Go Back

30-Minute Chicken Burrito Bowls

Chipotle-style burrito bowls at home: thin strips of seasoned chicken seared hot and fast, fluffy cilantro-lime rice, warm black beans, and charred corn — 30 minutes, about 36g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts cut into thin strips
  • 2 tbsp olive oil divided
  • 2 tbsp homemade burrito seasoning see note below
  • 1 tsp kosher salt divided
  • 1 cup instant white rice uncooked
  • 1.75 cups low-sodium chicken broth
  • 0.25 cup chopped fresh cilantro plus more for serving
  • 1 lime juiced, plus wedges for serving
  • 1 15 oz can black beans drained and rinsed
  • 1 cup frozen corn kernels thawed and patted dry
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado diced
  • 1 cup salsa or pico de gallo
  • 0.5 cup plain Greek yogurt

Equipment

  • Large skillet (12-inch)
  • Medium saucepan with lid
  • Tongs or spatula

Method
 

  1. Pat the chicken strips dry. Toss with 1 tablespoon olive oil, the burrito seasoning, and 1/2 teaspoon salt until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in two batches if crowded) and sear 3–4 minutes per side, until deeply golden and cooked through to 165°F internally. Transfer to a plate and tent loosely with foil.
  3. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Stir in the instant rice and remaining 1/2 teaspoon salt, cover, reduce to low, and cook 5 minutes. Remove from heat and rest, covered, 2 minutes.
  4. In the same skillet used for the chicken, add the remaining 1 tablespoon olive oil over medium-high heat. Add the corn and cook undisturbed 2 minutes, then stir and cook 1–2 minutes more until charred in spots. Push to one side, add the black beans, and cook 2 minutes, stirring, until heated through.
  5. Fluff the rice with a fork and fold in the cilantro and lime juice.
  6. Divide the cilantro-lime rice among 4 bowls. Top with sliced chicken, black beans, charred corn, cheese, avocado, salsa, and a spoonful of Greek yogurt. Serve with lime wedges and extra cilantro.

Notes

Food safety: chicken to 165°F internal — verify with an instant-read thermometer; thin strips cook fast. Components keep 4 days refrigerated in separate containers / 3 months frozen without fresh toppings; reheat to 165°F. Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.