Chicken burrito bowls are a tortilla-free version of a burrito made with seasoned chicken, rice, beans, and toppings served in a bowl instead of wrapped.
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This chicken burrito bowl recipe is highly customizable and perfect for meal prep.
You can use any base, such as cooked quinoa, basmati rice, or cilantro-lime rice, then top it with broiled chicken, your favorite toppings, and a homemade creamy salsa verde for an easy weeknight dinner.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken tenderloins: Main protein that absorbs the marinade and provides structure. Can be substituted with boneless, skinless chicken breasts pounded to an even ½-inch thickness.
- Olive oil: Keeps the chicken juicy and helps spices adhere.
- Garlic: Adds depth and savory flavor.
- Ancho chili powder: Provides mild heat and smoky flavor.
- Coriander and oregano: Balance the seasoning with earthy notes.
- Light brown sugar: Offsets acidity and spice. Can be substituted with honey.
- Base Options: Forms the base of the bowl. Use cooked quinoa, jasmine rice, coconut rice, or cilantro-lime rice (see Camila's Tips & Variations for cooking quinoa).
- Canned black beans: Add fiber and make the bowl filling. Can be substituted with chickpeas.
- Corn: Adds sweetness and texture.
- Cilantro: Freshens the dish and balances richness.
- Lime: Brightens flavors.
- Mayonnaise and sour cream: Create the creamy salsa verde base.
- Jalapeño: Adds heat.
How to Make Chicken Burrito Bowls
Note: Full instructions are provided in the recipe card below.
- Marinate the Chicken: In a large zip-top bag, combine all the marinade ingredients except the chicken.
- Seal the bag, then gently squeeze it to blend everything. Add the chicken, then press and move it around so each piece is well coated.
- Seal again and place the bag inside a bowl (to catch any leaks). Refrigerate for at least 6 hours, or overnight for best flavor.
- Broil the Chicken: Preheat the oven to 500°F and grease two large, heavy-duty baking sheets with 1 tablespoon of oil each.
- Arrange the chicken tenders on the prepared baking sheets, spacing evenly.
- Bake until they are cooked through and golden brown, about 12 minutes. Remove and cut into small pieces.
- Prepare the Creamy Green Sauce: Add all sauce ingredients to a blender or food processor and blend until smooth.
- Taste and adjust seasoning as needed. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
- Assemble the Bowls: Divide warm rice or quinoa among serving bowls. Top with sliced chicken, desired toppings, and a generous spoonful of green sauce.
Hint: Broiling the chicken on a preheated baking sheet creates better browning and prevents steaming.
Storage, Make Ahead, & Freezing
Storage: Store cooked components separately in airtight containers for up to 4 days.
Make Ahead: Marinate chicken and prepare sauce up to 24 hours in advance.
Freezing: Not recommended.
Camila's Tips & Variations
- Grain: You can use homemade or store-bought rice or quinoa (frozen or microwave options work well). To cook quinoa at home, combine 1½ cups (270 g) rinsed quinoa, ¾ teaspoon granulated chicken bouillon such as Knorr or salt, and 2⅔ cups (640 ml) water in a saucepan.
Bring to a boil, reduce the heat, cover, and simmer for 15 minutes until tender and the liquid is absorbed. The quinoa is ready when the little sprout appears. Add 1-2 tablespoons of water if needed. - Prefer Grill: Clean and preheat the grill to high heat. Lightly dip folded paper towels in vegetable oil, then, using tongs, rub them over the grates until coated. Grill the chicken with the lid closed for 2-3 minutes per side, turning once, until cooked through.
Frequently Asked Questions
Can I make this without cilantro?
Yes. Replace with parsley, or omit it completely, to avoid a bitter flavor.
Can I use rotisserie chicken?
Yes. Warm it with the spices to restore flavor.
Why is my chicken dry?
Overcooking causes moisture loss. Reduce heat or cook time.
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Recipe
Chicken Burrito Bowls
Chicken burrito bowls are a tortilla-free version of a burrito made with seasoned chicken, rice, beans, and toppings served in a bowl instead of wrapped.
Ingredients
For the Chicken
- 5 tablespoons extra-virgin olive oil
- zest from 2 limes , save the limes for the green sauce
- 4 fresh cloves garlic , minced
- 1¼ teaspoons ancho chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons light brown sugar or honey
- 2 pounds chicken tenderloins or boneless skinless chicken breasts , pounded to an even ½-inch thickness
For the Creamy Green Sauce
- 1 jalapeño pepper , unseeded or seeded and roughly chopped
- 1 clove garlic , roughly chopped
- 1 bunch fresh cilantro , chopped
- ½ cup mayonnaise , good quality such as Hellmann's
- ¼ cup sour cream
- 2 tablespoons extra-virgin olive oil
- Juice from 1 fresh lime
- ½ teaspoon kosher salt , adjust to taste
- ⅛ teaspoon freshly ground black pepper , adjust to taste
For Serving
- Tomatoes
- Fresh corn
- Avocado
- Cucumbers
- Beans
- Cilantro
- 4 cups cooked quinoa , basmati rice, or cilantro lime rice
Instructions
- Marinate the Chicken: In a large zip-top bag, combine all the marinade ingredients except the chicken.
- Seal the bag, then gently squeeze it to blend everything. Add the chicken, then press and move it around so each piece is well coated.
- Seal again and place the bag inside a bowl (to catch any leaks). Refrigerate for at least 6 hours, or overnight for best flavor.
- Broil the Chicken: Preheat the oven to 500°F and grease two large, heavy-duty baking sheets with 1 tablespoon of oil each.
- Arrange the chicken tenders on the prepared baking sheets, spacing evenly. Bake until they are cooked through and golden brown, about 12 minutes. Remove and cut into small pieces.
- Prepare the Creamy Green Sauce: Add all sauce ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning as needed. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
- Assemble the Bowls: Divide warm rice or quinoa among serving bowls. Top with sliced chicken, desired toppings, and a generous spoonful of green sauce.
Notes
Storage: Store cooked components separately in airtight containers for up to 4 days.
Make Ahead: Marinate chicken and prepare sauce up to 24 hours in advance.
Freezing: Not recommended.
Nutrition
Nutrition Facts
Chicken Burrito Bowls
Amount per Serving
Calories
467
% Daily Value*
Fat
29
g
45
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
13
g
Cholesterol
83
mg
28
%
Sodium
744
mg
32
%
Potassium
616
mg
18
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
29
g
58
%
Vitamin A
223
IU
4
%
Vitamin C
4
mg
5
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
