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burrito bowls topped with chicken, avocado and dressing

Chicken Burrito Bowls

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Delicious chicken burrito bowls are loaded with fajita chicken, veggies, black beans, rice, fresh lettuce, avocado and an easy cilantro lime dressing. This recipe is super versatile and perfect for meal prep dinner or lunch. These easy, flavorful burrito bowls are sure to become a family favorite!
Course Main Course
Cuisine Mexican, Southwestern
Keyword burrito bowls, chicken burrito bowls, meal prep burrito bowls
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 burrito bowls
Calories 450
Author Kim


For the rice:

For the chicken and peppers:

  • 1 pound boneless skinless chicken breasts or tenders
  • 2 tablespoons taco seasoning
  • 3 tablespoons white flour (use gluten-free flour as needed)
  • 1-2 tablespoons olive or avocado oil
  • 2 large bell peppers cut into strips (any color)

For the dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1 tablespoon chopped cilantro
  • 1 clove garlic minced
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the burrito bowls:

  • 5 cups romaine lettuce leaves washed and dried
  • 1 (14-15 ounce) can corn drained and rinsed
  • 1 (14-15 ounce) can black beans or other preferred beans drained and rinsed
  • 1/2 red onion chopped
  • 1 avocado peeled, seeded and sliced
  • Optional toppings: guacamole, pico de gallo, low-fat sour cream, salsa, fresh cilantro
  • Salt and pepper to taste


For the rice:

For the chicken and peppers:

  • If not using raw chicken tenders, ground chicken breasts to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
  • Warm a large, non-stick skillet with oil to medium high heat. Once the oil is heated, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through. Set aside to allow to cool.
  • Add the peppers to the same heated skillet (no need to wash skillet and drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

For the dressing:

  • In a small bowl, large glass measuring cup or jar, add dressing ingredients and whisk to combine.


  • Chop or slice the cooked and cooled chicken.
  • Coarsely chop the lettuce into small pieces.
  • Place lettuce on the bottom of 4 bowls. Divide the rice, chicken, peppers, corn, black beans, onion and avocado evenly among the bowls.
  • Top each bowl with toppings of your choice and, if using, drizzle dressing evenly over the bowls.



Leftovers. Burrito bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (chicken, rice, bell peppers). This will allow you to conveniently reheat them in the microwave all together. I suggest storing the chilled components in separate containers (lettuce, beans, corn, onion), so they will stay as fresh as possible.
Meal prep. See post for how I like to store meal prepped burrito bowl components.


Serving: 1bowl | Calories: 450kcal | Carbohydrates: 50g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 450mg | Potassium: 3899mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7950IU | Vitamin C: 122mg | Calcium: 50mg | Iron: 3mg