Seasoned black beans, creamy guacamole, fresh pico de gallo, and fluffy cilantro-lime rice—every bite of these easy chicken burrito bowls is packed with flavor.
This 30-minute chicken burrito bowl recipe is perfect for busy weeknights, picky eaters, and anyone who wants a healthy dinner without spending all night in the kitchen. No boring bowls here. Just bold Tex-Mex flavor, simple prep, and a meal everyone at the table can customize.
If you love fast dinners that feel fresh, filling, and family-friendly… let’s dig in.
The Big Shortcut: How to Make Chicken Burrito Bowls in 30 Minutes
To get these homemade burrito bowls on the table fast, we use four smart kitchen shortcuts:
- Canned seasoned black beans
- Quick-cooking jasmine rice
- Chicken tenders (fastest protein)
- Simple mise en place prep
Less chopping. Less waiting. More eating.
What Is Mise en Place (And Why It Makes Dinner Faster)
“Mise en place” means everything in its place. It’s the secret behind quick, stress-free cooking.
For this recipe, it means prepping your cilantro and lime once, then using them throughout the dish. You save time, avoid extra mess, and move smoothly from one step to the next. That’s how a 30-minute dinner idea actually stays 30 minutes.
What Kind of Beans Are Best for a Burrito Bowl?
For this recipe, I use seasoned black beans, but seasoned pinto beans work just as well. Use what your family loves.
Beans are one of the easiest ways to make a healthy burrito bowl more filling. They’re high in fiber, packed with plant protein, and naturally gluten-free. Just a half cup adds staying power to your bowl—no tortilla required.
Ingredients for Easy Chicken Burrito Bowls
This chicken burrito bowl recipe is built in layers: rice, protein, veggies, beans, and fresh toppings.
Cilantro-Lime Rice
- Chicken stock or water
- Quick-cooking jasmine rice
- Fresh cilantro
- Fresh lime juice and zest
Chicken & Veggie Skillet
- Chicken tenders (or sliced chicken breast)
- Olive oil
- Sazon seasoning
- Bell peppers
- Onion
- Seasoned black beans
Fresh Pico de Gallo
- Grape tomatoes
- White vinegar
- Cilantro
- Onion
- Lime juice
- Jalapeño (optional)
Simple Guacamole
- Ripe Hass avocado
- Lime juice
- Salt and pepper
Everything is easy to find, easy to prep, and perfect for a family-friendly Tex-Mex dinner.
How to Make Chicken Burrito Bowls at Home
This is the fastest way to build a homemade chicken burrito bowl without sacrificing flavor:
- Cook the cilantro-lime rice.
- Warm the beans.
- Sauté the peppers and onions.
- Make the fresh pico de gallo.
- Cook the seasoned chicken.
- Mash the guacamole.
- Build your bowls and serve.
Each step is simple on its own—but together they create a bold, satisfying Tex-Mex chicken bowl that tastes like takeout (without the wait).
Every busy cook needs a few go-to meals that feel fresh, filling, and easy. These easy chicken burrito bowls check every box.
You get:
- Protein from the chicken
- Fiber from the beans
- Bright flavor from the pico de gallo
- Creamy balance from the guacamole
- And that irresistible citrus kick from the cilantro-lime rice
It’s everything you love about a burrito… without the wrap.
And the best part? This recipe is completely customizable. Make it mild or spicy. Swap in pinto beans. Add sour cream, hot sauce, or extra lime. However you build it, this is a healthy 30-minute dinner your family will ask for again.
Chicken Burrito Bowls FAQ
Can I make chicken burrito bowls ahead of time?
Yes! These bowls are great for meal prep. Store each component (rice, chicken, beans, and toppings) in separate airtight containers. They’ll stay fresh in the fridge for up to 3 days. Add guacamole and pico right before serving for best flavor and texture.
Are chicken burrito bowls healthy?
Absolutely. This recipe is packed with lean protein, fiber, and fresh ingredients. You get protein from the chicken, fiber from the beans, and healthy fats from the avocado. Want to lighten it up? Use brown rice or cauliflower rice and go easy on chips.
What kind of chicken works best for burrito bowls?
Chicken tenders cook fast and stay juicy, but sliced chicken breast or thighs also work great. Just be sure to cook until the internal temperature reaches 165°F for safe, tender chicken.
Can I make this recipe spicy?
Totally! Add heat by:
- Leaving seeds in the jalapeño
- Mixing hot sauce into the pico
- Sprinkling in cayenne or chili flakes
You can also set out hot sauce at the table so everyone can customize their bowl.
What can I substitute for rice?
If you’re skipping rice, try:
- Cauliflower rice for low-carb
- Quinoa for extra protein
- Lettuce or greens for a burrito bowl salad
Still just as delicious!
Can I use canned or store-bought toppings?
Yes, and it’s a big time saver. Store-bought guacamole, pico de gallo, or salsa works perfectly if you’re in a rush. Just note that nutrition and sodium may vary from homemade.
How do I store leftovers?
Keep leftovers in airtight containers in the refrigerator for 2–3 days. Reheat rice, chicken, and beans, then top with fresh guacamole, pico, or lime juice before serving.
Can I make this vegetarian?
Definitely! Swap the chicken for:
- Roasted vegetables
- Grilled tofu
- Extra beans or blackened chickpeas [paid link]
You’ll still get a filling, protein-packed burrito bowl.
What toppings go well with chicken burrito bowls?
Try:
- Sour cream or Greek yogurt
- Hot sauce
- Corn or roasted sweet potatoes
- Shredded cheese
- Extra lime or fresh cilantro
This is one of those “build-it-your-way” meals that never gets boring.
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©Kitchen Dreaming by KitchenDreaming.com
15-Minute Chicken Burrito Bowls
Ingredients
For the Cilantro-Lime Rice:
- 2 cups water (or chicken stock)
- 2 cups Jasmine Rice , 5-minute quick-cooking
- 1 tbsp Cilantro, fresh, chopped
- 2 tbsp lime juice, plus zest (about 1 lime)
For the Chicken and Vegetables Skillet:
- 1 lb Chicken Tenders, raw, unbreaded (8 tenders)
- 2 tbsp Olive Oil
- 1/2 tsp Sazon
- 1/2 tsp Salt
- 1/4 tsp pepper
- 1 Bell Pepper, red (Capsicum), sliced, seeds and stem removed
- 1 Bell Pepper, yellow (capsicum), sliced, seeds and stem removed
- 1 Onion , thinly sliced
- 1 can Seasoned Black Beans 15.5oz can
For the Fresh Pico de Gallo:
- 1 lb grape tomatoes (I used multi-colored)
- 1 tbsp white vinegar
- 1 tbsp Cilantro, fresh, chopped
- 1/4 cup onion, finely diced (about 1/4 of an onion)
- 1 tbsp lime juice, fresh (about 1/2 of a lime)
- 1/2 tsp salt (more or less to taste)
- 1/4 tsp ground black pepper (more or less to taste)
- 1 jalapeno, seeded and deveined (optional)
For the Fresh Guacamole:
- 1 Hass Avacado, ripe
- 1/4 tsp salt (more or less to taste)
- 1/4 tsp ground black pepper (more or less to taste)
- 1 tbsp lime juice, fresh (about 1/2 of a lime)
Instructions
- Prepare the rice. Cook jasmine rice according to package instructions substituting chicken stock for water (optional). When the rice is ready, stir in 1 tablespoon of the cilantro, 1 teaspoon of lime zest, and 2 tablespoons lime juice. Season the cilantro-lime rice with salt to taste. Leave covered and set aside.Step 1 Mise en Place instructions:While the rice cooks, chop 2 tbsp cilantro, zest 1 lime, and juice 2 limes.After their use in Recipe Step 1 above, set the remaining lime juice and cilantro aside for use in Recipe Steps 4 & 6.
- Heat the Beans. Add beans to a small saucepan [paid link] over medium heat. Once bubbling, reduce heat to low and stir occasionally.
- Prepare the Vegetables. Slice the red and yellow bell peppers into strips. Slice a medium onion into similar strips. Heat a large 12-inch skillet over medium to medium-high heat. Once hot, add oil, bell peppers, onions, and a pinch of salt. Sauté, stirring frequently, until slightly softened – about 5 minutes. Remove the vegetables from the skillet and set aside.
- Prepare the Salsa. While the vegetables sauté, prepare the fresh pico de gallo.Dice 1/2 of a small onion (about 1/2 cup) and place in a small mixing bowl [paid link].Slice grape tomatoes, add minced garlic, reserved 1 tablespoon of cilantro, 1 tablespoon of the remaining lime juice (some lime juice will remain for the guacamole), and white vinegar. Toss to combine. Taste and season with salt.Dice jalapenos and add one at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Taste and adjust seasoning with salt.
- Cook the Chicken. Into the same skillet add 1 tsp oil and heat. Season the chicken tenders on both sides with Sazon, salt, and pepper. Add the chicken tenders into the skillet and cook for 3-4 minutes on each side. The chicken is cooked when the flesh is no longer pink, a thermometer reads 165 degrees F, and the juices run clear.
- Prepare the guacamole. While the chicken cooks, prepare the guacamole. To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Remove and discard the pit. Using a spoon, remove the flesh and discard the skin, place the avocado into a medium-sized bowl. Add the remaining lime juice. Using a fork gently mash the avocado, then season with salt and pepper to taste.
- Prepare the Bowls. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole.
- Store Leftovers. Although this dish is best when fresh, leftovers will keep when covered and refrigerated for 2-3 days.
Nutrition
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Loved everything except the seasoned beans. I’ll make them myself next time.
They’re not for everyone and I do enjoy doctoring up my own beans. These are a time saver though.