Chicken Burrito Bowls
These filling and customizable chicken burrito bowls combine shredded chicken, rice, black beans, corn, and fresh toppings, delivering protein, carbs, and vibrant flavors in a quick and budget-friendly recipe.
I make chicken burrito bowls several times a month—they’re one of those go-to meals that hits every note: filling, customizable, and fast. This version uses shredded chicken, rice, black beans, corn and fresh toppings so you get a balance of protein, carbs and bright finishing flavors. If you want an even faster shortcut, try using a rotisserie bird or follow an Instant Pot method to shred the chicken in minutes with this helpful guide: instant pot chicken burrito bowls.
Why you’ll love this dish
This recipe is a weeknight winner for several reasons: it’s quick to assemble, budget-friendly, and picky eaters can pick their own toppings. The mix of warm rice and beans with cool avocado and salsa gives a satisfying contrast in texture and temperature. It also scales easily — double the ingredients for a crowd or portion into meal-prep containers for the week.
Beyond convenience, it’s easy to adapt for different diets: swap Greek yogurt for sour cream to cut calories, choose brown rice for extra fiber, or leave out cheese for a lighter bowl.
How this recipe comes together
Start by cooking and shredding the chicken (or using leftover/rotisserie chicken). Cook the rice and drain/rinse the black beans. In a large bowl you’ll combine the warm base (rice, beans, corn, tomatoes, chicken), season it, then portion into bowls. Finish each bowl with avocado, lettuce, cheese and dollops of sour cream and salsa. The process is largely assembly — no complicated steps or special equipment.
If you prefer to prep the chicken ahead using an electric pressure cooker, this instant-pot shredded chicken method shows a straightforward approach: instant pot shredded chicken burrito bowls.
Gather these items
- 1 lb chicken breast, cooked and shredded (rotisserie or poached are fine)
- 2 cups cooked rice (white or brown; cilantro-lime rice works great)
- 1 can black beans, drained and rinsed (or 1 ½ cups cooked)
- 1 cup corn (frozen and thawed or canned, drained)
- 1 cup diced tomatoes (or pico de gallo)
- 1 avocado, sliced (sprinkle with lime to slow browning)
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar or Mexican blend)
- Sour cream or Greek yogurt (for topping)
- Salsa (for topping)
- Lime wedges (for serving)
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, chopped cilantro, hot sauce
Notes/substitutions: Use quinoa for a higher-protein base, swap black beans for pinto beans, and use dairy-free yogurt or omit cheese for a vegan-friendly bowl.
Step-by-step instructions
- Cook and shred chicken: Poach, roast, or use leftover/rotisserie chicken; shred with two forks.
- Prepare rice: Cook according to package directions. For extra flavor, stir in a squeeze of lime and chopped cilantro.
- Combine base ingredients: In a large bowl, mix cooked rice, rinsed black beans, corn, diced tomatoes, and shredded chicken. Season with salt and pepper and toss gently.
- Portion bowls: Divide the rice-and-chicken mixture among serving bowls.
- Add toppings: Top each bowl with sliced avocado, shredded lettuce, shredded cheese, a spoonful of sour cream or Greek yogurt, and salsa.
- Finish and serve: Serve with lime wedges and optional toppings like jalapeños, cilantro, or hot sauce.
Short, clear steps help you assemble quickly, and you can keep components warm separately until ready to serve.
01Ingredients
Base Ingredients
Toppings
Optional Ingredients
02Method
- Cook and Shred Chicken
- Prepare Rice
- Combine Base Ingredients
- Portion Bowls
- Add Toppings
- Finish and Serve
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0 OF 6 DONE03Recipe notes
- 01Store components in airtight containers in the refrigerator. The mixed base will keep 3-4 days in the fridge. Avoid freezing avocado, lettuce, or dairy toppings. Reheat portions in the microwave or skillet before serving.
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Best ways to enjoy it
Serve bowls family-style so everyone can customize. Pair with:
- A simple corn tortilla on the side for scooping.
- A crisp green salad or roasted sweet potatoes for extra veggies.
- Chips and guacamole to start, or grilled peppers and onions as a warm side.
For a party, set up a toppings bar with pickled onions, extra salsa varieties, and hot sauces.
Storage and reheating tips
Refrigerate: Store components in airtight containers. The mixed base (rice, beans, chicken) will keep 3–4 days in the fridge. Keep avocado and lettuce separate if possible to avoid sogginess.
Freeze: Freeze the rice-and-chicken mixture in a freezer-safe container for up to 3 months. Don’t freeze avocado, lettuce, or dairy toppings.
Reheat: Reheat frozen or refrigerated portions in the microwave until steaming hot (165°F/74°C) or warm in a skillet with a splash of water to maintain moisture. Add fresh toppings after reheating.
Food safety: Cool cooked components quickly (within 2 hours) before refrigerating and reheat to an internal temp of 165°F.
Creative twists
- Southwest BBQ: Toss shredded chicken in your favorite BBQ sauce and add pickled red onions.
- Verde bowl: Use tomatillo salsa verde, cotija cheese, and roasted poblanos.
- Veg-forward: Replace chicken with roasted cauliflower or sautéed mushrooms for a vegetarian version.
- Breakfast bowl: Add a fried egg on top and swap salsa for a chipotle hollandaise.
- Low-carb: Use cauliflower rice and omit the beans for fewer carbs.
Your questions answered
How long does this take to make?
A: Active assembly is 10–15 minutes if you have cooked chicken and rice. Cooking chicken from raw adds 20–30 minutes depending on method.
Can I meal prep these for the week?
A: Yes — store the rice-and-chicken base separately from avocado, lettuce, and sour cream. That keeps everything fresh for up to 4 days.
Is this recipe gluten-free?
A: Yes, as written it’s naturally gluten-free. Check salsa and any pre-shredded cheese labels if you need certified gluten-free.
Can I use canned chicken?
A: You can in a pinch, but freshly cooked or rotisserie chicken tastes better and has a better texture.
What’s the best way to keep rice from drying out when reheating?
A: Add a tablespoon of water per cup and cover while microwaving, or reheat in a skillet with a splash of chicken broth.
Conclusion
For more ideas, check out Chicken Burrito Bowls (Chipotle Chicken Copycat) and my Chicken Burrito Bowl.
Dinner Bowls
Dinner Bowls
Dinner Bowls
