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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.
How To Make A Chicken Burrito Bowl
These photos and instructions show how to make and assemble your single serving chicken burrito bowl. For ingredient amounts and full details, see the recipe box below.
- Season the Chicken: Cut the chicken into strips or bite sized pieces and place in a bowl. Add the seasonings and toss the chicken until evenly coated.
- Heat the Skillet: Heat olive oil in a 10 inch skillet over medium heat.
- Cook the Chicken: Spread the chicken out in the pan in a single layer and cook for 3 minutes without moving it. Flip and cook another 3 minutes until browned and cooked through to 165°F. Move to a plate.
- Warm the Rice and Corn: Warm your cooked rice before building the bowl. If using frozen corn, thaw it and warm it in a small skillet with half a teaspoon of butter.
- Build the Bowl: Add the warm rice to a bowl and top with the chicken, black beans, corn, pico de gallo, sliced avocado, and sour cream. Serve right away.
Prefer to use your slow cooker?
My single serving slow cooker chicken burrito bowl is a great alternative and just as flavorful.
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
A chicken burrito bowl typically includes seasoned chicken, rice, black beans, corn, pico de gallo, avocado, and sour cream. Toppings can be adjusted based on personal preference.
Yes. This bowl includes lean protein from the chicken, fiber from the black beans and corn, and healthy fat from the avocado. It’s a filling meal that doesn’t feel heavy.
Yes, with some limitations. Cook and store the chicken, rice, and beans separately in the refrigerator for up to 3 days. Add the avocado, pico de gallo, and sour cream fresh when you’re ready to eat.
White rice is the most common choice, but brown rice, cilantro lime rice, or Spanish rice all work well here.
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:
Chicken Burrito Bowl For One
Equipment
Ingredients
- 1 (5-6 oz) boneless, skinless chicken breast cut into 1-inch pieces
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon olive oil
- ½ cup cooked white rice
- ¼ cup corn (frozen or canned)
- ½ cup canned black beans -rinsed and drained
- ¼ cup pico de gallo -homemade or store-bought *see notes below
- ½ small avocado -sliced
- 1 tablespoon sour cream (optional)
Instructions
- Place the chicken pieces in a bowl. Add the paprika, cumin, oregano, salt, and pepper, then toss until the chicken is evenly coated.
- Heat olive oil in a 10 inch skillet over medium heat.
- Add the chicken in a single layer. Cook for 3 minutes without moving it. Flip and cook another 3 minutes, until browned and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Warm the cooked rice. If using frozen corn, thaw it first and heat it in a small skillet with 1/2 teaspoon butter until warmed through.
- Add the warm rice to a bowl. Add the cooked chicken, black beans, corn, pico de gallo, sliced avocado, and sour cream. Serve immediately.
Notes
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. Pico de Gallo Recipe
- 1/4 cup finely chopped onions
- 1/2 teaspoon lime juice
- 1/8 teaspoon kosher salt
- 1/3 cup diced tomatoes
- 1 teaspoon finely chopped jalapenos
- 1/2 small avocado, chopped
- Place the chopped onion in a small bowl. Add the lime juice and salt, if using, and stir.
- Add the chopped tomatoes, jalapeño, and avocado. Gently stir to mix.
- Taste and add more salt if needed.
- Serve immediately or refrigerate until ready to eat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe,