If you love a good burrito bowl, this one tastes just like your favorite takeout spot. It’s smoky, fresh, and super filling. The best part? You can make it at home in under an hour and control everything that goes in it.
Servings: 4
Total Time: 45 minutes
Why I Love This Recipe
The first time I made this, I couldn’t believe how close it tasted to the real thing. The chicken is smoky and juicy, and the rice has that fresh lime flavor that pulls everything together. Now I make it anytime I’m craving something hearty but still fresh.
Why it’s a favorite:
- Big bold flavor
- Easy to prep ahead
- Totally customizable
- High in protein
- Great for meal prep
What You’ll Need
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
For the rice:
- 1 ½ cups long grain white rice (uncooked)
- 3 cups water
- ½ teaspoon salt
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
For the bowls:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup diced tomatoes
- ¼ cup chopped red onion
- 1 avocado, sliced
- 1 cup chopped romaine lettuce
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
Tools You’ll Need
- Large skillet
- Medium saucepan with lid
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs
- Wooden spoon
Substitutions and Variations
- Use chicken breast instead of thighs
- Swap white rice for brown rice
- Use pinto beans instead of black beans
- Add salsa or guacamole
- Skip cheese for dairy-free
Make Ahead Tips
Cook the chicken and rice up to 3 days ahead. Store separately in airtight containers. Slice avocado fresh before serving.
Recipe and Instructions
Step 1: Season the Chicken
In a bowl, mix 1 ½ pounds chicken thighs with 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and juice of 1 lime. Coat evenly.
Step 2: Cook the Rice
In a saucepan, combine 1 ½ cups uncooked white rice, 3 cups water, and ½ teaspoon salt. Bring to a boil, cover, and simmer 18 minutes until tender.
Step 3: Finish the Rice
Fluff cooked rice. Stir in juice of 1 lime and ¼ cup chopped cilantro until evenly mixed.
Step 4: Cook the Chicken
Cook marinated chicken in a hot skillet 5–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
Step 5: Warm Beans and Corn
Heat 1 can drained black beans and 1 cup thawed corn in the skillet for 3–4 minutes.
Step 6: Assemble the Bowls
Layer 1 cup cilantro lime rice, sliced chicken, warm beans and corn, 1 cup diced tomatoes, ¼ cup chopped red onion, sliced avocado, 1 cup chopped romaine lettuce, 1 cup shredded Monterey Jack cheese, and ½ cup sour cream in a round bowl.
Macros Information (Per Serving)
- Calories: 650
- Protein: 42g
- Carbs: 58g
- Fat: 28g
- Fiber: 10g
Why This Recipe Works (Quick Science)
Lime juice helps tenderize the chicken. Oil spreads the spices evenly. Cooking rice covered traps steam, making it fluffy. Resting the chicken keeps it juicy.
Common Mistakes
- Overcrowding the pan
- Not rinsing beans
- Skipping chicken resting time
- Overcooking rice
What to Serve With
- Tortilla chips
- Guacamole
- Simple side salad
- Lime sparkling water
FAQ
Can I grill the chicken?
Yes, 6–7 minutes per side.
Can I use brown rice?
Yes, just adjust cook time.
How long does it last?
Up to 4 days in the fridge.
Leftovers and Storage
Store ingredients separately in airtight containers for up to 4 days. Reheat rice, chicken, beans, and corn before serving. Add fresh toppings right before eating.
This burrito bowl is simple, bold, and so satisfying. Once you make it at home, you may never go back to takeout. Try it and let me know how it turns out.
