Chicken Burrito Bowl

This Chicken Burrito Bowl with Cilantro Lime Dressing is a flavor-packed, weeknight dinner recipe featuring blackened chicken, charred corn, and a creamy, tangy sauce—all layered over coconut-lime rice. Easy to customize and perfect for meal prep!

There’s just something about a burrito bowl that makes dinner feel both fun and easy. This Chicken Burrito Bowl with Cilantro Lime Dressing is one of those meals that hits every note: creamy, spicy, tangy, and packed with texture. It’s the kind of dinner that feels like takeout, but it’s totally homemade—and healthier, too!

We’re talking blackened chicken, charred corn, seasoned black beans, and fluffy coconut lime rice, all topped with crispy fried jalapeños and a ridiculously good cilantro lime dressing you’ll want to put on everything. If you’re a busy mom (like me!) or just someone who wants a bowl of something comforting without a ton of effort, this one’s for you.

Make it for dinner, meal prep it for the week, or double the dressing to drizzle on wraps and salads – trust me, it’s addicting.

For the chicken you’ll need: chicken, paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and ground black pepper

For the Burrito Bowl you’ll need black beans, cumin, garlic powder, onion powder, salt, pepper, corn, long-grain white rice, coconut milk, water, a lime, cilantro, Chihuahua cheese, a jalapeño, and flour

For the Pico de Gallo you’ll need roma tomatoes, red onion, a jalapeño, garlic, cilantro, lime, salt, and pepper

For the Cilantro Lime Dressing you’ll need garlic cloves, a lime, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan cheese, cilantro, salt, and pepper

HOW TO MAKE THIS CHICKEN BURRITO BOWL

Season your chicken breasts all over with blackened chicken seasoning mixture then heat a drizzle of olive oil in a pan over medium heat and sear until chicken is blackened on each side and cooked through, about 15-20 minutes. Once cooked remove from heat and slice into thin strips just before serving.

In a medium pot combine the rice with coconut milk, water, lime juice, and a generous pinch of salt. Bring it to a boil, then drop the heat to a simmer, cover, and let it do its thing for 20 minutes. Once the timer’s up, take it off the heat and keep it covered until you’re ready to serve.

In a large skillet, heat a drizzle of olive oil over medium heat. Toss in your corn and let it roast, stirring occasionally, until it’s nice and charred—about 15 to 20 minutes. If it starts popping like popcorn, just place a splatter screen or lid loosely on top. Set it aside when it’s golden and blistered in spots.

In that same pan, add another quick drizzle of oil and toss in your black beans. Season them up with cumin, garlic powder, onion powder, salt, and pepper. Let them simmer gently for about 15–20 minutes, stirring now and then, until the liquid has mostly cooked off and the flavors are concentrated.

Thinly slice your jalapeños into ½-inch rounds and dust them lightly with flour. Heat a small layer of oil in a skillet—once it’s shimmering, gently lay in the jalapeño slices. Let them fry for about 5 minutes, flipping if needed. Watch closely—if they start to brown too fast, pull the pan off the heat. Transfer them to a paper towel-lined plate to drain.

To make the pico de gallo, combine the tomatoes, onion, garlic, jalapeño, cilantro, lime, salt, and pepper, and mix well to combine.

To make the cilantro lime dressing, toss all of your sauce ingredients into a food processor and blend until smooth and creamy.

To assemble the bowls, start with a base of coconut-lime rice, then layer on the charred corn, seasoned beans, and sliced chicken. Spoon some pico de gallo onto each bowl then sprinkle a big handful of cheese on top, pile on as many crispy jalapeños as your heart desires, and finish it off with a generous drizzle of cilantro lime dressing. Add a little extra fresh chopped cilantro if you’re feeling fancy.

Chicken Burrito Bowl

Taylor Jackzen

This Chicken Burrito Bowl with Cilantro Lime Dressing is a flavor-packed, weeknight dinner recipe featuring blackened chicken, charred corn, and a creamy, tangy sauce—all layered over coconut-lime rice. Easy to customize and perfect for meal prep!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

For the Chicken

• 1 lb boneless skinless chicken breast
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, eliminate if sensitive to spice)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt

For the Charred Corn

• 15 oz can of corn kernels

For the Black Beans

• 15 oz can of black beans
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

For the Crispy Jalapeños

• 1 jalapeño sliced thin
• 1 tablespoon flour

For the Rice

• 1 cup long grain rice
• 1 cup full-fat coconut milk
• 1 lime
• 2 tablespoons cilantro chopped

For the Cilantro Lime Dressing

• 2 small garlic cloves
• 2 tablespoons freshly squeezed lime juice from one lime
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup Mayonaisse
• 1/2 cup Parmesan cheese grated
• 1/2 cup cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the Pico de Gallo

• 2 roma tomatoes diced
• 1/4 cup red onion diced
• 1 jalapeño diced
• 2 cloves garlic minced
• 1 lime
• 1/4-1/2 cup cilantro chopped
• Salt and Pepper to to taste

For Assembling

• 1 cup Chihuahua cheese shredded
• Cilantro chopped for garnish

Instructions

 

• Season chicken breasts all over with blackened chicken seasoning mixture. Heat a drizzle of olive oil in a pan over medium heat and sear until chicken is blackened on each side and cooked through, about 15-20 minutes. Once cooked, remove from heat and slice into thin strips just before serving.
• In a medium pot combine the rice with coconut milk, water, lime juice, and a generous pinch of salt. Bring to boil, then lower the heat, cover, and simmer 20 minutes. Keep covered until you’re ready to serve.
• In a large skillet, heat a drizzle of olive oil over medium heat. Toss in the corn and let it roast, stirring occasionally, until it’s nice and charred—about 15 to 20 minutes. Set it aside when it’s golden and blistered in spots.
• In that same pan, add another quick drizzle of oil and toss in the black beans. Season with cumin, garlic powder, onion powder, salt, and pepper. Let them simmer gently for about 15–20 minutes, stirring occasionally, until the liquid has mostly cooked off and the flavors are concentrated.
• Thinly slice your jalapeños into ½-inch rounds and dust them lightly with flour. Heat a small layer of oil in a skillet—once it’s shimmering, gently lay in the jalapeño slices. Fry for about 5 minutes, flipping if needed. Transfer to a paper towel-lined plate to drain.
• To make the pico de gallo, combine the tomatoes, onion, garlic, jalapeño, cilantro, lime, salt, and pepper, and mix well to combine.
• To make the cilantro lime dressing, toss all of your sauce ingredients into a food processor and blend until smooth and creamy.
• To assemble the bowls, start with a base of coconut-lime rice, then layer on the charred corn, seasoned beans, and slow cooked barbacoa. Spoon some pico de gallo onto each bowl then sprinkle a big handful of cheese on top, followed by the crispy jalapeños, and finish with a generous drizzle of cilantro lime dressing. Add fresh chopped cilantro on top and enjoy.