Chicken Burrito Bowl

This chicken burrito bowl combines smoky chicken, rice, black beans, corn, salsa, and a fresh yogurt-lime sauce in one balanced bowl. It is easy to customize and works well for both dinner and meal prep.

Quick Recipe Facts

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 4
• Estimated nutrition (per serving): 47 g protein · 553 kcal

Ingredients

• 600 g boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• Black pepper, to taste
• 500 g cooked rice
• 240 g drained black beans (about 1 x 15 oz / 425 g can), rinsed
• 150 g corn
• 200 g fresh salsa or pico de gallo
• 150 g avocado flesh (about 1 medium avocado), sliced
• 120 g plain Greek yogurt
• Juice of 1 lime
• Fresh coriander, optional

Instructions

1. Toss the chicken with paprika, cumin, chili powder, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 7–9 minutes, stirring occasionally, until browned and the largest pieces reach 74°C / 165°F.

3. Warm the rice, black beans, and corn.

4. Stir the Greek yogurt with lime juice and a pinch of salt.

5. Divide rice among bowls and top with chicken, beans, corn, salsa, avocado, and yogurt-lime sauce.

Meal Prep Tips

Store the chicken, rice, beans, and corn together for up to 3 days in the refrigerator. Keep avocado, salsa, and yogurt sauce separate until serving.

Variations

• Use brown rice or quinoa instead of white rice.
• Add shredded lettuce for extra crunch.
• Swap chicken for turkey or lean beef.
• Use a spicier salsa if you want more heat.

You May Also Like

Try our Turkey Taco Bowl, Teriyaki Chicken Rice Bowl, or Creamy Garlic Chicken.

Recipe Summary

Chicken Burrito Bowl

Smoky chicken with rice, black beans, corn, salsa, avocado, and a fresh yogurt-lime sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 553

Ingredients Method Notes

Ingredients

  

• 600 g boneless, skinless chicken breast diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• black pepper to taste
• 500 g cooked rice
• 240 g black beans drained and rinsed; about 1 x 15 oz / 425 g can
• 150 g corn
• 200 g fresh salsa or pico de gallo
• 150 g avocado flesh sliced; about 1 medium avocado
• 120 g plain Greek yogurt
• 1 lime juiced
• fresh coriander optional

Method

 

1. Toss the chicken with smoked paprika, cumin, chili powder, salt, and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 7–9 minutes, stirring occasionally, until browned and the largest pieces reach 74°C / 165°F.
3. Warm the rice, black beans, and corn.
4. Stir the Greek yogurt with lime juice and a pinch of salt.
5. Divide rice among bowls and top with chicken, black beans, corn, salsa, avocado, and yogurt-lime sauce.

Notes

Keep avocado, salsa, and yogurt sauce separate when meal prepping, then add them just before serving. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; the estimate assumes about 240 g drained black beans and 150 g edible avocado.