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These customizable chicken burrito bowls are packed with flavor: tender chicken, fluffy rice, savory beans, and a creamy avocado-lime dressing. It’s perfect for meal prep and simple weeknight dinners.
Why I Love These Chicken Burrito Bowls
This recipe is my homemade take on a Chipotle-style chicken bowl, and honestly? I think it might be even better!
It has all the same elements I love that can be ordered right in a burrito bowl: flavor-packed chicken, rice, creamy beans, and an avocado dressing. But instead of making a stop at a restaurant, everything is made right at home, with ingredients I already have on hand.
I started making this on weeks when I wanted something filling but still fresh and easy to prepare in advance. The chicken bakes right on top of the rice, which soaks up all the salsa and broth. And that creamy avocado-lime dressing ties everything together and adds the perfect punch of flavor.
It’s great for a weeknight dinner or as a full-on meal prep idea. You can simply top it with whatever you love and dig in.
Chicken Burrito Bowl Ingredients
Each ingredient in these chicken bowls plays a role in building flavor, texture, and balance. Here’s a closer look at what you’ll need and why.
- Chicken – A hearty, protein-packed base for the bowl. Thighs tend to have more flavor and tenderness, while breasts stay lean and versatile.
- Long-grain white rice – This is the starchy foundation that soaks up flavor from the broth and salsa, keeping each bite fluffy, not sticky.
- Salsa – Infuses the rice with tomato, pepper, and onion flavor, like a shortcut to a built-in seasoning blend. Use low-sodium if preferred.
- Chicken stock – Adds rich, savory depth to the rice as it cooks. For more control over salt levels, opt for low-sodium.
- Taco seasoning – Delivers bold, warming spices, like cumin, chili powder, and paprika, that tie together the chicken, beans, and rice. You can make your own taco seasoning blend right at home!
- Black or pinto beans – A creamy, fiber-rich layer that adds protein and makes the bowls more filling and satisfying.
- Avocado – The creamy base for the dressing makes the sauce velvety while keeping it dairy-light.
- Fresh lime juice – Brightens the entire dressing with acidity and zing.
- Sour cream – Adds a cool, tangy richness to the dressing and helps everything blend into a smooth, pourable texture.
- Jalapeño – Adds a mild kick and fresh pepper flavor without overpowering the dressing. You can adjust for heat preference.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Burrito Bowls
These chicken rice bowls come together with just a few fresh components layered with flavor. Here’s a quick look at how to bring it all together, step by step.
Step 1: Prepare the chicken and rice. Layer the rice, salsa, and broth in a baking dish, season the chicken, and place it on top. Cover with foil and bake until everything is cooked through.
Step 2: Cook the beans. Sauté onion in a bit of oil, then add garlic, taco seasoning, and beans. Simmer on low until warmed and flavorful.
Step 3: Make the dressing. Blend yogurt, avocado, lime, cilantro, jalapeño, garlic, honey, and salt until smooth and creamy.
Step 4: Assemble the dish. Dice the chicken, fluff the rice, and build your bowl with toppings and a generous drizzle of dressing.
Recipe Tips
- Let the spices bloom. Add the taco seasoning to the oil before adding the beans. The heat activates the spices, bringing out both flavor and aroma.
- Customize your heat. For a spicier dressing, leave the seeds in the jalapeño. Just know it may slightly change the texture of the sauce.
- Maximize your lime juice. Before cutting, roll the lime firmly on the counter to break up the inner membrane. This helps release more juice with less effort.
- Use thighs for extra tenderness. Chicken thighs stay juicier than breasts during baking, making them a great choice if you prefer extra moisture and flavor.
- Fluff the rice right after baking. Once the rice is cooked, use a fork to fluff it gently. This separates the grains and prevents them from getting sticky or clumpy.
- Prep components ahead. Everything can be made a few days in advance for easy meal prep. Store separately and assemble when ready for a faster meal.
Serving & Storage
To serve: Serve the bowls warm, layered with rice, beans, chicken, and a generous drizzle of the avocado dressing. Let everyone customize with toppings like shredded lettuce, cotija cheese, pickled peppers, and/or hot sauce.
To store: Store the chicken, rice, and beans in separate airtight containers in the refrigerator for up to 4 days. The avocado dressing should be kept in a sealed jar or container and enjoyed within 2–3 days for best texture and flavor. Reheat components separately and assemble just before serving.
More Chicken Recipes
- Chicken burgers
- Honey mustard chicken with lentils – a great weeknight meal option!
- Chicken piccata with creamy orzo
- Chicken rice pilaf
- Chicken Caesar salad
Watch How to Make These Bowls
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken Burrito Bowls
Ingredients
For the chicken & rice
- 1 lb boneless, skinless chicken breast or thighs
- 1 ½ cups long-grain white rice rinsed and drained
- 1 cup salsa (see note)
- 1 ¾ cups chicken stock (see note)
- 1 ½ tsp kosher salt separated
- 2 tsp taco seasoning
For the beans
- 1 tbsp neutral oil
- 1 white onion diced
- ½ tsp kosher salt
- 1 clove garlic minced
- 1 tsp taco seasoning
- 1 15-oz can black or pinto beans rinsed and drained
For the dressing
- 1 ripe avocado
- ¼ cup fresh lime juice
- ¼ cup sour cream
- 1 jalapeño seeded and chopped
- 1 cup loosely packed fresh cilantro
- 2 cloves garlic
- 2 tsp honey
- ½ tsp kosher salt
Garnishes
- chopped lettuce
- shredded cheese
- guacamole
- tomatoes
- fresh cilantro
Instructions
- Preheat the oven to 350°F.
- Prepare the chicken and rice. Sprinkle the chicken with 1 tsp salt and the taco seasoning. In a 9 x 9-inch baking dish, combine the rice, salsa, chicken stock, and ½ tsp salt. Mix together to combine evenly. Lay the chicken breast on top and cover the dish tightly with aluminum foil. Bake in the preheated 350°F oven until the rice is tender and the chicken is cooked, 25-30 minutes. Remove from the oven and set the chicken aside to rest. Fluff the rice with a fork and set aside until the bowls are ready to assemble.1 lb boneless, skinless chicken breast or thighs, 1 ½ cups long-grain white rice, 1 cup salsa (see note), 1 ¾ cups chicken stock (see note), 2 tsp taco seasoning, 1 ½ tsp kosher salt
- Prepare the beans. In a saucepan, heat the oil over medium. Add the onion and salt. Sauté until the onion is soft and translucent, 3-4 minutes. Add the garlic and taco seasoning. Stir for one minute, and add the beans. Turn the heat to medium-low and cook the beans until they are warmed through, 4-5 minutes.1 tbsp neutral oil, 1 white onion, ½ tsp kosher salt, 1 clove garlic, 1 tsp taco seasoning, 1 15-oz can black or pinto beans
- Make the dressing. In a blender, combine the avocado, lime juice, sour cream, jalapeño, cilantro, garlic, honey, and salt. Blend until smooth, adding water if needed to make a pourable consistency.1 ripe avocado, ¼ cup fresh lime juice, ¼ cup sour cream, 1 jalapeño, 1 cup loosely packed fresh cilantro, 2 cloves garlic, 2 tsp honey, ½ tsp kosher salt
- Assemble each bowl. Shred the chicken into bite-size pieces. Make bowls with rice, beans, chicken, dressing, and any desired garnishes (lettuce, cheese, guacamole, tomatoes, cilantro, etc.).chopped lettuce, shredded cheese, guacamole, tomatoes, fresh cilantro
