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Chicken burrito bowls packed with chicken, cilantro lime rice, and fresh toppings. Each bowl has 48g of protein and is perfect for meal prep!
A Note from Isabel
Chicken burrito bowls are one of those recipes I make all the time at home. I especially love them for meal-prep lunches because it’s so easy to make big batches, portion everything out, and have lunches ready for the week.
They’re satisfying and filling without feeling heavy, and way healthier than eating out. Plus, you can customize them however you want – more cheese, extra guac, whatever sounds good that day.
The cilantro lime rice and seasoned chicken are the real stars here, but honestly, it’s the toppings that make these feel like a treat. It’s one of those meals that makes meal prep actually feel exciting instead of boring.
Ingredients You’ll Need
| Ingredients | Why It Works |
|---|---|
| Chicken thighs | Juicier and more flavorful than chicken breasts, and they stay tender even with high heat. Chicken breasts work if you prefer a leaner option. |
| Olive oil | Helps the spices evenly coat the chicken and keeps it from sticking while cooking. You could also use avocado oil or a different vegetable oil. |
| Spices and seasonings | A blend of chili powder, ancho chile powder, garlic powder, onion powder, Mexican oregano, cumin, smoked paprika, and salt creates a bold, smoky, burrito-shop–style flavor without being overly spicy. |
| Lime juice | Brightens the chicken and balances out the richness of the spices. |
| Long-grain white rice | Cooks up fluffy and light, making it perfect for burrito bowls. Jasmine or basmati rice also works well. |
| Garlic | Adds subtle depth and flavor to the rice without overpowering it. |
| Broth or water | Broth adds extra flavor to the rice, but water works just fine if needed. |
| Cilantro and lime zest | Give the rice that fresh, zesty flavor you expect from a burrito bowl. |
| Toppings | Shredded lettuce, cheese or queso, pico de gallo, guacamole, sour cream, and salsa add freshness, texture, and make the bowls fully customizable. |
How to Make Chicken Burrito Bowls
Make the cilantro lime rice. Sauté the rice in oil until lightly toasted, then add garlic, broth, and salt. Cover and cook until tender before stirring in the cilantro, lime zest, and salt.
Make the chicken. Season the thighs with the oil, dried seasonings, and lime juice.
Cook and dice. Pan-sear until cooked through, then chop into bite-sized pieces.
Assemble the bowls. Layer rice, chicken, and all your favorite toppings. Serve immediately.
Recipe Tips
- Marinate if you have time. The chicken is flavorful as-is, but letting it marinate for 1–2 hours makes it even better.
- Double the rice. Leftover cilantro lime rice is great in tacos, burritos, or as a side dish.
- Prep and store components separately. This keeps everything fresh and makes reheating easier.
- Make it your own. Feel free to add your favorite toppings like black beans, pinto beans, fajita veggies, diced avocados, chopped red onion, or poblano cream sauce.
Variations
- Use chicken breast. It’s leaner but still delicious.
- Swap the rice. Try Mexican rice, arroz verde, or even quinoa.
- Grill the chicken. Adds smoky flavor. Grill over medium-high heat for 4–5 minutes per side.
- Make it spicy. Add chipotle powder, cayenne, or a spicy salsa.
My Favorite Toppings
Burrito bowls are fully customizable and perfect to make your own. Here are some of my favorite toppings:
More Recipes To Try
Chicken Burrito Bowls
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 tablespoons lime juice (about 1 lime)
For the cilantro lime rice
- 2 tablespoons olive oil or butter
- 1 cup long-grain white rice, rinsed and drained
- 1 clove garlic, minced
- 2 cups broth or water
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup chopped cilantro
- 1 lime, zested and juiced
For the burrito bowls
- Shredded lettuce
- Shredded cheese or queso
- Pico de gallo or black bean and corn salsa
- Guacamole
- Sour cream, Mexican crema, or plain Greek yogurt
- Roasted tomato salsa or salsa verde
Instructions
- Make the cilantro lime rice. Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.
- Add in the garlic and sauté for 30 seconds or until fragrant. Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
- While the rice is cooking, make the chicken. Add the chicken thighs to a large ziptop bag or bowl with olive oil, chili powder, kosher salt, ancho chili powder, garlic powder, onion powder, Mexican oregano, ground cumin, smoked paprika, and lime juice. Massage the seasonings into the chicken until well-coated.
- Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side until fully cooked. Transfer to a cutting board and dice into small pieces.
- Remove the rice from the heat and fluff with a fork. Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary.
- Assemble the burrito bowls with chicken, cilantro lime rice, shredded lettuce, cheese, pico de gallo, guacamole, sour cream, and your favorite salsa.
Notes
- Make it your own. Feel free to add your favorite other toppings like black beans, pinto beans, fajita veggies, diced avocados, chopped red onion, or poblano cream sauce.
- Marinate the chicken. The chicken is full of flavor as is, but feel free to marinate the chicken for 2 hours to pack extra flavor or to prep ahead of time.
- Nutritional data does not include toppings, only the chicken and rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
This post was originally published in March 2019 and has been updated with new photos and an overall better recipe.
Soooo quick and easy, especially delicious!
I made this tonight and it is so delicious. The marinade for the chicken is amazing. Definitely going to make this again.
The marinade is outstanding! I found your recipe during quarantine and now my teenagers ask for this burrito bowl weekly. It is the new family favorite! So easy and fun and they can customize their own bowl!
Love love love these. And so easy!!!!
Amazing!! The flavors in the marinade are perfect!! Way better than any restaurant chicken! So happy I found this recipe! My husband was blown away!! We used chicken breast instead (we aren’t a chicken thigh fans) and it was still so delicious!!
Sorry forgot to leave 5 stars!
An amazing recipe, thank you!!
Thank you!
I know you wrote this a year and a half ago but I hope everything worked out with your family member! I love Chipotle but I don’t love paying to eat there so I love the idea of making it at home. Thanks for this recipe. I can’t wait to enjoy it!
Thanks, Stephanie <3 That means a lot. I really appreciate it