This Healthy Chicken Burrito Bowl is the kind of meal you’ll want on repeat. It’s colorful, satisfying, and easy to personalize, whether you love extra heat or prefer mild and mellow. With juicy seasoned chicken, fluffy rice, crisp veggies, and a bright lime finish, every bite delivers clean, bold flavor.
It’s also a great way to meal prep without getting bored midweek. If you want a balanced bowl that feels good and tastes even better, this one checks every box.
What Makes This Special
This burrito bowl is built around simple, whole ingredients that work together: lean protein, fiber-rich grains and beans, and plenty of fresh produce. You get the comfort of a takeout favorite with smarter swaps and lighter toppings.
It’s quick enough for a weeknight but polished enough to serve guests. And because everything is layered, you control the portions and flavors to fit your goals.
- Balanced macros: Protein from chicken, complex carbs from brown rice or cauliflower rice, and healthy fats from avocado.
- Restaurant flavor at home: Smoky spices, citrus, and herbs brighten each layer.
- Meal-prep friendly: Components store well, so you can build fresh bowls all week.
- Flexible: Dairy-free, low-carb, and gluten-free options are easy to swap in.
Shopping List
- Chicken: 1.5 pounds boneless skinless chicken breasts or thighs
- Spices: Chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper
- Citrus and aromatics: 2 limes, 2 cloves garlic, 1 small red onion
- Rice base: 2 cups cooked brown rice or cauliflower rice
- Beans: 1 can black beans (low-sodium), rinsed and drained
- Corn: 1 cup corn kernels (fresh, frozen, or canned)
- Veggies: 1 red bell pepper, 1 green bell pepper, 1 cup cherry tomatoes, 1 small romaine heart or mixed greens
- Fresh toppings: 1 avocado, fresh cilantro
- Salsa and extras: Your favorite salsa or pico de gallo, plain Greek yogurt or light sour cream, hot sauce (optional)
- Olive oil: For cooking and drizzling
- Optional add-ins: Shredded cheese, pickled jalapeños, radishes
Step-by-Step Instructions
- Prep the chicken: Cut chicken into bite-size pieces or thin strips. Pat dry for better browning.
- Make the spice blend: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Season and marinate: Toss chicken with the spice blend, 1 minced garlic clove, juice of 1 lime, and 1 tablespoon olive oil.
Let it sit 15–30 minutes (or up to 8 hours in the fridge).
- Cook the rice: Prepare brown rice according to package instructions. Fluff with a fork, then squeeze in a little lime juice and a pinch of salt. For low-carb, sauté cauliflower rice with a splash of olive oil and lime until tender.
- Sauté the peppers and onions: Slice the bell peppers and half the red onion.
Cook in a skillet with 1 teaspoon olive oil over medium-high heat until softened and slightly charred, about 5–7 minutes. Season lightly with salt and pepper.
- Cook the chicken: In the same skillet, add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through.
Squeeze in a little lime juice to finish.
- Warm the beans and corn: Rinse beans well. Warm beans and corn in a small pot with a splash of water and a pinch of cumin and salt just until heated.
- Prep fresh toppings: Halve the cherry tomatoes, chop the remaining red onion for a quick pico, slice the avocado, and chop cilantro. If using Greek yogurt, stir with a pinch of salt and lime for a quick crema.
- Assemble the bowls: Start with rice or greens.
Add chicken, beans, corn, peppers and onions, tomatoes, and avocado. Spoon over salsa or pico, sprinkle cilantro, and add a dollop of yogurt or a drizzle of hot sauce.
- Taste and adjust: Finish with an extra squeeze of lime and a pinch of salt to brighten everything.
Keeping It Fresh
- Store smart: Refrigerate components separately in airtight containers for up to 4 days. Keep avocado and fresh salsa prepped the day you serve.
- Avoid soggy bowls: Layer wet ingredients last when packing for lunch.
Put rice and chicken on the bottom, then beans and peppers, and add tomatoes, salsa, and avocado right before eating.
- Reheat gently: Warm rice, chicken, beans, and corn together in the microwave or a skillet. Add fresh toppings after reheating.
- Make-ahead marinade: Freeze raw, seasoned chicken in a zip-top bag for up to 2 months. Thaw overnight, then cook as directed.
Health Benefits
- High-quality protein: Chicken helps support lean muscle and keeps you full longer.
- Fiber-rich carbs: Brown rice and black beans provide steady energy and digestive support.
- Healthy fats: Avocado and olive oil add heart-healthy fats that improve satiety.
- Micronutrient boost: Peppers, tomatoes, and greens deliver vitamin C, potassium, and antioxidants.
- Lower in sodium and additives: Making it at home lets you control salt and skip extra oils and preservatives found in many takeout bowls.
What Not to Do
- Don’t skip seasoning: Under-seasoned chicken can taste flat.
The spice blend and lime bring everything to life.
- Don’t overcrowd the pan: Crowding steams the chicken instead of browning it. Cook in batches if needed.
- Don’t overcook the rice: Mushy rice can sink the texture. Follow package directions and fluff well.
- Don’t add all wet toppings ahead: Avocado, salsa, and yogurt can make the bowl watery if packed too early.
- Don’t forget acidity: A final squeeze of lime balances richness and makes the flavors pop.
Alternatives
- Protein swaps: Use turkey, shrimp, or extra-firm tofu (pressed and seasoned).
Steak works well too—just slice thin.
- Grain swaps: Quinoa, farro, or cauliflower rice offer different textures and nutrition profiles.
- Bean options: Pinto beans or lentils are great alternatives if you don’t have black beans.
- Dairy-free: Skip yogurt and cheese. Add extra avocado or a drizzle of tahini-lime sauce.
- Spice level: Add chipotle powder or fresh jalapeños for heat, or keep it mild with extra lime and cilantro.
- Low-carb: Use cauliflower rice and extra peppers and greens in place of corn and brown rice.
FAQ
Can I grill the chicken instead of pan-cooking it?
Yes. Grill over medium-high heat for 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
Rest a few minutes, then slice and add to your bowl.
How can I make this in 20 minutes?
Use pre-cooked rice, a rotisserie chicken or pre-cooked grilled chicken strips, canned corn, and store-bought pico. You’ll only need to sauté peppers and warm the beans.
What’s the best way to keep avocado from browning?
Toss slices with lime juice and store tightly covered, pressing plastic wrap directly onto the surface. Or mash with lime and a pinch of salt for a quick guacamole and store the same way.
Is this recipe kid-friendly?
Absolutely.
Reduce chili powder and skip hot sauce. Offer toppings buffet-style so kids can build their own bowls with what they like.
Can I make it without beans?
Yes. Add extra peppers, corn, or grilled zucchini, or swap in edamame or chickpeas if those fit your preferences better.
How do I add more protein without extra calories?
Use additional chicken breast, egg whites scrambled on the side, or fat-free Greek yogurt as a topping.
You can also add more beans if that fits your goals.
Final Thoughts
A Healthy Chicken Burrito Bowl is one of those rare meals that ticks every box: fast, flavorful, and nourishing. Once you prep the base components, you can build new variations all week with different toppings and sauces. Keep the seasoning bold, finish with lime, and don’t be shy with the fresh veggies.
It’s an easy win for busy nights and meal prep alike, and it tastes just as good as it looks.
Healthy Chicken Burrito Bowl - A Fresh, Flavor-Packed Meal
Ingredients
- Chicken: 1.5 pounds boneless skinless chicken breasts or thighs
- Spices: Chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper
- Citrus and aromatics: 2 limes, 2 cloves garlic, 1 small red onion
- Rice base: 2 cups cooked brown rice or cauliflower rice
- Beans: 1 can black beans (low-sodium), rinsed and drained
- Corn: 1 cup corn kernels (fresh, frozen, or canned)
- Veggies: 1 red bell pepper, 1 green bell pepper, 1 cup cherry tomatoes, 1 small romaine heart or mixed greens
- Fresh toppings: 1 avocado, fresh cilantro
- Salsa and extras: Your favorite salsa or pico de gallo, plain Greek yogurt or light sour cream, hot sauce (optional)
- Olive oil: For cooking and drizzling
- Optional add-ins: Shredded cheese, pickled jalapeños, radishes
Instructions
- Prep the chicken: Cut chicken into bite-size pieces or thin strips. Pat dry for better browning.
- Make the spice blend: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Season and marinate: Toss chicken with the spice blend, 1 minced garlic clove, juice of 1 lime, and 1 tablespoon olive oil. Let it sit 15–30 minutes (or up to 8 hours in the fridge).
- Cook the rice: Prepare brown rice according to package instructions. Fluff with a fork, then squeeze in a little lime juice and a pinch of salt. For low-carb, sauté cauliflower rice with a splash of olive oil and lime until tender.
- Sauté the peppers and onions: Slice the bell peppers and half the red onion. Cook in a skillet with 1 teaspoon olive oil over medium-high heat until softened and slightly charred, about 5–7 minutes. Season lightly with salt and pepper.
- Cook the chicken: In the same skillet, add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Squeeze in a little lime juice to finish.
- Warm the beans and corn: Rinse beans well. Warm beans and corn in a small pot with a splash of water and a pinch of cumin and salt just until heated.
- Prep fresh toppings: Halve the cherry tomatoes, chop the remaining red onion for a quick pico, slice the avocado, and chop cilantro. If using Greek yogurt, stir with a pinch of salt and lime for a quick crema.
- Assemble the bowls: Start with rice or greens. Add chicken, beans, corn, peppers and onions, tomatoes, and avocado. Spoon over salsa or pico, sprinkle cilantro, and add a dollop of yogurt or a drizzle of hot sauce.
- Taste and adjust: Finish with an extra squeeze of lime and a pinch of salt to brighten everything.
Looking for more ideas?
If you need dinner on the table fast, explore our Quick & Easy category.
If you’re craving new flavors, take a look at our World Cuisine category.
If you want something lighter but still satisfying, visit our Healthy & Light category.
If you’re in the mood for a treat, find something sweet in our Sweets & Desserts category.
If you like to plan ahead, get inspired in our Meal Prep & Planning category.
If you’re keeping it low carb and still want satisfying meals, explore our Keto Weight Loss category.
And if you’d like to browse everything in one place, explore All Recipes.
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