Chicken Burrito Bowl with Cilantro Lime Rice is a fresh, vibrant, and flavor-packed meal that brings the best of Mexican-inspired cuisine right to your table. This dish combines juicy, seasoned chicken with fluffy cilantro-lime rice, black beans, corn, fresh vegetables, and your choice of toppings like salsa, guacamole, or cheese.

It’s a bowl full of texture, color, and bold flavors that’s both satisfying and nutritious. Perfect for lunch, dinner, or meal prep, this burrito bowl offers a customizable experience—you can make it spicy, mild, creamy, or tangy depending on your preferences.

Why I Love This Recipe

I love this recipe because it’s fresh, colorful, and packed with layers of flavor. The cilantro-lime rice adds a bright, zesty base that perfectly complements the seasoned chicken, while the beans and corn bring natural sweetness and texture.

You can personalize each bowl with your favorite toppings, making it fun to eat and share. It’s also incredibly versatile—perfect for meal prep, weeknight dinners, or even a casual gathering.

Why It’s a Must-Try Dish

It’s nutrient-packed with lean protein, fiber, and fresh vegetables.
Quick and easy to prepare, yet full of restaurant-quality flavor.
Perfect for meal prep; bowls can be stored and assembled later.
Customizable to your taste—spicy, mild, or extra creamy.
Balanced and satisfying for both adults and kids.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican / Tex-Mex
Estimated Calories: 450–550 per serving

Ingredients

For the Cilantro Lime Rice:

1 cup long-grain white rice or jasmine rice
2 cups water or chicken broth
1 tablespoon olive oil
1 teaspoon salt
¼ cup fresh cilantro, chopped
Juice of 1 lime

For the Chicken:

2 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste

For the Burrito Bowl Assembly:

1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, sliced
½ red onion, finely chopped
½ cup shredded cheddar or Monterey Jack cheese
Salsa, sour cream, or guacamole for topping

Cooking Directions

Cook the rice: In a medium saucepan, combine rice, water (or broth), olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat, fluff with fork, stir in lime juice and chopped cilantro.
Prepare the chicken: Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub over chicken breasts.
Cook the chicken: Heat olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side until fully cooked (internal temp 165°F/75°C). Let rest 5 minutes, then slice.
Prepare toppings: Rinse black beans, slice avocado, halve cherry tomatoes, and chop red onion.
Assemble bowls: Divide cilantro lime rice among 4 bowls. Top with sliced chicken, beans, corn, vegetables, and cheese. Add salsa, sour cream, or guacamole as desired.

Step-by-Step Preparation Method

Cook rice: Rinse 1 cup rice. Combine with water or broth, olive oil, and salt. Simmer 15 minutes, then fluff and stir in lime juice and cilantro.
Season chicken: Mix spices and rub over chicken breasts or thighs.
Cook chicken: Sear in skillet with olive oil 5–7 minutes per side until cooked through. Rest, then slice.
Prepare vegetables: Rinse beans, slice avocado, halve tomatoes, chop onion.
Assemble bowls: Place rice in bowls. Layer with chicken, beans, corn, tomatoes, avocado, onion, and cheese.
Add toppings: Finish with salsa, guacamole, or sour cream. Serve immediately.

How to Serve

Serve warm for a hearty meal.
Ideal for meal prep; store components separately and assemble when ready.
Garnish with fresh cilantro and lime wedges for extra brightness.

Recipe Tips

Use chicken thighs for juicier meat.
Add a dash of hot sauce for heat.
Cook rice in chicken broth for extra flavor.
Toast corn lightly in a skillet for a smoky flavor.
Squeeze extra lime over the finished bowl for freshness.

Variations

Vegetarian: Replace chicken with grilled tofu, tempeh, or extra beans.
Spicy: Add jalapeños, red chili flakes, or chipotle sauce.
Mexican Street Style: Add pickled onions, roasted peppers, and cotija cheese.
Low-Carb: Replace rice with cauliflower rice.
Meal Prep Friendly: Keep ingredients separate in containers; assemble when ready to eat.

Freezing & Storage

Refrigerator: Store chicken, rice, and beans separately for 3–4 days.
Freezer: Cooked chicken and rice can be frozen for up to 2 months. Freeze components separately for best texture.
Note: Avocado and fresh toppings should not be frozen.

Special Equipment Needed

Medium saucepan for rice
Skillet for chicken
Cutting board and knife
Mixing bowls
Measuring cups and spoons

FAQ

Q: Can I use pre-cooked chicken?
Yes, rotisserie chicken works perfectly—just slice and assemble.

Q: Can I make this vegan?
Yes, replace chicken with tofu or beans, and skip cheese or use a plant-based alternative.

Q: Can I prepare this ahead of time?
Yes, cook rice and chicken in advance and store separately. Assemble bowls before serving.

Q: Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free.

Q: Can I use brown rice?
Yes, cook brown rice according to package instructions. Adjust water and cooking time.

Conclusion

Chicken Burrito Bowl with Cilantro Lime Rice is a colorful, nutritious, and satisfying meal that’s perfect for lunch, dinner, or meal prep. With juicy, seasoned chicken, tangy cilantro-lime rice, fresh vegetables, and creamy toppings, it delivers bold flavors in every bite. Quick to prepare, customizable, and packed with nutrients, this burrito bowl is a must-try for anyone who loves healthy, flavorful, and convenient meals.