The Ultimate Chicken Burrito Bowl Recipe

You're gonna need a bigger bowl. Yvonne Ruperti

Notes: The beans can be soaked overnight, drained, and then cooked (eliminate the 1 hour soak). I'd recommend doubling the guacamole and salsa if you'd like to have extra for a chips and salsa appetizer. Make this a quick meal by purchasing a roasted chicken and shredding it, using store-bought salsa, store-bought guacamole, and canned black beans (heat with seasonings or not). This is a fun meal to serve buffet-style and have everyone assemble their own bowl.

Recipe Facts

Active: 2 hrs
Total: 3 hrs
Serves: 4 servings

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  • For the Beans:
  • 1 cup black breans, picked over and rinsed
  • 4 cups low-sodium chicken broth
  • 1 small red onion, diced (about 1/2 cup)
  • 5 medium cloves garlic, minced (about 5 teaspoons)
  • 1 medium jalepeño, seeded and minced (about 1 tablespoons)
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • For the Chicken:
  • 2 cups low-sodium chicken broth
  • 2 whole boneless skinless chicken breast halves, trimmed of visible fat (about 1 pound total)
  • 2 tablespoons juice and 2 teaspoons zest from 2 limes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • For the Yellow Rice:
  • 2 cups uncooked rice
  • 1/4 teaspoon ground tumeric
  • 1 tablespoon extra virgin olive oil
  • For the Guacamole:
  • 2 ripe avocados, peeled and pitted, flesh chopped
  • 1/2 small red onion, diced (about 1/4 cup)
  • 1/2 medium jalapeño pepper, seeded and minced (about 1/2 tablespoon)
  • 1 tablespoon extra virgin olive oil
  • Up to 2 tablespoons juice from 2 limes (to taste)
  • For the Fresh Salsa:
  • 1 cup cherry tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 small red onion, chopped (about 1/4 cup)
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium jalapeño, minced (about 1/2 tablespoon)
  • 1/2 cup fresh cilantro leaves, washed and coarsely chopped
  • Up to 2 tablespoons juice from 2 limes (to taste)
  • Optional Garnishes:
  • Iceberg lettuce
  • 3 ounces cheddar cheese, grated on large holes of box grater
  • Cooked corn kernels
  • Sour cream
  • Tortilla chips


  1. For the beans: In medium saucepan, cover beans with inch of water and bring to a boil over medium-high heat. Turn off heat and let stand 1 hour. Drain beans and return to pot. Add chicken broth, 1 cup water, onion, garlic, jalapeño, cumin, and 1 teaspoon salt. Bring to boil over medium-high heat. Reduce heat and simmer until beans are fully tender, stirring occasionally, about 1 hour. Add water as necessary if beans become dry before they are tender. Season to taste with salt and pepper and set aside.

  2. For the chicken: While the beans cook, bring chicken broth and 2 cups water to simmer in medium saucepan. Add chicken and simmer gently until just cooked through (160°F), about 10 minutes. Remove chicken from broth. When cool enough to handle, tear into large shreds. Toss with lime juice and zest, and oil. Season to taste with salt and pepper. Set aside.

  3. For the rice: Combine rice with 4 cups water, turmeric, olive oil, and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest setting, and cook without disturbing for ten minutes. Remove from heat and let rest with cover on until ready to serve.

  4. For the guacamole: In medium bowl, gently mash avocado. Stir in onion, jalapeño, and oil. Season to taste with lime juice and salt.

  5. For the salsa: Place tomatoes in fine mesh strainer set over bowl. Toss with 1/2 teaspoon salt and let drain for 30 minutes. When ready to serve, shake tomatoes and discard excess liquid. Combine tomatoes, onion, oil, jalapeno, and cilantro. Season to taste with lime juice, salt, and pepper.

  6. To Serve: Place beans, chicken, rice, guacamole, and salsa in separate serving bowls, along optional garnishes. Allow guests to put together their own bowls.

Special equipment

medium saucepans, fine mesh strainer

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