Name: Easy Chicken Burrito Bowl for One (20 Minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/3 cup shredded lettuce (or cabbage); 1/4 medium tomato (chopped); 1/2 small avocado (cubed); 2 sprigs cilantro (chopped); 1/4 cup raw corn kernels (about 1/4 of a cob); 1/4 cup black beans (rinsed and drained); 2 teaspoons olive oil (divided); 1/2 small chicken breast (sliced lengthwise); 1/2 teaspoon chili powder (divided); teaspoon sea salt (to taste); 1/4 teaspoon garlic powder; 1/2 teaspoon honey; 2 teaspoons orange juice; 3/4 cup cooked rice (white or brown, warmed); lime slice; shredded cheese; sour cream

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This simple chicken burrito bowl is both refreshing and satisfying, packed with chopped veggies and black beans and topped with a delicious and zesty citrus sauce.

Two citrus chicken burrito bowls with a blue and tan striped napkin on a brown wood table.

I LOVE making these burrito bowls when I'm craving fresh comfort food (admittedly, fairly often. My other go to is these easy shrimp tacos.) This particular recipe also makes a great meal prep lunch or dinner. If you'd like to get things ready before the week starts, all of the fixings can be prepared in advance and scaled for more than one serving if needed.

This recipe is also super flexible. If you don't have all of the toppings on hand, it's no big deal at all; just use what you have and it'll still be great.

🌿 Ingredients

Chopped romaine lettuce, cilantro, corn, avocado and tomato in glass food prep bowls alongside half a lime.

I chose a handful of veggies for the main toppings as shown here. And if you'd like to make sure this is total comfort food, you can top it all off with some shredded cheese and/or sour cream. 🙂

See recipe card below for exact quantities.

🥧 Serving suggestions

This burrito bowl goes great with a fruity drink on a warm day; especially this light strawberry agua fresca or this easy strawberry banana smoothie. And if you have any homemade salsa on hand, chips and salsa on the side is a fantastic add.

Enjoy!

🍳 Recipe

Chicken burrito bowl with a blue and tan striped napkin on a brown wood table.

Easy Chicken Burrito Bowl for One (20 Minutes)

Allison Campbell

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This easy chicken burrito bowl for one is a quick, satisfying dinner with simple ingredients and no leftovers. Perfect for busy weeknights!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 1

Course: Dinner

Cuisine: Mexican

Calories: 631

Ingredients Equipment Method Nutrition Notes

Ingredients

⅓ cup shredded lettuce or cabbage
¼ medium tomato chopped
½ small avocado cubed
2 sprigs cilantro chopped
¼ cup raw corn kernels about ¼ of a cob
¼ cup black beans rinsed and drained
2 teaspoons olive oil divided
½ small chicken breast sliced lengthwise
½ teaspoon chili powder divided
teaspoon sea salt to taste
¼ teaspoon garlic powder
½ teaspoon honey
2 teaspoons orange juice
¾ cup cooked rice white or brown, warmed

Toppings (Optional)

lime slice
shredded cheese
sour cream

Equipment

Method

Shred the lettuce if it isn't already, chop the tomato, avocado and cilantro, and slice the kernels off the corn cob. Rinse and drain the black beans.
⅓ cup shredded lettuce, ¼ medium tomato, ½ small avocado, 2 sprigs cilantro, ¼ cup raw corn kernels, ¼ cup black beans
Warm half the oil in a large skillet on the stove over medium heat. While the oil warms, chop the chicken into thin strips, place in a medium mixing bowl and sprinkle the chicken with half of the chili powder and a little salt to taste, mixing with your hands to coat the chicken with the spices. Add the chicken to the skillet and sauté for 6-8 minutes until cooked through, using a wooden fork or heat-safe spatula to turn the pieces often. Drain off any liquid after cooking and set the chicken aside.
2 teaspoons olive oil, ½ small chicken breast, ½ teaspoon chili powder, teaspoon sea salt
In a bowl, use a fork to combine the rest of the oil and chili powder, and the garlic powder, honey and orange juice. Warm the rice if it isn't already.
2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon garlic powder, ½ teaspoon honey, 2 teaspoons orange juice, ¾ cup cooked rice
Divide the rice, lettuce, tomatoes, corn, avocado and chicken among serving bowls and drizzle the sauce over everything.
Top with chopped cilantro, sliced lime, sour cream, shredded cheese or any combination of your favorites, and season with salt to taste. Enjoy!

Nutrition

Calories: 631kcalCarbohydrates: 65gProtein: 35gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 72mgSodium: 247mgPotassium: 1342mgFiber: 13gSugar: 8gVitamin A: 1203IUVitamin C: 25mgCalcium: 59mgIron: 3mg

Notes

Storage: Once assembled, the burrito bowl don't store well and should be enjoyed immediately, but it is great for meal prep (see below.)

Meal prep: Prepare the rice and all of the toppings in advance, let the rice and chicken cool, and then store everything in separate containers in the fridge for easy meal assembly. Feel free to scale the recipe to make more than one serving for the week; toppings should stay fresh for at least 2-3 days in the fridge. Note: you may want to slice the avocado just before assembly rather than in advance so that it doesn't turn brown.

Did you make this recipe?

I'd absolutely love for you to !

🌡️ Food safety tips

Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
Use separate cutting boards and utensils for raw poultry and other ingredients.
Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).

For more food safety guidance, visit foodsafety.gov.