Shredded Chicken Burrito Bowl
When you need a quick, easy dinner that’s packed with flavor and super customizable, a shredded chicken burrito bowl is the way to go. This is one of my go-to meals when I want something fresh, hearty, and full of my favorite ingredients. It’s perfect for meal prepping, easy to put together, and way better than the store-bought version.
You can use white rice, brown rice, or my cilantro lime rice recipe as the base. Then add chicken, beans, corn, and all the burrito bowl toppings you love. The best part? Everyone can build their own, so it’s great for families or gatherings.
Why You’ll Love This Recipe
This delicious burrito bowl is easy to throw together and full of real, wholesome ingredients. The cilantro lime rice and seasoned chicken mix perfectly with fresh toppings, and everything comes together for a nourishing and satisfying meal. It’s one of those easy meals that just works for busy nights, meal prep days, or casual get-togethers.
There’s no right or wrong way to build a burrito bowl. Use the ingredients you have, mix up the toppings, and enjoy your favorite meal in a bowl that’s simple, flavorful, and customizable.
Ingredients You’ll Need
Feel free to mix and match depending on what you have and what your taste preference is.
- Shredded Chicken: You can use boneless skinless chicken breasts, leftover chicken, or even store-bought rotisserie chicken—whatever works best for you. If you’re starting from scratch, cook the chicken breasts until they reach an internal temperature of 165°F, then shred them into bite-sized pieces.
- Taco Seasoning: 1/2 store-bought packet or use my homemade taco seasoning—just cut the recipe in half.
- Rice: White rice, brown rice, or plain rice, or make my cilantro lime rice for the best flavor.
- Toppings: you can go as simple or as loaded as you like. I like to use black beans, corn, pico de Gallo, avocado, and a squeeze of fresh lime juice.
- Dressing: Finish it off with a generous drizzle of my cilantro lime dressing to tie everything together.
How to Make Shredded Chicken Burrito Bowls
- Place chicken breasts in a pot and cover with chicken broth. Bring to a boil, then reduce to a simmer and cook until the chicken reaches 165°F internal temperature (about 15–20 minutes).
- Remove chicken and shred with two forks into bite-sized pieces. Toss shredded chicken with taco seasoning until evenly coated.
- Make your favorite rice! You can use white rice, brown rice, or my cilantro lime rice recipe for the best flavor!
- Drain the black beans and cook them in a separate pan over medium heat until warm. Drain the corn and warm it in a pan on low heat for a few minutes, stirring occasionally.
- Layer a scoop of rice and a spoonful of shredded chicken in a bowl, add black beans and corn, then load on your favorite toppings.
- Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.
- Drizzle the bowl with my cilantro lime dressing. It ties everything together and adds a zesty, herby finish.
Toppings
The best part about a shredded chicken burrito bowl is the variety of toppings you can add! Whether you’re in the mood for something fresh, spicy, or creamy, there’s no wrong way to top your bowl. Here are some of my favorite toppings that really take your burrito bowl to the next level:
- Pico de Gallo or fresh salsa: Add some zesty freshness to balance out the richness of the chicken and rice.
- Chopped fresh cilantro: A burst of herby goodness for that perfect flavor lift.
- Lime wedges or a squeeze of fresh lime juice: A tangy kick that brightens up every bite.
- Tortilla chips, crushed: For a little extra crunch and a satisfying bite with every spoonful.
- Fresh corn (grilled, raw, or canned): Sweet and juicy kernels bring that perfect bite.
- Red onion (thinly sliced): Adds a bit of sharpness and a beautiful pop of color.
- Sour cream: Creamy and cool to balance the heat from the salsa or hot sauce.
- Cheddar cheese: Melted over the chicken or sprinkled on top, it adds richness and flavor.
- Guacamole or sliced avocados: For extra creaminess and avocado goodness.
- Cotija cheese: A salty, crumbly cheese that adds a nice contrast to the other ingredients.
- Black beans: A filling and hearty addition that adds fiber and protein.
- Red bell peppers (diced): Sweet and colorful, they’re a great way to add some crunch.
- Black olives: Briny and tangy, they add a Mediterranean twist to your bowl.
- Cherry tomatoes (halved): Sweet and juicy, they bring in a burst of freshness.
- Green chiles: If you like a little extra heat, toss in some green chiles for a smoky bite.
- Hot sauce: The perfect way to crank up the heat and add a bit of flavor!
- Jalapeños: Add fresh or pickled jalapeños for that spicy bite you crave.
Recipe Tips
- Use store-bought rotisserie chicken: If you’re short on time, using a store-bought rotisserie chicken can save you a lot of effort. Just shred it and toss with taco seasoning for a quick, flavorful option.
- Keep toppings fresh: To prevent sogginess, store toppings like sour cream, avocados, and cheese in separate containers. Add them just before serving for the freshest flavor.
- Add a crunch: If you like some crunch, top your burrito bowl with tortilla chips or use a crisp lettuce base instead of rice for a lighter option.
- Perfect for meal prep: These burrito bowls are a great option for Sunday meal prepping. Store the rice, chicken, and beans in an air-tight container, and add fresh toppings each day for a quick, satisfying meal.
Shredded Chicken Burrito Bowls
Ingredients
- 3 cups shredded chicken
- 1/2 packet of taco seasoning
- cilantro lime rice
- 1 can black beans drained and rinsed
- 1 can corn drained and rinsed
- 1 cup pico de gallo
- 1 avocado sliced
- Fresh cilantro chopped
- cilantro lime dressing
- Toppings of choice
Instructions
- Place chicken breasts in a pot and cover with chicken broth. Bring to a boil, then reduce to a simmer and cook until the chicken reaches 165°F internal temperature (about 15–20 minutes).
- Remove chicken and shred with two forks into bite-sized pieces. Toss shredded chicken with taco seasoning until evenly coated.
- Make your favorite rice! You can use white rice, brown rice, or my cilantro lime rice recipe for the best flavor!
- Drain the black beans and cook them in a separate pan over medium heat until warm. Drain the corn and warm it in a pan on low heat for a few minutes, stirring occasionally.
- Layer a scoop of rice and a spoonful of shredded chicken in a bowl, add black beans and corn, then load on your favorite toppings.
- Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.
- Drizzle the bowl with my cilantro lime dressing. It ties everything together and adds a zesty, herby finish.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
