Chicken Burrito Bowls

Chicken Burrito Bowls are one one of the best options when serving guests because of how versatile this recipe is. It starts with a bowl of fluffy rice, grilled chicken and then all kinds of complementary toppings.



Cilantro Lime Grilled Chicken (recipe HERE)

use boneless skinless chicken thighs instead, otherwise follow the same recipe. 

Cilantro Lime Rice (detailed recipe for how to cook rice HERE.)

2 cups long grain white rice

1 Tablespoon butter or oil

3 cups boiling water

1 teaspoon lemon zest, 1/2 Tablespoon lime juice

1 Tablespoon fresh chopped cilantro


Guacamole (click on this link to get the recipe)

Pico de Gallo, aka fresh tomato salsa (click on the link for the recipe)

  • 24 ears of corn, drizzled with oil, seasoned with salt and pepper, grilled and kernels cut off the cob (you can also use canned corn)
  • 46 oz shredded cheese (Colby, Cheddar, Monterey Jack, etc.)
  • a few handfuls of shredded lettuce
  • sour cream
  • Other optional toppings: cooked beans, chickpeas, jalapeño, sliced cabbage, sautéed mushrooms, grilled vegetables.) 


  1. Marinate the chicken in the Cilantro Lime marinade. You can grill the chicken right away or let it marinate overnight.
  2. Prepare all the toppings. Make the guacamole and pico de gallo, or simply chop up a tomato and avocado. Cut up the lettuce, grate the cheese. Chop the fresh herbs.
  3. Drizzle the corn with oil and season with salt and pepper to taste.
  4. Cook the rice. Add the cilantro and lime after the rice is cooked. Mix to combine.
  5. While the rice is cooking, grill the chicken and the corn. Grill the chicken until it reaches 165 degrees Fahrenheit in the center.
  6. When the chicken and corn are cool enough to handle, cut the chicken into bite sized pieces and cut the corn off the cob.
  7. Assemble the burrito bowls. Place rice on the bottom of the bowl, followed with the chicken and corn and then all the other toppings of your choice.

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