Chicken Burrito Bowl With Brown Rice & Veggies – A Fresh, Filling Weeknight Favorite
This chicken burrito bowl hits that sweet spot between fresh and satisfying. It’s loaded with tender, seasoned chicken, fluffy brown rice, colorful vegetables, and all your favorite toppings. You get big flavor without a heavy feel, and it comes together with simple steps you can handle on any weeknight.
Make it for a quick dinner, or prep it on Sunday and enjoy it all week. Either way, it’s a flexible, feel-good meal that never gets boring.
Chicken Burrito Bowl With Brown Rice & Veggies – A Fresh, Filling Weeknight Favorite
Ingredients
- For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- For the brown rice: 1 cup uncooked brown rice (or 3 cups cooked)
- 2 cups low-sodium chicken broth or water
- 1/2 teaspoon salt
- 1 tablespoon lime juice (optional)
- 2 tablespoons chopped cilantro (optional)
- Veggies and add-ins: 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced or diced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: Greek yogurt or sour cream
- Shredded cheddar or Monterey Jack
- Salsa or pico de gallo
- Hot sauce
- Shredded lettuce
Instructions
- Cook the brown rice: Rinse the rice until the water runs clear. Add rice, broth (or water), and salt to a pot.Bring to a boil, cover, and reduce to low. Cook 40–45 minutes until tender. Remove from heat, rest 10 minutes, then fluff.Stir in lime juice and cilantro if using.
- Season the chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chicken dry. Rub with olive oil and sprinkle the spice mix on both sides.Finish with lime juice.
- Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C).Transfer to a plate to rest for 5 minutes, then slice.
- Sauté the veggies: In the same skillet, add a bit more oil if needed. Toss in bell peppers and red onion with a pinch of salt. Cook 4–6 minutes until tender-crisp with some char.Stir in corn for 1–2 minutes to warm through.
- Warm the black beans: In a small saucepan over low heat, warm the beans with a splash of water and a pinch of salt. Keep them saucy so they don’t dry out.
- Assemble the bowls: Add a scoop of brown rice to each bowl. Top with sliced chicken, sautéed peppers and onions, corn, black beans, tomatoes, and avocado.
- Finish with toppings: Add cilantro, a squeeze of lime, and your favorite extras like salsa, cheese, or a dollop of Greek yogurt.Adjust heat with hot sauce.
What Makes This Recipe So Good
- Balanced and hearty: Protein-packed chicken, fiber-rich brown rice, and plenty of veggies keep you full and energized.
- Big flavor, simple steps: A quick spice rub and a few fresh toppings make this bowl taste like your favorite takeout—without the price or mystery ingredients.
- Customizable: Swap veggies, adjust the heat, or use different grains to fit your preferences or what you have on hand.
- Meal prep friendly: Everything stores well, and you can build bowls fresh throughout the week.
- Nutritious without feeling “diet-y”: It’s wholesome comfort food that actually leaves you feeling good.
Ingredients
- For the chicken:
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- For the brown rice:
- 1 cup uncooked brown rice (or 3 cups cooked)
- 2 cups low-sodium chicken broth or water
- 1/2 teaspoon salt
- 1 tablespoon lime juice (optional)
- 2 tablespoons chopped cilantro (optional)
- Veggies and add-ins:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced or diced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings:
- Greek yogurt or sour cream
- Shredded cheddar or Monterey Jack
- Salsa or pico de gallo
- Hot sauce
- Shredded lettuce
Step-by-Step Instructions
- Cook the brown rice: Rinse the rice until the water runs clear. Add rice, broth (or water), and salt to a pot.
Bring to a boil, cover, and reduce to low. Cook 40–45 minutes until tender. Remove from heat, rest 10 minutes, then fluff.
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Stir in lime juice and cilantro if using.
- Season the chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chicken dry. Rub with olive oil and sprinkle the spice mix on both sides.
Finish with lime juice.
- Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C).
Transfer to a plate to rest for 5 minutes, then slice.
- Sauté the veggies: In the same skillet, add a bit more oil if needed. Toss in bell peppers and red onion with a pinch of salt. Cook 4–6 minutes until tender-crisp with some char.
Stir in corn for 1–2 minutes to warm through.
- Warm the black beans: In a small saucepan over low heat, warm the beans with a splash of water and a pinch of salt. Keep them saucy so they don’t dry out.
- Assemble the bowls: Add a scoop of brown rice to each bowl. Top with sliced chicken, sautéed peppers and onions, corn, black beans, tomatoes, and avocado.
- Finish with toppings: Add cilantro, a squeeze of lime, and your favorite extras like salsa, cheese, or a dollop of Greek yogurt.
Adjust heat with hot sauce.
Storage Instructions
- Meal prep: Divide rice, chicken, peppers/onions, corn, and beans into airtight containers. Keep fresh toppings like avocado, tomatoes, and cilantro separate.
- Fridge: Base components keep 4 days. Avocado is best cut fresh.
- Freezer: Freeze cooked chicken and rice up to 3 months.
Thaw overnight in the fridge. Beans and peppers also freeze well; fresh toppings do not.
- Reheat: Microwave base components until hot, then add fresh toppings. A splash of water on rice helps keep it fluffy.
Why This is Good for You
- Lean protein: Chicken supports muscle repair and keeps you satisfied.
- Whole grains: Brown rice adds fiber for steady energy and better digestion.
- Colorful veggies: Peppers, tomatoes, and avocado bring vitamins, antioxidants, and healthy fats.
- Smart swaps: Greek yogurt instead of sour cream boosts protein while keeping things creamy.
- Sodium control: Cooking at home lets you season to taste without overdoing the salt.
Common Mistakes to Avoid
- Overcooking the chicken: It turns dry fast.
Use medium-high heat, don’t overcrowd the pan, and rest before slicing.
- Skipping the rinse on rice: Rinsing removes extra starch for fluffier grains.
- Adding all toppings before reheating: Warm the base, then add fresh toppings to keep textures crisp and bright.
- Under-seasoning: Taste at every step. A pinch of salt and a squeeze of lime can wake up the whole bowl.
- Mushy veggies: High heat and a quick sauté keep peppers and onions tender with some bite.
Recipe Variations
- Grill it: Grill the chicken and veggies for a smoky flavor. Brush with oil and the same spice blend.
- Swap the grain: Use quinoa, cauliflower rice, or farro instead of brown rice.
- Go spicy: Add chipotle powder, minced jalapeño, or a drizzle of chipotle hot sauce.
- Make it dairy-free: Skip the cheese and use avocado or a cashew-lime crema.
- Vegetarian version: Replace chicken with seasoned tofu, tempeh, or extra black beans and roasted sweet potato.
- Extra veg: Add shredded lettuce, sautéed zucchini, or roasted broccoli for more volume and nutrients.
- Kid-friendly: Reduce chili powder, serve toppings on the side, and add a mild cheese.
FAQ
Can I use rotisserie chicken?
Yes.
Shred it and warm with a bit of the spice blend and a splash of broth or lime juice. It’s a fast shortcut that still tastes great.
How can I make this ahead for the week?
Cook the rice, chicken, and veggies. Store in portions, and keep fresh toppings separate.
Build bowls each day so they taste fresh and keep good texture.
What if I don’t have all the spices?
Use a taco seasoning blend. Start with 1 to 1.5 tablespoons and adjust to taste. Add lime juice for brightness.
Is white rice okay?
Absolutely.
It cooks faster and still works well. If you want extra fiber, try half white rice and half cauliflower rice.
How do I keep avocado from browning?
Slice it right before serving. If prepping, toss with lime juice and store tightly covered with plastic wrap pressed against the surface.
Can I bake the chicken instead?
Yes.
Bake at 425°F (220°C) for 18–22 minutes depending on thickness, or until it reaches 165°F (74°C). Let it rest before slicing.
What’s the best way to reheat without drying out?
Sprinkle the rice and chicken with a little water, cover loosely, and microwave in short bursts. Add fresh toppings after reheating.
In Conclusion
This Chicken Burrito Bowl with Brown Rice & Veggies is simple, flexible, and full of fresh flavor.
It’s easy enough for a busy weeknight and sturdy enough for meal prep. Keep the basics the same—well-seasoned chicken, fluffy grains, crisp veggies—and customize the toppings to match your mood. With a few smart steps, you’ll have a bowl that’s colorful, satisfying, and good for you every time.
