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chicken burrito bowl with rice and beans in a bowl with lime and hot sauce
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Chicken Burrito Bowl with Rice and Beans

This is a variation of our healthy burrito bowl base recipe. If you're looking for a delicious Mexican inspired meal that's both versatile and meal prep-friendly, a chicken burrito bowl with rice and beans is a great choice! Packed with protein, fiber, and flavor, this recipe is great for lunch or dinner!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 497kcal

Ingredients

Brown Rice

  • 1 ¼ cups brown rice
  • 2 ½ cups water
  • Dash salt

Roasted Sweet Potatoes

  • 1 pound sweet potatoes (~4 cups diced)
  • 1 ½ Tablespoons avocado or canola oil
  • ¼ teaspoon kosher salt

Mexican Shredded Chicken

  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ~1 ½ pounds boneless skinless chicken thighs (1 package)
  • 2 Tablespoons avocado or canola oil
  • ½ cup salsa

Mexican Pinto Beans*

  • 2, 15-ounce cans low-sodium pinto beans
  • ¼ cup salsa
  • 1 ½ teaspoons cumin
  • ½ teaspoon chili powder

Burrito Bowl

  • 6 cups shredded romaine
  • 1 ½ cups diced avocado

Instructions

  • Prepare rice. Add rice, water, and a dash of salt to a 3-4 quart saucepan. Bring water to a boil over high heat, then reduce heat, cover, and simmer until rice is al dente and water is mostly absorbed (~40 minutes). Rest covered for 10 minutes, then remove lid, drain any excess water, and fluff with a fork.
  • Prepare sweet potatoes. Preheat oven to 425ºF. Clean and scrub sweet potatoes well. Do not peel. Dice into ½-¾" cubes. In a large mixing bowl, combine oil and salt. Add diced sweet potato. Using a spatula, toss to evenly coat. Spread sweet potatoes on a baking sheet in a single layer. Do not overcrowd the pan. Roast 25-30 minutes or until potatoes are browned, crisp, and easily pierced with a fork.
  • Prepare chicken. Combine spices in a small bowl. Trim fat off chicken thighs and rub both sides with spice blend. Heat a 10” stainless steel skillet over medium heat. Once pan is hot, add oil. Once oil is shimmering, add chicken thighs in batches, not overcrowding the pan. Sear ~3 minutes on each side, until chicken easily releases from pan. Remove to plate once done. Add salsa to pan, and return chicken to pan. Bring salsa to a boil. Reduce to a simmer and cover. Simmer 25-30 minutes or until chicken is tender and can easily be shredded. Remove lid and shred with two forks.
  • Prepare beans. Place beans with liquid (do not drain), salsa, and spices in a 3-4 quart saucepan, and bring to a boil. Reduce to a simmer, and simmer uncovered for 10 minutes or until liquid thickens.
  • Assemble bowls with shredded romaine, brown rice, chicken, sweet potatoes, pinto beans, diced avocado, and toppings to your taste. Enjoy!

Notes

*Check out our Instant Pot Mexican Pinto Beans recipe for easy meal prep.
 
Toppings to YOUR Taste
  • Dollop Greek yogurt, sour cream, or lime crema
  • Salsa, pico de gallo, or diced tomatoes
  • Shredded or crumbled cheese
  • Fresh or pickled red onion
  • Fresh or pickled jalapeño
  • Chopped fresh cilantro
  • Fresh lime juice
  • Hot sauce

Nutrition

Serving: 1bowl | Calories: 497kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 506mg | Potassium: 1046mg | Fiber: 8g | Sugar: 5g | Vitamin A: 15248IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 4mg