tsp smoked paprika, or omit)
- 2 tomatoes, finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
- 1 small onion, finely diced
- ⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish
- ½ tsp sea salt flakes (for pico de gallo)
- Juice of ½ lime
- 450 g (1 lb) packet microwave rice (long-grain, brown, or Mexican-style)
- 1 avocado, mashed
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 cup (180 g) canned black beans, rinsed and drained
- 100 g (3 1/2 oz) corn chips
- 1 jalapeno, sliced (optional)
- Lime wedges (optional, for serving)
- ½ cup (125 g) whole-egg mayonnaise
- 1 tbsp diced chipotle chilli in adobo sauce (or substitute ½ tsp smoked paprika)
- ½ tsp sea salt flakes (for chipotle mayo)
- ¼ tsp cracked black pepper
- 1 tbsp lime juice
Bringing the Story to Your Kitchen: The Method
- Marinate the chicken: In a large bowl, add the diced chicken, olive oil, minced garlic, sea salt, dried oregano, ground cumin, sweet paprika, onion powder, tomato paste, and diced chipotle chilli (if using). Mix well so every piece of chicken is coated evenly. The mixture should look glossy and well-seasoned. Set aside while you prepare the other components.
- Make the pico de gallo: In a medium bowl, combine the diced tomatoes, finely diced onion, shredded coriander (cilantro), sea salt flakes, and lime juice. Stir until everything is evenly mixed. Taste and adjust salt or lime if needed. Set aside to let the flavors develop.
- Stir together the chipotle mayo: In another medium bowl, add the whole-egg mayonnaise, diced chipotle chilli (or smoked paprika), sea salt, cracked black pepper, and lime juice. Mix with a spoon until smooth and uniform in color. The sauce should be pourable; if it’s too thick, you can thin it with a teaspoon of water. Set aside.
- Cook the chicken: Heat a large, heavy-based pan over medium–high heat. When hot, add the marinated chicken in an even layer. Cook for 6–8 minutes, stirring every minute or so to prevent the marinade from catching on the bottom. If you notice brown sticky bits forming, add 1–2 tablespoons of water and scrape gently with a spatula to loosen them. Cook until the chicken is fully cooked through with no pink in the center.
- Heat the rice: While the chicken cooks, prepare the microwave rice according to the packet instructions. Fluff with a fork so it doesn’t clump when serving.
- Assemble the bowls: Divide the hot rice among four serving bowls. Top each with a generous portion of cooked chicken. Add spoonfuls of mashed avocado, corn kernels, and black beans to each bowl. Crush or tuck in corn chips for crunch, then add a big scoop of pico de gallo and jalapeno slices if you like some heat.
- Finish and serve: Drizzle each bowl with the chipotle mayo. Garnish with extra coriander (cilantro) and serve with lime wedges for squeezing over the top. Serve immediately while the chicken and rice are still warm and the toppings are fresh.
Topping Ideas
One of the best parts of Chicken Burrito Bowls is how easy it is to turn them into a DIY topping bar when you’re entertaining. Alongside the basics in this recipe, you can set out shredded cheese, sliced radishes, shredded lettuce, sour cream or Greek yogurt, extra jalapenos, pickled onions, and hot sauce. For more color, add chopped red cabbage or diced red bell pepper. If guests have different spice preferences, keep milder toppings like plain yogurt and extra lime on one side, and bolder options like extra chipotle, salsa, and chilli flakes on the other. Lay everything out in small bowls with spoons so people can build fully loaded bowls without waiting around.
Is a burrito bowl healthy to eat?
A burrito bowl can be a balanced meal, especially when you control what goes into it. This version includes lean chicken breast, fiber-rich black beans, and tomatoes, onions, and coriander for freshness. The avocado adds healthy fats, and you can choose brown rice if you want more whole grains. To keep it lighter, use fewer corn chips and a smaller drizzle of chipotle mayo, or swap part of the mayo for Greek yogurt. The key is portion balance: aim for half your bowl to be veggies and beans, a quarter rice, and a quarter chicken. That way you get satisfying flavor without feeling weighed down.
Tips for the Best Burrito Bowl Recipe
For the best flavor, let the chicken sit in the marinade for at least 10–15 minutes, even if you’re short on time; it helps the spices cling better and keeps the meat juicy. Use a hot pan so the chicken sears instead of steams — overcrowding the pan can make it watery, so cook in two batches if needed. With the pico de gallo, taste and adjust the lime and salt; it should be bright and well-seasoned, not bland. When assembling, layer warm and cold elements side by side rather than piling everything on top of the rice, so each bite has a mix of textures. Don’t skip rinsing the black beans; it removes excess starch and salt and keeps the bowl tasting clean and fresh.
Build Customizable, Loaded Burrito Bowls
For entertaining, treating these as a “build-your-own” setup works extremely well. Arrange the rice, chicken, pico de gallo, corn, beans, avocado, chipotle mayo, and corn chips in a row down the table or counter. Add at least one extra protein, like grilled prawns or sautéed peppers and onions for a vegetarian option, so everyone has something they enjoy. Label small cards with each topping if you have dietary needs in the group (for example: dairy-free, spicy, vegan). Encourage guests to start with rice and beans, then add chicken, vegetables, and sauces. This approach keeps everything relaxed and lets people customize their bowls without you assembling each plate.
How To Store And Reheat
To store leftovers, keep each component in separate airtight containers: chicken and rice together, and cold toppings like pico de gallo, avocado, and chipotle mayo separately. The chicken and rice will keep for up to 3 days in the fridge. Reheat the chicken and rice in the microwave until steaming hot, stirring halfway so it heats evenly. Add a splash of water before reheating to keep the rice from drying out. Assemble fresh bowls with the warmed base, then top with cold beans, corn, pico de gallo, and sauces. For meal prep, you can portion chicken, rice, beans, and corn in containers and add avocado and mayo just before serving.
What People Usually Ask
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work very well in these burrito bowls and are often more forgiving. Use boneless, skinless thighs and dice them into similar-sized pieces so they cook evenly. Thighs have a bit more fat, which keeps them juicy even if they cook a minute longer. You may need an extra 1–2 minutes of cooking time compared to breast. Check that the chicken is fully opaque and the juices run clear before serving. The marinade and chipotle flavor pair nicely with the richer taste of thigh meat.
How do I keep the avocado from browning if I’m prepping ahead?
Avocado naturally oxidizes once it’s exposed to air, so timing matters. If you’re entertaining, it’s best to mash the avocado shortly before serving. If you need to prep earlier, mix the mashed avocado with extra lime juice and a pinch of salt, then press a piece of plastic wrap directly onto the surface to reduce air contact. Store it in an airtight container in the fridge. Don’t stir it again until just before serving; each stir brings more air in and can speed up browning.
Why is my chicken turning watery instead of getting a nice sear?
If your chicken is releasing a lot of liquid and not browning, it’s usually due to overcrowding the pan or starting with a pan that isn’t hot enough. Make sure the pan is well-heated before adding the chicken — you should hear a strong sizzle. Cook in a single layer and avoid stirring constantly; let it sit for a minute or two to develop color before turning. If needed, cook in two batches so the chicken can sear rather than steam. Also patting the chicken dry before marinating can help reduce excess moisture.
Can I make these burrito bowls dairy-free or egg-free?
Yes, it’s simple to adapt this recipe. The main ingredient to adjust is the chipotle mayo, since it’s made with whole-egg mayonnaise. For dairy-free and egg-free options, use a vegan mayonnaise or replace the mayo with a mix of plain dairy-free yogurt and a little olive oil for richness. The rest of the bowl — chicken, rice, beans, pico de gallo, and veggies — is naturally dairy-free. Always check the label on your chipotle in adobo and corn chips to ensure they align with any specific dietary needs.
How spicy are these Chicken Burrito Bowls, and how can I adjust the heat?
The spice level mainly comes from the chipotle chilli in the chicken marinade and in the mayo, plus optional jalapeno on top. As written, the bowls are moderately spicy for most people. To make them milder, cut the chipotle amounts in half or replace them with smoked paprika, and skip the jalapeno. To increase heat, keep the chipotle as is and add extra jalapeno or a drizzle of hot sauce when serving. Always taste the chipotle mayo before drizzling so you can adjust the spice level to suit your guests.
Chicken Burrito Bowls
Ingredients
Chicken & Marinade:
- 400 g boneless skinless chicken breast diced into ~2 cm (3/4 in) pieces
- 3 tbsp olive oil
- 1 tsp fresh garlic minced
- 1 tsp sea salt flakes
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tbsp tomato paste concentrated puree
- 1 tbsp diced chipotle chilli in adobo or substitute 1 tsp smoked paprika, or omit
Pico de Gallo:
- 2 tomatoes finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
- 1 small onion finely diced
- 1/3 bunch fresh coriander (cilantro) finely shredded, plus extra for garnish
- 1/2 tsp sea salt flakes
- 1/2 lime juiced
Chipotle Mayo:
- 1/2 cup whole-egg mayonnaise 125 g
- 1 tbsp diced chipotle chilli in adobo or substitute 1/2 tsp smoked paprika
- 1/2 tsp sea salt flakes
- 1/4 tsp cracked black pepper
- 1 tbsp lime juice
To Serve / Bowls:
- 450 g microwave rice long-grain, brown or Mexican-style packet (about 1 lb)
- 1 avocado mashed
- 1 cup corn kernels fresh, frozen or canned
- 1 cup canned black beans rinsed and drained (≈180 g)
- 100 g corn chips
- 1 jalapeño sliced (optional)
- lime wedges optional
Instructions
- Place the diced chicken in a large bowl. Add olive oil, minced garlic, salt, oregano, cumin, paprika, onion powder, tomato paste and the tablespoon of diced chipotle; mix thoroughly so the chicken is evenly coated. Set aside to let the flavors develop while you prepare the other components.
For the Pico de Gallo:
- In a separate bowl, combine the diced tomatoes, finely chopped onion, shredded coriander, 1/2 tsp sea salt and the juice of half a lime. Stir to blend and taste for seasoning; set aside to meld.
For the Chipotle Mayo:
- Whisk together the mayonnaise, 1 tbsp diced chipotle (or 1/2 tsp smoked paprika), 1/2 tsp salt, 1/4 tsp cracked black pepper and 1 tbsp lime juice in a small bowl until smooth. Refrigerate until ready to serve.
Cook the Chicken:
- Heat a large, heavy-based skillet over medium-high. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 6–8 minutes. If the pan starts to stick, add 1–2 tablespoons of water and scrape up browned bits to prevent burning.
To Assemble:
- Portion the warmed microwave rice into four bowls and top with the cooked chicken. Add mashed avocado, corn kernels, black beans, corn chips, a generous spoonful of pico de gallo and sliced jalapeño if using. Drizzle with chipotle mayo and serve with lime wedges for extra brightness.
