0 from 33 votes
Chicken Burrito Bowls
Chicken Burrito Bowls are easy to make, healthy and perfect for taking to lunch! They're loaded with juicy chicken, rice, black beans, corn and more!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
30 mins
Servings: 4 burrito
Calories: 495 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the chicken*
- 1 pound chicken thighs (skin-on, boneless or skinless all work)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoons white wine vinegar (regular white vinegar will also work)
- 1 teaspoons chili powder
- 1 teaspoons ancho chili powder (you can use regular chili powder if you don't have any)
- 1 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
For the bowl
- 2 cups chopped romaine lettuce
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 1 cup cooked cilantro lime rice (you can also use plain white or brown rice)
- 1 cup chopped tomatoes
- 1/2 cup plain greek yogurt
- 1/2 cup guacamole
- optional toppings: lime juice, jalapenos, hot sauce or salsa
Instructions
To make the chicken
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. Slice into strips or bite-sized chunks, and serve on burrito bowls.
Cup of Yum
To assemble the burrito bowls
- Evenly divide lettuce, black beans, corn, rice and tomatoes into each bowl. Top each with chicken, 2 tablespoon of plain Greek yogurt and 2 tablespoons guacamole. Serve with fresh lime wedges, jalapenos and hot sauce if desired.
Notes
- *If you don't have the time to make the chicken, you can use any leftover chicken that you have in the fridge or even a prepared rotisserie chicken from your grocery store.
- If you're making these for meal prep lunches to eat throughout the week, I recommend packing the lettuce, sour cream and guacamole in a different container. That way you reheat your burrito bowl container in the microwave, and then mix in the fresh ingredients afterwards. A small snack bag like this works wonderfully for the lettuce, and small condiment containers are great for the sour cream and guac.
Nutrition Information
Serving
1burrito bowl
Calories
495kcal
(25%)
Carbohydrates
50g
(17%)
Protein
41g
(82%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0g
Cholesterol
152mg
(51%)
Sodium
926mg
(39%)
Potassium
394mg
(11%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
1650IU
(33%)
Vitamin C
51.2mg
(57%)
Calcium
130mg
(13%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4burrito
Amount Per Serving
Calories 495
% Daily Value*
| Serving | 1burrito bowl | |
| Calories | 495kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 152mg | 51% |
| Sodium | 926mg | 39% |
| Potassium | 394mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 51.2mg | 57% |
| Calcium | 130mg | 13% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.