These Irresistible Chicken Burrito Bowls are a fast, flavorful weeknight winner. Warm rice, savory shredded chicken seasoned with cumin and chili powder, hearty black beans and sweet corn make a filling base. Bright diced tomatoes, creamy avocado, crunchy lettuce, melty cheese, tangy sour cream and zesty salsa add fresh contrast. The mix of textures and bold, smoky flavors makes every bite comforting and exciting.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 570 kcal
- Protein: 47 g
- Carbohydrates: 46 g
- Fat: 20.5 g
- Fiber: 8.5 g
- Sugar: 3.5 g
- Sodium: 600 mg
Why Make This Irresistible Chicken Burrito Bowls
This recipe is quick, balanced, and full of bright flavors. You get savory, spiced chicken, warm rice and beans for comfort, and fresh toppings for contrast — creamy avocado, crisp lettuce and tangy salsa. It smells of toasted cumin and chili, tastes smoky and fresh at the same time, and the textures range from tender chicken to crunchy lettuce. These bowls are perfect for busy weeknights, meal prep, or for serving friends who want build-your-own bowls. If you enjoy simple chicken recipes, you might also like this playful take on chicken treats like Parmesan Cloud Chicken Bombs for another crowd-pleasing option.
How to Make Irresistible Chicken Burrito Bowls
This recipe moves fast because the chicken is already cooked and shredded — you’ll warm and season it, then assemble. Work through the short steps below to layer flavors and textures that pop.
Ingredients:
- 2 cups cooked rice
- 1 lb chicken breast, cooked and shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Gather and prep all ingredients. Rinse and drain the black beans, dice the tomatoes, slice the avocado, shred the lettuce and cheese if needed. Measure out the rice, spices and other components so assembly moves smoothly.
Step 2: Mixing
Season the shredded chicken with cumin, chili powder, salt and pepper in a bowl so the spices coat the meat evenly. If you like a little extra heat, add a pinch of cayenne or smoked paprika here.
Step 3: Cooking
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the seasoned shredded chicken and sauté until heated through and fragrant, about 3–5 minutes. Stir often so the spices toast and the chicken warms evenly.
Step 4: Finishing
In serving bowls, layer 1/2 cup cooked rice (adjust to preference), then add black beans, corn, diced tomatoes, and the warmed seasoned chicken. Top each bowl with sliced avocado, shredded lettuce, cheese, a dollop of sour cream and salsa. Serve immediately and enjoy your tasty burrito bowl!
How to Serve Irresistible Chicken Burrito Bowls
Serve these bowls warm straight from the kitchen. Offer lime wedges for squeezing, chopped cilantro for brightness, and hot sauce for extra spice. They work well for casual weeknight dinners, packed lunches (keep toppings separate), or a taco-bar style party where guests build their own bowls.
How to Store Irresistible Chicken Burrito Bowls
- Refrigerator: Store assembled bowls in airtight containers for up to 3–4 days. Keep avocado and sour cream separate if you want fresher appearance.
- Freezing: Freeze components separately (rice and seasoned chicken freeze well) for up to 3 months. Do not freeze avocado or lettuce. Thaw in the fridge and reheat gently.
- Reheating: Reheat rice and chicken together in a skillet or microwave until hot. Add fresh toppings after reheating.
Expert Tips for Perfect Irresistible Chicken Burrito Bowls
- Warm the rice before assembling so the whole bowl feels cozy.
- Toast the spices briefly in the hot oil with the chicken to deepen the flavor.
- Rinse canned beans under cold water to reduce sodium and remove canning liquid.
- For creamier bowls, mash a bit of avocado into the sour cream to make a quick crema.
- If using frozen corn, thaw or quickly sauté it to bring out sweetness.
- Taste and adjust salt at the end: cheese and salsa add sodium, so season lightly at first.
- For meal prep, store components in separate containers and assemble when ready to eat to keep textures bright.
Delicious Variations
- Chipotle Chicken Bowl: Add 1 teaspoon chipotle powder or a spoonful of adobo sauce for smoky heat.
- Vegetarian Bowl: Replace chicken with grilled tofu or extra seasoned black beans and add roasted sweet potato.
- Cilantro-Lime Rice: Stir chopped cilantro and lime juice into the rice for a fresh lift.
- BBQ Ranch Bowl: Toss shredded chicken with a little BBQ sauce and swap salsa for ranch dressing.
- Low-Carb Bowl: Replace rice with cauliflower rice and skip the beans for a lower-carb option.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked, shredded chicken?
A: Yes. If starting with raw chicken, season and cook it through in the skillet (about 6–8 minutes per side for boneless breasts) or roast at 400°F for 20–25 minutes until internal temperature reaches 165°F. Shred after cooking and toss with spices.
Q: How can I make this lower in sodium?
A: Use low-sodium or no-salt-added canned beans, choose fresh salsa or a low-sodium brand, reduce added salt, and rinse canned ingredients well. Fresh herbs and lime juice boost flavor without salt.
Q: Can I meal-prep these bowls for the week?
A: Yes. Keep rice, chicken and beans in separate containers in the fridge. Store avocado and lettuce separately and add them fresh when serving. Components last 3–4 days refrigerated.
Q: What’s the best way to keep avocado from browning?
A: Toss avocado slices with a little lime or lemon juice before storing, and keep them in an airtight container. For longer storage, add avocado only at serving time.
Q: Is it okay to freeze the whole bowl assembled?
A: It’s better to freeze components separately. Frozen assembled bowls will have mushy avocado and wilted lettuce. Freeze rice and chicken separately, then thaw and assemble with fresh toppings.
Q: Can I make this spicy or mild to suit tastes?
A: Yes. Add more chili powder, cayenne, jalapeño, or hot sauce for heat. For milder bowls, reduce or omit chili powder and serve salsa on the side.
Conclusion
These Irresistible Chicken Burrito Bowls are an easy, colorful meal that hits savory, creamy and crunchy notes in every bite. They’re fast to make, great for meal prep, and flexible — swap ingredients based on what you have. For another creative bowl idea with bold toppings, try Chicken Burrito Bowls with Bacon Guacamole and Scallion Pesto — it offers a rich twist if you want to experiment. Give this recipe a try tonight and enjoy a delicious bowlful of comfort and flavor.
Print
Irresistible Chicken Burrito Bowls
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Quick and flavorful Chicken Burrito Bowls featuring seasoned shredded chicken, warm rice, black beans, corn, and fresh toppings.
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, cooked and shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients; rinse and drain the black beans, dice the tomatoes, slice the avocado, shred the lettuce and cheese if needed.
- Season the shredded chicken with cumin, chili powder, salt, and pepper in a bowl.
- In a skillet, heat olive oil over medium heat. Add the seasoned shredded chicken and sauté until heated through, about 3–5 minutes.
- In serving bowls, layer cooked rice, black beans, corn, diced tomatoes, and warm seasoned chicken. Top each bowl with sliced avocado, shredded lettuce, cheese, sour cream, and salsa. Serve immediately.
Notes
For freshness, keep toppings separate until serving. Great for meal prep; store components separately in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3.5g
- Sodium: 600mg
- Fat: 20.5g
- Saturated Fat: 7g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8.5g
- Protein: 47g
- Cholesterol: 70mg
