Loaded Chicken Burrito Bowl (Easy Weeknight Dinner)
Introduction (you can adapt in your own words)
This loaded chicken burrito bowl is a fresh, colorful and satisfying meal inspired by Mexican flavors and loved all over the United States. Tender marinated chicken, fluffy cilantro lime rice, black beans, corn, pico de gallo and creamy avocado come together in one bowl for a complete, balanced dinner. It’s perfect for meal prep, busy weeknights, or a build-your-own-bowl family night.
Quick Info
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 4 bowls
- Difficulty: Easy
Ingredients
For the chicken
- 500 g boneless, skinless chicken breast (or thighs), cut into strips
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- ½ tsp dried oregano
- Juice of 1 lime
- Salt and black pepper, to taste
For the cilantro lime rice
- 1 cup long-grain white rice (uncooked)
- 2 cups water or chicken broth
- 1 tbsp butter or oil
- Juice of 1 lime
- 2 tbsp fresh cilantro, finely chopped
- ½ tsp salt
For the toppings
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, rinsed and drained
- 1 cup shredded lettuce or cabbage
- 1 cup pico de gallo or fresh diced tomatoes
- 1 ripe avocado, sliced
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup sour cream or Greek yogurt
- Fresh lime wedges, for serving
- Extra cilantro, chopped (optional)
Instructions
1. Cook the rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat 1 tbsp butter or oil over medium heat. Add the rice and cook for 1–2 minutes, stirring.
- Pour in the water or broth and add ½ tsp salt. Bring to a boil, then reduce to low, cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork, then mix in lime juice and chopped cilantro. Set aside.
2. Marinate and cook the chicken
- In a bowl, combine olive oil, minced garlic, cumin, smoked paprika, chili powder, oregano, lime juice, salt and pepper.
- Add the chicken strips and toss to coat evenly. Let marinate for at least 10–15 minutes (or up to a few hours in the fridge).
- Heat a large skillet or grill pan over medium-high heat.
- Cook the chicken for 4–6 minutes per side, or until nicely browned and fully cooked through.
- Remove from the pan and let rest for a few minutes, then slice if needed.
3. Prepare the toppings
- Rinse and drain the black beans and corn.
- Slice the avocado and shred the lettuce/cabbage.
- Prepare pico de gallo or chop fresh tomatoes.
- Grate the cheese if not pre-shredded.
4. Assemble the bowls
- Divide the cilantro lime rice among 4 bowls.
- Top each bowl with sliced grilled chicken.
- Arrange black beans, corn, shredded lettuce, pico de gallo and avocado around the chicken.
- Sprinkle with shredded cheese.
- Add a spoonful of sour cream or Greek yogurt on top.
- Finish with extra cilantro and lime wedges on the side.
Tips & Variations
- Spicier version: Add jalapeño slices or extra chili powder to the chicken seasoning.
- Vegetarian option: Replace chicken with grilled vegetables (bell peppers, zucchini, mushrooms) or extra beans.
- Meal prep: Store rice, chicken and toppings separately in airtight containers for up to 3–4 days and assemble bowls just before serving.
- Healthier twist: Use brown rice or quinoa instead of white rice, and Greek yogurt instead of sour cream.