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Move aside Chipotle-there is a DIY Burrito Bowl in the house. Burrito bowls are healthy, easy, delicious and customizable for the whole family.
Build-your-own burrito bowl is one of my favorite meals to serve because you set everything on the table and then everyone can make their bowl just the way they like it. The people will cheer to be able to add exactly what they want to their bowl.
This recipe uses chicken but you can use any protein that you want or have at home. Burrito bowls taste excellent with pork, steak or shrimp in them too. Or you could go the vegetarian route and just bulk up on the vegetables. I use rice for burrito bowls but you could also use quinoa or cauliflower rice. These burrito bowls are super versatile and I haven’t eaten one I didn’t like.
Table of Contents
Why You’ll Love this Recipe
- Quick and easy, ready in just 30 minutes—perfect for busy weeknights.
- Healthy and customizable, packed with veggies, lean protein, and wholesome ingredients.
- A build-your-own meal that the whole family can enjoy, with options to suit different tastes.
- Jam packed with flavor with taco-seasoned chicken, fresh lime, and a delicious mix of toppings.
Recipe Ingredients
- Long grain white rice
- Chicken – I like to use boneless, skinless chicken breast
- Taco seasoning mix
- Poblano chile pepper
- Whole kernel corn – Frozen
- Black beans – Canned
- Lime
- Avocado
- Vegetable oil – Or avocado oil
- Romaine lettuce
- Pico de Gallo
- Cheese – I like to use shredded Mexican-style four-cheese blend
- Salt
- Cilantro – for serving
See the recipe card below for full information on ingredients and quantities
How to Make Burrito Bowls
Step #1. Cook the rice with water and salt, then let it sit and fluff with a fork.
Step #2. Season the chicken with taco seasoning, sauté with poblano pepper, then add corn and black beans.
Step #3. Mash avocado with lime zest, and whisk lime juice with oil and taco seasoning for dressing.
Step #4. Assemble bowls with lettuce, rice, chicken mixture, avocado, pico de gallo, cheese, and drizzle with lime dressing.
Recipe FAQs
The sky is the limit. I choose a protein, a carb and then add veggies of my choice. Some suggestions include: chicken, rice, beans, corn, salsa, fajita veggies, avocado, or cheese.
Burritos bowls are a well balanced meal complete with protein, carbs and fat. You can make that as healthy as you like but overall they are a filling meal with all of the right components. And I love that it’s a mix-and-match meal which means everyone in the family can make their bowl just how they like it.
Think of a burrito bowl as just a deconstructed burrito but it contains all of the same elements. Usually it is served without a tortilla as well. All of the ingredients are layered in a bowl to create a delicious dish.
Expert Tips
- My kids love this recipe with some ranch on the top and it’s like a ricey salad.
- Use boneless, skinless chicken thighs for extra flavor and tenderness.
- Swap poblano peppers for bell peppers if needed, or add more heat with jalapeños.
- For a healthier twist, try brown rice or cauliflower rice instead of white rice.
- Double the batch of chicken and toppings to have leftovers for meal prepping throughout the week.
How to Serve and Store Burrito Bowls
If you would like to bulk up these burrito bowls, you can add black beans or pinto beans. I also love start the meal with homemade baked corn tortilla chips, salsa, guacamole, and my 7 layer dip. Pair it with a one my refreshing 8 different homemade lemonade recipes.
Refrigerate any leftovers in an airtight container for up to 3 days. Keep components (rice, chicken, toppings) separate if possible to maintain freshness. Freeze the cooked chicken and rice in separate portions for up to 3 months. Thaw in the refrigerator and reheat before serving, then add fresh toppings like lettuce and avocado.
More Easy Dinner Ideas to Consider
Seafood Recipes
Crispy Halibut Fish And Chips
Condiments, Marinades & Spreads
Easy Tartar Sauce Recipe
Recipe Collections
Zucchini Recipes
Pork Recipes
Easy Shake and Bake Pork Chops
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Burrito Bowls
Ingredients
- 2 cups water
- 1 cup long grain white rice
- ½ teaspoon salt
- 1 pound boneless, skinless chicken breast, cut into thin bite-size strips
- 1 tablespoon taco seasoning mix
- Nonstick cooking spray
- 1 fresh poblano chile pepper, cut into thin strips
- 2 cups frozen whole kernel corn, thawed
- 1 cup canned black beans, rinsed and drained (15 ounce can)
- 1 lime
- 1 medium avocado, halved, pitted, and peeled
- 2 tablespoons vegetable oil
- 5 cups shredded romaine lettuce
- 1 cup refrigerated pico de gallo
- ¼ cup shredded Mexican-style four-cheese blend
- Lime wedges and fresh cilantro for serving
Instructions
- In a medium saucepan, combine water, rice, and ¼ teaspoon of the salt. Bring to boil. Reduce heat. Cover and simmer for 15 minutes. Do not lift lid. Remove from head and let sit for 10 minutes. Fluff rice with a fork.
- While rice is cooking, toss together chicken, 2 teaspoons of the taco seasoning, and the remaining ¼ teaspoon of salt. Coat a 12-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat.
- Cook chicken and poblano pepper for 4 to 6 minutes, until the chicken is no longer pink. Reduce heat to medium-low. Add corn and beans. Cook until heated, for about 2 minutes.
- Remove ½ teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl, mash together avocado and lime zest. In another bowl, whisk together oil, lime juice, and remaining 1 teaspoon of taco seasoning.
- Divide lettuce into bowls, add rice then chicken mixture. Top with avocado mixture, pico de gallo, and cheese. Drizzle with lime juice and oil mixture. Serve with cilantro.
Notes
- This works great with boneless skinless chicken thighs too.
- My kids love this recipe with some ranch on the top and it’s like a ricey salad.
- If you can’t find a poblano pepper, just use a green or colored bell pepper.
- For a healthier twist, try brown rice or cauliflower rice instead of white rice.
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So delicious!!!! And it was so easy to make. Thanks for this winning recipe! I didn’t have any corn, but it was okay without it.
I forgot to rate it – 5 stars from our family!