This chicken burrito bowl is an easy, customizable dinner made with seasoned chicken breast, fresh toppings, and cauliflower rice for a lighter bowl-style meal. Everything comes together quickly, making it a great option for busy weeknights when you want something filling without a lot of prep.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Burrito Bowl
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving
🥣 Main Ingredients: Chicken breast, cauliflower rice, black beans, cherry tomatoes, avocado, cheddar cheese
📖 Dietary Info: Gluten-free; low-carb; dairy-free option
👌 Difficulty: Easy - simple prep and skillet-cooked chicken
SUMMARIZE & SAVE THIS CONTENT ON
The chicken is cooked in a skillet with taco seasoning, then sliced and served over cauliflower rice with black beans, tomatoes, jalapeño, cheddar cheese, and avocado. A simple sriracha sour cream drizzle adds just the right amount of heat and ties everything together.
If you enjoy easy bowl-style dinners like this one, you may also like our Egg Roll Bowls, Sloppy Joe Sweet Potato Bowls, Korean Beef Bowls, or Fish Taco Bowls that come together fast.
Jump to:
Why You'll Love this Chicken Burrito Bowl:
Quick weeknight dinner: The chicken cooks fast in one skillet and the bowls come together easily.
Simple ingredients: Made with everyday ingredients that are easy to find and prep.
Customizable: Easy to adjust toppings and spice level based on what you have on hand.
Balanced and filling: Protein, vegetables, and healthy fats all in one bowl.
Great for meal prep: Components can be prepared ahead and assembled when ready to eat.
Key Ingredients:
- chicken breast. Boneless, skinless chicken breasts cook quickly and shred easily, dice or slice before cooking for faster prep.
- taco seasoning. Use a store-bought blend or homemade taco seasoning.
- black beans. A hearty plant-based protein that adds fiber and texture, rinse well before using.
- cheddar cheese. Melts into the warm bowl. Feel free to swap with Monterey Jack or a Mexican cheese blend.
- cauliflower rice. A low-carb, veggie-packed base that keeps the bowl light but satisfying. Cook until just tender for the best texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the protein: Use grilled steak, shrimp, or rotisserie chicken in place of the chicken breast.
- Change the base: Substitute cauliflower rice with white rice, brown rice, or cilantro-lime rice if preferred.
- Make it dairy-free: Skip the cheese and use a dairy-free sour cream alternative for the sauce.
- Adjust the heat: Use less sriracha for a milder bowl or add extra jalapeño for more spice.
- Add extra toppings: Corn, sautéed peppers, red onion, or shredded lettuce all work well in these bowls.
How to Make Chicken Burrito Bowl:
- In a large skillet, heat olive oil on medium heat. Pat dry the chicken breasts, then season both sides with taco seasoning. Cook both sides for 5-6 minutes until cooked through, slice and set aside.
- Mix together the sour cream and sriracha to make the sauce. Add a ½ teaspoon of water at a time to get the desired consistency to drizzle.
- To assemble, fill four bowls half way with rice. Evenly divide the cherry tomatoes, black beans, jalapeno, cheddar cheese and sliced chicken between the bowls.
- Drizzle on the sour cream mixture then add ½ an avocado to each bowl. Garnish with chopped cilantro and lime wedges.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Slice the chicken after resting: Letting the chicken rest for a few minutes before slicing helps keep it juicy.
- Control the sauce consistency: Add water to the sour cream mixture a little at a time until it's easy to drizzle.
- Season the rice: Lightly seasoning the cauliflower rice with salt or lime juice adds extra flavor.
- Adjust toppings to taste: Build each bowl based on what you like most, these bowls are easy to customize.
- Prep ahead if needed: Cook the chicken and mix the sauce in advance to save time during the week.
- Serving suggestions: Serve alongside Pico de Gallo or pair with Guacamole for a complete dinner spread.
How to Store:
Refrigerator: Store components separately in airtight containers for up to 4 days. Keep the chicken, cauliflower rice, and beans in one container, and toppings like avocado, tomatoes, and sour cream in another.
Reheat: Warm the chicken, rice, and beans in the microwave or on the stovetop. Add fresh toppings after reheating for best texture.
Avocado tip: If prepping ahead, store avocado with a squeeze of lime juice in an airtight container to slow browning.
Chicken Burrito Bowl FAQs:
Yes. Chicken burrito bowls are great for meal prep. Cook the chicken and prepare the toppings ahead of time, then store them separately and assemble the bowls when ready to eat.
Yes. Chicken burrito bowls can be made low carb by using cauliflower rice instead of regular rice and focusing on protein, vegetables, and healthy fats.
To keep chicken burrito bowls from drying out, avoid overcooking the chicken and add sauces like sour cream or salsa just before serving. Letting the chicken rest before slicing also helps retain moisture.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Chicken Burrito Bowl
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 cup cherry tomatoes halved
- ½ cup black beans, drained & rinsed
- 1 jalapeno, sliced
- ½ cup cheddar cheese, shredded
- 2 ripe avocados
- ½ cup sour cream
- 3 tablespoons sriracha
- 3 cups cooked cauliflower rice
Instructions
- In a large skillet, heat olive oil on medium heat. Pat dry the chicken breasts, then season both sides with taco seasoning. Cook both sides for 5-6 minutes until cooked through, slice and set aside.
- Mix together the sour cream and sriracha to make the sauce. Add a ½ teaspoon of water at a time to get the desired consistency to drizzle.
- To assemble, fill four bowls half way with rice. Evenly divide the cherry tomatoes, black beans, jalapeno, cheddar cheese and sliced chicken between the bowls.
- Drizzle on the sour cream mixture then add ½ an avocado to each bowl. Garnish with chopped cilantro and lime wedges.
Nutrition
Notes
- Slice the chicken after resting: Letting the chicken rest for a few minutes before slicing helps keep it juicy.
- Control the sauce consistency: Add water to the sour cream mixture a little at a time until it's easy to drizzle.
- Season the rice: Lightly seasoning the cauliflower rice with salt or lime juice adds extra flavor.
- Adjust toppings to taste: Build each bowl based on what you like most, these bowls are easy to customize.
- Prep ahead if needed: Cook the chicken and mix the sauce in advance to save time during the week.
- Serving suggestions: Serve alongside Pico de Gallo or pair with Guacamole for a complete dinner spread.
Kae says
one of our favorite dinner recipes!
Jake P says
Easy to make and great for lunches for the week.