These chicken burrito bowls are packed with flavorful grilled chicken, coconut rice, roasted Mexican corn, and plenty of guac for good measure. I hate to say it, but these chicken burrito bowls are 10x better than Chipotle. I know, that’s a very bold statement but I’m telling you that you’re missing out big time if you don’t try this recipe. While there are many components to these burrito bowls, they make for the perfect meal prep that will keep you and your family fed for the week! Check out the details and full recipe down below.

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What are the burrito bowl components?

Well technically you can add or subtract anything from this recipe to truly make it your own, these are the ingredients and components I recommend.

The grilled chicken (Grilling the chicken is optional, sometimes I will bake or pan fry mine. For the chicken seasonings there are 2 options: #1: marinate the chicken the night before, or #2: add the marinade to the chicken breasts right before cooking. You can even use leftover, cooked plain chicken breast and add the marinade that way before reheating on the stove!)
Mexican corn medley (I buy the corn pre-made from Trader Joe’s. Otherwise a can of sweet corn will do just fine! Then I use a can or two of tomatoes and a can of black beans to make the medley!)
Coconut rice (It’s simply jasmine rice and coconut milk!)
Guacamole (any guacamole or even fresh avocados will work excellent!)
Toppings: I make sure to serve these bowls with salsa, tortilla chips, cilantro, cheese, and maybe some sour cream! But please, make it your own.

What are the exact ingredients I need to make this healthy dinner?

I love this recipe because you can truly use any ingredients that you have. You can make do with what’s already in your pantry and fridge and still make a delicious chicken burrito bowl dinner. However, here is my ideal burrito bowl ingredient list:

Ingredients:

Chicken breast (If it’s pre-cooked and unseasoned see my notes in the recipe about how to cook that type of chicken!)
Marinate for the chicken: Olive oil, lemon juice, garlic powder, chili powder, onion powder, paprika, oregano, crushed red pepper, salt, black pepper (I don’t always use a marinate the chicken overnight, however, if you have the extra time a marinade makes the chicken so flavorful and juicy; you will not regret it!)
Romaine lettuce (any type of lettuce works!)
Jasmine rice (or any type of white rice)
Coconut milk (full fat or light works fine! If you do not want to make coconut rice, feel free to omit!)
Fresh cilantro
Mexican roasted corn (I use Trader Joe’s frozen roasted corn, but any type of corn works. Sometimes I just use canned sweet corn.)
Canned diced tomatoes (or fresh!)
Black beans (canned)
Toppings: Guacamole, cheese, tortilla chips, sour cream, etc.

Is this burrito bowl healthy?

Absolutely! This burrito bowl is packed full of protein from the chicken, healthy fats from the coconut milk and guacamole, and tons of nutrients and fiber from the vegetables! It’s a power meal that tastes like quality restaurant food. It’s also naturally gluten and dairy free, making it perfect for those dietary intolerances.

Need more dinner ideas?!

If you need more healthy dinner recipes, check out my list below!

Ingredients

For the chicken marinade (If you are not marinating the chicken overnight, simply add the marinade to the chicken right before cooking)

4 large chicken breasts raw* see notes for pre-cooked
½ cup olive oil
¼ cup lemon or lime juice
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tsp oregano
½ tsp paprika
1 tsp chili powder
1 tsp black pepper
½ tsp crushed red pepper

For the corn medley:

1 lb. roasted corn (I use a frozen mix!) or 1 can of sweet corn!
1 can diced tomatoes (14.5 oz) any variation works! fresh tomatoes work too, just work with what you have!
1 can black beans (15.5 oz)

For the coconut rice: feel free to just follow rice packaging directions if you do not want coconut flavored rice!

1 can coconut milk light or full fat both work!
1 cup jasmine rice or any white rice!
1 tbsp fresh cilantro
½ cup water water as needed depending on the rice package directions!

Toppings:

fresh guacamole
salsa
Mexican cheese blend or any cheese
tortilla chips
sour cream
fresh cilantro

Instructions

For the chicken:

First, marinate the chicken. Place the chicken breasts in a gallon sized plastic bag.
In a small bowl, mix together the oil, lemon juice, and all the seasonings. Once combined, pour the spice and oil mixture over the chicken in the bag. Shake the bag a bit to get the marinade as evenly coated as possible! Seal the bag and place the chicken into the refrigerator overnight.
Notes on the chicken: If you are not marinating chicken overnight, just pour the marinate over the chicken breasts and coat evenly before cooking. If you are using pre-cooked chicken breast, slice it up, and add it to a skillet with the marinate and cook until fully heated and crispy.
Next, cook the chicken. You can either bake the marinated chicken for about 30 minutes on 350° F, or you can grill or panfry the chicken until the internal temperature reaches a minimum of 165° F.

As the chicken is cooking, start the rice:

Depending on the rice package directions these instructions may vary…
Add the can of coconut milk and ½ water to a pot with 1 cup of rice. It should be about a 1.5 : 1 ratio. Let the rice come to a boil and then simmer on low with the lid on the pot for about 20 minutes.
Add 1 T of fresh cilantro while the rice is cooking. Mix often and adjust water as the consistency needs. Once the rice is cooked, remove from heat and set aside. Depending on how long the rice sits before serving, you may need to add more water!

For the Mexican corn medley:

In a large saucepan add the corn, tomatoes, and black beans. Heat on medium high and season with salt and pepper to taste if desired.
Cook this mixture for about 5-8 minutes or until it is completely heated through and the juices are bubbling. Reduce the heat to low until you are ready to serve.

Burrito bowl assembly:

First, wash and slice the lettuce and any extra cilantro you will use for a garnish.
Next, allow the chicken to cool to touch and then slice it into small, bite-sized chunks. Sometimes I will make the chicken ahead of times and keep it in the crock-pot on warm.
Take out all the toppings from the refrigerator and create a topping bar!
To assemble a bowl: Add the lettuce, followed by the coconut rice, corn medley, chicken, guac, salsa, cheese, and whatever other toppings your heart desires!
Enjoy immediately! Store leftovers in airtight containers in the refrigerator for up to a week!

Let me know how this recipe turned out for you in the comments below!

Hello! I'm Gabi

Chicken Burrito Bowls

What are the burrito bowl components?

What are the exact ingredients I need to make this healthy dinner?

Is this burrito bowl healthy?

Need more dinner ideas?!