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HEALTHY CHICKEN BURRITO BOWLS centered hero view, clean and uncluttered
Yesica Andrews

Healthy Chicken Burrito Bowls Recipe Easy and Delicious

This Healthy Chicken Burrito Bowls recipe features tender chicken, fresh vegetables, and cilantro-lime rice all topped with a creamy cilantro-lime dressing. It's a quick, nutritious meal perfect for any day you want a flavorful Mexican-inspired dish that's both easy and satisfying.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 4 servings
Calories: 262
Ingredients Method Notes

Ingredients
  

  • 1 cup loosely packed cilantro
  • ½ cup plain Greek yogurt
  • 2 Tbs. lime juice
  • 2 garlic cloves, roughly chopped
  • ¼ cup olive oil
  • 1 tsp. white wine vinegar
  • ¼ tsp salt
  • 1 ¼ pound raw chicken breasts, diced into 1" chunks
  • 3 teaspoons taco seasoning
  • 1 ½ teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil
  • 2 cups prepared brown rice (I use frozen)
  • 3 tablespoons cilantro, finely chopped
  • juice of 1 lime
  • ½ teaspoon salt
  • 1 head romaine lettuce, chopped
  • 1 - 12 ounce bag fire roasted corn, prepared
  • 1 pint cherry tomatoes, halved
  • 1 can black beans, drained and rinsed

Method
 

  1. Place all dressing ingredients in a food processor or blender and blend until completely smooth, scraping down the sides as needed.
  2. Preheat the air fryer to 400°F (200°C).
  3. In a bowl, mix taco seasoning, brown sugar, and cornstarch together.
  4. Add olive oil to the spices and stir into a thick paste.
  5. Coat the chicken chunks thoroughly with the seasoned oil mixture.
  6. Lay the chicken pieces in a single layer in the air fryer basket, spaced apart for airflow.
  7. Cook the chicken in the air fryer for 9 to 12 minutes, until the internal temperature reads 165°F.
  8. Prepare the brown rice according to instructions and transfer to a bowl while still warm.
  9. Stir cilantro, lime juice, and salt into the warm rice until evenly mixed.
  10. Distribute the chopped romaine, corn, black beans, rice, chicken, and cherry tomatoes evenly into four bowls.
  11. Drizzle each bowl generously with the cilantro-lime dressing before serving.

Notes

  • You can cook the chicken on the stovetop by sautéing in olive oil until cooked through, about 9 minutes. This dish is great for meal prep and tastes fresh even when reheated. Store extra cilantro-lime dressing separately in the fridge for up to 3 days.