Southwest Burrito Bowl

This southwest burrito bowl has been on repeat in my kitchen for years, and it’s still one of the first things I reach for when the week gets busy. Juicy spiced chicken, warm rice, black beans, and a creamy avocado lime sauce come together in one bowl in about 30 minutes.

I started making these on a random Sunday when I needed lunches for the whole week and had exactly one skillet’s worth of energy left in me. My kids ended up loving the chicken so much that I started doubling the batch just to keep them from raiding my meal prep containers. In my experience, the trick to a burrito bowl that actually tastes good on day four is keeping the sauce separate until you’re ready to eat. Once I started doing that, these went from “fine leftovers” to something I genuinely look forward to at lunch.

If you like the format but want to switch up the protein, my grilled chicken burrito bowl uses basically the same build, and I make a carnitas version just as often when I want something with crispier edges. If that sounds good to you, a carnitas version is worth trying too. Let’s get into how I put mine together.

Ingredients for Southwest Burrito Bowl

Here’s what I use for my southwest burrito bowl, plus a few swaps I’ve tried when my fridge looked a little different than usual. On heavier nights I’ll sometimes swap the chicken out completely and use the mix from my ground beef burrito bowl instead.

Southwest Chicken

• 1/4 cup apple cider vinegar
• 1 teaspoon ancho chili powder (or regular chili powder)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh cilantro
• 1 1/2 tablespoons avocado oil, divided
• 1 to 1 1/2 pounds chicken breasts, cubed (my go-to swap here is boneless thighs when I want extra juiciness)

Meal Prep Burrito Bowls

• 3 cups chopped kale or lettuce of choice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 cup halved grape tomatoes
• 1/2 cup corn
• 1 1/2 cups cooked black beans
• 2 cups cooked rice
• chopped fresh cilantro, to taste

Avocado Lime Sauce

• 1 small avocado
• 1/4 cup plain Greek yogurt or sour cream (I always use plain Greek yogurt for extra protein)
• 1 medium lime, lightly zested and freshly squeezed
• 1 teaspoon salt
• 1/4 teaspoon pepper

Step-by-Step Instructions

I usually get the chicken marinating first, then use that time to prep everything else so the whole bowl comes together fast.

Step 1. Whisk the apple cider vinegar, dried spices, minced garlic, fresh cilantro, and 1/2 tablespoon of avocado oil together in a large bowl or container.

Step 2. Add the cubed chicken and coat it evenly in the marinade. Cover and let it sit for a few minutes while you prep everything else. Pro tip: if you have the time, marinate it in the fridge overnight. The flavor is noticeably better and it saves you a step the next day.

Step 3. Heat the remaining avocado oil in a skillet over medium-high heat. Add the chicken along with any leftover marinade and cook for 12 to 15 minutes, stirring occasionally, until it’s browned on the outside and cooked through.

Step 4. While the chicken cooks, massage the kale with the olive oil and salt until it softens slightly and turns a deeper green.

Step 5. Divide the kale into 4 bowls along with the tomatoes, corn, black beans, cooked rice, and cilantro.

Step 6. Blend the avocado lime sauce ingredients until smooth, using a blender or a small cup attachment if you have one.

Step 7. Let the chicken rest and cool for a few minutes once it’s done cooking. This keeps it juicy instead of dry.

Step 8. Add the chicken to the bowls and drizzle with the sauce, or keep the sauce on the side until you’re ready to eat.

Rachel Collins

Chicken Burrito Bowl Recipe (Meal Prep)

A southwest chicken burrito bowl with rice, black beans, corn, and a creamy avocado lime sauce, ready in 30 minutes and perfect for meal prep.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: Mexican, Southwest

Calories: 539

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1/4 cup apple cider vinegar
• 1 tsp ancho chili powder or regular chili powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne optional
• 1 tsp minced garlic
• 1 tbsp fresh cilantro chopped
• 1 1/2 tbsp avocado oil divided
• 1 to 1 1/2 lbs chicken breasts cubed
• 3 cups chopped kale or lettuce
• 1 tsp olive oil
• 1/2 tsp salt
• 1 cup grape tomatoes halved
• 1/2 cup corn
• 1 1/2 cups cooked black beans
• 2 cups cooked rice
• 1 fresh cilantro to taste
• 1 small avocado
• 1/4 cup plain Greek yogurt or sour cream
• 1 medium lime zested and juiced
• 1 tsp salt
• 1/4 tsp pepper

Equipment

• Skillet
• Meal prep containers
• Blender with small cup attachment

Method

 

1. Whisk the apple cider vinegar, dried spices, minced garlic, fresh cilantro, and 1/2 tablespoon of avocado oil together in a large bowl or container.
2. Add the cubed chicken and coat it evenly in the marinade. Cover and let it sit for a few minutes while you prep everything else.

   If you have the time, marinate it in the fridge overnight. The flavor is noticeably better and it saves you a step the next day.
3. Heat the remaining avocado oil in a skillet over medium-high heat. Add the chicken along with any leftover marinade and cook for 12 to 15 minutes, stirring occasionally, until browned on the outside and cooked through.
4. While the chicken cooks, massage the kale with the olive oil and salt until it softens slightly.
5. Divide the kale into 4 bowls along with the tomatoes, corn, black beans, cooked rice, and cilantro.
6. Blend the avocado lime sauce ingredients until smooth.
7. Let the chicken rest and cool for a few minutes once it’s done cooking.
8. Add the chicken to the bowls and drizzle with the sauce, or keep it separate until ready to enjoy.

Nutrition

Calories: 539kcalCarbohydrates: 52gProtein: 42gFat: 19gSaturated Fat: 3gCholesterol: 91mgSodium: 1648mgPotassium: 1292mgFiber: 12gSugar: 3gVitamin A: 2403IUVitamin C: 33mgCalcium: 117mgIron: 3mg

Notes

Contains dairy (Greek yogurt or sour cream in the avocado lime sauce); swap in a dairy-free yogurt alternative if needed. Stores up to 5 days in the fridge in airtight meal prep containers, with the sauce kept separate. Can be frozen without the sauce for up to 3 months. Swap rice for cauliflower rice for a low carb version, or use rotisserie chicken to save time.

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What to Serve With Southwest Burrito Bowl

This bowl is filling enough on its own, but a few sides round it out nicely, especially if you’re feeding a hungry table. If I’m feeding a crowd with mixed tastes, I’ll set this out next to my barbacoa burrito bowl and a lighter shrimp burrito bowl option so there’s something for everyone.

• Tortilla chips and salsa: Something crunchy on the side plays well against the soft rice and beans.
• Elote-style corn: A little smoky, creamy corn on the side leans into the same southwest flavors already in the bowl.
• Simple lime rice salad: If you want to stretch the meal further, a cold rice and cucumber salad on the side keeps things light.
• Sparkling limeade: My kids ask for this every time I make the chicken. It balances the smoky spice nicely.

Storage & Serving Tips

These bowls keep well in the fridge for up to 5 days. Divide everything into meal prep containers with airtight lids, and keep the avocado lime sauce in a separate small container so it doesn’t turn the rice soggy.

To reheat, microwave for 1 to 2 minutes until warm, then add the sauce right before eating. If you’re taking these to work, I usually toss the sauce container in my bag separately and just remember to grab it on my way out.

This southwest burrito bowl is easy to switch up depending on what’s in your kitchen. Swap the rice for cauliflower rice if you want it lower carb, use rotisserie chicken when you’re short on time, or wrap the whole thing in a tortilla for a quick burrito instead of a bowl.

My Favorite Sauces for Southwest Burrito Bowl

The avocado lime sauce is my usual go-to, but I like switching things up depending on my mood or what I have on hand. Here are a few other sauces that pair well with this bowl.

• Chipotle sour cream sauce: Blending sour cream with chipotle peppers in adobo, garlic, and lime brings a smoky heat that plays really well against the sweet corn and beans.
• Cilantro lime crema: A blend of sour cream or yogurt with lime and fresh cilantro adds brightness without overpowering the southwest spices in the chicken.
• Chili lime mayo sauce: A quick mix of mayo, lime juice, chili powder, cumin, and a little hot sauce gives the bowl a creamy, tangy kick I reach for when I want a little extra spice.
• Salsa verde: A tangy, herby green sauce made from tomatillos and jalapeños adds acidity that cuts through the richness of the avocado and rice.
• Classic taco sauce: If you want something with more tomato flavor and a little vinegar bite, a simple taco sauce works well drizzled over the top.

Conclusion