Easy Chicken Burrito Bowl with Cilantro-Lime Rice
This easy burrito bowl layers juicy spiced chicken, fluffy cilantro-lime rice, black beans, and fresh pico de gallo for a satisfying, high-protein dinner. Ready in 35 minutes, it's ideal for busy weeknights, family dinners, and make-ahead lunches.
Servings 4
Calories 780kcal
Ingredients
For the cilantro-lime rice
- 1 cup (200 g) long-grain white rice, rinsed until water runs mostly clear
- 1½ cups (360 ml) water
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons lime juice, freshly squeezed
For the chicken
- 1½ pounds (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice, stirred in at the end
For the beans and corn
- 15 ounces (425 g) black beans, 1 can, drained and rinsed
- 1 cup corn kernels, frozen (thawed) or canned, drained
- ¼ teaspoon ground cumin
For the pico de gallo
- 2 Roma tomatoes, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced, optional
- 1 tablespoon lime juice
- ¼ teaspoon salt
For the lime crema
- ½ cup (120 g) sour cream, or plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon water, add more to thin
- ¼ teaspoon salt
To serve
- 4 cups romaine lettuce, shredded
- 1 large ripe avocado, sliced
- ¾ cup shredded Mexican-blend cheese, optional
- 1 lime, cut into wedges
Instructions
- Cook the Rice: Rinse the rice, then combine it with the water, butter, and salt in a saucepan and bring to a boil. Cover, reduce to the lowest heat, and cook 15 minutes, then rest off the heat 5 minutes.
- Season the Chicken: Toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until fully coated in a deep red-orange layer.
- Make the Pico and Crema: Stir the pico ingredients together in one bowl. In another, whisk the crema ingredients until smooth and drizzle-able, adding water by the teaspoon if too thick.
- Sear the Chicken: Heat a large skillet over medium-high for 2 minutes, then add the chicken in a single layer. Cook undisturbed 4 minutes until golden, stir, and cook 4 to 5 minutes more until it reaches 165°F (74°C) and no pink remains.
- Add the Lime: Squeeze 1 tablespoon of lime juice over the hot chicken and stir to coat. Move the chicken to a plate.
- Warm the Beans and Corn: Combine the beans, corn, and cumin in a small pan over medium heat. Stir 3 to 4 minutes until steaming hot.
- Finish the Rice: Fluff the rice with a fork, then fold in the cilantro and 2 tablespoons of lime juice.
- Assemble and Serve: Divide the rice and romaine among four bowls. Top with chicken, beans, corn, pico, avocado, and cheese, then drizzle with crema and serve with lime wedges.
Notes
Choose chicken thighs: They stay juicy and are harder to overcook than breasts, but breasts work if sliced thin.
Don't skip rinsing the rice: Rinsing removes surface starch so the grains stay fluffy instead of gummy.
Thin the crema as needed: Add water a teaspoon at a time until it drizzles smoothly off a spoon.
Serve it your way: Set out all the toppings and let everyone build their own bowl.
Refrigerate: Store components separately in airtight containers for up to 4 days (pico up to 3).
Freeze: Yes for the cooked rice, chicken, and beans (up to 3 months), but not for the pico, crema, lettuce, or avocado, which turn watery or brown.
Reheat: Add a splash of water, cover with a damp paper towel, and microwave 1 to 2 minutes, stirring halfway.