BBQ Chicken Burrito Bowls

Deliciously smoky and savory, BBQ Chicken Burrito Bowls come together in under thirty minutes for a weeknight meal that’s anything but ordinary. Each bite bursts with the flavor of shredded chicken tossed in BBQ sauce, complemented by fluffy rice, fresh vegetables, and tangy lime juice, making it perfect for satisfying those hunger pangs.

This recipe is ideal for busy families or meal preppers looking for a hearty dish that stores well. The bowls are perfect for a quick dinner or a make-ahead lunch option, and if you’re planning to cook in advance, simply store the BBQ sauce separately to keep everything fresh and juicy.

Why You’ll Love This Recipe

• Quick to prepare, taking only about 30 minutes.
• Juicy BBQ chicken adds a satisfying flavor punch.
• Fresh corn salsa provides a delightful crunch.
• Perfect for meal prepping with easy storage options.

What You’ll Need

Here’s what you need to make these delightful burrito bowls.

For the BBQ Chicken

• 2 cups cooked shredded chicken
• 1/2 cup BBQ sauce (plus more for serving)

For the Rice

• 2 cups cooked white or brown rice
• Juice & zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

For the Corn Salsa

• 1 cup corn kernels (fresh, frozen, or grilled)
• 1/2 cup diced tomato
• 1/4 cup red onion, finely diced
• 1 tbsp lime juice
• Salt & pepper, to taste

For Assembling

• 1 cup black beans, drained & rinsed
• 1/2 cup shredded cheddar cheese

Note: Use lime juice from a bottle if fresh limes aren’t available.

Substitutions & Swaps

• Swap chicken for shredded turkey.
• Use quinoa instead of rice.
• Replace black beans with pinto beans.
• Add avocado for creaminess.

How to Make It

Prepare your ingredients and follow these simple steps.

Toss the chicken

Make BBQ chicken – Toss shredded chicken with BBQ sauce. Warm gently in a skillet or microwave until heated through.

Mix the rice

Prepare rice – In a separate bowl, mix cooked rice with lime juice, zest, chopped cilantro, and salt. Stir until well combined.

Create the corn salsa

Make corn salsa – In another bowl, mix corn, diced tomato, finely diced red onion, lime juice, salt, and pepper. Combine thoroughly and set aside.

Assemble the bowls

Assemble bowls – Layer the rice, BBQ chicken, black beans, corn salsa, and shredded cheddar cheese in serving bowls. Drizzle with additional BBQ sauce if desired.

How to Store It

Fridge: Store in airtight containers for up to 4 days.
Freezer: No, the texture may change.
Reheat: Use microwave for 1-2 minutes, or until heated through.

Tips for Best Results

• Always use cooked, shredded chicken for quick preparation.
• Adjust the BBQ sauce according to your taste preference for sweetness or tanginess.
• Let the corn salsa sit for a few minutes to meld flavors before serving.
• For added variety, consider swapping in roasted sweet potato cubes.

Serving Suggestions

• Pair with tortilla chips for crunch.
• Serve alongside a fresh garden salad.
• Enjoy with a refreshing limeade or iced tea.