Need a quick dinner that's fresh, filling, and actually tasty? This burrito bowl is my go-to on busy nights. I throw it together with whatever I've got-chicken, tofu, even leftovers-and it always hits the spot.

Bonus: you can prep most of it ahead!

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Ingredients

Chicken - You can use whatever you have-sometimes I even use leftover rotisserie chicken to save time. Cutting it into small cubes helps it cook faster and stay juicy.
Cooked rice - Choose brown rice or quinoa for a healthier base.
Pico de gallo or tomatoes - Use ¾ cup of fresh pico or just chop up some tomatoes with a bit of red onion, lime, and salt.
Black beans - Or use white beans or kidney beans will work too.
Shredded cheese - Start with 4 tablespoons, but let's be honest-I always add more. A Mexican blend or sharp cheddar melts in beautifully.
Taco seasoning - I keep a big jar of homemade taco seasoning on hand (paprika, cumin, garlic, chili powder, oregano-it's easy!).
Red onion - Adds that little bite of freshness. You can also soak the onion in water for 5 minutes if you don't want it too sharp.
Avocado - Adds creaminess and healthy fats. I drizzle a little lime over it so it doesn't brown if prepping ahead.
Corn - I often use my cajun corn or frozen corn and give it a quick sauté in the same pan after the chicken.
Romaine lettuce - You can also use baby spinach or spring mix in a pinch.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Chicken Burrito Bowl

Prep the chicken: Cut into small cubes and mix with 2 tablespoons of taco seasoning.
Cook the chicken: Heat oil in a skillet over medium-high. Add the chicken and cook for 10-12 minutes, stirring occasionally, until golden and cooked through. Remove and keep warm.
Prep the veggies: While the chicken cooks, chop your lettuce, onion, avocado, and any fresh herbs.
Assemble the bowls: Start with a layer of lettuce, then add rice, beans, corn, pico de gallo, avocado, chicken, and cheese.
Top it off: Add a spoonful of Greek yogurt, drizzle of hot sauce, a sprinkle of red chili flakes, fresh herbs, and a squeeze of lime.

Tips

Want it vegetarian? Swap the chicken for tofu, tempeh, or just load up on beans and veggies.
Add crunch - Crushed tortilla chips or roasted pepitas are so good on top.
I love to switch things up and use baked cod or shrimp with taco seasoning instead of chicken.
Don't like spicy? Skip the sriracha and flakes, or use a mild salsa instead.
Meal prep it - Store the toppings and protein separately so things don't get soggy.
No rice? Use cauliflower rice, lettuce, or quinoa instead.
Low-carb option - Skip the beans and rice and go heavy on the greens and avocado.

What to Serve With It

This burrito bowl is super filling on its own, but if you want to stretch it for a crowd or just add a little extra, try it with:

A fresh fruit salad for dessert
Tortilla chips and guac
Mexican street corn salad
A bowl of tomato soup or gazpacho

Freezing And Storing Instructions

Store leftovers in an airtight container for up to 3 days. I recommend keeping the lettuce and avocado separate until ready to eat. You can reheat the rice, beans, and chicken in the microwave and then assemble fresh.

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Julia