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.

• Chicken. Use grilled chicken breasts, shredded chicken, or leftover rotisserie chicken. The recipe for grilled chicken breasts is included below. 
• Black Beans. I sauté some onions and garlic, add a can of black beans and season them with chili powder. You can also use a can of seasoned black beans. 
• 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.
• 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. 
• Lettuce.

Cooking Order and Tips.

Tonight’s meal prep took about 40 minutes.

1. Start the rice. It takes the longest to cook.
2. Season and cook the chicken. I season the chicken and cook it on my indoor grill-press. It makes this step easy and hands off. (A pan works just fine if you don’t have a grill press!) If you’re using a rotisserie chicken, chop it now.
3. While the chicken cooks, dice the onion and mince the garlic. Keep an eye or a timer on the chicken.
4. When the chicken is done, remove it from the grill and set it on a rack to rest. This keeps it juicy. If you cut it right away, the juices run out. 
5. Then cook the onions and garlic. Add the can of black beans and chili powder. Let them warm on low heat while you or your cooking partner prepare the toppings. 
6. Dice the chicken, chop the cilantro, shred the Cheddar (or take it out of the bag), heat the corn, and set out all the other toppings.
7. Transfer the rice to a serving bowl and enjoy dinner!

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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!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

For the Rice (Instant Pot)

• 2 cups white rice
• 2 cups plus 1 tablespoon water
• ½ teaspoon salt

For the Chicken

• 1 tablespoon olive oil
• 2 medium boneless, skinless chicken breasts
• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Black Beans

• 1 teaspoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed (no salt suggested)
• ¼ cup water
• 1 teaspoon chili powder
• Salt to taste

Toppings

• Guacamole
• Salsa
• Cilantro, chopped
• Shredded Cheddar Cheese
• Sour Cream
• Corn, canned or frozen, warmed
• Lettuce

Instructions

Prepare the Rice

1. Combine rice with water in the cooking insert. Add the salt and stir. 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. Brush the chicken breasts with olive oil on both sides. Season with chili powder and salt. Heat your grill pan over medium-high heat. Cook the chicken breast about 5 minutes per side or until the center reaches 165℉

Prepare the Black Beans

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

For the Bowls

1. Dice the chicken. Fluff the rice. Place all the ingredients into individual serving bowls and 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.