Introduction

This Chicken Burrito Bowl combines tender grilled chicken with fresh pico de gallo, creamy avocado, and seasoned black beans over fluffy white rice. It’s a vibrant, satisfying meal perfect for a quick lunch or dinner that bursts with flavor and color.

A white bowl is filled with layers of food arranged in sections. On the bottom, there is a layer of fluffy white rice. On top, there are seasoned brown pieces of chicken, fresh green guacamole, small diced red tomatoes mixed with onions and cilantro, a dollop of light-colored sour cream in the center, black beans, bright yellow corn, and thin slices of green jalapeño pepper. A bright green lime wedge is placed on one side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless skinless chicken breasts, cut into thin cutlets
4 cups cooked white rice (about 2 bags of Success 10 minute boil-in-bag rice)
15 ounce can seasoned black beans, liquids drained
15.25 ounce can whole kernel yellow corn, liquids drained
1 avocado, seeded and small diced
2 cups Roma tomatoes, diced
½ cup white onion, small diced
1 tbsp fresh jalapeno, seeded and very small diced
2 tbsp chopped cilantro plus additional for garnish
2 tbsp lime juice plus additional wedges of lime for garnish
2 tbsp olive oil
1 tsp salt, divided
½ tsp black pepper, divided
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder

Instructions

Step 1: Prepare the pico de gallo by combining the diced Roma tomatoes, white onion, jalapeno, chopped cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Stir well and refrigerate to chill while preparing the rest.
Step 2: Mix the spice rub by combining the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder in a small bowl.
Step 3: Place the chicken cutlets in a large shallow dish. Drizzle with olive oil and coat evenly with the spice rub, ensuring all pieces are well seasoned.
Step 4: Heat a stovetop grill pan or outdoor grill to medium-high heat. Grill the chicken for 10-12 minutes total, about 5-6 minutes per side, until fully cooked and no longer pink inside. Adjust cooking time for thicker cutlets.
Step 5: Remove the chicken from the grill and chop into small, bite-sized pieces, yielding approximately 3 cups of chopped chicken.
Step 6: To assemble each burrito bowl, place 1 cup of cooked white rice offset in a bowl. Add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup chilled pico de gallo, and a spoonful of diced avocado in the center. Garnish with extra cilantro and a lime wedge as desired.

Tips & Variations

For extra flavor, marinate the chicken cutlets in the spice rub and olive oil for 30 minutes before grilling.
Swap white rice for brown rice or cauliflower rice for a healthier or lower-carb option.
Add a dollop of sour cream or a sprinkle of shredded cheese to the bowl for creaminess.
If you prefer heat, leave some jalapeno seeds in the pico de gallo or add a few dashes of hot sauce.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the pico de gallo chilled and avocado separate to prevent browning. Reheat the chicken and rice gently in the microwave or on the stovetop before assembling bowls again.

How to Serve

Four white bowls arranged on a white marbled surface each containing similar layered bowls of food. Each bowl has a bottom layer of white rice, topped with grilled chicken pieces that are light brown with slightly charred edges, a small pile of bright yellow corn kernels, a scoop of dark black beans, fresh light green avocado slices or chunks, and red cherry tomatoes or lime wedges. Some bowls include fresh green cilantro leaves adding a pop of color. The textures vary from soft and fluffy rice to juicy and firm tomatoes, creamy avocado, and tender grilled chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of black beans?

Yes, pinto beans or kidney beans work well as substitutes and offer a slightly different texture and flavor.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the grilled chicken with grilled tofu, tempeh, or extra beans and veggies for a delicious vegetarian alternative.

Chicken Burrito Bowl with Fresh Pico de Gallo and Avocado Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

A flavorful and vibrant Chicken Burrito Bowl featuring tender grilled chicken, fluffy white rice, seasoned black beans, sweet corn, creamy avocado, and fresh homemade pico de gallo, perfect for a wholesome and satisfying meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling
Cuisine: Mexican-inspired
Diet: Halal

Ingredients

Scale

Chicken and Spice Rub

1½ pounds boneless-skinless chicken breasts cut into thin cutlets
2 tbsp olive oil
1 tsp salt, divided
½ tsp black pepper, divided
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder

Rice and Beans

4 cups cooked white rice (about 2 bags of Success 10 minute boil-in-bag rice)
15 ounce can seasoned black beans, liquids drained
15.25 ounce can whole kernel yellow corn, liquids drained

Pico de Gallo

2 cups Roma tomatoes, diced
½ cup white onion, small diced
1 tbsp fresh jalapeno, seeded and very small diced
2 tbsp chopped cilantro plus additional for garnish
2 tbsp lime juice plus additional wedges of lime for garnish

Avocado

1 avocado, seeded and small diced

Instructions

Prepare Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, white onion, jalapeno, chopped cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well and place it in the refrigerator to chill while you continue preparing the other components.
Mix Spice Rub: In a small bowl, combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder. This blend will season the chicken evenly.
Season the Chicken: Place the thin chicken cutlets in a large shallow dish. Drizzle with olive oil, then evenly coat with the prepared spice mixture, ensuring all pieces are well seasoned on both sides.
Grill the Chicken: Heat a stovetop grill pan or outdoor grill to medium-high heat. Grill chicken cutlets for 10-12 minutes total, about 5-6 minutes per side, until fully cooked through and no longer pink in the center. Thicker cutlets may require extra cooking time for safety.
Chop the Chicken: Once cooked, transfer chicken to a cutting board and chop into small, bite-sized pieces. You should have approximately 3 cups of chopped chicken ready for assembling the bowls.
Assemble the Burrito Bowls: In each serving bowl, place 1 cup of cooked white rice slightly offset to one side. Add ¾ cup of chopped chicken, ¼ cup of black beans, ¼ cup of yellow corn, ¼ cup of chilled pico de gallo, and a small spoonful of diced avocado in the center. Garnish with extra chopped cilantro and a lime wedge if desired for added brightness.

Notes

For best flavor, allow the pico de gallo to chill for at least 15 minutes before serving.
Use thinly sliced chicken cutlets for quicker, even cooking on the grill.
If you don’t have a grill pan or outdoor grill, a regular skillet or cast iron pan over medium-high heat can also be used.
Adjust the jalapeno amount to your preferred spice level or omit for a milder pico de gallo.
Leftover burrito bowl components can be stored separately in airtight containers in the fridge for up to 3 days.

Keywords: Chicken burrito bowl, grilled chicken, pico de gallo, avocado, Mexican bowl, healthy dinner, quick chicken recipe