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White bowl filled with chicken meat cooked with rice and topped with beans.
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5 from 1 vote

Chicken Burrito Bowls

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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Southwestern
Difficulty: Easy
Method: Cooking
Servings: 4 servings
Author: Kaleb

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 with an internal temperature of 165°F for breasts and 175°F for thighs, 50-60 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 1 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: Slice the chicken into bite-sized 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

Video

Notes

Note about salsa and chicken stock: Use low-sodium versions for both or reduce the amount of salt listed in the chicken & rice ingredients.

Nutrition

Serving: 1serving | Calories: 749kcal