Cilantro Lime Chicken Burrito Bowls

It is 6pm and you need dinner fast. If you are craving something fresh and filling, these Chicken Burrito Bowls are your answer. This recipe delivers a restaurant-quality meal right in your own kitchen.

You will skip the long lines and the high prices today. These bowls are packed with bright flavors and healthy ingredients. It is the perfect solution for a busy evening or a productive meal prep session.

Why You’ll Make This Again

These Chicken Burrito Bowls are a total lifesaver during the busy work week. They are ready in just 40 minutes from start to finish. You get protein, fiber, and healthy fats all in one single bowl.

The bright lime and fresh cilantro make this a perfect Summer meal choice. It is light enough for hot days but hearty enough to satisfy. Your whole family will love customizing their own toppings at the table.

How This Comes Together

This recipe is all about simple layers and bold, fresh flavors. You will start by marinating the chicken in a quick citrus blend. While that cooks, you just toss the rice with lime and cilantro. Assembly is incredibly fast and requires zero special kitchen skills.

What You’ll Need

Most of these items are likely already sitting in your pantry. Use fresh lime juice for the best possible flavor profile.

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups cooked long-grain white rice
• 0.25 cup fresh cilantro, finely chopped
• 3 tablespoons lime juice, divided
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 15 oz canned black beans, rinsed and drained
• 1 cup frozen sweet corn, thawed
• 1 large avocado, sliced
• 0.5 cup pico de gallo

Step-by-Step Directions

1. In a medium bowl, whisk together olive oil, 1 tablespoon lime juice, cumin, garlic powder, salt, pepper, and 1 tablespoon of cilantro.
2. Add chicken pieces to the marinade, tossing to coat, and let marinate for 10 minutes.
3. Heat a large non-stick skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8 to 10 minutes.
4. In a separate bowl, combine the cooked rice with the remaining 2 tablespoons of lime juice and the remaining cilantro.
5. Divide the cilantro lime rice equally among four serving bowls.
6. Top each bowl with equal portions of cooked chicken, black beans, corn, avocado slices, and pico de gallo.
7. Serve immediately or store in airtight containers for refrigerated meal prep.

How to Serve It

Presentation makes these Chicken Burrito Bowls feel like a fancy cafe lunch. Serve them in wide bowls so you can see every colorful ingredient. Add a side of salty tortilla chips for some extra crunch. A dollop of Greek yogurt or sour cream adds a nice creamy finish.

Leftovers & Storage

This recipe is a meal prep superstar for your busy week. Store the components in airtight containers in the fridge for four days. Keep the avocado and pico de gallo separate until you eat. Reheat the chicken and rice in the microwave for about 90 seconds. Enjoy a fresh lunch without any extra morning stress.

Make It Even Better (Pro Tips)

• Do not skip the 10-minute marinade time for the best flavor.
• Avoid overcooking the chicken so it stays juicy and tender.
• Use a rice cooker to save time during your evening prep.
• Squeeze extra lime over the avocado to prevent it from browning.
• Pack these in glass containers if you plan to reheat them later.
• Add a pinch of red pepper flakes for a spicy kick.

Easy Ways to Change It Up

• Swap white rice for quinoa to add more protein and fiber.
• Use black-eyed peas if you run out of black beans.
• Add roasted bell peppers for a fajita-style twist this Summer.
• Replace chicken with firm tofu for a delicious vegetarian option.

Quick Questions

Can I eat these bowls cold?

Yes, these bowls taste great cold or at room temperature. This makes them perfect for office lunches without a microwave. The lime juice keeps everything tasting bright and fresh.

What is the best rice to use?

Long-grain white rice or Basmati works best for a fluffy texture. It absorbs the lime juice without becoming sticky or mushy. Brown rice is also a healthy alternative for more fiber.

I hope you love these easy bowls as much as I do. They make eating well feel totally effortless. Give them a try tonight!

— Ethan

Cilantro Lime Chicken Burrito Bowls

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups cooked long-grain white rice
• 0.25 cup fresh cilantro, finely chopped
• 3 tablespoons lime juice, divided
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon sal t
• 0.5 teaspoon black pepper
• 15 oz canned black beans, rinsed and drained
• 1 cup frozen sweet corn, thawed
• 1 large avocado , sliced
• 0.5 cup pico de gallo

Method

 

1. In a medium bowl, whisk together olive oil, 1 tablespoon lime juice, cumin, garlic powder, salt, pepper, and 1 tablespoon of cilantro.
2. Add chicken pieces to the marinade, tossing to coat, and let marinate for 10 minutes.
3. Heat a large non-stick skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8 to 10 minutes.
4. In a separate bowl, combine the cooked rice with the remaining 2 tablespoons of lime juice and the remaining cilantro.
5. Divide the cilantro lime rice equally among four serving bowls.
6. Top each bowl with equal portions of cooked chicken, black beans, corn, avocado slices, and pico de gallo.
7. Serve immediately or store in airtight containers for refrigerated meal prep.