Chicken Burrito Bowls with Harissa Honey Vinaigrette


Last Updated on March 18, 2024

Copycat chipotle bowls are the perfect hearty dinner. These chicken burrito bowls are made with seasoned chicken thighs, cilantro lime rice, black beans, roasted corn, homemade guacamole, and a spicy harissa honey vinaigrette.

Chicken Burrito Bowls

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.

chicken burrito bowls

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-

  1. Cilantro lime rice. You’ll prepare this with cooked rice, lime juice + zest, chopped cilantro, garlic and salt
  2. Chicken thighs.  The chicken gets seasoned with a homemade spice blend then air-fried or baked until crisp
  3. Homemade guacamole. The perfect add-on to any burrito bowl
  4. Extra toppings. I added canned black beans, roasted corn and lettuce
  5. 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.

  1. 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
  2. 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
  3. 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

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Course: Main


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  • Spiced Chicken
  • 4 4 -6 boneless chicken thighs

  • 2 tbsp 2 olive oil

  • 1 tsp 1 cumin

  • 1 tsp 1 smoked paprika

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/4 tsp 1/4 cayenne pepper

  • Cilantro Lime Rice
  • 1 cup 1 uncooked white rice

  • 2 cups 2 water

  • 1 tsp 1 olive oil

  • 1 clove 1 garlic, crushed

  • 1/2 tsp 1/2 salt, plus more to taste

  • 1/4 cup 1/4 cilantro, chopped

  • Juice from 1/2 lime

  • 1 tsp 1 lime zest

  • Guacamole
  • 2 large 2 avocados

  • 1/4 1/4 red onion, diced

  • Juice from 1/2 lime or lemon

  • 2 tbsp 2 chopped cilantro

  • Salt & pepper, to taste

  • Pinch red pepper flakes

  • Harissa Honey Vinaigrette
  • 1/4 cup 1/4 olive oil

  • 2 tbsp 2 harissa paste

  • 1 tbsp 1 honey

  • Juice from 1/2 lemon

  • 2 tbsp 2 water

  • Pinch smoked paprika

  • Salt & pepper, to taste

  • Toppings
  • 1 can 1 black beans, drained (15 oz)

  • 2 cups 2 frozen roasted corn or 1 can, drained (15 oz). If using frozen, defrost in the microwave for 1 minute.

  • Chopped lettuce or cabbage


  • 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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