Busy sports nights call for a little planning ahead! These homemade chicken burrito bowls are one of my favorite ways to have a satisfying meal ready for the family, even when everyone is coming and going at different times.
I made a big batch of seasoned chicken and cilantro lime rice, then paired them with pinto beans and fresh toppings so everyone could build their own bowl. The best part is having quality food ready in the fridge for another meal, whether we're eating together or the kids are putting dinner together themselves.
Inspired by the burrito bowls we love from Chipotle, this homemade version is customizable, full of flavor, and perfect for meal prep. Make a batch ahead of your next busy week and let everyone choose their favorite toppings.
Ingredients in Burrito Bowls
These homemade burrito bowls feature seasoned chicken, cilantro lime rice, pinto beans, and fresh toppings. Many of the same ingredients, including red onion, cilantro, lime juice, and jalapeños, are used across the pico de gallo, guacamole, and corn salsa, making prep easier when you chop everything at once.
- Chicken: Olive oil, chili powder, paprika, garlic powder, onion powder, salt, and black pepper
- Cilantro Lime Rice: White rice, bay leaf, cilantro, salt, and lime juice
- Pinto Beans: Salt, onion powder, and lemon juice
- Sautéed Bell Peppers: Mixed-color bell peppers, olive oil, salt, and black pepper
- Corn Salsa: Frozen corn, red onion, jalapeño, cilantro, salt, and lime juice
- Pico de Gallo: Tomatoes, red onion, cilantro, lime juice, and jalapeño
- Guacamole: Avocados, red onion, cilantro, lime juice, lemon juice, and jalapeño
- Toppings: Shredded white cheese and sour cream
- Optional: lime tortilla chips
How to Make Burrito Bowls
These burrito bowls have a few components to prepare, but making them all at once means you’ll have plenty ready for multiple meals.
To save time, chop the red onion and cilantro and juice the limes together, then divide them between the pico de gallo, guacamole, and corn salsa. It’s a great way to meal prep for busy weeknights!
First, prepare the chicken. Season the chicken with olive oil, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Sauté in a skillet until cooked through, then let it rest before cutting it into bite-sized pieces.
Next, make the rice. Cook the rice with a bay leaf and salt. Once it's cooked, remove the bay leaf and stir in fresh cilantro and lime juice. Then, finely chop the red onion and cilantro, then squeeze fresh lime juice. Divide these ingredients among your three toppings to save time.
- Pico de gallo: Combine diced tomatoes with red onion, cilantro, lime juice, and salt to taste.
- Guacamole: Mash ripe avocados and mix with red onion, cilantro, lime juice, and salt to taste.
- Corn salsa: Combine corn with red onion, cilantro, lime juice, and salt to taste.
Heat the pinto beans in a small saucepan or in the microwave until warmed through and add a squeeze of lemon and onion powder.
Burrito Bowls with Cilantro Lime Rice
Make homemade chicken burrito bowls with cilantro lime rice, pinto beans, seasoned chicken, and fresh toppings. Perfect for meal prep and busy family dinners!
Ingredients
- 1 large package boneless, skinless chicken breasts, sliced (about 4 to 5 pounds)
- 3 cups uncooked white rice
- 1 bay leaf
- 1 bunch fresh cilantro
- 3 limes
- 1 lemon
- 3 cans pinto beans, drained and rinsed
- 1 package frozen corn (about 12 to 16 ounces)
- 4 medium tomatoes
- 3 ripe avocados
- 1 red onion
- 2 jalapeños, optional
- 3 mixed-color bell peppers
- 2 cups shredded white cheese
- 1 cup sour cream
- 3 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2½ teaspoons onion powder, divided
- 3 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
Instructions
- Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken with chili powder, paprika, garlic powder, onion powder, salt, and black pepper. Cook in batches if needed until golden and cooked through to an internal temperature of 165°F. Set aside.
- Make the cilantro lime rice. Cook the white rice according to the package instructions with the bay leaf and salt. Remove the bay leaf once cooked, then fluff the rice with a fork and stir in a handful of chopped cilantro and squeeze of a fresh lime.
- Season the pinto beans. Add the drained and rinsed pinto beans to a small saucepan. Stir in onion powder, salt, and lemon juice. Heat over medium-low heat until warmed through, stirring occasionally.
- Prepare the pico de gallo. Dice the tomatoes and finely chop some red onion and cilantro. Combine in a bowl with lime juice, finely diced jalapeño if desired, and salt to taste
- Make the guacamole. Mash the avocados in a bowl. Stir in finely diced red onion, chopped cilantro, lime juice, lemon juice, jalapeño if desired, and salt to taste.
- Make the corn salsa. Thaw the frozen corn and drain any excess liquid. Combine with finely diced red onion, chopped cilantro, jalapeño, lime juice, and salt to taste.
- Sauté the bell peppers. Slice the bell peppers into strips. Heat olive oil in a skillet over medium-high heat, add the peppers, and season with salt and black pepper. Cook until tender crisp, stirring occasionally.
- Assemble the burrito bowls. Divide the cilantro lime rice among 10 bowls. Top with the seasoned chicken, pinto beans, sautéed bell peppers, corn salsa, pico de gallo, and guacamole. Finish with shredded white cheese and sour cream.
- Meal prep tip: To save time, chop the red onion and cilantro and juice the limes together before making the pico de gallo, guacamole, and corn salsa. Store leftover components separately in airtight containers in the refrigerator.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 602Total Fat: 28gSaturated Fat: 11gUnsaturated Fat: 17gCholesterol: 58mgSodium: 1097mgCarbohydrates: 67gFiber: 8gSugar: 6gProtein: 23g
Assemble the Burrito Bowls
Add a scoop of cilantro lime rice to each bowl, followed by the seasoned chicken and pinto beans. Arrange the pico de gallo, guacamole, and corn salsa on top, then finish with your favorite extras, such as shredded cheese, sour cream or bell peppers. Serve immediately and let everyone customize their own bowl!
Make Ahead Dinner
Making a large batch of these homemade burrito bowls is a great way to get ahead for busy weeknights, especially when everyone is coming and going for school, work, and sports.
Store the chicken, rice, beans, and toppings in separate containers so everyone can build their own bowl whenever they're hungry. You can enjoy them for dinner and have leftovers ready for another meal, making all that prep time worthwhile!
If you like this recipe, be sure to try our other tasty bowl recipes!
I hope you enjoy our new fav family meal! xo, Bri
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