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A delicious burrito bowl featuring rice, black beans, shredded chicken, pico de gallo, avocado slices, cilantro

Shredded Chicken Burrito Bowls

This Shredded Chicken Burrito Bowl is a flavorful, healthy, and customizable meal that's perfect for busy weeknights or meal prep. Tender, shredded chicken tossed in taco seasoning is paired with rice, black beans, and corn, then topped with fresh pico de gallo, creamy avocado, and a zesty cilantro lime dressing.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Serving Size 4 servings

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.