Chicken Burrito Bowls

I think chicken burrito bowls are one of life’s perfect meals. You set out a variety of good things on the table and everyone builds a bowl they love! For this recipe, you can cook the chicken before serving or use up that leftover rotisserie chicken that you’ve got sitting in the fridge. The toppings listed below are just tasty suggestions. Make these with whatever you love!

Tonight we’re having chicken burrito bowls, a dinner you’ll see frequently on my table. The toppings change depending on what I’ve got on hand. But the base of the bowls remains the same: chicken, rice, and black beans.

By the way, the flavors are similar to my instant pot burrito bowls. So if you love those but want something that everyone can customize, these are for you.

What you need to make these.

The Base

• Chicken. Chicken thighs are where it’s at for me these days. I made the switch from chicken breasts and haven’t looked back. Thighs are more tender, flavorful, and (most of the time) cheaper per pound. That being said, if you prefer chicken breasts or leftover rotisserie chicken, use it! 
• Black Beans. I use a can of no-salt added black beans. Sometimes I combine the black beans with the corn. I included those directions below.
• Rice. I like to make my rice in the instant pot. Frozen or “ready rice” is also a nice option.

Toppings

• Salsa. Lately I’m loving Cholula’s smoky chipotle salsa or homemade pico de gallo. I go back and forth between the two.
• Guacamole. Have we talked about my current love? Aldi’s classic guacamole? It’s so good and so much cheaper than the brand I was buying before. 
• Cheddar Cheese. Grate it or buy pre-shredded.
• Cilantro. If cilantro tastes like soap to you, I’m sorry! I love it so much. 
• Sour Cream. I like full fat but any sour cream or Greek yogurt work.
• Corn. Warm up some canned or frozen corn if you don’t combine them with the black beans.
• Lettuce.
• Lime Wedges.
• Jalapeños. Fresh or pickled jalapeños.

How to Make Burrito Bowls at Home. Putting it all Together.

Let me speak some kitchen truth here: Homemade burrito bowls are a bit of a pain to make. A lot of cooking/prep is required. But, since they’re so good, I think it’s worth it. (The cost savings is nice too!) Plan on about 40 minutes to make these. Here’s the order I make the bowls.

1. Start the rice. It takes the longest to cook. Plan on at least 20 minutes.
2. Prep the vegetables. Cut the onions, mince the garlic and wash and tear the lettuce. If you grate your cheese, do that now too.
3. Cook the black beans and corn. Remember to turn the heat down to keep these warm while you make the chicken.
4. Season and cook the chicken. When the chicken is done, set it on a rack to rest. This keeps it juicy. If you cut it right away, the juices run out. 
5. Set out all the toppings. Dice the chicken. Transfer the corn, beans, and rice to serving bowls and enjoy dinner!

Storing Leftovers

Chances are, you’ll have some leftovers after making burrito bowls. The chicken, cooked rice and black beans keep for 3 to 4 days. Remember to reheat the rice to 165℉ before eating.

Print

Chicken Burrito Bowls

Chicken burrito bowls are one of life’s perfect dinners. They’re so versatile. The toppings listed below are just tasty suggestions. Make these with whatever you love!

Note: The instructions include mixing the black beans and corn. Those can be prepared separately if you prefer.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

For the Rice (Instant Pot)

• 2 cups long grain white rice
• 2 cups water plus one tablespoon
• salt

For the Chicken

• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• Pinch chipotle powder, optional
• 4 boneless, skinless chicken thighs (or 3 medium chicken breasts)

For the Black Beans and Corn

• 1 teaspoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15 ounces) can no salt black beans
• 1 cup frozen corn
• ¼ cup water
• 1 teaspoon chili powder
• Salt to taste

For the Toppings

• Guacamole
• Salsa or pico de gallo
• Cilantro diced
• Shredded Cheddar Cheese
• Sour Cream
• Lettuce washed and dried

Instructions

Prepare the Rice

1. Rinse the rice under running water. Combine it with the 2 cups plus 1 tablespoon water in the cooking insert. Secure the lid. Set the valve to “sealing”. Pressure cook on high for 3 minutes.
2. When the cooking time is complete, allow the pressure to release naturally. This takes about 20 minutes. When the float valve drops, move the valve to the vent position and then remove the lid. Fluff rice and serve.

Prepare the Chicken

1. Stir together the chili powder, garlic powder, onion powder, ground cumin, Kosher salt, ground black pepper, and chipotle powder in a small bowl.

2. Brush the chicken thighs with olive oil on both sides. Sprinkle with seasoning mixture. Heat your grill pan over medium- high heat. Cook the chicken about 6 minutes per side or until the center reaches 165℉

Prepare the Black Beans and Corn

1. Heat oil in a medium pan over medium heat. Add the diced onion. Cook until it just starts to soften. Add the garlic and cook for another minute. Stir in the black beans, corn, water, and chili powder. Reduce heat to low. Heat until warm. Stir occasionally. Season with salt to taste.

For Serving

1. Dice the chicken. Fluff the rice. Place beans and remaining toppings into individual bowls. Enjoy!

Recipe Notes

Chicken Note

You’ve got options when it comes to chicken. You can cook it as directed above. Or you can prepare it in your air fryer (Here’s my recipe for air fryer chicken breast). If you’re making it in the air fryer, season it as listed above. 

Cook Fast Tips

Here are some tips for making this recipe faster. 

• Use leftover rotisserie chicken. 
• Buy a can of seasoned black beans. Simply warm and serve. 
• Instead of cooking the rice, use frozen or ready rice.
• Use pre-shredded Cheddar.