Mexican Chicken Burrito Bowl
This Mexican Chicken Burrito Bowl is a wholesome, satisfying meal featuring juicy marinated chicken, cilantro-lime rice, black beans, corn, avocado, and a drizzle of creamy chipotle or lime dressing. It’s perfect for lunch, dinner, or meal prep — full of protein, fiber, and Mexican-inspired zest.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 2–3 servings
Ingredients
For the Chicken
2 chicken breasts (or thighs)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne
Salt & black pepper, to taste
Juice of ½ lime
For the Rice
1 cup cooked basmati or brown rice
1 tbsp lime juice
1 tbsp chopped cilantro
½ tbsp olive oil
Salt, to taste
For the Bowl Toppings
½ cup black beans
½ cup corn
1 small tomato, diced
¼ red onion, finely chopped
1 avocado, sliced or diced
2 tbsp shredded cheese
1 tbsp Greek yogurt or sour cream
Fresh cilantro and lime wedges, for garnish
For the Creamy Lime Sauce
2 tbsp Greek yogurt or mayo
1 tbsp lime juice
½ tsp honey
½ tsp chili powder or taco seasoning
Water to thin
Instructions
Marinate and Cook the Chicken
In a bowl, mix olive oil, lime juice, and all the spices.
Coat the chicken well and marinate for at least 15 minutes (or overnight for deeper flavor).
Grill, pan-sear, or bake at 400°F (200°C) for 18–20 minutes, until golden and fully cooked.
Rest for 5 minutes, then slice into strips.
Prepare the Rice
Mix cooked rice with olive oil, lime juice, cilantro, and salt.
Fluff with a fork and set aside.
Make the Creamy Lime Sauce
Whisk all sauce ingredients until smooth and creamy. Adjust consistency with water if needed.
Assemble the Bowls
In each bowl, start with a base of cilantro-lime rice.
Add chicken, black beans, corn, tomato or salsa, avocado, and cheese.
Drizzle with the creamy lime sauce or a squeeze of fresh lime juice.
Garnish & Serve
Top with chopped cilantro, red onion, and an extra lime wedge. Serve warm or chilled.
Notes & Tips
Add heat: Use chipotle powder or hot sauce for a spicy kick.
Make it vegan: Substitute chicken with roasted chickpeas or grilled tofu.
Meal prep: Store components separately for 3–4 days; assemble fresh before serving.
Extra toppings: Try adding pickled jalapenos, shredded lettuce, or tortilla chips for crunch.
Frequently Asked Questions
Q: Can I use brown rice or quinoa?
Yes — both work perfectly and make the bowl more nutritious.
Q: What’s the best way to store leftovers?
Keep ingredients separate in airtight containers; they last 3–4 days in the fridge.
Q: Can I make it dairy-free?
Absolutely — skip the cheese and use a dairy-free yogurt for the dressing.
Nutritional Information
Calories: 530 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 9 g
Sodium: 540 mg