Quick Recipe Version (TL;DR)

Yield: 4 generous burrito bowls
Prep Time: 25 minutes (plus 15 minutes optional marinating)
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 1/2 lb boneless skinless chicken breasts
2 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 lime (juice), salt, pepper
1 1/2 cups long-grain white rice + 3 cups water or broth + 1/2 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups corn kernels (frozen and thawed or canned and drained)
2 cups shredded romaine or iceberg lettuce
1 cup salsa or pico de gallo
1 cup shredded cheddar or Mexican-blend cheese
1 avocado, diced; lime wedges; chopped fresh cilantro
Cilantro-lime dressing: 1/2 cup sour cream, 1/4 cup mayo, 1/2 cup cilantro, juice of 1 lime, 1 small garlic clove, 1/4 tsp salt, 1/4 tsp cumin, 2–3 tbsp water

Do This

1. Marinate chicken in olive oil, lime juice, and spices for at least 15 minutes.
2. Cook rice: simmer rice with water/broth and salt for 15 minutes, then rest 5 minutes.
3. Cook chicken in a hot skillet over medium-high heat, 5–6 minutes per side, until 165°F; rest and slice.
4. Stir together sour cream, mayo, cilantro, lime juice, garlic, salt, cumin, and water to make dressing.
5. Warm beans and corn in a small pot over low heat until hot.
6. Assemble bowls: rice base, then beans, corn, sliced chicken, lettuce, salsa, cheese, avocado, cilantro, lime wedges, and drizzle with cilantro-lime dressing.

Why You’ll Love This Recipe

All the flavors of your favorite chicken burrito, but in a fresh, colorful bowl you can customize for everyone at the table.
Perfect for meal prep: the components keep well and assemble in minutes on busy days.
Balanced and satisfying: lean protein, fiber-rich beans, whole grains, and plenty of fresh veggies.
Flexible and forgiving: swap in what you have on hand and adjust the heat level easily.

Grocery List

Produce: 2 limes, 1 bunch fresh cilantro, 1 head romaine or iceberg lettuce, 1 avocado, 1 small garlic clove, optional: green onions, red onion, jalapeños
Dairy: Sour cream (or plain Greek yogurt), shredded cheddar or Mexican-blend cheese, mayonnaise
Pantry: Boneless skinless chicken breasts, long-grain white rice, black beans (15 oz can), corn kernels (frozen or canned), salsa or pico de gallo, olive oil, salt, black pepper, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, optional hot sauce or pickled jalapeños

Full Ingredients

For the Seasoned Chicken

1 1/2 lb boneless skinless chicken breasts (about 3–4 small breasts)
2 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
3/4 tsp fine sea salt (or to taste)
1/4 tsp freshly ground black pepper
Juice of 1 medium lime (about 2 tbsp)

For the Rice Base

1 1/2 cups long-grain white rice (or jasmine rice), rinsed until water runs mostly clear
3 cups water or low-sodium chicken broth
1/2 tsp fine sea salt

For the Bowl Toppings

1 can (15 oz) black beans, drained and rinsed
1 1/2 cups corn kernels (frozen and thawed, or canned and drained)
2 cups shredded romaine or iceberg lettuce
1 cup salsa or pico de gallo
1 cup shredded cheddar or Mexican-blend cheese
1 medium avocado, diced or sliced
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges (for serving)

For the Cilantro-Lime Dressing

1/2 cup sour cream (or plain Greek yogurt)
1/4 cup mayonnaise
1/2 cup lightly packed fresh cilantro leaves and tender stems
Juice of 1 large lime (about 3 tbsp)
1 small garlic clove, finely minced or grated
1/4 tsp fine sea salt
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
2–3 tbsp water, as needed to thin to drizzling consistency

Optional Extras

Hot sauce or chipotle hot sauce
Pickled jalapeños
Diced red onion
Sliced green onions
Extra shredded lettuce for adding more crunch

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and lime juice until well combined. Pat the chicken breasts dry with paper towels, then add them to the bowl and turn to coat thoroughly in the marinade. If the breasts are very thick, you can slice them horizontally into cutlets for faster, more even cooking.

Cover and let the chicken marinate for at least 15 minutes at room temperature while you start the rice. For deeper flavor, refrigerate for up to 24 hours, then bring to room temperature for 15–20 minutes before cooking.

Step 2: Cook the rice

Rinse the rice under cold running water, swishing it with your fingers, until the water runs mostly clear. This helps remove excess starch and keeps the grains fluffy. In a medium saucepan, combine the rinsed rice, water or broth, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to steam. Fluff with a fork just before serving.

Step 3: Cook and slice the chicken

Heat a large skillet (cast iron or stainless steel works well) over medium-high heat. When hot, add a small drizzle of oil if your pan is not nonstick. Add the marinated chicken breasts in a single layer, leaving space between pieces. Cook for 5–6 minutes on the first side without moving them so they develop good color.

Flip and cook for another 5–6 minutes on the second side, or until the thickest part of each piece registers 165°F on an instant-read thermometer and the juices run clear. If your breasts are thick, you may need a couple of extra minutes over medium heat.

Transfer the cooked chicken to a cutting board, tent loosely with foil, and let rest for 5–10 minutes. Then slice across the grain into thin strips or bite-size pieces so it is easy to eat in the bowls.

Step 4: Prep the fresh toppings

While the chicken cooks and rests, prepare the toppings. Rinse and dry the lettuce, then shred or thinly slice it. Dice or slice the avocado just before serving so it stays bright. Chop the fresh cilantro leaves. Cut one lime into wedges.

If using additional toppings such as red onion, green onions, or jalapeños, dice or slice them now. Place each topping in small bowls so everyone can build their own burrito bowl to taste.

Step 5: Make the cilantro-lime dressing

In a blender or food processor, combine the sour cream, mayonnaise, cilantro, lime juice, garlic, salt, cumin, and black pepper. Blend until the cilantro is finely chopped and the dressing is smooth and green. Add 2 tbsp water and blend again; add up to 1 more tablespoon if needed until the dressing is pourable but still thick enough to cling to a spoon.

Taste and adjust seasoning with additional salt or lime juice if desired. Transfer to a small jar or bowl. If you do not have a blender, very finely chop the cilantro and whisk everything together in a bowl.

Step 6: Warm the beans and corn

In a small saucepan over low to medium-low heat, combine the rinsed black beans and corn kernels. Add 2–3 tbsp water and a small pinch of salt if the beans are unsalted. Warm gently, stirring occasionally, for 5–7 minutes until heated through. Do not let them boil vigorously, or the beans may split.

Turn off the heat and keep covered until ready to assemble so they stay warm.

Step 7: Assemble the chicken burrito bowls

Fluff the rice with a fork and divide it evenly among 4 wide, shallow bowls. Spoon warm black beans and corn over the rice. Top with sliced chicken, arranging it in a generous layer over one side of each bowl.

Add shredded lettuce, salsa or pico de gallo, and shredded cheese. Tuck in avocado slices or sprinkle diced avocado over the top. Finish with chopped cilantro and a squeeze of fresh lime juice from the lime wedges.

Drizzle each bowl with cilantro-lime dressing just before serving. Set out any optional extras like hot sauce, pickled jalapeños, or extra salsa so everyone can customize their bowl.

Pro Tips

Slice chicken for speed: If you cut the chicken breasts into thinner cutlets before marinating, they cook faster and more evenly, which is perfect for weeknights.
Use broth for the rice: Cooking the rice in low-sodium chicken broth instead of water adds an extra layer of flavor that makes the whole bowl taste restaurant-level.
Prep ahead smartly: Cook the rice, chicken, beans, corn, and dressing ahead of time, then only shred lettuce and slice avocado right before serving to keep everything fresh and vibrant.
Let the chicken rest: Resting the cooked chicken before slicing keeps it juicy. Cutting it too soon lets the juices run out onto the cutting board instead of staying in the meat.
Turn it into a bar: For family dinners or casual entertaining, lay out all the toppings buffet-style so everyone can build their own perfect bowl.

Variations

Veggie burrito bowls: Skip the chicken and pile on extra beans, roasted bell peppers, sautéed onions, and grilled zucchini or mushrooms. The cilantro-lime dressing still gives plenty of richness.
Cauliflower-rice bowls: Swap the white rice for cauliflower rice for a lighter, lower-carb option. Sauté the cauliflower rice in a skillet with a splash of oil and a pinch of salt until just tender.
Chipotle chicken bowls: Add 1–2 minced chipotle peppers in adobo and 1 tsp adobo sauce to the chicken marinade for a smoky, spicy kick, and use a smoky salsa on top.

Storage & Make-Ahead

Store the components separately for the best texture. Keep cooked chicken, rice, beans, and corn in airtight containers in the refrigerator for up to 3–4 days. The cilantro-lime dressing will keep covered and chilled for 4–5 days; stir or shake before using. Shredded cheese also stores well in the fridge. Wait to shred lettuce and cut avocado until right before serving so they stay crisp and bright. For meal prep, assemble bowls in containers with rice, beans, corn, and sliced chicken in one section, and keep lettuce, salsa, avocado, and dressing in separate containers. Reheat the base (rice, beans, corn, chicken) in the microwave until hot, then add the fresh toppings and dressing.

Nutrition (per serving)

Approximate values per burrito bowl (1 of 4, including dressing and toppings): about 800 calories, 45 g protein, 75 g carbohydrates, 35 g fat, 9 g fiber, and 1,000 mg sodium (will vary based on brands of salsa, cheese, and broth used). To lighten it up, use Greek yogurt instead of sour cream, reduce the cheese, and add extra lettuce and vegetables.

Chicken Burrito Bowls with Cilantro Lime Dressing