Simple Chicken Burrito Bowls for Busy Weeknights

These simple chicken burrito bowls are stacked high with cilantro lime rice, roasted corn, well-seasoned chicken, black beans, and every topping you could want.

This fast and straightforward meal has turned into one of our go-to weekday dinners! The best part? Everyone can build their own plate (ideal for picky eaters!).

What Makes These Chicken Burrito Bowls So Simple

These burrito bowls are perfect for a busy weeknight! Many parts can be prepared ahead of time, making it even easier.

• Chicken + Marinade: Let the chicken marinate for as little as one hour or up to eight hours. If you're short on time, just let the chicken sit in the marinade for a few minutes before cooking—the flavor won't be as strong, but the chicken will still taste great.
• Toppings: Chop and prep all toppings in advance if needed.
• Beans: Drain and rinse the beans ahead of time, then store them in a container in the fridge until you're ready to serve.
• Rice: This recipe is a great way to use leftover rice of any kind, such as cilantro lime rice, garlic butter rice, cooked white or brown rice, etc. You can also swap in other grains like quinoa. I've included my favorite method for making cilantro lime rice in the recipe below.

Cooking Options: Cook the chicken in a skillet on the stovetop or in an air fryer. Both sets of instructions are included in the recipe. The chicken cooks right in the marinade, making it incredibly flavorful and tasty.

Main Ingredients for Chicken Burrito Bowls

Many of the ingredients in this recipe can be easily swapped based on food allergies, preferences, or what you have available.

• Chicken: Use boneless, skinless chicken breasts, chicken tenders, or thighs.
• Marinade: The simple marinade is made with olive oil, lime juice, red wine vinegar, chili powder, cumin, oregano, and salt.
• Black beans: Canned black beans, rinsed and drained, add heartiness, protein, and fiber. Other canned beans can easily be substituted.
• Corn: Many types of corn work here: canned corn kernels (rinsed and drained), frozen corn kernels (thawed and patted dry—no need to cook), or fresh corn kernels cut off the cob (no need to cook). For a tasty twist, I love using frozen roasted corn from Trader Joe’s.
• Rice: Cooked brown rice, white rice, or quinoa all work great. For different flavors, try Mexican-style rice, cilantro lime rice, garlic butter rice, or coconut rice.
• Dressing: Homemade or store-bought cilantro lime dressing works, as does another dressing like ranch. This is my go-to recipe for cilantro lime dressing.

And Don’t Forget…Toppings Galore: The beauty of this recipe is that you can use whatever toppings you want! Our favorites are shredded cheese, chopped tomatoes, avocados, shredded lettuce, and crushed tortilla chips.

Extra Tips and Notes

This recipe is easy to dress up or keep simple (as written).

Here are my favorite ways to take these chicken burrito bowls up a notch:

• Make homemade cilantro lime dressing (this stuff is so good you could drink it). It keeps well in the fridge for about a week.
• Simmer the beans with 1/2 to 1 cup of green or red salsa for 5 to 10 minutes before serving. This adds tons of flavor and a little extra sauciness.
• Use roasted corn—my favorite easy hack is to grab frozen roasted corn from Trader Joe’s. So delicious!
• Make cilantro lime rice (my favorite method is in the recipe notes). While other rice works, these bowls are out-of-this-world good with cilantro lime rice.

Customizable, adaptable, and SUPER CRAZY DELICIOUS—recipes like this are my absolute favorites. I could eat some version of these chicken burrito bowls every night of the week. I hope you enjoy this recipe as much as we do!

Print

Easy Chicken Burrito Bowls

Course Main CourseCuisine American, MexicanMethod Air Fryer, Stovetop

Prep Time 35 minutes minutesCook Time 10 minutes minutesMarinating Time 1 hour hourTotal Time 1 hour hour 45 minutes minutes

Servings 6 servings Calories 641kcal Author Mel Gunnell

Equipment

• Air Fryer
• Box Grater
• Wire Whisk

Ingredients

Chicken + Marinade:

• 2 pounds boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar (see note)
• 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon coarse, kosher salt
• Pinch of black pepper

Bowls:

• 1 (15-ounce) can black beans, rinsed and drained
• 1 ½ to 2 cups corn kernels (see note)
• 3 cups cooked brown rice, white rice, cilantro lime rice, or quinoa (see note)
• Cilantro lime dressing or other dressing of choice (see note)

Toppings:

• Chopped lettuce, tomatoes, avocados, shredded cheese, sour cream, salsa, crushed tortilla chips, chopped cilantro, olives, etc.

Instructions

• For the chicken, dice the chicken into 1/2 to 1-inch pieces and place in a resealable bag or bowl.
• Whisk together the olive oil, fresh lime juice, red wine vinegar, garlic, chili powder, cumin, oregano, salt and pepper. Pour over the chicken and toss to coat. Cover (or seal the bag) and refrigerate for one hour or up to 8 hours.
• Cook the chicken on the stovetop or in an air fryer.
• Stovetop: Pour the chicken and marinade into a nonstick skillet set over medium heat. Spread the chicken into an even layer and let cook undisturbed for 1 to 2 minutes. Stir or flip and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
• Air Fryer: Preheat an air fryer to 375 degrees for 2 to 3 minutes. Pour the chicken and marinade into the basket. Cook for 7 to 8 minutes until cooked through.
• To assemble, scoop a serving of rice or quinoa into a bowl or plate. Add chicken, black beans, corn, and whatever toppings you like. Drizzle with dressing. Enjoy!

Notes

Red Wine Vinegar: If you don’t have this type of vinegar, you can sub lime juice (bringing the total amount of lime juice to 1/4 cup) or another preferred type of light vinegar. Corn: Many different types of corn will work in this recipe. Canned corn kernels, rinsed and drained. Frozen corn kernels, thawed and patted dry (no need to cook). Fresh corn kernels, cut off the cob (no need to cook). For a tasty variation, I love using the frozen roasted corn from Trader Joe’s.  Rice: These bowls are super delicious with cilantro lime rice. But you can use whatever rice you have on hand (cooked quinoa works well, too). For the cilantro lime rice pictured in this recipe, in a saucepan, combine 1 1/2 cups white jasmine rice, 2 cups water and 1/2 teaspoon salt. Bring to a vigorous simmer, cover and reduce heat to medium-low. Cook for 16 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes. Fluff the rice and stir in zest of 1 lime, 4 tablespoons fresh lime juice, and 1/4 cup chopped cilantro. (This recipe is the one in my cookbook using water instead of broth and stirring in the zest and lime juice after cooking.) Dressing: This is my go-to recipe for cilantro lime dressing. Store bought cilantro lime dressing can be used, as well as another type of dressing (like ranch).

Nutrition

Serving: 1 serving | Calories: 641kcal | Carbohydrates: 82g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 378mg | Fiber: 4g | Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe