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This single serving chicken burrito bowl is made with seasoned chicken, rice, black beans, corn, pico de gallo, and avocado, all layered in one bowl and ready in less than 30 minutes.

My Go-To Bowl for Lunch or Dinner

I make this chicken burrito bowl more often than almost any other recipe on the site. It’s filling, it comes together in about 30 minutes, and the leftovers are just as good the next day.
What I like most is how well the toppings balance the seasoned chicken. The avocado and pico de gallo keep it fresh and the sour cream pulls everything together. It’s also easy to adjust. Swap the rice, skip the corn, add more heat. It works either way.

If you love bowls like this, you might also love my Burger Bowl, Greek Chicken Bowl, Crustless Pizza Bowl, or Bang Bang Shrimp Rice Bowl.

Ingredients

If you have any ingredients leftover from this single serving chicken burrito bowl recipe, check out our Leftover Ingredients Recipe Finder.

• Chicken breast: Use one boneless, skinless chicken breast, about 5 to 6 ounces, cut into strips or bite-sized pieces. Cutting it into smaller pieces helps it cook quickly and evenly. Chicken thighs work just as well if that’s what you have on hand. Leftover chicken is good in sheet pan chicken fajitas or single serving chicken chili.
• Olive oil: Use enough to lightly coat the bottom of the pan. This keeps the chicken from sticking and helps it brown properly.
• Seasonings: Paprika, ground cumin, dried oregano, kosher salt, and black pepper. This combination gives the chicken that classic burrito bowl flavor without needing anything complicated.
• Cooked rice: A single serving of white rice is the standard base here. If you want to change it up, see the variations section below.
• Black beans: Rinse and drain canned black beans before using. It removes the excess liquid and improves the overall flavor of the bowl.
• Corn: Fresh, canned, or frozen all work fine. If using frozen, thaw it first and warm it in a small skillet with a little butter before adding it to the bowl.
• Pico de gallo: Fresh pico de gallo adds brightness and keeps the bowl from feeling too heavy. You can make your own using my single serving pico de gallo recipe or pick up a good quality store-bought version.
• Avocado: Choose one that gives slightly when pressed. A firm avocado won’t have the creamy texture you want here.
• Sour cream: A small spoonful on top adds a cool, tangy contrast to the warm seasoned chicken. Plain Greek yogurt works as a substitute if that’s what you have.

Recipe Variations

A few ways to change things up:

With Spanish Rice: Use a single serving of Spanish rice for a richer, tomato based base.
With Cilantro Lime Rice: Swap in a single serving of cilantro lime rice for brighter, fresher flavor.
With Brown Rice: Choose a single serving of brown rice for a heartier texture and a little more fiber.
Low Carb Version: Replace the rice with cauliflower rice. It works surprisingly well and keeps the bowl just as filling.
Spicy Version: Add chili powder, cayenne, or sliced jalapeños to the chicken seasoning for extra heat.

Expert Tips

Cut the chicken evenly. Pieces that are roughly the same size will cook through at the same rate and won’t dry out.
Leave it alone in the pan. Once you add the chicken to the skillet, don’t move it for the first few minutes. That’s what gives it the golden, browned edges.
Check for doneness. Chicken is fully cooked at 165°F in the thickest piece. If you don’t have a thermometer, cut into a piece and make sure there’s no pink remaining.
Warm everything before building the bowl. Cold rice and cold corn affect the overall flavor and texture. A quick warm-up in the microwave or on the stovetop is worth the extra minute.

Frequently Asked Questions

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

Clean Living

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