If you love big flavor in a bowl, this Burrito Bowl recipe is calling your name. A beautiful medley of juicy grilled chicken, zesty cilantro-lime rice, fresh pico de gallo, and creamy avocado — it’s everything you love about a burrito, minus the wrap. 🌯💥
Perfect for weeknight dinners, healthy lunches, or make-ahead meal prep, this bowl is loaded with protein, fiber, and color — and endlessly customizable to suit your tastes. A Mexican-inspired favorite that fits right into your everyday routine. 🇲🇽✅
Why You’ll Love This Bowl
✅ Bright, bold flavors in every bite
✅ Wholesome and filling without feeling heavy
✅ Make-ahead friendly – perfect for busy weeks
✅ Customizable with any protein or veggie
✅ Naturally gluten-free & easily dairy-free
🛒 Ingredients You’ll Need (Expanded)
For the Pico de Gallo:
- ¾ lb ripe red tomatoes – Choose Roma or plum tomatoes for less juice and better texture. Core, deseed, and dice finely.
- ⅓ cup white onion, finely chopped – Adds sharpness and crunch.
- ½ cup chopped fresh cilantro (leaves only) – Provides herbal freshness.
- 1 tbsp fresh lime juice – Brightens and balances the flavors.
- Salt to taste – To bring out the flavors of the tomatoes and onions.
For the Cilantro Lime Rice:
- 2 tsp olive oil – Helps lightly toast the rice and deepen flavor.
- 2 cloves garlic, minced – Fragrant and warming.
- 1 cup long grain white rice, rinsed – Rinsing removes excess starch for fluffy grains.
- 1½ cups water – The right ratio for tender rice.
- Zest of 1 lime + 2 tbsp fresh lime juice – A duo of citrus aroma and tang.
- ⅔ cup chopped fresh cilantro – Stirred in at the end for a fresh finish.
- ¼ tsp salt – Rounds out the citrus and garlic flavors.
For the Chicken:
- 2 boneless, skinless chicken breasts – Pound to even thickness for consistent cooking.
- 1 tsp chili powder – Adds smoky heat.
- ½ tsp paprika – Gives warmth and a touch of color.
- ½ tsp cumin – Adds earthy, slightly bitter undertones.
- ½ tsp garlic powder – Boosts the savory flavor.
- ¼ tsp salt + ⅛ tsp black pepper – Balances and enhances all the spice notes.
For Assembly:
- 4 cups chopped romaine or leaf lettuce – Crisp and refreshing base.
- 1 cup black beans, rinsed and drained – Add fiber and plant-based protein.
- 1 cup corn kernels – Fresh or frozen-thawed, sweet and crunchy.
- 1–2 ripe avocados or guacamole – For creaminess and healthy fats.
- Optional toppings: shredded cheese, jalapeños, sour cream, lime wedges 🌶️🧀🍋
👩🍳 How to Make a Burrito Bowl
Step 1: Make the Pico de Gallo
In a bowl, combine chopped tomatoes, onion, cilantro, lime juice, and salt. Stir and let it rest while you prep everything else — the flavor gets better as it sits.
Step 2: Cook the Cilantro Lime Rice
In a saucepan, heat olive oil over medium. Add garlic and rinsed rice, stir constantly for 3–4 minutes to lightly toast. Pour in water, bring to a simmer, cover, reduce heat to low, and cook 15 minutes (no peeking!). Remove from heat, let rest for 10 minutes, then fluff and mix in lime zest, juice, cilantro, and salt.
Step 3: Season & Grill the Chicken
Mix spices: chili powder, paprika, cumin, garlic powder, salt, and pepper. Rub onto both sides of pounded chicken breasts. Grill on medium-high heat (pan or grill) for 5–8 minutes per side until fully cooked. Let rest, then slice or chop.
Step 4: Assemble Your Bowls
In each bowl or container, layer lettuce, rice, grilled chicken, pico de gallo, black beans, corn, and avocado or guac. Add extra toppings if you like — and dig in!
🍽️ Serving Suggestions
- 🥑 Add pickled red onions for tangy crunch
- 🌶️ Drizzle with chipotle mayo or hot sauce
- 🍳 Top with a fried egg for a breakfast-style bowl
- 🧀 Sprinkle queso fresco or shredded cheese
- 🍋 Serve with lime wedges on the side
💡 Expert Tips & Variations
- Swap the protein: Use grilled shrimp, steak, tofu, or carnitas
- Make it vegetarian: Skip the meat and double up on beans or roasted veggies
- Spice it up: Add fresh jalapeño or a pinch of cayenne to the chicken seasoning
- Batch it: Make double rice and chicken for easy weeklong lunches
- Shortcut: Use store-bought pico or leftover rotisserie chicken for busy days
🥡 Storage & Meal Prep
- Fridge: Store components in separate airtight containers for up to 3 days
- Meal prep: Assemble in individual containers but keep avocado separate until serving
- Reheat: Warm chicken, rice, and beans in the microwave, then add fresh toppings
- Avocado tip: If using slices, toss in lime juice to keep from browning
❓ FAQ
Q: Can I make this bowl vegan?
A: Yes! Just skip the chicken and cheese. Add tofu, extra beans, or sautéed mushrooms for a satisfying alternative.
Q: What rice works best?
A: Long grain white rice is traditional, but brown rice or quinoa are great for added fiber and nutrients.
Q: Can I grill the chicken ahead?
A: Definitely. It stays juicy and flavorful for up to 3 days in the fridge.
Q: Do I have to use fresh lime juice?
A: Yes, if possible — the flavor is much brighter than bottled.
❤️ Final Thoughts
A Burrito Bowl is the perfect balance of freshness, texture, and flavor — all in one satisfying, fork-ready dish. 🥗🔥 From the spiced chicken to the fluffy rice and the zingy pico de gallo, every component adds something special to the experience.
It’s a recipe that feels both clean and indulgent, offering complete freedom to personalize while keeping it wholesome and delicious. Whether you’re building a week of lunches or making a quick weeknight dinner, this bowl brings the fiesta to your fork. 🎉
Healthy, hearty, and endlessly flexible — it’s no wonder burrito bowls are a staple in so many kitchens. 🌿🥑🌶️
Short version
Burrito Bowl
Ingredients
Pico de Gallo*
- ¾ pound ripe red tomatoes such as plum or Roma, about 2–3, diced small*
- ⅓ cup finely chopped white onion for sharp crisp flavor
- ½ cup chopped fresh cilantro with tough stems removed
- 1 tablespoon fresh lime juice to brighten the flavors
- salt to taste added just before serving
Cilantro Lime Rice
- 2 teaspoons olive oil to lightly toast the rice
- 2 cloves garlic minced for fragrant flavor
- 1 cup long grain white rice rinsed and drained to remove excess starch
- 1½ cups water for perfectly fluffy rice
- zest of 1 lime to add bright citrus aroma
- 2 tablespoons fresh lime juice squeezed from 1 lime for tangy flavor
- ⅔ cup chopped fresh cilantro with tough stems removed, for a fresh herbal finish
- ¼ teaspoon salt or more to taste depending on preference
Chicken
- 1 teaspoon chili powder for bold smoky heat
- ½ teaspoon paprika to add color and mild sweetness
- ½ teaspoon ground cumin for warm earthy flavor
- ½ teaspoon garlic powder to deepen the savory taste
- ¼ teaspoon salt to season the chicken evenly
- ⅛ teaspoon black pepper for a touch of spice
- 2 boneless skinless chicken breasts, trimmed and ready to cook
Instructions
- Make the Pico de Gallo: In a medium bowl, combine all ingredients and stir to mix. Set aside while preparing the other components.
- Make the Cilantro Lime Rice: Heat olive oil in a medium saucepan over medium heat. Add the garlic and rice, stirring constantly for 3–4 minutes to lightly toast. Pour in the water and bring to a simmer. Once simmering, cover with a lid and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let the rice sit, covered, for 10 more minutes. Fluff with a fork and stir in the lime zest, lime juice, cilantro, and salt.
- Prepare the Chicken: In a small bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Place the chicken breasts in a zip-top bag or between two sheets of parchment paper and pound to an even ½-inch thickness. Rub the spice mixture over both sides of each piece.
- Grill the chicken over medium to medium-high heat on a grill or oiled grill pan for 5–8 minutes per side, until fully cooked. Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
- Assemble the Burrito Bowls: Divide lettuce among 4 bowls or meal prep containers. Add portions of cilantro lime rice, grilled chicken, pico de gallo, black beans, corn, and avocado or guacamole to each bowl.
Notes
