A burst of bold flavors, Chicken Burrito Bowls bring together perfectly spiced chicken, refreshing pico de gallo, creamy chipotle mayo, and a variety of vibrant toppings for a truly satisfying meal. This dish is a celebration of textures and tastes, effortlessly balancing smoky, tangy, and savory notes in one colorful bowl. Perfect for busy weeknights or meal prep, it’s a recipe that delivers flavor-packed bites in no time.
Ingredients Breakdown
Tender marinated chicken, fresh pico de gallo, and creamy mayo create a delightful foundation, while toppings like corn, black beans, and avocado enhance the layers of flavor and texture.
The Chicken
The chicken is marinated in a blend of earthy cumin, sweet paprika, onion powder, and oregano, creating a complex depth of flavor. Tomato paste and chipotle chili in adobo sauce bring richness and a subtle smoky heat, while garlic and olive oil ensure the pieces stay juicy and tender throughout the cooking process.
Pico de Gallo
Pico de gallo is the epitome of freshness—ripe tomatoes, finely diced onion, and fragrant coriander come together with a burst of lime juice and sea salt. It provides the perfect balance to the spiced chicken, adding brightness and a touch of acidity that complements the entire bowl.
Chipotle Mayo
The creamy chipotle mayo delivers smoky heat with a zesty lime kick, tying all the flavors together. The smooth texture makes it the perfect finishing touch, adding a rich, silky contrast to the crisp toppings and juicy chicken.
Toppings and Additions
Fluffy rice forms the base of this dish, soaking up the chicken’s juices and creamy mayo. Mashed avocado provides creaminess, while corn kernels and black beans offer pops of sweetness and earthy notes. Crispy corn chips deliver a welcome crunch, and optional jalapeños bring the heat for spice lovers.
Step-by-Step Cooking Instructions
Marinate the Chicken
Start by coating the diced chicken with olive oil, garlic, and a medley of spices, including cumin, oregano, and paprika. The addition of tomato paste enhances the flavor, while chipotle chili in adobo sauce deepens the smokiness. Allowing the chicken to marinate for at least 10 minutes ensures every bite is infused with bold, aromatic notes.
Make the Pico de Gallo
Pico de gallo is a quick and refreshing topping that can be prepared in minutes. Dice the tomatoes and onions finely, shred fresh coriander, and combine them with lime juice and sea salt. Letting this sit briefly allows the flavors to meld, enhancing its natural brightness and tang.
Prepare the Chipotle Mayo
Mix whole-egg mayonnaise with lime juice, sea salt, cracked black pepper, and a hint of chipotle chili. Stir until smooth, creating a creamy and tangy sauce that’s perfect for drizzling over the final dish. If you prefer less heat, swap the chipotle for a touch of smoked paprika.
Cook the Chicken
Heat a heavy-bottomed skillet over medium-high heat and cook the marinated chicken until golden and caramelized. Stir occasionally to prevent sticking, and splash in a little water to deglaze the pan if needed. This ensures all the flavorful bits are incorporated, keeping the chicken juicy and tender.
Assemble the Bowls
Begin with a base of warm rice, followed by a generous portion of the seared chicken. Add scoops of creamy mashed avocado, sweet corn kernels, and black beans for balance. Scatter crispy corn chips around the edges for texture and top it off with vibrant pico de gallo. Finish with a drizzle of chipotle mayo and sliced jalapeños for an extra kick.
Recipe Tips
Perfect Chicken:
Ensure the chicken stays juicy by not overcooking. Cooking it over medium-high heat and deglazing with water helps lock in moisture.
Rice Options:
Use your favorite rice—long-grain for a fluffy texture, brown rice for a hearty bite, or Mexican-style rice for added flavor.
Customizing the Heat:
Adjust spice levels by adding more or less chipotle chili, jalapeños, or smoked paprika.
Make-Ahead Prep:
Prepare the pico de gallo and chipotle mayo in advance to save time. Marinate the chicken the night before for even deeper flavor.
What to Serve With This Recipe
Refreshing Sides:
Pair these burrito bowls with a crisp green salad, roasted Mexican street corn, or a warm bowl of tortilla soup.
Perfect Drinks:
Refresh the palate with classic Mexican drinks like an icy agua fresca, a citrusy limeade, or a tangy margarita for an adult twist.
Extra Toppings:
Enhance the bowls further with shredded cheese, dollops of sour cream, pickled onions, or a sprinkle of cotija cheese for a salty bite.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs are a great substitute. They are juicier and more forgiving to cook, though they may require slightly more time on the heat.
How do I store leftovers, and how long will they keep?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the components separate to maintain their texture. Reheat the chicken and rice, then assemble fresh toppings before serving.
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with grilled tofu, tempeh, or roasted cauliflower for a hearty vegetarian option. Black beans or chickpeas also work well as a protein base.
What’s a good substitute for chipotle chili in adobo sauce?
If chipotle chili isn’t available, smoked paprika mixed with a dash of cayenne pepper or hot sauce offers a similar smoky heat.
Variations to Try
Switch things up with these creative twists:
Protein Swaps:
Replace the chicken with juicy shrimp, savory ground beef, or smoky grilled tofu for a plant-based alternative.
Grain Alternatives:
Swap rice for quinoa, farro, or cauliflower rice to suit dietary needs or add texture.
Different Flavors:
Add roasted bell peppers, grilled zucchini, or spicy salsa verde for a fresh burst of flavor.
These Chicken Burrito Bowls are the ultimate combination of bold flavors, satisfying textures, and fresh ingredients. The tender chicken, zesty pico de gallo, and creamy chipotle mayo tie everything together, creating a versatile and vibrant dish perfect for quick weeknight dinners, meal prep, or casual gatherings. Whether you customize the toppings or keep it classic, every bite delivers a mouthwatering experience that’s sure to become a go-to favorite.
Ingredients
Chicken
400 g (14 oz) boneless, skinless chicken breast, diced into 2 cm (¾ inch) pieces
3 tablespoons olive oil
1 teaspoon freshly minced garlic
1 teaspoon sea salt flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon sweet paprika
1 tablespoon tomato paste (concentrated puree)
1 tablespoon diced chipotle chili in adobo sauce (or 1 teaspoon smoked paprika as a substitute, optional)
Pico de Gallo
2 tomatoes, finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
1 small onion, finely diced
⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish
½ teaspoon sea salt flakes
Juice of ½ lime
To Serve
450 g (1 lb) packet microwave rice (long-grain, brown, or Mexican style)
1 avocado, mashed
1 cup corn kernels (fresh, frozen, or canned)
1 cup (180 g) canned black beans, rinsed and drained
100 g (3½ oz) corn chips
1 jalapeño, sliced (optional)
Lime wedges, for squeezing (optional)
Chipotle Mayo
½ cup (125 g) whole-egg mayonnaise
1 tablespoon diced chipotle chili in adobo sauce (or ½ teaspoon smoked paprika as an alternative)
½ teaspoon sea salt flakes
¼ teaspoon cracked black pepper
1 tablespoon lime juice
Instructions
In a large mixing bowl, combine the diced chicken with olive oil, garlic, sea salt, cumin, oregano, onion powder, paprika, tomato paste, and chipotle chili. Toss thoroughly to ensure the chicken is evenly coated in the marinade. Set it aside for at least 10 minutes to allow the flavors to infuse.
For the pico de gallo, combine the diced tomatoes, finely chopped onion, and shredded coriander in a small bowl. Squeeze in the lime juice and sprinkle with sea salt flakes. Stir well to mix, and set the bowl aside to let the flavors meld.
To prepare the chipotle mayo, mix the mayonnaise, diced chipotle chili, lime juice, sea salt, and black pepper in a medium bowl. Stir until smooth and creamy, and set it aside.
Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the marinated chicken and cook for 6–8 minutes, stirring occasionally to prevent any sticking or burning. If the marinade begins to stick to the bottom, splash in 1–2 tablespoons of water to deglaze the pan, scraping up the flavorful bits. Cook until the chicken is golden brown and cooked through.
To assemble the burrito bowls, divide the warm rice evenly between four serving bowls. Add the cooked chicken on top of the rice, followed by a generous scoop of mashed avocado, corn kernels, and black beans. Scatter a handful of crispy corn chips around the edges and spoon over the fresh pico de gallo. For a kick of heat, add sliced jalapeños if desired.
Finish by drizzling the creamy chipotle mayo over the top and serve with lime wedges for an extra burst of zesty flavor. Enjoy these vibrant, satisfying burrito bowls with their perfect balance of textures and bold flavors.
Chicken Burrito Bowls Recipe
Ingredients
Chicken
- 400 g 14 oz boneless, skinless chicken breast, diced into 2 cm (¾ inch) pieces
- 3 tablespoons olive oil
- 1 teaspoon freshly minced garlic
- 1 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste concentrated puree
- 1 tablespoon diced chipotle chili in adobo sauce or 1 teaspoon smoked paprika as a substitute, optional
Pico de Gallo
- 2 tomatoes finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
- 1 small onion finely diced
- ⅓ bunch coriander cilantro, finely shredded, plus extra for garnish
- ½ teaspoon sea salt flakes
- Juice of ½ lime
To Serve
- 450 g 1 lb packet microwave rice (long-grain, brown, or Mexican style)
- 1 avocado mashed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup 180 g canned black beans, rinsed and drained
- 100 g 3½ oz corn chips
- 1 jalapeño sliced (optional)
- Lime wedges for squeezing (optional)
Chipotle Mayo
- ½ cup 125 g whole-egg mayonnaise
- 1 tablespoon diced chipotle chili in adobo sauce or ½ teaspoon smoked paprika as an alternative
- ½ teaspoon sea salt flakes
- ¼ teaspoon cracked black pepper
- 1 tablespoon lime juice
Instructions
- In a large mixing bowl, combine the diced chicken with olive oil, garlic, sea salt, cumin, oregano, onion powder, paprika, tomato paste, and chipotle chili. Toss thoroughly to ensure the chicken is evenly coated in the marinade. Set it aside for at least 10 minutes to allow the flavors to infuse.
- For the pico de gallo, combine the diced tomatoes, finely chopped onion, and shredded coriander in a small bowl. Squeeze in the lime juice and sprinkle with sea salt flakes. Stir well to mix, and set the bowl aside to let the flavors meld.
- To prepare the chipotle mayo, mix the mayonnaise, diced chipotle chili, lime juice, sea salt, and black pepper in a medium bowl. Stir until smooth and creamy, and set it aside.
- Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the marinated chicken and cook for 6–8 minutes, stirring occasionally to prevent any sticking or burning. If the marinade begins to stick to the bottom, splash in 1–2 tablespoons of water to deglaze the pan, scraping up the flavorful bits. Cook until the chicken is golden brown and cooked through.
- To assemble the burrito bowls, divide the warm rice evenly between four serving bowls. Add the cooked chicken on top of the rice, followed by a generous scoop of mashed avocado, corn kernels, and black beans. Scatter a handful of crispy corn chips around the edges and spoon over the fresh pico de gallo. For a kick of heat, add sliced jalapeños if desired.
