Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There’s something magical about Mexican food that brings people together. Maybe it’s the bold spices, the vibrant colors, or the comforting textures—but for me, it all started on a summer trip to San Diego. I was exploring a local farmer’s market when the smell of grilled chicken and fresh cilantro hit me like a wave. I followed the scent and found a small food stall serving the most incredible Mexican Chicken Burrito Bowl Recipe I’d ever tasted. That was the moment I knew I had to recreate it at home.
Over the years, I’ve tweaked and tested dozens of variations to craft what I now call my ultimate Mexican Chicken Burrito Bowl Recipe. It’s healthy, hearty, full of flavor, and completely customizable. Whether you’re cooking for your family, meal-prepping for the week, or throwing a casual dinner party, this Mexican Chicken Burrito Bowl Recipe never disappoints.
Let’s dive in and bring this fiesta to your kitchen!
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Ingredients—What You’ll Need
This recipe serves 4 people and can easily be doubled for a larger crowd or for meal prep.
For the Chicken:
- 2 large boneless skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and black pepper to taste
For the Rice:
- 1 cup long grain white or brown rice
- 2 cups water or chicken broth
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- ½ tsp salt
For the Beans and Corn:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (frozen and thawed, or canned and drained)
- 1 tsp cumin
- 1 tsp olive oil
- Salt and pepper to taste
Fresh Toppings:
- 1 cup cherry tomatoes, halved
- 1 avocado, diced or sliced
- ½ red onion, thinly sliced
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup pickled jalapeños (optional)
- Fresh cilantro for garnish
- Lime wedges
How to Prepare the Mexican Chicken Burrito Bowl
Step 1: Marinate and Cook the Chicken
- In a small bowl, whisk together olive oil, lime juice, and all the spices.
- Place the chicken breasts in a zip-top bag or shallow dish, pour the marinade over them, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Heat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side, or until fully cooked (internal temp of 165°F/75°C).
- Let it rest for 5 minutes before slicing into strips or cubes.
Step 2: Cook the Rice
- In a saucepan, combine rice and water (or broth), bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes (or according to package instructions) until tender.
- Fluff the rice with a fork, then stir in lime juice, chopped cilantro, and salt.
Step 3: Heat the Beans and Corn
- In a skillet, heat olive oil over medium heat.
- Add black beans, corn, cumin, salt, and pepper.
- Stir and cook for 5–7 minutes until warmed through and slightly crispy.
Step 4: Assemble the Burrito Bowls
In a large bowl or deep plate, layer the ingredients in the following order:
- Cilantro lime rice
- Bean and corn mixture
- Grilled chicken slices
- Cherry tomatoes, red onion, avocado, and cheese
- Top with sour cream, jalapeños, extra cilantro, and a lime wedge
How to Serve Your Chicken Burrito Bowl
Here are a few fun and delicious ways to serve this dish:
- Family-Style Bar: Set out all the components buffet-style so everyone can build their own burrito bowl.
- On the Go: Use meal prep containers and store in the fridge for up to 4 days.
- With Tortillas: Turn it into actual burritos or tacos with soft tortillas.
- Over Lettuce: Make it low-carb by serving over romaine or shredded lettuce for a burrito bowl salad.
Tips for the Perfect Burrito Bowl
- Marinate Longer for More Flavor: Let the chicken soak in the marinade for at least 2 hours if you have time.
- Use a Cast Iron Skillet or Grill Pan: This gives the chicken a nice charred, smoky flavor.
- Add a Drizzle of Hot Sauce or Chipotle Mayo: It brings the bowl to life!
- Make it Vegan: Substitute grilled tofu or roasted veggies for the chicken.
- Use Quinoa Instead of Rice: For added protein and a nutty flavor.
Variations
One of the best things about burrito bowls is how customizable they are. Here are a few fun ideas:
1. Spicy Chipotle Chicken Bowl
- Add 1 tbsp chipotle in adobo to your marinade.
- Top with spicy salsa and jalapeños.
2. Tex-Mex Style
- Use pinto beans instead of black beans.
- Add sautéed bell peppers and onions (fajita-style).
3. Breakfast Burrito Bowl
- Replace chicken with scrambled eggs and breakfast sausage.
- Add roasted sweet potatoes and avocado.
4. Low-Carb/Keto
- Use cauliflower rice instead of regular rice.
- Skip the beans and corn, and load up on greens and cheese.
5. Seafood Burrito Bowl
- Swap chicken for grilled shrimp or fish seasoned with cumin, paprika, and lime.
FAQs
Q1: Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken is a great shortcut. Just shred it and season it lightly with lime juice, cumin, and paprika for that Mexican flavor.
Q2: How can I meal prep this burrito bowl?
Divide all the components into airtight containers, storing fresh ingredients (like avocado and tomatoes) separately. Assemble right before eating to keep everything fresh.
Q3: Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check labels on packaged items like cheese or beans to ensure no gluten-containing additives.
Q4: What other toppings can I add?
Feel free to include salsa, guacamole, crushed tortilla chips, hot sauce, queso, or shredded lettuce—whatever your taste buds love!
Q5: Can I make this recipe in a slow cooker?
Yes. Combine the marinade and chicken in a slow cooker, cook on low for 4–5 hours, then shred the chicken and assemble the bowl as usual.
Final Thoughts
This Mexican Chicken Burrito Bowl Recipe is the ultimate comfort food that also happens to be nutritious, easy to make, and bursting with flavor. Whether you’re enjoying it fresh off the grill, prepping lunches for the week, or customizing it to match your cravings, this recipe is a keeper.
I always come back to it because it’s more than just a meal—it’s a colorful, satisfying experience in every bite. Every bowl feels like a little trip back to that sunny day in San Diego, where this love affair with the Mexican Chicken Burrito Bowl Recipe began.
So grab your ingredients, fire up your stove, and let this delicious dish bring a little fiesta to your kitchen.