The Ultimate Chicken Burrito Bowls Recipe

Believe me when I say you’re going to be obsessed with my colorful Chicken Burrito Bowls.

This isn’t your average dinner, it’s a flavor-packed bowl of goodness with bold textures, all made in minutes with just one pan.

Why I Keep Coming Back to This Chicken Burrito Bowls

What makes my Chicken Burrito Bowls so special? The secret lies in that smoky chipotle marinade that gives the chicken incredible depth of flavor.

I love how customizable these bowls are everyone in your family can build their perfect combination.

Plus, everything cooks in one pan, making cleanup a breeze for busy weeknights!

This Chicken Burrito Bowls is one of my go-to favorites, but I also adore making Irresistible Shrimp Skewers in Oven and Lemon Pepper Chicken with Rice Pilaf. They’re always a hit with family and friends.

Ingredients You Need for Chicken Burrito Bowls

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into ¾-inch pieces (I find this size cooks evenly and stays tender)
• 3 tablespoons olive oil (extra virgin works beautifully here)
• 1 teaspoon fresh minced garlic (fresh makes such a difference!)
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin (this adds that warm, earthy flavor)
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1 tablespoon tomato paste (adds richness and helps the marinade stick)
• 1 tablespoon diced chipotle chili in adobo sauce (or substitute with 1 tsp smoked paprika for milder heat)

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For the Fresh Pico de Gallo:

• 2 medium tomatoes, finely diced (I prefer Roma tomatoes for less juice)
• 1 small onion, finely diced (red onion adds nice color and bite)
• ⅓ bunch fresh cilantro, finely chopped, plus extra for garnish
• ½ teaspoon sea salt
• Juice of ½ lime (always use fresh!)

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For Serving:

• 1 lb package microwave rice (brown rice or Mexican-flavored work great)
• 1 ripe avocado, mashed with a pinch of salt
• 1 cup corn kernels (frozen, fresh, or canned—all work perfectly)
• 1 cup black beans, rinsed and drained
• 3-4 oz tortilla chips
• 1 jalapeño, sliced (optional, but I love the heat!)
• Lime wedges for serving

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For the Chipotle Mayo:

• ½ cup mayonnaise (I use whole-egg mayo for best texture)
• 1 tablespoon diced chipotle chili in adobo sauce (or ½ tsp smoked paprika)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice

How to Make Chicken Burrito Bowls

Step 1: Marinate the Chicken In a large bowl, I combine the diced chicken with olive oil, garlic, salt, oregano, cumin, paprika, onion powder, tomato paste, and chipotle chili. Mix everything thoroughly so each piece of chicken is well-coated. The marinade should look like a thick, fragrant paste.

Step 2: Prepare the Pico de Gallo While the chicken absorbs those flavors, I make my fresh pico de gallo. Combine the diced tomatoes, onion, cilantro, salt, and lime juice in a bowl. Mix gently and set aside—the flavors will develop as it sits.

Step 3: Make the Chipotle Mayo In a medium bowl, whisk together the mayonnaise, chipotle chili, salt, pepper, and lime juice until smooth. This creamy sauce adds the perfect cooling contrast to the spiced chicken.

Step 4: Cook the Chicken Heat a large, heavy-bottomed pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally. If the marinade starts to stick, add 1-2 tablespoons of water to deglaze the pan and scrape up those flavorful brown bits.

Step 5: Prepare the Rice Heat your rice according to package directions. I like to fluff it with a fork and add a squeeze of lime juice for extra flavor.

Step 6: Assemble Your Bowls Divide the warm rice among four bowls. Top with the cooked chicken, then let everyone customize with mashed avocado, corn, black beans, pico de gallo, jalapeño slices, and tortilla chips. Drizzle with that amazing chipotle mayo and serve with lime wedges.

My Simple Tricks for Chicken Burrito Bowls That Never Miss

My secret to perfect Chicken Burrito Bowls is letting that marinade work its magic—even just 10 minutes makes a difference.

I always cook the chicken over medium-high heat to get those beautiful caramelized edges without burning the spices.

Don’t skip the chipotle mayo; it ties all the flavors together beautifully and adds that restaurant-quality finish your family will love.

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What can I substitute for chipotle chili?

If you can’t find chipotle chili in adobo sauce, smoked paprika works wonderfully. Use 1 teaspoon for the chicken and ½ teaspoon for the mayo.

You’ll still get that smoky flavor without the heat.

How do I store leftover Chicken Burrito Bowls?

Store all components separately in airtight containers for up to 3 days.

The chicken and rice reheat beautifully in the microwave, while the fresh toppings stay crisp when stored properly.

Can I use chicken thighs instead of breast?

Yes! Boneless chicken thighs work wonderfully and stay extra juicy. Just adjust cooking time to 8-10 minutes since thighs take slightly longer to cook through.

I share so many more delicious homemade recipes on my Pinterest! If you love creating flavorful meals like this Chicken Burrito Bowls recipe, you’ll find tons of inspiration there.

Follow me at Pinterest for weekly recipe updates, cooking tips, and meal planning ideas that make weeknight dinners absolutely delicious!

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How I Turn Chicken Burrito Bowls Into a Full Meal

I love serving my Chicken Burrito Bowls for casual weeknight dinners when everyone can build their own perfect bowl.

I sometimes serve this alongside warm flour tortillas for anyone who wants to make burritos instead.