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Chicken Burrito Bowls
5 from 9 votes

Chicken Burrito Bowls

Skip the takeout, and make these loaded burrito bowls instead! This homemade version is made with juicy seasoned chicken, cilantro-lime rice, and all the best fresh toppings. It’s a recipe brimming with flavorful goodness that you’ll want to make on repeat!

Prep Time
1 d 30 mins
Cook Time
1 d 30 mins
Total Time
2 d 1 hr
Servings: 6
Course: Main Course
Cuisine: Mexican

Ingredients

Chicken
  • 3 Tbsp lime juice fresh
  • 3 Tbsp olive oil divided
  • 1 Tbsp chili powder
  • 2 tsp cumin ground
  • 1 1/2 tsp minced garlic
  • salt and black pepper, to taste
  • 1 3/4 lbs. chicken thigh trimmed of excess fat, boneless skinless
Bowl Ingredients
  • 1 batch rice recipe here, cilantro lime style
  • 2 ears corn shucked and kernels cut from cobs, fresh
  • 1 1/2 cans black beans with canned liquid undrained
  • 1 cup cheddar cheese or more to taste, shredded
  • 2 Roma tomato chopped
  • 2 medium avocado chopped
  • 6 Tbsp chopped red onion
  • 1/2 cup sour cream or Mexican crema
  • hot sauce such as Tapatio or Valentino, Mexican

Instructions

    Cup of Yum
  1. In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
  2. Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
  3. Preheat a cast iron skillet over medium-high heat then add 1/2 Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
  4. Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
  5. Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste
  6. Clean skillet of burned bits then add 1/2 Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
  7. Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.

Notes

  • Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
  • Mexican rice is another delicious option here in place of cilantro lime rice.
  • Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
  • Cilantro lime rice is also included in the nutrition estimate. Salt to taste not included.