Chicken Burrito Protein Bowl

Yumna Jawad
Updated

5 from 2193 votes

Chipotle-inspired, this Chicken Burrito Protein Bowl is bursting with color, flavor, and nutrients. It's a chicken bowl recipe that is easily customizable!

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This Chipotle-style chicken burrito protein bowl is full of “the” good stuff! I am talking 36g of protein, filling fiber, heart-healthy fats, and essential goodness! Not to mention it combines smokey chipotle peppers in adobo sauce with tangy lime and earthy garlic, making for the perfect marinade. The result is a wonderfully moist and flavorful chicken that’s perfect for these protein bowls.

Two chicken burrito bowls with toppings
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Healthy and delicious this chicken burrito bowl recipe checks all the boxes and will keep you full all day long. This Chipotle-inspired dish is packed with protein from the black beans and chicken and fiber from the corn and avocado. It’s also loaded with flavor from the chipotle pepper and adobo sauce. If you’re looking for a meal that will satisfy your cravings, look no further than this protein bowl! The best part is that it is easy to make and can be tailored to fit your own personal tastes. Give it a try today!

why you’ll love this Meixcan Rice & Chicken Bowl

  • Bursting with flavor. This chicken burrito bowl is full of flavor, from the smokey chipotle peppers, fresh cilantro, and vibrant tomatoes to the tangy lime and bright corn.
  • Healthy and filling. This protein bowl is packed with nutrients to keep you full and satisfied.
  • Easy to make. This dish is simple to make and can be easily tailored to fit your own personal tastes.
  • Perfect for meal prep. This recipe is perfect for meal prep! Simply make it ahead of time and enjoy it all week long.

Ingredients You’ll Need To Make This chicken Burrito Bowl

Although this protein bowl is built from three parts – the rice, chicken, and toppings – it is one of the most cohesive and delicious meals you will ever make!

For the chipotle and adobo marinated chicken

  • Chicken breast: I prefer to use chicken breast for this recipe because it is lean and has a high protein content. However, you can use whatever type of chicken you like.
  • Chipotle peppers in adobo: Chipotle peppers are smoked jalapeño peppers that have been dried and canned in a sauce made from vinegar, tomato, garlic, and spices. They add the perfect amount of heat and smokiness to this dish.
  • Lime juice: The lime juice helps to tenderize the chicken and adds a bit of acidity to balance out the spice from the chipotle peppers.
  • Garlic: Garlic is a key ingredient in this marinade. It adds depth of flavor and helps to tenderize the chicken.
  • Avocado oil: Avocado oil is a healthy fat that helps to keep the chicken moist while cooking.
  • Salt: As always, salt is important for bringing out all of the flavors in this dish.

For the cilantro lime rice

  • White rice: Long grain white rice makes up the base of this protein bowl and is very receptive to added flavor. Just make sure you rinse it before cooking to remove any excess starch.
  • Cilantro: Cilantro is a key flavor in this dish and ties everything together. It adds a bright, fresh flavor to the rice. It’s also a great source of antioxidants.
  • Lime juice & Zest: In combination with the zest, the lime juice gives the rice a tart and tangy flavor and a bit of brightness.
  • Salt: White rice is very much a blank canvas. You’ll want to make sure you season it well with salt to bring out all of the flavors.

Burrito Bowl Toppings

  • Romaine lettuce: Romaine lettuce is an excellent option for this recipe because it is crisp and has a mild flavor. However, you can use whatever type of lettuce you like.
  • Tomatoes: Tomatoes add a pop of color and freshness to this dish. I like to use Roma tomatoes because they are small and have a sweet flavor.
  • Avocado: Avocados are a great source of healthy fats and add creaminess to this dish.
  • Black beans: Black beans are a great source of protein and fiber. They also add a bit of heartiness to this dish.
  • Corn: Corn is a classic burrito bowl ingredient. It adds sweetness and crunch to this dish.
  • Red Onions: Red onions are a great way to add a bit of color and sweetness to this dish.
  • Cilantro: Cilantro is the perfect garnish for this dish. It adds a bright, fresh flavor and ties everything together.
Ingredients to make the recipe

How to make This Chipotle-Insipired Chicken Bowl

There are three parts to make this burrito bowl: first the chicken, then the cilantro rice and finally assembling everything together with the toppings in the bowl.

MARINATE & COOK THE CHIPOTLE CHICKEN

  1. Season the chicken and allow it to marinade for a couple hours.
  2. Then cook the chicken on a skillet until heated through.
2 image collage to show how to marinate the chipotle chicken and then cook it

COOK THE CILANTRO lime RICE

  1. In another pot, cook white long grain rice and then adding to it fresh lime juice and cilantro.
  2. Stir the rice with the lime juice and cilantro and well combined an set aside.
2 image collage to show how to make the cilantro lime rice
  • Then it’s time to make your burrito bowls. Layer the rice first, beans, rice and all of your other ingredients between two bowls and garnish.
One chicken burrito bowl with all the toppings

Tips for making This Healthy Burrito Bowl

  1. Don’t skip rinsing the rice. Rinsing rice washes the starch off the exterior of the rice grains—starch which will bind the rice grains together while it’s cooking, resulting in clumpy rice. This excess starch is great if you’re making risotto, but for this lime cilantro rice, we want the grains to be separate and fluffy. For more tips on how to cook rice just click on the link.
  2. Serve these bowls warm or cold. You can enjoy these burrito bowls as soon as you’ve made them, or, make the rice and chicken ahead of time and just build them when you need. They are a great option for meal prep.
  3. Let the chicken rest for at least 5 minutes before slicing it. This will help to keep the juices in the meat so that it is not dry.
  4. Marinate the chicken for up to 24 hours. If you have the time, marinating the chicken for a longer period of time will result in a more flavorful meat. However, it is not necessary to marinate the chicken for a full 24 hours for this recipe to be delicious.
  5. Choose the best limes for juicing. To make sure you get the juice you need, choose limes that feel smoother and relatively thin-skinned—these are guaranteed to be the juiciest!  
  • Add my homemade guacamole instead of sliced avocados. Using guacamole adds even more creaminess and flavor to these bowls.
  • Switch up the rice. You can make the cilantro lime rice with brown rice instead or try my cilantro lime cauliflower rice which is a great option if you are looking to cut back on carbs.
  • Use a different protein. You can use chicken thighs or breasts for this recipe, and shrimp or ground beef works great too. Make them meat-free by using tofu or a plant-based ‘meat’.
  • Make it a salad. If you are not in the mood for rice, you can quickly turn this into a salad by leaving out the rice and increasing the amount of lettuce.
  • Add some heat. If you like things spicy, you can add some diced jalapeños or serrano peppers to the bowls.

how to store & reheat Chicken burrito bowls

If you’re using this recipe for meal prep, I recommend storing the components of the dish separately. Store the rice in one container and the chicken and toppings in separate containers. This will help to keep everything fresh.

To reheat these bowls, simply microwave them until they are warm throughout. You can also reheat them in a skillet over medium heat if you prefer.

how long will Burrito bowls last in the fridge?

Burrito bowls will last in the fridge for up to four days. However, the avocado and tomatoes will start to brown after a day or two. If you want to extend the life of these ingredients, I recommend storing them separately from the rest of the dish. Make sure to add some acid to the avocado (lemon juice or lime juice) to help prevent browning.

can i freeze protein bowl?

You can freeze the rice, corn, black beans, and chicken for this recipe. I do not recommend freezing the avocado or tomatoes as they will not hold up well. If you want to add them to the dish, I recommend adding them fresh when you are ready to eat.

Frequently asked questions

How far ahead of time can you make it?

This is a great recipe for weekly meal prep. You can cook both the chicken and the rice up to 4 days ahead of time and use them cold to build your protein bowl. It’s a great option for weekly lunches.

What do you serve it with?

These bowls are perfect because they are a whole meal in themselves. If you are super hungry you can easily add additional rice or serve it with a tortilla.

How do I keep my chicken moist?

There are a few things you can do to ensure that your chicken stays moist. First, make sure to marinate the chicken for at least 30 minutes, but up to 24 hours if you have the time. This will help to infuse the meat with flavor and keep it moist. Second, be sure not to overcook the chicken. It should be cooked through, but still juicy. Finally, let the chicken rest for at least five minutes before slicing it. This will help to keep the juices in the meat.

Fork grabbing bite from chicken burrito bowl

This chicken burrito bowl is one of my favorite go-to meals as it’s a great recipe to pull together with bits and pieces you have in your fridge or from “Taco Tuesday” leftovers. It’s full of healthy and fresh ingredients and totally customizable. I hope you enjoy them!

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If you try this feel good Chicken Burrito Bowl recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Chicken Burrito Bowl recipe was originally published on March 14, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make the burrito bowl recipe.

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Review

Chicken Burrito Protein Bowl

Chipotle-inspired, this Chicken Burrito Protein Bowl is bursting with color, flavor, and nutrients. It's a chicken bowl recipe that is easily customizable!
5 from 2193 votes
Author Yumna Jawad
Servings 4 servings
Course Main Course
Calories 768
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes

Video

Ingredients
  

For the chicken

  • ¼ cup avocado oil
  • 3 tablespoons lime juice
  • 3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
  • 1 ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 ½ pounds chicken breast cut into strips

For the cilantro lime rice

  • 1 cup long-grain white rice rinsed
  • 1 ½ cups water
  • ¼ teaspoon salt plus more to taste
  • Zest of 1 lime plus 2 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro

To assemble

  • 1 head romaine lettuce chopped
  • 1 cup diced tomatoes
  • 1 avocado chopped
  • 1 cup frozen corn thawed
  • 1 15-ounce can black beans rinsed and drained
  • ½ small red onion chopped

Instructions

  • To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.
  • Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
  • To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
  • To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.

Equipment

Notes

Make ahead: The chicken and rice can be cooked up to 4 days ahead of time.

Nutrition

Calories: 768kcal, Carbohydrates: 84g, Protein: 52g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1294mg, Potassium: 1999mg, Fiber: 18g, Sugar: 7g, Vitamin A: 13969IU, Vitamin C: 32mg, Calcium: 149mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free
Cuisine Mexican
Course: Main Course

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Recipe Rating




Comments

  1. My family loved these, including my five-year-old with special compliments for the chicken. My kiddo requested extra avocado, and. Enjoyed dipping her chicken in sour cream.. The cilantro rice was also a big hit. we used organic sprouted brown rice. Washing rinsing and chopping. Everything up took a while, but isn’t that always the way with fresh produce.

    Reply

  2. This recipe was AMAZING. I skipped out on the tomatoes and the chiles cause I don’t like tomatoes and I literally cannot handle spice! I also like sauce so I used the avocado lime ranch (chick-fil-a) and it was awesome!

    Reply

  3. The recipe was pretty good. Five mins at medium was too long for the strips – they were quite overdone. I enjoyed the flavor, but my partner didn’t like how “tangy” it was. I added extra garlic powder and cilantro. We thought it needed more spice, so we added some hot sauce as well. All in all, it was good.

    Reply

  5. This looks great – all the comments are positive. Could you share the marinade that you used for the chicken?

    Reply

    1. Hi there! Thank you! The chicken marinade is listed within the recipe. If you click “jump to recipe” it will take you to the full recipe.

      Reply

    1. The recipe at 1X makes 4 servings. BUT the nutrition label is for 1 single serving as the ingredients get divided by 4.

      Reply

  12. I’m making this for a baby shower and cooking 15 lbs of chicken on the Traeger. What is the best way to reheat both the chicken and the rice without drying out?
    Thanks!

    Reply

    1. Hi Lori, I would probably make the rice the day of to avoid drying it out. The chicken you can reheat in the oven on a low temp, around 300 until warmed through and it should not dry out. That being said there is always a risk of chicken drying out in general when reheated depending on how long it’s cooked on the grill. Hope you and your guests enjoy!

      Reply

  13. Oh my goodness!
    I made this tonight for my boyfriend and I. Absolutely a hit!
    Thank you. Will definitely be making this again and again.

    Reply

  14. I like the idea of everything in this recipe…except the cilantro. Is there something you would suggest instead? Or, is, as you say, the component that pulls the recipe together and should not be substituted? Thanks!

    Reply

    1. Hi Jan, you can skip the cilantro completely or you can use parsley in it’s place. You’ll have to let me know what you think of it when you make it.

      Reply

  15. Can there please be a listing of how much tomatoes, corn, lettuce , avocado, black beans, and red onion? (In cups) I’m lost looking at this part. It’s not in the list or instructions on mobile…I was standing in the grocery confused and now I’m standing in my kitchen, still confused.

    Reply

    1. I apologize for the delay in response!! That is such a great point! I updated the recipe card to reflect what I usually do. You can really use as much or as little of each as you’d like, but having the measurements is helpful, I agree!

      Reply

      1. Hi sunshine!! I’ve been following your page for a while now.. I’m so happy to find you have an actual site for your recipes!! If you had a book I’d buy that as well!!
        Today I made the chipotle inspired dish and let me tell you, it was a hit!!! My family loved it!! You have no idea how hard it is to get my kids to eat healthy, they even asked for seconds!! Thank you so much for sharing your dishes!! Definitely “good food”! Can’t wait to try more dishes. Much love❤️

        Reply

  16. Each component of this bowl is perfect for making ahead and having in bowls all week. I subbed tofu for the chicken and grilled it on a panini press.

    Reply

    1. Sure! Though I do like the added bit of smokiness from the adobo sauce itself, but a serrano pepper will work if that’s what you have on hand.

      Reply

  20. The chicken marinade was delicious! I doubled the recipe and was worried that almost a whole can of chipotles would be too spicy but it was perfectly seasoned and full of flavor. It was very easy and a great meal prep dish. Thank you!!!

    Reply

  27. This is a delicious idea for a meal – thanks for sharing. Just personal preference, I didn’t use corn but did include all of the other ingredients. Also made an avocado crema to include as an topping.

    Reply

    1. Happy to have shared! This recipe is super customizable, so I’m glad you were able to adjust it to your preferences!

      Reply

  30. I made this for dinner this evening. My two adult sons and I really enjoyed it, they went back for seconds. I usually fix my 87 year old mother a dinner plate 4 to 5 days a week. She lives next door, my son took her a plate. When I go over there later tonight I’ll ask her if she liked it. My husband ate it but he refused to add the lettuce and the black beans. He didn’t care for the rice, he wasn’t fond of the lime or the cilantro. I will make this again because three of us thought it was great. The husband can eat cold cereal next time!

    Reply

    1. That is amazing to hear! This recipe is super customizable, so each person can personalize it to their liking. Hope you mother enjoys this meal too.

      Reply

  31. One word: AH-MAZING! Made these last night for my family and I sooo wish I would’ve doubled the recipe because it is so delicious!! Your recipe puts Chipotle to shame. All 3 of my kids are picky eaters and they all had 2 servings and scarfed down the leftovers for lunch today. We used tortillas and made Chipotle burritos with the ingredients & topped it with a creamy chipotle sauce I made with the leftover Adobo peppers. This is going on our weekly meal rotation!

    Reply

    1. Thank you! That is incredible! I’m so glad to hear the kids enjoyed it too. Hope you all continue to love it!

      Reply

  33. Easy, healthy, and filling without feeling bloated 😃

    I used chilli flakes to marinade the chicken and added honey after cooking

    Reply

  34. This was so yummy! The chicken turned out delicious and was a hit with fam!
    I ended up making a simple sauce to add with plain greek yogurt, lime juice, chilli powder, and a bit of taco seasoning and it was a perfect addition! I do think that the bowl is flavourful enough on its own but the sauce was a nice touch. I’ll be using this as one of my meal prep ideas from now o for sure. Thanks for the recipe 🙂

    Reply

    1. I think it is fine without because it’s loaded with flavor from the chipotle pepper and adobo sauce.

      Reply

  39. I just wanted to reach out and say thank you your recipes are awesome please keep up the good work you’re awesome

    Reply

  42. Wow your recipe is amazing. We had this tonight for dinner. Instead of burrito bowl, we had tortilla bowl with all the ingredients you listed. My dad who doesn’t have an adventurous palette absolutely loved it. I enjoy spicy food so I added some seasoning mix to the fried rice. Turned out beautiful. Thank You!

    Reply

  43. This looks so delicious and I’m super excited to try this! Do you cook the black beans and thawed corn?

    Reply

        1. Good point. The chicken preparation was mentioned very briefly, but I just elaborated on it to make the instructions more clear. Hope that helps!

          Reply

    1. Sorry for the delay! For the chicken, I used a type of taco seasoning that I have from Spice Cave. You can use any taco seasoning of choice or keep it simple with salt, pepper, olive oil, cumin and paprika.

      Reply