I’ll admit, I never actually ate at Chipotle, but can somehow attest that these chicken burrito bowls are so much better. Burrito bowls are the ultimate meal prep recipe to prepare a few days in advance and assemble throughout the week for a delicious lunch or dinner.
These chicken bowls have ALL of the goods, like cilantro lime rice, air-fried chicken thighs, black beans, roasted corn, and homemade guacamole. They’re topped with a delicious harissa honey vinaigrette that can be used on so many things!
You can easily make these bowls plant-based by swapping out the chicken for tofu, like in my tofu burrito bowls. You can serve this on a bed of rice or lettuce, eat it with tortilla chips, or add the fillings to a tortilla and make your own burrito.
What You’ll Need To Make Chicken Burrito Bowls
These bowls take a little bit of prep work, but they’re worth every minute. Here’s what you’ll need-
- Cilantro lime rice. You’ll prepare this with cooked rice, lime juice + zest, chopped cilantro, garlic and salt
- Chicken thighs. The chicken gets seasoned with a homemade spice blend then air-fried or baked until crisp
- Homemade guacamole. The perfect add-on to any burrito bowl
- Extra toppings. I added canned black beans, roasted corn and lettuce
- Harissa Honey Vinaigrette. This sweet and spicy dressing brings together all of the flavors
How to prepare the chicken
There are three ways to prep your chicken. I chose thighs for this recipe, but this would also work well with chicken breast.
- Air-fryer– I cooked my chicken in the air-fryer on 375 F for 15-18 minutes. Depending on which air-fryer you have, you may want to place a piece of foil or parchment underneath the basket or air-fryer rack
- Oven– you can also bake the chicken in the oven. For chicken thighs, I suggest 15 or so minutes, flipping halfway through cook time. For chicken breast, bake time may vary depending on the thickness, but anywhere from 18-25 minutes
- Stovetop– The chicken can also be grilled on a skillet with a little cooking oil. I suggest heating a skillet on medium heat with a little olive oil, then cooking each side for about 5 minutes
These chicken burrito bowls are full of flavor and such a hearty dinner or lunch to prep for the week. They’re super versatile, and can be made with any toppings of your choice. I can’t wait for you guys to try them!
More hearty dinner ideas:
Honey Mustard Salmon Bites and Veggies
Roasted Red Pepper Pasta and Chicken
One-pan Lemon Orzo and Salmon
Chicken Burrito Bowls
Ingredients
Spiced Chicken
- 4 -6 boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Cilantro Lime Rice
- 1 cup uncooked white rice
- 2 cups water
- 1 tsp olive oil
- 1 clove garlic, crushed
- 1/2 tsp salt, plus more to taste
- 1/4 cup cilantro, chopped
- Juice from 1/2 lime
- 1 tsp lime zest
Guacamole
- 2 large avocados
- 1/4 red onion, diced
- Juice from 1/2 lime or lemon
- 2 tbsp chopped cilantro
- Salt & pepper, to taste
- Pinch red pepper flakes
Harissa Honey Vinaigrette
- 1/4 cup olive oil
- 2 tbsp harissa paste
- 1 tbsp honey
- Juice from 1/2 lemon
- 2 tbsp water
- Pinch smoked paprika
- Salt & pepper, to taste
Toppings
- 1 can black beans, drained (15 oz)
- 2 cups frozen roasted corn or 1 can, drained (15 oz). If using frozen, defrost in the microwave for 1 minute.
- Chopped lettuce or cabbage
Directions
- Marinate the chicken thighs in a bowl with the olive oil and the listed spices. Set aside while your chop and prep your ingredients. I air-fried my chicken, but if you plan to bake it, preheat the oven to 375 F.
- Cilantro Lime Rice- Heat a pot on medium heat and add in the uncooked rice with the tsp of olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in two cups of water, raise the heat to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 15-20 minutes, until all the water has evaporated.
- Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
- Guacamole- Mash the avocado in a bowl and add in the lime juice, diced red onion, cilantro and spices. Adjust the seasoning to your liking.
- Air-fried Chicken- Place your chicken thighs on your air-fryer rack and air-fry on 375 F for 15 minutes. *Cook time may vary depending on your air fryer. Depending on which air-fryer you have, you may want to place a piece of foil or parchment underneath the basket or air-fryer rack. To bake, add the chicken to a sheet-pan and bake for 15-18 minutes, flipping halfway through. Alternatively, you can grill the chicken on an oiled skillet for about 5 minutes per side.
- Once ready, let the chicken rest for 5 minutes before cutting it into smaller pieces.
- Harissa Honey Vinaigrette- Add the dressing ingredients to a blender, or to a jar if using an immersion blender. Blend everything until smooth.
- Assemble your bowls- Add shredded lettuce to a bowl along with the cilantro lime rice, cooked chicken, black beans, guacamole, corn and the harissa honey dressing. Top with chopped cilantro and a squeeze of lime juice.
Thank you for sharing this recipe, this worked exactly as wtitten, my family loved thus, thanks!
I’m so glad you tried it, Veronica!