Bursting with flavors, this easy recipe for Chicken Burrito Bowls combines tender chicken, vibrant vegetables, fluffy rice, and zesty toppings. Whether you’re seeking a wholesome weeknight dinner or a vibrant meal prep option, this recipe will help you create a satisfying and nutritious bowl. Get ready to savor every bite of this delicious and customizable creation.
Why You’ll Love This One Pot Meal
- Easy: This quick dinner comes together super quick and is incredibly filling.
- Amazing Leftovers: Enjoy the leftovers as a bowl, burrito, tacos, or even quesadillas!
- Customizable: There is so much room for customization with the protein, cheeses, and veggies! You can even cater to your pickiest eater and make this using their favorites.
You don’t have to wait for taco Tuesday to enjoy all of the flavors of a classic dish! This quick dinner has quickly become our go-to for any night of the week, and for good reason.
It is SUPER simple to prep, loaded with flavor, and sneaks in a ton of veggies that even my pickiest eater doesn’t realize are there. One pan, which means almost zero dishes, and so many ways to serve. We like to scoop a spoonful into a bowl and cover with toppings like tomatoes, avocado and sour cream. However, with the addition of tortillas you can easily turn these into tacos or burritos!
That is a win.
Chicken Burrito Bowl Ingredients
- Oil: Just a touch of oil to help soften some of the veggies. I really like avocado oil. It leans on the healthier side and doesn’t have any added flavor.
- Vegetables: Here is where you have some wiggle room. I used red bell pepper, onion, corn, and canned green chilies. You could easily add chopped zucchini or sweet potato.
- Rice: We tested this about a dozen times and found that long grain white rice worked the best.
- Chicken: Can you add raw chicken into the skillet and cook it? You bet. Am I super lazy and make this with leftovers or rotisserie? Yes. Yes, I do. It cuts down prep and cook time with almost the exact same results.
- Salsa: Pick a salsa you know you love because a lot of the flavor will shine through in the rice.
- Broth: I’m a fan of Better Than Bouillon, but any chicken broth will work for this dish.
- Beans: Sneak in a little extra protein with a can of black beans. If you aren’t a fan, you can leave this one out of the recipe.
- Seasoning: I like the generic taco seasoning for this recipe. We tested a few different brands and all had very similar results.
- Cheese: Cheddar, Pepper Jack, or Monterey all taste great. Use your favorite.
How To Make Chicken Burrito Bowls
- PREP: Heat a large deeper skillet over medium heat with 1 tablespoon of cooking oil.
- SAUTE: Add the diced bell pepper, onion, and rice. Cook for 2-5 minutes, or until the vegetables are soft and the rice is slightly browning.
- SIMMER: Stir in the chicken, salsa, chicken broth, beans, corn, chilis, and taco seasoning. Bring the mix to a simmer, reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the rice is cooked through. I start checking around the 17 minute mark.
- CHEESE: Once the rice is cooked, sprinkle the cheese over the top and stir until combined. Serve with your favorite toppings and enjoy!
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
- Cutting Boards: Using a sharp chef knife and a good set of cutting boards (affiliate) will help this recipe come together quickly.
- Airtight Container: Test out this set of bowls with lids (affiliate). Perfect sized and one of my most-used kitchen items!
Absolutely! Chicken is a popular protein choice for burrito bowls, but you can certainly substitute it with a different protein based on your preferences or dietary needs. Here are some alternative protein options to consider: Thinly sliced steak, ground beef, pulled pork, or make it vegetarian with the addition of pinot or kidney beans.
White rice is a popular choice for its fluffy and slightly sticky texture. It cooks relatively quickly and provides a neutral base for the flavors of the burrito bowl ingredients to shine. White rice pairs well with a variety of flavors and is commonly used in traditional burrito bowl recipes.
Absolutely! Burrito bowls can be easily adapted to be vegetarian or vegan-friendly.
1. Skip the chicken and use protein alternatives such as tofu, tempeh, or seitan. Marinate and cook them with desired flavors to mimic the texture and taste of meat.
2. Load up on vegetables like bell peppers, onions, corn, zucchini, or mushrooms for added flavor, texture, and nutrients.
3. Include beans like black beans, pinto beans, or kidney beans for a good source of vegetarian protein.
Yes, you can freeze burrito bowls for later use, making them a convenient option for meal prepping or preparing ahead of time.
Cook the recipe as stated in the recipe card. Place the leftovers in a freezer safe container or bag. Label and freeze for up to 3 months. When ready to enjoy let it thaw overnight in the refrigerator. Microwave until heated through.
Remember to consider the specific ingredients in your burrito bowls when determining their freezer suitability. For example, fresh ingredients like lettuce or guacamole may not freeze well, so it’s better to add them fresh when you’re ready to eat.
Leftovers should be stored inside the refrigerator in an airtight container and consumed within 3 to 4 days.
One-Pot Chicken Burrito Bowls
- 1 tablespoon oil
- 1/2 red bell pepper chopped
- 1/2 sweet yellow onion chopped
- 1 cup white rice
- 2 cups cooked chicken chopped
- 1/2 cup salsa
- 2 cups chicken broth
- 1 (15oz) can black beans drained and rinsed
- 1 (15oz) can corn drained
- 1 (4oz) can green chilies
- 3 tablespoons taco seasoning
- 1-2 cups cheddar cheese shredded
- Heat a large deeper skillet over medium heat with 1 tablespoon of cooking oil.
- Add the diced bell pepper, onion, and rice. Cook for 2-5 minutes, or until the vegetables are soft and the rice is slightly browning.
- Stir in the chicken, salsa, chicken broth, beans, corn, chilis, and taco seasoning.
- Bring the mix to a simmer, reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the rice is cooked through. I start checking around the 17 minute mark.
- Once the rice is cooked, sprinkle the cheese over the top and stir until combined. Serve with your favorite toppings and enjoy!