Classic Chicken Burrito Bowls
Healthy and Customizable Chicken Burrito Bowls with Optional Spicy Drizzle
Burrito bowls are a satisfying, protein-packed, and highly customizable meal perfect for quick weeknight dinners or healthy meal prep. This recipe focuses on simple grilled chicken, seasoned rice, black beans, and fresh toppings. It’s an easy way to get all your favorite burrito flavors without the wrap.
Prep time: 15 minutes Cook time: 20 minutes
Total time: 35 minutes Servings: 4
Ingredients
1 pound (450 g) boneless, skinless chicken breast
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) taco or fajita seasoning
3 cups (540 g) cooked cilantro-lime rice (or plain white/brown rice)
1 (15 ounce/425 g) can black beans, rinsed and drained (about 1 1/2 cups drained)
1 cup (150 g) corn (frozen, canned, or fresh)
1 cup (240 ml) salsa (mild or medium)
1/2 cup (55 g) shredded Monterey Jack or cheddar cheese
Optional toppings: sour cream, avocado or guacamole, chopped cilantro, lime wedges
Heat It Up with Eleven Eleven Sauce: For an extra Spicy kick, drizzle 1-2 tablespoons of Blazing Citrus Medium over your finished bowl. The balanced heat and citrus notes cut through the richness of the rice and sour cream for an excellent flavor contrast.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Season the chicken: Pat the chicken breasts dry and rub them with the olive oil and taco/fajita seasoning.
2. Cook the chicken: Grill the chicken breasts over medium-high heat for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74∘C). Alternatively, cook in a black cast iron skillet. Once cooked, let the chicken rest for 5 minutes before dicing or slicing into strips.
3. Prepare the base: In a large bowl or individual serving bowls, divide the cooked cilantro-lime rice evenly as the base.
4. Assemble the bowls: Arrange the black beans, corn, and diced or sliced chicken attractively over the rice. Add a spoonful of salsa and a sprinkle of shredded cheese to each bowl.
5. Finish and serve: Top the bowls with optional additions like sour cream and avocado. For the Spicy variation, drizzle a teaspoon or more of Blazing Citrus Medium directly over the chicken and toppings before serving with a lime wedge.
Tips & Variations
For a vegetarian option, replace the chicken with 1 cup of seasoned roasted sweet potatoes or crumbled seasoned tofu.
Try a different grain: use quinoa or farro instead of rice for a boost of fiber.
Marinate the chicken in lime juice and cilantro for extra brightness before cooking.
Other Users Suggest
Replacing chicken breast with 1 lb of seasoned, cooked ground turkey for a similar texture with less fat. Simply stir the seasoned ground turkey directly into the assembled bowls.
Swapping black beans for 1 (15 oz) can of pinto beans for a creamier texture.
Substituting shredded Monterey Jack cheese with 1/4 cup of creamy crumbled cotija cheese for a saltier, more authentic flavor.
Storage, Reheat & Freeze
Storage: Store components (rice, chicken, beans) separately in airtight containers for up to 4 days for meal prep. Store wet toppings (salsa, sour cream) separately.
Reheat: Reheat the rice, beans, and chicken together in the microwave or a skillet before adding cold toppings.
Freeze: Cooked, diced chicken and beans can be frozen together for up to 3 months. Thaw overnight before reheating.
Nutrition Facts (per serving)
Calories: 510 Protein: 40g Carbs: 55g Fat: 15g
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