This Chicken Burrito Bowl recipe is the perfect way to enjoy delicious Mexican cuisine at home! It’s smokey, tangy, and filled with veggies that add a pop of freshness and crunch as well. If you are looking for a filling dinner that the entire family will love, I highly recommend this recipe.
The Best Chicken Burrito Bowl Recipe
The infamous burrito bowl has become a crowd favorite and is a delicious and healthy meal that can be enjoyed at any time. This burrito bowl recipe is easy to prepare and full of flavor. The tangy lime juice pairs perfectly with the smokey chipotle peppers and cool and cream sauce. It’s so balanced and tasty!
Since it is so versatile, you can make adjustments to any of the ingredients. If you are making this for a large group, I like to serve the ingredients separately so everyone can customize their bowl. It’s so fun! My kids are huge fans of taco night and on occasion, they enjoy a good burrito. This is a great kid-friendly dinner recipe. I let them choose which ingredients to put on their plate. I find that they are more willing to try new things if it is presented as an option!
Another option is this Meal Prep Chicken Fajita Bowls. You can prepare this recipe the same way for advanced meal prep if you prefer.
Key Ingredients You’ll Need
These are easy-to-find ingredients that feature a combination of fresh, frozen, and canned items. The exact measurements will be on the recipe card below.
For the Creamy Sauce:
- Sour Cream
- Mayonnaise
- Milk: I recommend 2% or whole milk.
- Diced Jalapenos: I use fresh jalapenos.
- Cilantro: Freshly chopped.
- Garlic Powder
- Dill: Freshly chopped.
- Paprika
- Lime Juice
To Make the Chicken:
- Deli Rotisserie Chicken: shredded. Cooked chicken breast can also be used.
- Chipotle Peppers in Adobo Sauce
- Avocado Oil: This is for heating all of the ingredients for the chicken in a skillet.
- Garlic Powder
- Black Pepper
- Lime Juice
For the Cilantro Lime Rice:
- Frozen Jasmine Rice: Defrost and heat the rice according to the package directions.
- Diced Green Chiles
- Cilantro
- Coarse Salt
- Lime Juice
- Lime Zest
For the Salad:
- Romaine Lettuce: A rough chop of the lettuce is perfect.
- Black Beans: Drain the black beans before adding them.
- Cherry Tomatoes
- Frozen Corn: Make sure the corn is defrosted ahead of time.
- Cheddar Cheese: You can shred the cheese or purchase it prepackaged.
- Salsa: Use any variety and heat level you prefer.
- Red Onion: Thinly sliced.
- Avocado: Slice the avocado and add right before serving or make fresh guacamole.
How to Make a Chicken Burrito Bowl
These chicken bowls are so easy to put together. I like to make each component ahead of time and heat them before it’s time to eat.
- Make the Sauce. Add all of the sauce ingredients to a small bowl and mix until combined. Cover and place in the refrigerator until ready to serve.
- Add Lettuce. Using either a serving bowl or 4 individual bowls, add the chopped lettuce to the bottom.
- Prepare Chicken. Heat a medium skillet at medium heat. Add chicken and all of the chicken ingredients. Cook for 3-5 minutes or until warm. Top the lettuce with the chicken mixture.
- Prepare Rice. Add heated rice and all of the rice ingredients to a medium bowl. Mix until combined. Pour over the chicken and lettuce.
- Top with Salad and Sauce. Add the rest of the salad ingredients to the burrito bowls and top with sauce.
How to Store Leftovers
Leftovers of the chicken burrito bowls can be placed in an airtight container and stored in the refrigerator for 3-4 days.
Tips and Tricks
- Replace the chicken with grilled shrimp, steak, ground beef or ground turkey to create a whole new meal. You can also use additional black beans to make these Mexican bowls vegetarian.
- Substitute brown rice, long grain white rice, quinoa or a cilantro lime cauliflower rice, whatever you have in your pantry will work.
- If you enjoy more sauce, you can double the recipe.
- Use tortillas and turn these chicken burrito bowls into traditional burritos.
- Omit any ingredients that you do not enjoy.
- Increase the recipe to feed a crowd!
- You can slice or dice the tomatoes instead of serving them whole if you like. Pico de Gallo is another great option.
More Mexican Recipes
- Beef Burrito Skillet
- Instant Pot Mexican Street Corn
- Pork Carnitas
- Chicken Enchilada Dip
- Carne Asada Tacos
Chicken Burrito Bowl
Ingredients
Creamy Sauce Ingredients
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 2 tablespoons milk
- 1 tablespoons diced jalapenos
- 1 tablespoon cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon dill
- ¼ teaspoon paprika
- Juice from a ½ lime
Chicken Ingredients
- 1 pound deli chicken cooked and shredded
- 3 tablespoon chipotle peppers in Adobe sauce 7-ounce can
- 2 teaspoons avocado oil
- 1 teaspoon garlic powder
- ½ teaspoon black ground pepper
- ½ squeezed lime juice
Rice Ingredients
- 2 cups frozen jasmine rice defrosted and heated
- ½ cup canned diced green chiles
- ⅓ cup cilantro chopped
- ¼ teaspoon coarse kosher salt
- Zest and lime juice from one lime
Salad Ingredients
- 2 head romaine lettuce roughly chopped
- 1 15- ounce black beans
- 10 ounce cherry tomatoes
- 1 cup frozen corn defrosted
- 1 cup cheddar cheese shredded
- ½ cup salsa
- ½ cup red onion sliced
- 1 avocado sliced
Instructions
- In a small bowl add the sauce ingredients. Mix until thoroughly combined. Place in the fridge until ready to serve. (This can be doubled if you like a lot of sauce)
- Add the lettuce to the serving bowl or 4 individual bowls and set aside.
- In a medium-sized skillet add the chicken ingredients. Cook on medium heat for 3-5 minutes until heated through. Add the chicken to the lettuce.
- In a medium-sized bowl add the rice ingredients. Mix until combined. Add the rice to the lettuce.
- Add the salad ingredients to the bowl.
- Top the salad with the sauce.
Last Step:
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