Best 7 Chicken And Beans Burrito Bowls Recipes

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Are you craving a flavorful, convenient, and protein-packed meal that's perfect for any occasion? Look no further than chicken and beans burrito bowls! This wholesome dish combines succulent chicken, tender beans, and a variety of vibrant toppings that burst with flavor in every bite. Whether you're looking for a quick and easy weekday dinner, a satisfying lunch option, or a customizable meal prep staple, these chicken and beans burrito bowls are sure to hit the spot. Get ready to embark on a culinary journey as we explore the best recipe for creating a tantalizing chicken and beans burrito bowl that will delight your taste buds and leave you feeling satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN BURRITO BOWL



Grilled Chicken Burrito Bowl image

Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 22

2 Boneless, Skinless Chicken Breasts
1 Cup Cooked Brown Rice
1 Tbsp Lime Juice
1 Small Avocado (sliced)
2 Cups Mixed Greens
½ Cup Black Beans
½ Cup Canned corn, drained (or grilled)
⅓ Cup Cherry Tomatoes (cut into quarters)
2 Tbsp Greek yogurt
½ Red onion (diced)
1 Jalapeno Pepper (sliced)
Sea salt and freshly ground black pepper, to taste
A small handful of chopped cilantro, plus more to garnish
2 Tbsp Olive oil
1 Tbsp Fresh lime juice
½ tsp Paprika
½ tsp Ground Cumin
¼ tsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
A pinch of salt and pepper, or to taste

Steps:

  • In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
  • Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
  • Remove from the grill and let it rest for 5 minutes before slicing.
  • In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
  • Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
  • Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!

Nutrition Facts : Calories 655 kcal, Carbohydrate 57 g, Protein 36 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

CHICKEN BURRITO BOWLS



Chicken Burrito Bowls image

Make and share this Chicken Burrito Bowls recipe from Food.com.

Provided by joyce_ringer

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt and pepper
1 (10 ounce) jar salsa
3 cups cooked brown rice, divided
10 ounces black beans, drained and rinsed
1 (10 ounce) can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
fresh cilantro (to garnish)

Steps:

  • 1. Preheat oven to 400˚F/200˚C.
  • 2. Line a baking sheet with foil.
  • 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
  • 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • 5. Salt and pepper the peppers and onions, tossing to coat.
  • 6. Top each chicken breast with a generous pour of salsa.
  • 7. Bake in a preheated oven for 25 minutes.
  • 8. Rest chicken for 10 minutes, before slicing into strips.
  • 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • 11. Meal-prep FTW! Enjoy!

Nutrition Facts : Calories 632.1, Fat 21.3, SaturatedFat 7.9, Cholesterol 86.3, Sodium 764.1, Carbohydrate 76, Fiber 12.7, Sugar 9.7, Protein 38.6

CHICKEN AND BLACK BEAN BURRITO BOWL



Chicken and Black Bean Burrito Bowl image

With black beans, fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce this Chicken Burrito Bowl is an excellent lunch.

Provided by Beachbody

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 10

2 cups cooked brown rice (warm)
1 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh cilantro
3 cups chopped romaine lettuce
1 cup cooked black beans (warm)
1½ cups shredded cooked chicken breast (warm)
½ cup shredded Monterey jack cheese
1 cup fresh tomato salsa
½ medium avocado (sliced)
4 Tbsp reduced-fat (2%) plain Greek yogurt

Steps:

  • Combine rice, lime juice, and cilantro in a medium bowl; mix well.
  • Evenly divide lettuce between 4 serving bowls.
  • Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
  • Top each bowl with 1 Tbsp. of yogurt; serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 40 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 9 g, Sugar 3 g

CHICKEN BURRITO BOWL



Chicken burrito bowl image

Whip up a simple chicken burrito bowl for a satisfying lunch for two. Pile on avocado, sweet potato wedges and tortillas for an easy, filling meal

Provided by Good Food team

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 15

1 small sweet potato, cut into wedges
2 tbsp oil
1 garlic clove, chopped
1small red onion, finely chopped
1 skinless chicken breast, sliced into strips
1 tbsp cider vinegar
1 tsp honey
400g can black beans, drained and rinsed
250g pouch Uncle Bens Mexican-style rice
1 medium tomato, chopped
1 lime, zested and juiced
handful coriander leaves, chopped
1 avocado, stoned and sliced
1 small tortilla, sliced into strips and grilled until crisp
hot sauce and lime wedges, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
  • Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
  • Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.

Nutrition Facts : Calories 772 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 14 grams sugar, Fiber 17 grams fiber, Protein 32 grams protein, Sodium 1.63 milligram of sodium

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

CHICKEN AND BEANS BURRITO BOWLS



Chicken and Beans Burrito Bowls image

Need help with dinner? All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 20

2 1/2 cups water
1 1/2 cups uncooked regular long-grain white rice
1/2 teaspoon salt
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon olive oil
1 medium onion, finely chopped
1 serrano chile, seeded and diced
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2/3 cup water
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
Sliced avocado
Crumbled Cotija cheese
Sour cream
Lime wedges
Shredded lettuce

Steps:

  • In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
  • In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
  • In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
  • Serve chicken and beans in bowls with rice and desired toppings.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g

SLOW-COOKER CHICKEN BURRITO BOWLS



Slow-Cooker Chicken Burrito Bowls image

Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.

Provided by Travis H.

Categories     Chicken

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb boneless skinless chicken breast
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn

Steps:

  • Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
  • Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
  • → Total cooking time from start to finish is 6 to 8 hours.
  • Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
  • Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Tips:

  • For a vegetarian version, replace the chicken with black beans or tofu.
  • If you don't have a slow cooker, you can cook the chicken in a pot on the stove over low heat for about 4 hours.
  • To make the rice, rinse it well before cooking to remove any starch.
  • Feel free to add other toppings to your burrito bowl, such as guacamole, salsa, sour cream, or cheese.
  • For a healthier version, use whole-wheat tortillas or brown rice.

Conclusion:

Chicken and bean burrito bowls are a delicious and easy meal that can be made in the slow cooker or on the stovetop. They're perfect for busy weeknights or for a quick and easy lunch. With a variety of toppings to choose from, everyone can customize their bowl to their own liking. So next time you're looking for a quick and easy meal, give chicken and bean burrito bowls a try!

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