A reliable recipe for real life
This healthy chicken burrito bowl is built for busy weeknights: warmly spiced chicken, simple rice, crunchy vegetables, and a bright yogurt sauce that makes every bite feel fresh.
It is also easy to keep budget-friendly. Use frozen corn, skip avocado when it is expensive, swap lettuce for cabbage, and cook the rice ahead when you want dinner to move faster.
Chicken Burrito Bowl video
What you’ll need
Simple ingredients do their best work when each one has a clear purpose. The exact quantities and adjustable measurements are in the recipe card below.
- 1.1 lb boneless chicken breast, cut into small pieces
- 1 tbsp olive oil, for chicken
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder, for chicken
- 1/2 tsp ginger powder
- 3/4 tsp salt, for chicken
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes, for chicken
- 1 tbsp lemon juice, for chicken
- 1 cup long-grain rice, uncooked
- 1 3/4 cups water, for rice
- 1/4 tsp salt, for rice
- 2 medium potatoes, diced small, optional crispy topping
- 1 cup corn kernels
- 1 small bell pepper, diced
- 1/2 cup cucumber, diced
- 1/2 cup shredded lettuce
- 1/2 cup tomato, diced
- 1/4 cup pickles, chopped
- 2 tbsp fresh coriander, chopped
- 1/2 avocado, diced, optional
- 1/2 cup plain yogurt, Greek yogurt or thick plain yogurt
- 1 tbsp lemon juice, for sauce
- 1 tbsp hot sauce
- 1/4 tsp garlic powder, for sauce
- 1/4 tsp salt, for sauce
- 1 1/2 tbsp water, for sauce, as needed to thin
How to make chicken burrito bowl
Here’s the method at a glance. Use the interactive recipe card for the complete quantities and checkable cooking instructions.
- 01Cook the rice
Rinse the rice until the water runs mostly clear. Add rice, water, and salt to a saucepan, cover, and cook on low for about 15 minutes. Rest for 5 minutes, then fluff with a fork.
- 02Season the chicken
Toss the chicken with olive oil, paprika, cumin, turmeric, coriander, garlic powder, ginger powder, salt, black pepper, red chili flakes, and lemon juice until evenly coated.
- 03Bake the chicken
Heat the oven to 200 C / 400 F. Spread the chicken on a lined tray and bake for 12 to 15 minutes, or until golden and cooked through.
- 04Cook the optional potatoes
If using potatoes, toss the diced pieces with a little oil and a pinch of salt, then roast them alongside the chicken until tender and crisp at the edges.
- 05Make the yogurt sauce
Mix the yogurt, lemon juice, hot sauce, garlic powder, salt, and a pinch of red chili flakes. Add water a little at a time until the sauce is smooth and drizzleable.
- 06Assemble the bowls
Divide the rice between 4 bowls. Add chicken, corn, bell pepper, cucumber, lettuce, tomato, pickles, avocado, and optional crispy potatoes.
- 07Finish and serve
Drizzle with yogurt sauce, scatter over fresh coriander, and finish with a squeeze of lemon.
Recipe success tips
- ✓Use frozen corn instead of fresh to keep the bowl affordable.
- ✓Skip the avocado when it is expensive or out of season.
- ✓Cook the rice ahead or use leftover cooked rice to make assembly faster.
- ✓Cabbage can replace lettuce and usually costs less.
Easy variations
Leave out the crispy potatoes for a lighter bowl that stays closer to the core updated recipe.
Add steamed broccoli, shredded cabbage, or extra cucumber for more crunch and color.
Reduce the hot sauce by half and add a little extra lemon juice for brightness without much heat.
Notes & storage
- Nutrition will vary depending on the exact brands, chicken cut, yogurt, and optional toppings used.
- For food safety, chicken should be fully cooked before serving.
- Instead of loading the bowl with cheese, sour cream, and heavy dressing, this version uses a lemony yogurt sauce for creaminess with fewer calories.
Frequently asked questions
Can I make this chicken burrito bowl ahead?
Yes. Cook the rice and chicken ahead, then store the fresh toppings and yogurt sauce separately. Assemble just before serving.
Can I use regular yogurt instead of Greek yogurt?
Yes. Plain yogurt works well; Greek yogurt gives a thicker, creamier sauce.
How do I keep this recipe budget-friendly?
Use frozen corn, skip avocado when prices are high, buy chicken in bulk, and swap lettuce for cabbage.
Can I cook the chicken in a pan?
Yes. Cook it in a hot skillet with a little oil until browned and cooked through, turning the pieces so they cook evenly.
