These chicken burrito bowls are an easy and healthy copycat recipe of a popular restaurant's version that you can make in the comfort of your own kitchen! Perfect for meal-prepping ahead of a busy week.
To a large mixing bowl, add salt, taco seasoning, vinegar and oil. Mix well to make the marinade.
Add chicken to the marinade and coat completely.
Refrigerate for 30 minutes or overnight for best results.
Make the sides
If using frozen corn, cook as per the packet instructions. Set aside.
Pour the canned beans into a sieve. Rinse under running water. Drain and transfer to a medium-sized bowl. Add a teaspoon of salt and chili powder to season it.
Cook the chicken
Heat a skillet or a grill pan over medium flame. Add a tablespoon of oil.
Once the oil is heated, place the chicken on the pan. Cook each side for approximately for 6-7 minutes until the internal temperature reaches 165°F.
Let the chicken rest for at least 5 minutes. Chop into bite-sized pieces.
Assemble the bowl
Divide the cilantro lime rice and chicken equally into four bowls. Top with black beans, corn, and shredded lettuce.
Serve with salsa, sour cream, and guacamole.
Notes
Tips and variations
Change up the protein! You can use this same marinade for grilling or sautéing ground beef, cuts of steak (like flank or skirt), lamb, pork tenderloin or chops, white fish, salmon, or shrimp.
Use cauliflower rice instead of grain-based rice to make this Whole30- and Paleo- compliant!
Spice it up with some cayenne pepper, dried red pepper flakes, or some hot peppers like jalapenos or serranos!
Don't have sour cream at home? Use Greek yogurt.
You can substitute cilantro lime rice with cooked Basmati rice.
Storage, freezing, and reheating instructions
Store leftover assembled chicken burrito bowls in airtight containers in the fridge for up to 5 days.
Or meal-prep this recipe by dividing everything up among your go-to, microwave-safe lunch containers. Store in the fridge for up to 5 days, and grab as needed.
Reheat this dish in the microwave for 2-3 minutes, or until warmed through. Give it a good stir at the halfway point to distribute the heat evenly.
You can freeze the rice and chicken in this recipe, along with any canned veggies like the beans and corn, but don't freeze raw vegetables. They'll likely get freezer-burned and fall apart when thawed.
Serving suggestions
I like serving these easy chicken burrito bowls with a scoop of guacamole or avocado slices, some sour cream, whatever salsa I have in the fridge, lime wedges, and some chopped cilantro.You could serve them with tortilla chips for added crunch, or some chopped mango for a little sweetness.