Chicken and Rice Burrito Bowls

Introduction

Looking for a quick, flavorful, and satisfying meal? These Chicken and Rice Burrito Bowls are loaded with tender, spiced chicken, sautéed peppers and onions, grilled corn, and a zesty Cilantro Lime Vinaigrette that takes everything to the next level. Perfect for a weeknight dinner or meal prep, these bowls are customizable and packed with bold flavors. Plus, they come together in just 35 minutes, making them a go-to when you need something delicious and easy.

Why This Recipe is Perfect for You

These Chicken and Rice Burrito Bowls are perfect for anyone who loves Mexican-inspired flavors and enjoys meals with layers of texture and taste. The smoky chicken combined with grilled corn, shredded lettuce, and a tangy cilantro lime vinaigrette makes each bite a burst of flavor. Whether you’re feeding a family or preparing lunches for the week, this recipe is a great option that’s both healthy and satisfying.

Ingredients

For the Chicken and Vegetables:

• 2 tablespoons olive oil
• 1 1/2 pounds boneless chicken breasts or thighs, thinly sliced
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder (or Tajin)
• 2 teaspoons cumin
• Kosher salt and black pepper, to taste
• 3 cloves garlic, chopped
• 1 yellow onion, sliced
• 3 bell peppers, sliced
• 3-4 cups cooked rice
• 3 cups grilled corn kernels
• 1/2 cup crumbled cheese (cotija, feta, or your choice)
• Shredded lettuce, cubed avocado, and cilantro, for serving
• Tortillas, for serving

For the Cilantro Lime Vinaigrette:

• 1/3 cup olive oil
• 1/3 cup salsa verde
• 1/4 cup lime juice
• 2 teaspoons spicy honey
• 1/3 cup cilantro, chopped
• Salt, to taste

Directions

1. Cook the Chicken

In a large skillet, heat 2 tablespoons olive oil over high heat. Add the thinly sliced chicken, smoked paprika, chili powder (or Tajin), cumin, salt, and pepper. Toss to coat the chicken evenly with the spices.

Cook the chicken for 8-10 minutes, searing it on all sides until fully cooked. During the last 2 minutes, add the chopped garlic and sauté until fragrant, about 1 minute. Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables

In the same skillet, add the sliced onions and cook for 5 minutes until soft and fragrant. Add the sliced bell peppers, season with salt and pepper, and cook for another 5 minutes until the peppers are tender but still vibrant. Add the cooked chicken back to the skillet and toss everything together to combine.

3. Make the Cilantro Lime Vinaigrette

While the chicken and vegetables are cooking, prepare the vinaigrette. In a small glass jar, combine 1/3 cup olive oil, salsa verde, lime juice, spicy honey, and chopped cilantro. Shake or whisk until everything is well combined. Taste and season with salt as needed.

4. Assemble the Bowls

To assemble the burrito bowls, start by spooning the cooked rice into each bowl. Top with the chicken and pepper mixture, then add a generous serving of grilled corn. Sprinkle the corn with a pinch of chili powder or Tajin for extra flavor.

Add your favorite toppings: shredded lettuce, cubed avocado, and a sprinkle of crumbled cheese. Drizzle the bowls generously with the Cilantro Lime Vinaigrette.

5. Serve

Serve the bowls with warm tortillas on the side, so everyone can scoop up the delicious ingredients or wrap them up as a burrito. Enjoy this flavorful, nutritious meal!

Kitchen Equipment Needed

• Large skillet for cooking the chicken and vegetables
• Glass jar or bowl for mixing the vinaigrette
• Serving bowls for assembling the burrito bowls

Tips and Shortcuts

• Make it Faster: Use pre-cooked rice or frozen grilled corn to cut down on cooking time.
• Customize Your Veggies: Feel free to add or swap out vegetables based on what you have on hand. Zucchini, mushrooms, or even roasted sweet potatoes would be great additions.
• Grill for Extra Flavor: If you have the time, grilling the chicken and vegetables adds a smoky flavor that complements the spices beautifully.

Recipe Swaps and Variations

• Make It Vegetarian: Swap the chicken for tofu or black beans for a vegetarian option.
• Spice It Up: Add extra heat by using jalapeños or drizzling the bowls with your favorite hot sauce.
• Grain-Free Option: For a grain-free version, substitute the rice with cauliflower rice or serve over a bed of greens.

How to Store Leftovers

Store any leftover chicken, vegetables, and rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before serving. The vinaigrette can be stored in a separate container in the fridge for up to 1 week.

Food and Drink Pairings

These Chicken and Rice Burrito Bowls pair wonderfully with a refreshing margarita or lime-infused sparkling water. For a non-alcoholic option, iced tea with a splash of lemon is a great complement to the bold flavors.

For a side dish, consider serving the burrito bowls with a light cucumber and tomato salad or some tortilla chips with guacamole and salsa.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Absolutely! This recipe is perfect for meal prepping. You can prepare the chicken, rice, and vegetables in advance, and simply reheat and assemble the bowls when ready to eat.

Q: Can I use different types of rice?
A: Yes, you can use white rice, brown rice, quinoa, or even cauliflower rice depending on your preferences or dietary needs.

Q: Can I grill the chicken instead of cooking it on the stovetop?
A: Definitely! Grilling the chicken adds a smoky flavor that works really well with the spices in this dish. Just make sure to cook it to an internal temperature of 165°F (75°C).

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

Loved these Chicken and Rice Burrito Bowls? Share the recipe with your friends and family, and don’t forget to subscribe to our blog for more easy and delicious recipes. Happy cooking!

Chicken and Rice Burrito Bowls

---

• Author: Mia Martinez
• Total Time: 35 minutes

Print Recipe

Pin Recipe

Description

Enjoy a flavorful Chicken and Rice Burrito Bowl with fresh veggies, zesty seasonings, and creamy toppings for a delicious, healthy meal option.

---

Ingredients

2 tablespoons olive oil

1 1/2 pounds boneless chicken breasts or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or Tajin

2 teaspoons cumin

Kosher salt and black pepper

3 cloves garlic, chopped

1 yellow onion, sliced

3 bell peppers, sliced

3-4 cups cooked rice

3 cups grilled corn kernels

1/2 cup crumbled cheese

Shredded lettuce, cubed avocado and cilantro, for serving

Tortillas, for serving

Cilantro Lime Vinaigrette:

1/3 cup olive oil

1/3 cup salsa verde

1/4 cup lime juice

2 teaspoons spicy honey

1/3 cup cilantro, chopped

---

Instructions

In a large skillet, combine the olive oil, chicken, smoked paprika, chili powder (or Tajin), cumin, salt, and pepper. Toss to coat. Set the skillet over high heat and cook until the chicken is seared all over and cooked through, about 8-10 minutes. During the last 2 minutes of cooking, add the garlic. Cook for 1 minute, then remove everything from the skillet.

In the same skillet, add the onions and cook until fragrant, about 5 minutes. Add the bell peppers, season with salt and pepper, and cook until the peppers are tender, another 5 minutes.

Add the cooked chicken back to the skillet with the peppers and toss to combine.

To make the vinaigrette, combine olive oil, salsa verde, lime juice, spicy honey, and cilantro in a glass jar. Season with salt to taste.

Spoon the chicken and peppers over bowls of cooked rice. Top with shredded lettuce and grilled corn. Sprinkle the corn with chili powder or Tajin, then drizzle with the cilantro lime vinaigrette. Crumble cheese over each bowl and add avocado, and cilantro. Serve with tortillas. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 450 kcal