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Overhead shot of a chicken burrito bowl topped with avocado slices and pico de gallo

Chipotle Chicken Burrito Bowls

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 bowls 1x
  • Category: Entree
  • Method: stove top
  • Cuisine: Mexican


This Chipotle Chicken Burrito Bowl provides an amazing combination of flavors and an extra kick from the cilantro lime sauce for a healthy lunch or dinner!



For the beans:

  • 2 teaspoons olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 15 oz can black beans, undrained
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground chipotle

For the rice:  

  • 1/2 cup brown rice
  • 3/4 cup water
  • zest and juice from one small lime
  • 1 teaspoon sweet rice wine (mirin)
  • 1/4 cup cilantro leaves, chopped

For the Cilantro Lime Sauce:

  • 6 oz plain greek yogurt
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced green onion
  • 1/4 cup cilantro leaves, chopped
  • 1/4 teaspoon finely minced jalapeño

For the bowl: 

  • 1 1/2 cups Spicy Mexican Chicken
  • 1/4 cup crumbled queso fresco
  • 1/4 cup pico de gallo
  • half of an avocado, diced


  1.  Make the beans. Add olive oil to a small saucepan and heat over medium-high heat. Add onions and sauté 1 minute; add garlic. Add beans, cumin, oregano and chipotle and bring to a boil then reduce heat to medium-low and simmer for 20 minutes.  Keep warm.
  2. Make the rice. While the beans are cooking, place the rice and water in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes until rice is tender and water is absorbed. Remove from heat. Add lime juice, lime zest, cilantro and rice wine. Mix well, set aside and keep warm.
  3. Make the sauce. Mix the yogurt, salt, sugar, zest, green onion, cilantro and jalapenño in a small bowl. Refrigerate for at least 30 minutes.
  4. Assemble the bowl. To assemble the bowl, divide the rice between two medium-sized bowls. Top each bowl with chicken, black beans, queso fresco, pico and avocado. Add the desired amount of Lime Cilantro Sauce.  Serve immediately.


Cooking time for this recipe assumes you’ve made the Spicy Mexican Chicken ahead of time.  If you are making it at the same time, I’d add about 10 minutes to your total time to allow the chicken to cool before you shred it.


  • Serving Size: 1 bowl
  • Calories: 715

Keywords: Mexican food, meal prep