Chicken Burrito Bowls

Why You’ll Love This Recipe

I love how quick and simple this recipe is to prepare, especially when I need a reliable meal prep option. It’s a complete meal in one bowl—balanced with lean protein, complex carbs, fiber-rich legumes, and fresh greens. The seasoning in the rice and the tender shredded chicken take these bowls from basic to crave-worthy. I also enjoy how easy it is to tweak the ingredients depending on what I have on hand or what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cold Ingredients:

• arugula

• grape tomatoes, halved

• canned corn, drained

• canned black beans, rinsed and drained

Shredded Chicken:

• chicken breasts

• salt

• black pepper

Rice:

• basmati rice

• water

• paprika

• cumin

• cayenne (adjust to taste)

• black pepper

Dressing:

• Caesar dressing (use dairy-free if needed)

Directions

Chicken

1. I place the chicken breasts in a pot and season them with salt and black pepper.

2. Then, I cover them with about 1 inch of water, bring it to a boil, and then reduce the heat to simmer until fully cooked (about 15 minutes or until internal temp reaches 165°F).

3. Once cooked, I remove the chicken, let it cool, and shred it using two forks.

Rice

1. I start by rinsing the rice with a mesh strainer.

2. I add the rice and water to a saucepan and bring it to a simmer without the lid.

3. When the surface starts bubbling, I cover it, lower the heat, and cook for 7 minutes.

4. Then, I stir in the paprika, cumin, cayenne, and black pepper.

5. I cook it for another 5 minutes with the lid on, remove it from the stove, let it rest for 10 minutes, then fluff it before serving.

Assemble

1. I divide the arugula, grape tomatoes, corn, black beans, rice, and shredded chicken between four containers.

2. I drizzle Caesar dressing over the chicken for extra flavor and seal the containers for an easy grab-and-go meal.

Servings and timing

This recipe makes 4 meal prep bowls.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• When I want to add more veggies, I toss in sliced bell peppers, diced cucumbers, or red onion.

• I sometimes swap the Caesar dressing for chipotle mayo, ranch, or a homemade cilantro lime dressing for a flavor twist.

• To make it vegetarian, I skip the chicken and add extra beans or grilled tofu.

• I switch the rice for quinoa or cauliflower rice when I want a lower-carb option.

Storage/Reheating

I store the assembled bowls in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I remove the cold ingredients if I want them chilled, then reheat the chicken and rice in the microwave for about 1–2 minutes. I usually give it another drizzle of dressing before serving.

FAQs

Can I use rotisserie chicken instead?

Yes, I often use leftover rotisserie chicken when I’m short on time. It’s a great shortcut and still tastes delicious.

How spicy are these burrito bowls?

They have a mild kick from the cayenne, but I adjust it depending on how spicy I want them. For more heat, I add hot sauce or jalapeños.

Can I freeze these bowls?

I don’t recommend freezing them fully assembled because of the fresh veggies. But I freeze the chicken and rice separately and assemble fresh when I’m ready.

What’s a good substitute for Caesar dressing?

I like using Greek yogurt-based dressings, salsa, avocado crema, or a simple lime vinaigrette for a lighter option.

Can I make these bowls dairy-free?

Yes, I just use a dairy-free Caesar dressing and double-check the labels on the other ingredients to keep it dairy-free.

Conclusion

These Chicken Burrito Bowls are a staple in my weekly meal prep rotation. They’re quick to make, full of bold flavor, and perfectly balanced with protein, veggies, and whole grains. Whether I’m packing lunch for the office or prepping dinner for busy nights, this recipe keeps things easy, healthy, and seriously satisfying.