Chicken Burrito Bowl with Citrus Crispy Rice

A take on the classic burrito bowl but with bright flavors and addicting textures that please the palate. While it may not seem like it, this recipe comes together in under 30 minutes, from prep to table. Once you start making it often you wont even need to measure the seasonings, eyeball is plenty here. It is a no-stress meal you can have fun with.

Why You'll Love This

• Ready in under 30 minutes — Genuinely fast, from prep to table.

• Big, bright flavors — Smoky, spiced chicken and citrusy crispy rice keep every bite interesting.

• Addicting texture — The crisped rice underneath is the real standout of this bowl.

• A no-stress, eyeball-it meal — Forgiving enough to make your own once you get the hang of it.

Key Ingredients

• Smoked paprika and chipotle powder — Give the chicken and sauce their signature smoky, slightly spicy backbone.

• Jasmine rice — Crisped in butter with lemon and lime juice for a bright, golden crust.

• Mayo and BBQ sauce — An unexpected but addicting combination that forms the base of the drizzling sauce.

• Corn salsa, black beans, avocado — Classic burrito bowl toppings that round out the dish with freshness and creaminess.

Chicken Burrito Bowl
with Crispy Citrus Rice

Prep time: 10 minutes | Cook time: 20 minutes | Serves 4

Ingredients

Chicken

• 1½ pounds chicken breasts, diced

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons chipotle powder

• Chili flakes, to taste

• Salt and pepper, to taste

Sauce

• ¼ cup mayo

• 2 heaping tablespoons BBQ sauce (Sweet Baby Ray's is a favorite)

• 1 tablespoon sriracha or hot sauce

• ¼ cup white vinegar

• Smoked paprika, garlic powder, chipotle powder, salt and pepper (same seasonings as the chicken)

Rice

• 1½ cups jasmine rice, cooked (or two packets frozen jasmine white rice)

• 2 tablespoons butter

• Juice of 1 lemon

• Juice of 1 lime

• ¼ cup parsley or cilantro, finely chopped, plus 2 tablespoons for garnish

• Pinch of salt

Toppings

• Corn salsa (Trader Joe's is a favorite)

• Black beans, drained

• Red onion, sliced (raw or pickled)

• Cherry tomatoes, sliced

• Avocado, sliced

Instructions:

• Chicken

  1. Place a cookie sheet in the cold oven, set the oven to broil, and heat for 15 minutes.

  2. In a mixing bowl, add the chicken, paprika, garlic powder, onion powder, chipotle powder, chili flakes, salt, and pepper, and toss until the chicken is evenly coated.

  3. Carefully remove the hot cookie sheet from the oven and spray with cooking spray. Pour the chicken onto the pan and spread it out evenly. Cook 6–8 inches from the broiler for 7–9 minutes.

  Rice

  4. Melt the butter in a sauté pan. Add the rice, then stir in the lemon juice, lime juice, parsley or cilantro, and salt to taste. Press the rice into an even layer with a spoon. Cook undisturbed until light golden and crisp underneath, 8–10 minutes. Set aside.

  Sauce

  7. Whisk together the mayo, BBQ sauce, sriracha, vinegar, and seasonings until smooth. Set aside.

  Assembly

  8. Divide the rice evenly among serving bowls. Drizzle with the sauce. Add the chicken, avocado, corn salsa, tomatoes, red onion, and black beans. Drizzle another layer of sauce over the chicken and toppings, then sprinkle with the remaining parsley or cilantro. Enjoy!

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Tips for Success

• Preheat the cookie sheet along with the oven — starting the chicken on a hot pan is what gives it that charred, broiled flavor quickly.

• Watch the chicken closely under the broiler; broilers vary and it can go from perfectly charred to burnt fast.

• Don't stir the rice while it crisps — leaving it undisturbed is what forms that golden, crispy layer underneath.

• Add the sauce in two layers, as written — once under the toppings and once over — for flavor in every bite.

• Once you've made this a few times, feel free to eyeball the seasonings, exactly as the intro suggests.

Ways to Serve It

1. As written, fully loaded — With all the toppings for the classic bowl experience.

2. Lighter, with less sauce — Use a lighter hand with the mayo-based sauce for a lighter dish.

3. Wrapped in a tortilla — Turn the bowl into a burrito.

4. Meal-prepped — Store the components separately and build fresh bowls throughout the week.

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Storage

Store the chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days. The sauce keeps well in a separate container for up to a week. Reheat the chicken and rice gently, then top with cold toppings and fresh sauce for the best texture.

Swaps and Substitutions

• Chicken breasts: Chicken thighs work well and stay extra juicy under the broiler.

• Jasmine rice: Any white rice works, though jasmine gives the best crisp.

• BBQ sauce: Any favorite brand works fine here.

• Corn salsa: Any favorite salsa can be substituted.

• Black beans: Pinto beans make a good substitute.