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.
Ingredients
Base Ingredients
- 1 lb chicken breast, cooked and shredded (rotisserie or poached are fine) Can use leftover chicken for quicker prep.
- 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)
Toppings
- 1 each avocado, sliced Sprinkle with lime to slow browning.
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste sour cream or Greek yogurt For topping.
- to taste salsa For topping.
- to taste lime wedges For serving.
Optional Ingredients
- to taste sliced jalapeños
- to taste chopped cilantro
- to taste hot sauce
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.
Notes
Store 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.