Chicken Burrito Bowl Recipe

Fajita Chicken Burrito Bowl

If you love Chipotle (and who doesn’t?!), you’re going to love this Chicken Burrito Bowl Recipe. If you’re like us, you always need a few recipes in the bag you can pull out at a moments notice and use. For us, some weeknights can be busy and hectic, which leaves me with very little time to cook. On weeknights that are crazy, this simple and delicious recipe for Fajita Chicken Burrito Bowls always saves the day! The only complaint I’ve had so far when making them is that there just wasn’t enough leftovers. That’s a good complaint to have! This recipes tastes so good re-heated and taken to work the next day, making it perfect for meal-prep lunches.

A white bowl filled with pan grilled diced chicken, guacamole, shredded lettuce, red salsa, and Cilantro Lime Rice is sitting on a black and white towel.

Healthy Chicken Burrito Bowl Recipe

I like to start with three boneless, skinless chicken breasts. I trim any fat from them and cut them into bite sized pieces. Since there’s not much fat in chicken, I add one tablespoon of extra virgin olive oil to a skillet and heat that before adding the chicken. Once the chicken has been added, season it with the spices and seasonings listed in the recipe card below and toss to combine. Cook the chicken until cooked through and browned with a “crust”. That lovely crust give this chicken such a wonderful flavor!

A large, deep black skillet filled with pan grilled and seasoned chicken breast chunks sits on a the stove top.

Cilantro Lime Rice is the perfect base for these Burrito Bowls

While the chicken cooks, I make my Cilantro Lime Rice in the Instant Pot. This rice is bursting with flavor and so fast and easy to make! It also creates the perfect base for these delicious chicken burrito bowls. If you’re following a Low Carb or Keto lifestyle, simply omit the rice and eat these burrito bowls as-is or add in cauliflower rice for a healthy, low-carb option.

A silver Instant Pot insert filled with cooked Cilantro Lime Rice sits on a counter top.

Toppings for Chicken Burrito Bowls

Now that your rice base is cooked and ready to go, I like to layer my Chicken Burrito Bowls with rice at the bottom, then chicken on top. Toppings are everything in my world and I’m a big condiment lover, so I heap those healthy toppings on! Our favorite toppings include shredded lettuce, fresh salsa, and homemade guacamole. If you want a kick you could add diced red onion, sliced jalapenos, hot sauce, black olives, or grilled corn. Really, anything that sounds good as a topping will probably taste delicious on these burrito bowls.

A white bowl filled with Fajita Chicken Bowls sits on a black and white aztec printed towel. Another filled white bowl is just barely visible on the right hand corner of the photo.

Chicken Burrito Bowl Meal Prep

If you’re meal-prepping these for work lunches, I suggest putting any toppings that you don’t want re-heated in a separate container. Things like lettuce, guacamole, sliced avocado, or sliced olives should be set aside when re-heating the burrito bowls. A little trick I like to use to make meal-prep simple and effortless is to just cook extra at dinner time. If I know I need work lunches for the week I make a double batch of our dinner and then put the leftovers into meal-prep containers. That way I cook once but I have several meals in a very short amount of time. The clean-up is minimal too!

Two white bowls filled with cooked and seasoned diced chicken, guacamole, salsa, shredded lettuce, and Cilantro Lime Rice sits on a wooden backdrop. A black and white towel is placed to the left upper corner of the photo and two silver forks are placed on the towel.

I hope you enjoy this Chicken Burrito Bowl Recipe and please do come back to visit soon!

If you love this recipe, please leave me a comment below and rate the recipe. I love hearing from you!

Until next time,


A white bowl filled with Chicken Burrito Bowls and all the toppings sits on a wood backdrop.
5 from 2 votes

Chicken Burrito Bowl Recipe

A simple and delicious recipe, perfect for meal prep and on-the-go work lunches or a fast and easy weeknight dinner. 

Course Main Course
Cuisine Mexican
Keyword Burrito Bowls with Chicken, Chicken Burrito Bowl Meal Prep, Chicken Burrito Bowl Recipe, Fajita Chicken Burrito Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cups
Calories 98 kcal
Author Amy - The Speedy Spatula


  • 3 boneless skinless chicken breasts diced into bite sized pieces
  • 1 tbsp extra virgin olive oil
  • 1 tsp Tajin
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 6 cups Cilantro Lime Rice recipe linked
  • 6 tbsp guacamole
  • 6 tbsp salsa
  • 12 tbsp shredded iceberg lettuce


  1. Place the olive oil in a large skillet and heat until hot but not smoking. 

  2. Dice the chicken breast into diced sized pieces, trimming any fat from them. 

  3. Place the diced chicken into the hot oil and season with the Tajin, cumin, salt, pepper, onion powder, and garlic powder. 

  4. Toss the chicken in the oil and seasonings, and continue cooking on medium heat until the chicken is cooked through and browned. This should take around 10-15 minutes. 

  5. Cook the rice according to recipe instructions (recipe is linked) and start building the burrito bowls using the rice as the base. You'll need 1 cup of rice per each bowl.

  6. Add in 1/6 of the chicken and top with 1 tablespoon of guacamole, 1 tablespoon of salsa, and 2 tablespoon of shredded lettuce per each bowl. 

  7. Serve hot and enjoy! 

Recipe Notes

Nutritional information calculated without the rice. If serving with the Cilantro Lime Rice, check the recipe link for nutritional information and factor that in. 

To keep this dish Low Carb and Keto friendly, serve over cauliflower rice or enjoy as-is. 

6 thoughts on “Chicken Burrito Bowl Recipe”

  1. 5 stars
    i made this recipe and followed it word for word. It came out fantastic!

    But, girl! I had so much rice left over! Lol So, I ended up re-purposing it for broccoli rice cheese casserole. And, I still had rice leftover! Lol

    Since I just started cooking on a more regular basis, how many cups of rice do you recommend for making this for 2 people? This may seem a silly question, but, I’m teaching myself how to cook, since no one else wants to help me.

    Thank you!


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