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Chicken Burrito Bowls

These chicken burrito bowls are better than Chipotle and packed with so much flavor you won't even believe it! The perfect healthy dinner for meal prep or entertaining!
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Prep Time:8 hrs
Cook Time:30 mins
Total Time:8 hrs 28 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: bowls, burrito, dinner, entertaining, family meals, healthy, lunch, meal prep, Mexican
Servings: 4 people
Author: Gabi Fletcher

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!