This Cilantro Lime Chicken Burrito Bowl is fresh, bright, and full of flavor. It’s one of those meals that feels like takeout, but it’s made right in your own kitchen. You get juicy chicken, fluffy rice, creamy beans, and all the toppings you love in one big bowl. It’s simple, filling, and so satisfying.
Servings: 4
Total Time: 35 minutes
Why I Love This Recipe
I started making this bowl on busy weeknights when I wanted something fast but still homemade. The first time I made it, I couldn’t believe how much flavor came from just lime, garlic, and cilantro. Now it’s one of my go-to meals when I want something fresh and filling.
What I love most:
- It tastes like your favorite burrito place, but fresher
- You can prep most of it ahead of time
- It’s easy to change up with different toppings
- It’s packed with protein and fiber
- It feels healthy but still hearty
What You’ll Need
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- 1 ½ cups uncooked white rice
- 3 cups water
- 1 teaspoon salt (for rice)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 cup diced tomatoes
- 1 avocado, sliced
- ¼ cup chopped red onion
- Extra lime wedges for serving
Tools You’ll Need
- Large skillet
- Medium saucepan with lid
- Cutting board
- Sharp knife
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Tongs
Substitutions and Variations
- Swap white rice for brown rice or cauliflower rice
- Use chicken thighs instead of chicken breasts
- Add shredded lettuce for crunch
- Top with shredded cheese or sour cream
- Use pinto beans instead of black beans
Make Ahead Tips
You can cook the rice and chicken up to 3 days ahead. Store them in separate airtight containers in the fridge. Chop toppings the day you plan to serve for the freshest flavor.
Recipe and Instructions
Step 1: Cook the Rice
In a medium saucepan, combine 1 ½ cups uncooked white rice, 3 cups water, and 1 teaspoon salt. Bring to a boil, then lower heat, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
Step 2: Season the Chicken
In a mixing bowl, combine 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, and juice of 2 limes. Add 1 ½ pounds raw boneless skinless chicken breasts and coat evenly in the marinade.
Step 3: Cook the Chicken
Place the marinated chicken breasts in a large skillet over medium heat. Cook for 6–7 minutes per side until golden brown and fully cooked. The internal temperature should reach 165°F. Remove and let rest 5 minutes, then slice.
Step 4: Warm the Beans and Corn
In the same skillet, add 1 drained and rinsed 15-ounce can of black beans and 1 cup corn kernels. Cook for 3–4 minutes until heated through.
Step 5: Assemble the Burrito Bowls
Divide the cooked rice into 4 bowls. Top each with sliced cooked chicken, warmed black beans and corn, 1 cup diced tomatoes, sliced avocado from 1 avocado, ¼ cup chopped red onion, and a sprinkle of ½ cup chopped fresh cilantro. Serve with lime wedges.
Pro Tips
- Let the chicken rest before slicing so the juices stay inside
- Fluff the rice with a fork right after cooking so it stays light
- Slice the avocado right before serving so it stays bright green
- Taste and add extra lime juice if you love bold citrus flavor
Leftovers and Storage
Store leftovers in airtight containers in the fridge for up to 4 days. Keep avocado separate if possible. Reheat rice, chicken, and beans in the microwave until warm, then add fresh toppings.
Macros Information (Per Serving)
Approximate values per serving:
- Calories: 520
- Protein: 38g
- Carbohydrates: 55g
- Fat: 18g
- Fiber: 10g
Why This Recipe Works (Quick Science)
Lime juice helps tenderize the chicken because the acid breaks down some of the proteins. Searing the chicken over medium heat creates a golden crust through browning, which adds deep flavor. Letting the rice steam covered helps it finish cooking evenly and stay fluffy.
Common Mistakes
- Not letting the chicken rest before slicing
- Cooking the rice on too high heat, which can burn the bottom
- Skipping the salt in the rice, which makes it taste bland
- Overcrowding the pan when cooking chicken
What to Serve With
- Tortilla chips and salsa
- Fresh fruit salad
- A simple green salad
- Sparkling lime water
FAQ
Can I grill the chicken instead?
Yes. Grill over medium heat for about 6–7 minutes per side.
Can I freeze this?
Freeze the chicken and rice only. Add fresh toppings after reheating.
Is this spicy?
It’s mild. Add jalapeños or hot sauce if you want more heat.
This Cilantro Lime Chicken Burrito Bowl is fresh, colorful, and full of flavor. Give it a try, make it your own, and come back to share how it turned out. I’d love to hear what toppings you added and how your family enjoyed it.
