Name: Chicken Burrito Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 ½ lb boneless, skinless chicken thighs; 2 tbsp olive oil, divided; 2 tbsp fresh lime juice; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; ½ tsp smoked paprika; ¾ tsp fine salt; 1 cup long-grain white rice, rinsed; 1 ¾ cups water; ½ tsp fine salt; 1 tbsp fresh lime juice; ¼ cup chopped fresh cilantro; 1 ½ cups corn kernels, fresh or frozen and thawed; ¼ small red onion, finely chopped; 1 jalapeño, seeded and finely chopped; 1 tbsp fresh lime juice; 15 oz can black beans, 1 can (about 425 g), drained, rinsed and warmed; 2 ripe avocados, sliced; 2 cups shredded romaine lettuce; ½ cup sour cream; ½ cup tomato salsa; 1 lime, cut into wedges

Chicken Burrito Bowl

Juicy chili-lime chicken over cilantro lime rice with black beans, a quick corn salsa, avocado and a dollop of sour cream. A takeout favorite made at home in 40 minutes.

By amine Published October 29, 2026

A burrito bowl has everything you love about a burrito, minus the tortilla, and it is endlessly customizable. Chicken thighs are marinated briefly in lime juice, chili powder and cumin, seared until charred at the edges and sliced over fluffy cilantro lime rice. Add black beans, a sweet corn salsa, creamy avocado and sour cream, and everyone can build their own bowl.

Why this recipe works

Chicken thighs. Thighs stay juicy over high heat and have more flavor than breasts. A 15-minute marinade is all they need.
Rinsed rice. Rinsing the rice before cooking removes excess starch, so the grains stay fluffy when you stir in the lime juice and cilantro.
Quick corn salsa. Charring the corn in the hot pan after the chicken adds a smoky sweetness in 3 minutes.

Build a better bowl

Start with rice, then add beans, sliced chicken, corn salsa and avocado in sections around the bowl. Finish with a spoonful of sour cream, salsa and a squeeze of lime. For a creamier topping, use a scoop of homemade guacamole instead of sliced avocado.

Meal prep burrito bowls

Divide the rice, beans, chicken and corn salsa among 4 containers and refrigerate for up to 4 days. Add the avocado, sour cream and lettuce just before eating. Reheat the rice and chicken in the microwave until piping hot.

FAQ

Can I use chicken breast?

Yes. Pound breasts to an even ¾-inch (2 cm) thickness and cook for 5 to 6 minutes per side, until they reach 165°F.

How can I make it vegetarian?

Skip the chicken and double the beans, or use the same marinade on thick slices of portobello mushroom or cubes of firm tofu.