Burrito Bowl
This burrito bowl recipe is bursting with bold flavors and makes a satisfying, customizable meal. With components like rice, beans, veggies, and protein, it’s perfect for meal prep — just store everything in the fridge and assemble when you're ready to eat.
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
To save time, instead of making homemade pico de gallo, you can use store-bought pico de gallo or salsa.
When making pico de gallo, remove the core, seeds and juice from the tomatoes so that they don’t water down pico de gallo.
These burrito bowls are perfect for meal prep. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can also prep the lettuce, black beans and corn and store in the refrigerator. I recommend assembling the bowls right before serving to keep everything fresh.