This vibrant burrito bowl is a wholesome, protein-packed meal that combines tender spice-seasoned chicken, fiber-rich black beans, and refreshing vegetables over fluffy cilantro-lime rice.
With heart-healthy fats from avocado and a zesty chipotle-lime sauce, it’s both nourishing and satisfying.
High in protein, rich in fiber, and balanced with fresh ingredients, this recipe is perfect for weeknight dinners or meal prep, delivering restaurant-quality flavor in under an hour.
Breakfast Burrito Bowl
Equipment
- 1 Large Pan
- 1 Mixing Bowl
- 1 Small bowl (for spice mix)
- 1 Citrus Zester
- 1 Citrus Juicer
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts (about 2 medium, halved)
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp paprika
- ¾ tsp chili powder
- 2 tbsp olive oil divided
For the Base
- 1 batch cilantro-lime rice about 3–4 cups cooked or plain rice
- 1 can 15.5 oz black beans, drained and rinsed
- 1 ½ cups frozen corn or 1 can, drained
- 1 large avocado or guacamole
- 1 cup diced grape tomatoes or salsa
For the Chipotle-Lime Sauce
- ½ cup mayonnaise
- 2 limes zest + 3 tbsp juice
- ⅛ tsp ground cumin
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tsp Sriracha or more to taste
Optional Toppings
- Sour cream
- Cotija cheese
- Jalapeños
- Fresh cilantro
- Pickled red onions
- Salsa or taco sauce
Instructions
- Prepare the Rice: Rinse 1 cup of long-grain white rice under cold running water until the water runs clear. This removes excess starch and helps the grains cook up fluffy rather than sticky. Place the rinsed rice into a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then immediately lower the heat, cover tightly with a lid, and let simmer gently for 15–18 minutes. Once the liquid is absorbed and the rice is tender, remove from the heat but keep covered for an additional 5–10 minutes to allow the steam to finish cooking the grains. Fluff with a fork before serving. For cilantro-lime rice, stir in 1–2 tablespoons freshly squeezed lime juice, ¼ cup finely chopped cilantro, and a small pinch of lime zest for brightness.
- Prepare the Chicken: Trim any excess fat from the chicken breasts, then slice each breast in half horizontally to create thinner filets for even cooking. Lightly pound with a mallet or rolling pin until about ½-inch thick. Pat dry with paper towels so the seasonings will adhere well. In a small bowl, mix 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon salt, 2 teaspoons cumin, 2 teaspoons paprika, and ¾ teaspoon chili powder. Drizzle 1 tablespoon olive oil over the chicken, toss to coat, then rub the spice mixture evenly over all sides of the chicken.Let the seasoned chicken sit at room temperature for 5–10 minutes to allow the flavors to settle.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat. When the oil shimmers, carefully place the chicken in a single layer without overlapping. Let the chicken sear undisturbed for 2–4 minutes until the underside develops a golden-brown crust and naturally releases from the pan. Flip and cook the second side for another 2–4 minutes, or until an instant-read thermometer registers 165°F in the thickest part. Transfer the chicken to a plate, tent with foil, and allow it to rest for 5 minutes before dicing into bite-sized pieces. Resting ensures the juices redistribute, keeping the chicken moist and flavorful.
- Make the Sauce: While the chicken rests, prepare the chipotle-lime sauce. In a small bowl, whisk together ½ cup mayonnaise, ¼ teaspoon lime zest, 3 tablespoons fresh lime juice, ⅛ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon chili powder, ¼ teaspoon salt, ⅛ teaspoon black pepper, and 1 teaspoon Sriracha. Whisk until smooth, creamy, and slightly tangy. Taste and adjust: add more lime for acidity, extra Sriracha for spice, or a pinch more salt for balance. Cover and refrigerate until serving to allow flavors to meld.
- Warm the Black Beans: Drain and rinse a 15.5-ounce can of black beans. Place them into a small saucepan with 2–3 tablespoons of water or chicken broth. Heat gently over medium-low heat, stirring occasionally, until steaming hot, about 5–6 minutes. Season lightly with a pinch of salt and, if desired, a splash of lime juice or a sprinkle of cumin to enhance their flavor. Keep warm until ready to serve.
- Cook the Corn: If using frozen corn, heat 1 teaspoon oil or butter in a skillet over medium heat. Add 1 ½ cups frozen kernels and sauté for 4–6 minutes until heated through and slightly caramelized. If using canned corn, drain thoroughly and sauté the same way for just 2–3 minutes to add a touch of sweetness and light char. Season lightly with salt and set aside.
- Prepare Fresh Toppings: Dice 1 large avocado into small cubes and toss gently with a teaspoon of lime juice and a pinch of salt to prevent browning. Quarter or dice 1 cup grape tomatoes or use your favorite salsa as a substitute. Chop fresh cilantro, slice jalapeños, or prepare any other optional toppings such as Cotija cheese, pickled red onions, or lime wedges. Arrange toppings in small bowls for easy assembly.
- Assemble the Burrito Bowls: Divide the rice evenly among four serving bowls to form the base. Spoon black beans and sautéed corn alongside the rice, then add the diced chicken on top.Add avocado and tomatoes (or salsa) to balance the warm ingredients with fresh, cool textures. Generously drizzle the chipotle-lime sauce over each bowl, or serve it on the side for drizzling at the table. Garnish with your choice of toppings such as cilantro, jalapeños, or cheese.
- Meal Prep & Storage: For make-ahead meals, store the rice, chicken, and beans in separate airtight containers in the refrigerator for up to 4 days. Keep the sauce in a sealed jar for up to 1 week. When reheating, warm the rice and chicken gently in the microwave or on the stovetop with a splash of water to prevent drying. Add the fresh toppings and sauce just before serving.
Notes
- Use evenly cut chicken filets for faster, more consistent cooking.
- Rinsing rice before cooking prevents clumping and improves texture.
- For extra depth, sauté corn until lightly caramelized.
- Resting chicken after cooking locks in juices and keeps it moist.
- Adjust the sauce spice level by increasing or decreasing Sriracha.
- Fresh lime juice brightens flavors — avoid bottled juice if possible.
- For a vegetarian version, swap chicken with roasted sweet potatoes, grilled veggies, or tofu.
- Black beans can be replaced with pinto beans or chickpeas.
- Store toppings separately to prevent sogginess when meal prepping.
- Double the sauce — it tastes amazing on tacos, salads, or grilled meats.
Chef’s Secrets for Better Flavor
The key to a flavorful burrito bowl is balance smoky spices, zesty freshness, creamy toppings, and hearty grains.
Always pat the chicken dry before seasoning so the rub sticks and forms a golden crust during searing.
When cooking rice, let it rest after simmering this extra step creates fluffy, separate grains.
Fresh lime juice is a game-changer; it lifts the flavors and keeps the dish bright.
Finally, don’t rush the sauce. A well-balanced chipotle-lime sauce ties everything together and elevates the dish from simple to restaurant-quality.
Serving Suggestions and Pairings
Burrito bowls are versatile and can be enjoyed as a full meal on their own, but they pair wonderfully with light side dishes.
Serve alongside a crisp green salad with a citrus vinaigrette to keep the meal refreshing.
For gatherings, set up a burrito bowl bar with multiple toppings — from grilled peppers and onions to shredded cheese and different salsas — so everyone can customize their bowl.
If you’d like a drink pairing, a sparkling lime soda, agua fresca, or a light lager complements the smoky spices without overwhelming the flavors.
Storage Tips for Freshness
For best results, store the rice, chicken, and beans separately in airtight containers in the refrigerator for up to 4 days.
Keep the sauce in a small jar with a tight lid for up to 1 week, and store fresh toppings like avocado or tomatoes separately to prevent sogginess.
If meal prepping, add avocado and salsa just before eating.
Reheat rice and chicken gently in the microwave with a splash of water, or warm on the stovetop over low heat.
Avoid reheating avocado or fresh garnishes — add those after reheating for the best texture and flavor.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes! Brown rice works beautifully and adds more fiber, though it requires a longer cooking time.
Use about 1 cup uncooked brown rice with 2 ½ cups water and simmer for 40–45 minutes. Fluff and season the same way with cilantro and lime.
What can I substitute for mayonnaise in the sauce?
If you prefer a lighter option, replace mayonnaise with plain Greek yogurt for a tangier flavor and added protein.
Sour cream is another good alternative for a creamier, slightly less tangy sauce.
How can I make this vegetarian or vegan?
For a vegetarian bowl, swap the chicken with roasted vegetables, grilled tofu, or blackened sweet potatoes.
To make it vegan, use plant-based mayo or cashew cream for the sauce and avoid cheese-based toppings.
Can I make the chicken in the oven instead of the stovetop?
Absolutely. Season the chicken as directed, then bake at 425°F (220°C) for 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F.
Let it rest before slicing. Oven-baked chicken is slightly less charred but still juicy and flavorful.
Is this recipe good for meal prep?
Yes! Burrito bowls are ideal for meal prepping. Assemble components in divided containers — rice and chicken on one side, beans and corn in another, and toppings packed separately.
Store the sauce in a small container to drizzle right before eating. Prepared this way, the bowls stay fresh and delicious for up to 4 days.
