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White bowl with cooked chicken, chopped tomatoes, cilantro lime rice, chopped avocados, black beans, roasted corn, and lettuce.

Easy Chicken Burrito Bowls

Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients

Chicken + Marinade:

  • 2 pounds boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar (see note)
  • 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon coarse, kosher salt
  • Pinch of black pepper

Bowls:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 ½ to 2 cups corn kernels (see note)
  • 3 cups cooked brown rice, white rice, cilantro lime rice, or quinoa (see note)
  • Cilantro lime dressing or other dressing of choice (see note)

Toppings:

  • Chopped lettuce, tomatoes, avocados, shredded cheese, sour cream, salsa, crushed tortilla chips, chopped cilantro, olives, etc.

Instructions 

  • For the chicken, dice the chicken into 1/2 to 1-inch pieces and place in a resealable bag or bowl.
  • Whisk together the olive oil, fresh lime juice, red wine vinegar, garlic, chili powder, cumin, oregano, salt and pepper. Pour over the chicken and toss to coat. Cover (or seal the bag) and refrigerate for one hour or up to 8 hours.
  • Cook the chicken on the stovetop or in an air fryer.
  • Stovetop: Pour the chicken and marinade into a nonstick skillet set over medium heat. Spread the chicken into an even layer and let cook undisturbed for 1 to 2 minutes. Stir or flip and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
  • Air Fryer: Preheat an air fryer to 375 degrees for 2 to 3 minutes. Pour the chicken and marinade into the basket. Cook for 7 to 8 minutes until cooked through.
  • To assemble, scoop a serving of rice or quinoa into a bowl or plate. Add chicken, black beans, corn, and whatever toppings you like. Drizzle with dressing. Enjoy!

Notes

Red Wine Vinegar: If you don't have this type of vinegar, you can sub lime juice (bringing the total amount of lime juice to 1/4 cup) or another preferred type of light vinegar.
Corn: Many different types of corn will work in this recipe. Canned corn kernels, rinsed and drained. Frozen corn kernels, thawed and patted dry (no need to cook). Fresh corn kernels, cut off the cob (no need to cook). For a tasty variation, I love using the frozen roasted corn from Trader Joe's. 
Rice: These bowls are super delicious with cilantro lime rice. But you can use whatever rice you have on hand (cooked quinoa works well, too). For the cilantro lime rice pictured in this recipe, in a saucepan, combine 1 1/2 cups white jasmine rice, 2 cups water and 1/2 teaspoon salt. Bring to a vigorous simmer, cover and reduce heat to medium-low. Cook for 16 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes. Fluff the rice and stir in zest of 1 lime, 4 tablespoons fresh lime juice, and 1/4 cup chopped cilantro. (This recipe is the one in my cookbook using water instead of broth and stirring in the zest and lime juice after cooking.)
Dressing: This is my go-to recipe for cilantro lime dressing. Store bought cilantro lime dressing can be used, as well as another type of dressing (like ranch).