Loaded with rice, beans, vegetables, avocado, fresh salsa and spicy chicken, this Chicken Burrito Bowl is healthy, filling and utterly delicious. They are easy to adapt and great for meal prep and making a few ahead of time for a quick and tasty lunch.
These healthy and filling burrito bowls (also called fajita bowls) take just a few minutes to put together (if you are using ready cooked/leftover chicken) and they have a little bit of everything. Spicy chicken, zesty salsa, creamy avocado and plenty of crunch from the veggies. There are so many ways to adapt it that you never have to have it the same way twice.
If you are looking for more Mexican inspired recipes, why not try our easy Baked Jalapeno Poppers, speedy 2 Minute Nacho Cheese Sauce, tasty Vegetable Fajitas or our comforting Slow Cooker Beef Barbacoa?
Why you will love it
- Easy to adapt - So many different options for protein, vegetables and cheese with this recipe.
- Protein packed - Load it with chicken and beans for a filling meal.
- A great meal prep recipe - These can be made in advance and kept in the fridge for a couple of days for easy grab and go lunches.
- Healthy and filling - Really nutrient dense.
- Chicken - For this recipe we used chicken breast. You could use chicken thighs, which are juicier, but are less lean.
- Burrito seasoning - We used a combination of chilli powder, onion powder, garlic powder, paprika, cumin, ground coriander, salt and pepper. You could use our Fajita Seasoning recipe though.
- Rice - Any rice will work, but we recommend our delicious cilantro lime rice or Spanish Rice.
- Avocado - Adds a lovely creaminess to the dish. It's also packed with healthy fats.
- Black beans - We used canned black beans. Simply drain and add to the bowl.
- Romaine lettuce - This gives a really lovely crunch. You could use any lettuce, spinach, kale or a combination.
- Tomatoes - Try to use the freshest tomatoes available.
- Red bell pepper - We fried our peppers to soften them, but you can leave them raw if you prefer or use a jar of roasted red peppers.
- Lime - A squeeze of lime juice over everything at the end really freshens the dish up.
- Coriander (cilantro) - Finely chopped and sprinkled over the top. Omit if you don't like it.
Some other suggestions for your fillings are listed below and a full ingredients list, with measurements, is in the recipe card at the bottom of the post.
How to make Chicken Burrito Bowls - Step by step
One: Put the oil in a frying pan and once hot, add the chicken. Gently cook, turning occasionally for 6 minutes. In a separate pan, cook the pepper slices in oil for 4 minutes, until softened.
Two: Add the seasoning, stir well and cook for a further 2 minutes, making sure the chicken is cooked through.
Three: Add the lettuce to the bowl and top with the cooked chicken and the rest of the ingredients.
What is a burrito bowl?
Also known as a fajita bowl, is exactly what it sounds like - all of your favourite burrito fillings served in a bowl, rather than a tortilla. Burrito bowls are typically served over rice, and eaten with a fork.
I don't know about you, but I make a total mess when trying to eat a burrito. This takes out the mess and makes it much easier to manage. I just love a bowl loaded up with fresh ingredients too.
You can fill these bowls with pretty much anything you like! Here are some suggestions to get you started:
- Protein - for this recipe, we used chicken breast. But other protein sources that work include chicken, steak, fish, tofu or air fryer halloumi.
- Rice or quinoa - for this recipe, we used our cilantro lime rice, but if you want to low carb option, you could use cauliflower rice.
- Shredded lettuce - We like using Romaine or little gem as it is a nice, crunchy lettuce, but you could use any lettuce.
- Beans - We used black beans, but pinto beans work well, as do chickpeas. Butter beans are a little bigger and add a nice creaminess.
- Corn - We didn't use corn here, but simple canned corn works really well. Drain fully first.
- Tomatoes - some kind of salsa is a must! We did a simple chopped tomatoes with coriander and lime juice, but you could make a Pico De Galloor Restaurant Style Salsa. Fancy something different? Try our Pineapple Salsa.
- Avocado - We used sliced avocado, but you could use our amazing Guacamole Recipe.
- Cheese - If you can source some traditional Mexican Queso Fresco, that will work perfectly. Outside of Mexico and parts of the US, however, Queso Fresco is hard to come by, so a good substitute would be a mild feta or even ricotta.
- Sauce - If you like your meals really spicy, then make some of our tongue tingling Jalapeno Sauce to drizzle over it. It's got a serious kick! Or for something creamier, try out Southwest Sauce.
- Sour Cream - If you wanted something lighter than sour cream, then a nice thick 0% Greek yogurt or reduce fat creme fraiche would work well.
This is a full meal in itself. However, if you want to add a little crunch and something to scoop all those ingredients up with, then why not try making your own tortilla chips.
If you want to bake them, then we have a Baked Tortilla Chips recipe, but if you want to get the most out of your air fryer, then why not try our Air Fryer Tortilla Chips.
They definitely are. It includes a good mix of protein, carbs and healthy fats. You could make it lower in carbs by swapping the rice for Cauliflower Rice, or just serving it on top of shredded lettuce.
We fried up some diced chicken breast and then added the Mexican seasoning to keep it lean. However, you could dice boneless and skinless chicken thighs and cook them the same way - they would be much juicy this way. Why not try our Air Fryer Chicken Breasts.
You could also use ground chicken - just fry it and then season it the same way we have the chicken breasts.
If you want to make this meal even quicker, you could use leftovers of our Slow Cooker Whole Chicken. Either add plain as it is, or fry in a little oil and then add the seasoning.
These bowls will keep well in the fridge for up to 4 days.
To store, it is recommend putting the lettuce and avocado in a separate container than the rest of the ingredients. That way, the chicken can be reheated (if desired) in the microwave, and then you can make up the full bowl afterwards.
If you have any topping leftovers, don't chuck them as they make a great filling for tacos and enchiladas. You can even stuff it into a pepper or a mushroom. This burrito bowl is also just as good cold the next day or two for leftovers. We sometimes make a few an pack them up for easy lunches in the week.
Whether you eat it straight away or for lunch the next day, grab some tortilla chips and dig in.
• Use leftover fillings in tacos or enchiladas.
• You don't need to use chicken - any protein will work: chicken, steak, fish, tofu or even grilled halloumi.
• You can use a store bought seasoning, but homemade is really easy.
• There are no real rules - think of a burrito filling and just put it all in a bowl!
• You can serve these bowls warm or cold.
• For extra flavour, you can marinate the chicken in the spices and oil for a couple of hours.
More Mexican recipes
If you’ve tried this chicken burrito bowl recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Chicken Burrito Bowl
- 1 tablespoon Olive oil - for the chicken
- 1 tablespoon Olive oil - for the vegetabes
- 180 g (6.33 oz) Chicken breast - diced
- 1 teaspoon (1 teaspoon) Chilli powder
- 1 teaspoon Onion powder
- 1 teaspoon (1 teaspoon) Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon (1 teaspoon) Cumin
- 1 teaspoon Ground coriander
- 1 pinch Sea salt
- 1 pinch Black pepper
- 0.5 serving (0.5 cups) Cilantro Lime Rice
- 0.5 Avocado - sliced
- 100 g (0.75 cups) Black beans - (cooked)
- 1 head (1 head) Romain lettuce - chopped
- 2 Tomatoes - diced
- 0.5 (0.5) Lime - juice
- 4 tablespoon Fresh coriander (cilantro) - chopped
- 1 Red bell pepper - sliced
- Put 1 tablespoon Olive oil in a frying pan and once hot, add 180 g Chicken breast. Gently cook, turning occasionally for 6 minutes.
- In a separate pan, heat 1 tablespoon Olive oil and cook 1 Red bell pepper for 4 minutes, until softened.
- Add 1 teaspoon Chilli powder, 1 teaspoon Onion powder, 1 teaspoon Garlic powder, 1 teaspoon Paprika, 1 teaspoon Cumin, 1 teaspoon Ground coriander and 1 pinch Sea salt to the chicken, stir well and cook for a further 2 minutes, making sure the chicken is cooked through.
- Divide 1 head Romain lettuce to bowls and top with the cooked chicken, cooked peppers, 0.5 serving Cilantro Lime Rice, 0.5 Avocado, 100 g Black beans and 2 Tomatoes.
- Squeeze over the juice of 0.5 Lime and sprinkle over 4 tablespoon Fresh coriander (cilantro).
- Use leftover fillings in tacos or enchiladas
- You don't need to use chicken - any protein will work: chicken, steak, fish, tofu or even grilled halloumi
- You can use a store bought seasoning, but homemade is really easy
- There are no real rules - think of a burrito filling and just put it all in a bowl!
- You can serve these bowls warm or cold.
- For extra flavour, you can marinate the chicken in the spices and oil for a couple of hours.
Barbara V Cranford
Would like skinny recipe for chicken burrito bowls. Barbara Cranford [email protected]
Oh So Gawjess
Danni your food is to die for! Please can I come round for tea!!!??
KANKUNtastic recipe amigo Dannii and you are right to use chopotle, it gives the earthy and smoky flavour to the burrito. #healthy #yummy
I love a good "bowl" recipe. Everything is better when it is all piled on top of each other, right?! Can't wait to try this!
Olivia - Primavera Kitchen
This looks very tasty!! I love it ;-)
This looks like a healthier and prettier version of Chipotle! So awesome!
Can I ask, are all your dinners over 500 calories? As that seems like a lot to me. I am trying to stick to 1000 calories a day, so that would be half of my daily amount. Thanks.
I made this for dinner last night and it is SO good. Even my boyfriend liked it and he is really picky.
Yum yum yum ! mexican cuisine is my fav too... looks fabulous !
Kathy @ Olives & Garlic
Fabulous recipe, I am always happy to see another Mexican dish. Can;t wait to read about your adventures in Geneva.
Matt @ Runner Savvy
You got Chipotle beat :)
Lauren @ ihadabiglunch
The feta is an awesome addition that I've never thought about adding to Mexican dishes - this looks delicious! I've been eating Mexican food nonstop lately. It must be the heat but I've been turning to salsa for a lot of my veggies lately - hey, that counts, right? :)
I love any and all Mexican food! This looks delicious! I recently started making enchilads and they are so good!