Name: Burrito Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups Roma tomatoes, diced; ½ cup white onion, small diced; 1 tablespoon fresh jalapeño, seeded and very small diced; 2 tablespoons chopped cilantro, plus additional for garnish; 2 tablespoons lime juice, plus additional wedges of lime for garnish; 1 teaspoon salt, divided in half; ½ teaspoon black pepper, divided in half; 1½ pounds boneless skinless chicken breasts, cut into thin cutlets; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; 4 cups cooked white rice; 15 ounces seasoned black beans, liquids drained; 15.25 ounces whole kernel yellow corn, liquids drained; 1 avocado, seeded and small diced

Looking for a vibrant, flavor-packed dinner solution? This Burrito Bowl brings all the best Mexican-inspired tastes together in one ultra-satisfying bowl. Succulent grilled chicken, zesty pico de gallo, creamy avocado, hearty black beans, sweet corn, and fluffy rice come together with punchy spices and a squeeze of lime for an easy meal that feels like a festive night out – but you made it at home in about 20 minutes! Whether you’re looking for a quick weeknight dinner, meal prep magic, or a customizable party dish, this Burrito Bowl is bound to be a household favorite.

Ingredients You’ll Need

You’d be amazed how such simple, everyday ingredients can build layers of taste and texture in this Burrito Bowl. Every component has an important role – from the spicy kick of jalapeño to the creaminess of avocado, each bite delivers a fiesta of flavors and colors. Here’s what you’ll need and why you shouldn’t skip a thing:

Roma tomatoes: These juicy tomatoes make the base of a vibrant pico de gallo, adding freshness to every bite.
White onion: Small-diced for a little crunch and sharp flavor in the pico de gallo.
Fresh jalapeño: Seeded and finely diced, it brings just the right amount of heat without overwhelming.
Cilantro: Chopped for herby brightness, plus extra for garnish to finish off each bowl beautifully.
Lime juice: For tang and zing in the pico de gallo, plus extra wedges to squeeze on top when serving.
Salt: Divided between seasoning the pico de gallo and the chicken, it brings all the flavors into focus.
Black pepper: Adds a subtle background heat that enhances all the other spices.
Chili powder: For a classic, smoky Mexican flavor in the chicken marinade.
Smoked paprika: Gives the chicken a deep, complex hint of woodsy smokiness.
Cumin: Adds earthy warmth and a true burrito flavor profile.
Garlic powder: For a gentle, savory undertone throughout the dish.
Onion powder: Enhances the overall flavor, complimenting the fresh onion in the pico de gallo.
Boneless skinless chicken breasts: Sliced into thin cutlets so they grill up juicy and flavorful in minutes.
Olive oil: Helps the spices stick to the chicken and keeps it moist during grilling.
Cooked white rice: Acts as the hearty base for your bowls; you can use boil-in-bag for speed or make your own.
Seasoned black beans: Drained and ready to serve, they bring protein and a creamy texture.
Whole kernel yellow corn: Adds a burst of sweetness and brilliant golden color.
Avocado: Diced for a rich, creamy finish that’s the crown jewel of each bowl.

How to Make Burrito Bowl

Step 1: Make the Pico de Gallo

Start by making the freshest component: pico de gallo! In a medium bowl, stir together the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, half the salt, and a little pepper. Mix it up until everything looks bright and inviting, then pop it into the fridge. Chilling the pico de gallo gives the flavors time to mingle and bloom while you prepare the rest of your Burrito Bowl.

Step 2: Season the Chicken

In a small bowl, combine the remaining salt, pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder for your homemade spice blend. Lay your chicken cutlets in a shallow dish, drizzle with olive oil, and sprinkle on the vibrant spice mixture. Toss everything to coat — you want every bit of chicken covered so the flavor really sings on the grill!

Step 3: Grill the Chicken

Fire up a grill pan on your stovetop (or head outside to the barbecue if you’re feeling adventurous!). Grill the chicken cutlets over medium-high heat for about 10 to 12 minutes, flipping halfway through. They should be golden brown, nicely charred, and cooked with no pink remaining. Thicker cutlets might need a little extra time, so check for doneness.

Step 4: Chop the Chicken

Once the chicken is done, let it rest for a minute, then chop it into small, bite-sized pieces. This helps every forkful of your Burrito Bowl get a flavorful piece of chicken in the mix. You should have about three cups when you’re done — plenty for generously loaded bowls.

Step 5: Assemble the Burrito Bowl

The fun part! Start with a cup of warm cooked rice in each bowl, positioning it to one side so there’s plenty of space for the rainbow of toppings. Add about 3/4 cup chopped chicken, 1/4 cup black beans, 1/4 cup corn, 1/4 cup pico de gallo, and a generous spoonful of diced avocado right in the center. Add as much cilantro and lime wedge as your heart desires — your Burrito Bowl is ready for its final flourish!

How to Serve Burrito Bowl

Garnishes

The right garnish makes a good Burrito Bowl unforgettable! Add a final sprinkle of chopped cilantro for herby freshness, and don’t forget a big squeeze of lime right before eating — it ties everything together and brightens up the whole dish. For a little extra indulgence, a dollop of sour cream or crumbled cotija cheese can make each bowl extra special.

Side Dishes

While each Burrito Bowl is a complete meal on its own, serving it with a side of crispy tortilla chips and homemade guacamole is always a crowd-pleaser. A quick fruit salad or Mexican street corn (elote) adds more festive flair if you’re entertaining or want to round out the meal for hungry appetites.

Creative Ways to Present

Make dinner interactive by setting out all the Burrito Bowl toppings buffet-style and letting everyone build their own masterpiece. For a party, try serving the bowls in mason jars (great for grab-and-go!) or even layered in a casserole dish for potlucks. And if you want a lighter twist, serve all the toppings over chopped romaine for a Burrito Bowl salad!

Make Ahead and Storage

Storing Leftovers

If you have leftover Burrito Bowl ingredients, keep each component in its own airtight container in the fridge. This keeps everything fresh and prevents flavors from getting muddled. Pico de gallo holds up beautifully for up to a week, and both the chicken and rice will last 3-4 days refrigerated.

Freezing

Want to meal prep for super easy lunches? You can freeze grilled chicken and rice in portioned containers for up to 2 months. Just hold off on adding pico de gallo, avocado, or other fresh toppings until after you reheat, as they don’t freeze well.

Reheating

The best way to reheat a Burrito Bowl is to gently microwave the chicken and rice until warm (stir once to avoid hot spots). Then assemble your bowl with chilled beans, corn, pico de gallo, and fresh avocado just before serving. This keeps everything tasting freshly made!

FAQs

Can I substitute brown rice or quinoa for the white rice?

Absolutely! Brown rice or cooked quinoa both make fantastic bases for a Burrito Bowl, adding even more texture, fiber, and a nutty flavor profile. Just cook according to package instructions and proceed with the recipe as written.

What protein alternatives can I use instead of chicken?

No chicken? No problem! Grilled steak, sautéed shrimp, ground turkey, or even roasted veggies make delicious swaps. For a vegetarian Burrito Bowl, double up on beans or add grilled tofu for a plant-powered punch.

How spicy is this Burrito Bowl?

The spice level is mild to medium as written, thanks to seeded jalapeño and balanced chili powder in the chicken marinade. To amp up the heat, add an extra jalapeño or a splash of your favorite hot sauce at the table!

Can I make this Burrito Bowl ahead for meal prep?

Yes! Burrito Bowls are perfect for meal prep. Just keep toppings and key components (rice, chicken, beans, corn) in separate containers, and assemble just before eating for max freshness. Pico de gallo should be made in advance to develop its flavor, but add avocado right before serving so it stays green and creamy.

How do I keep my avocado from browning in leftovers?

To keep diced avocado fresh, sprinkle it with extra lime juice and store in an airtight container with a piece of plastic wrap pressed directly onto the surface. Better yet, dice avocado fresh each time you serve the Burrito Bowl for the best color and flavor.

Final Thoughts

No matter how you customize it, this Burrito Bowl is proof that a quick homemade meal can taste just as exciting as your favorite restaurant order. Give it a try this week, and don’t be surprised if it earns a spot in your regular dinner rotation — your taste buds (and hungry family!) will thank you.