These chipotle chicken burrito bowls are your weekend dinner’s new best friend. Packed with flavor, and customizable enough to please everyone—even the pickiest eaters. You’ll feel like a meal prep pro with this one. 🌶️

Gluten-Free Chipotle Chicken Burrito Bowls

Claire Bennett

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Prep Time 15

Cook Time 30

Total Time 45

Course Comfort Food Classics (Made Gluten-Free)

Servings 4 bowls

Ingredients

1 lb boneless, skinless chicken breasts cut into bite-sized pieces
2 tbsp olive oil
1 tbsp chipotle chili powder adjust to taste
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups cooked brown rice prepared as per package instructions
1 can black beans drained and rinsed
1 cup corn fresh or frozen
1 cup cherry tomatoes halved
1 cup romaine lettuce shredded
1/2 cup sour cream preferably Greek-style
1/4 cup fresh cilantro chopped, for garnish
1 lime juiced to taste
1 avocado sliced for topping (optional)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces along with the chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown.
While the chicken is cooking, prepare your rice according to package instructions. You can use leftover rice or even quinoa if you're feeling adventurous.
Once the chicken is cooked, remove it from heat. In bowls, layer the cooked rice as the base, followed by black beans, corn, cherry tomatoes, and your perfectly spiced chicken on top.
Top each bowl with shredded romaine, a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. If you’re adding avocado, slice it up and arrange it beautifully on top.
Serve warm and enjoy! These bowls are perfect for meal prep—just keep toppings separate until serving to maintain freshness.

Notes

Substitutions & Variations:

Dairy-Free: Use coconut yogurt instead of sour cream.
Lower Sugar: Skip the honey and use a squeeze of lime juice for that kick instead!
Add Avocado: Top with mashed or sliced avocado for extra creaminess.

Claire's Gluten-Free Baking Notes:

For this recipe, always use certified gluten-free products, especially your spices and stocks, as they can often have cross-contamination. Store leftovers (if they last that long) in an airtight container in the fridge for up to 4 days, or freeze for up to a month. Use certified GF rice and check your stock for gluten-free labeling to stay safe.

Tips:

Cook the rice until it’s tender but not mushy—no one wants sticky burrito bowl rice. Shred that chicken while it’s warm for the best texture. Don't skimp on the toppings; they make all the difference!

Keyword burrito bowls, chicken, gluten-free dinner, meal prep, spicy

Nutrition Facts

Calories: about 550 kcal per serving

Step-by-Step Instructions

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces along with the chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown.
While the chicken is cooking, prepare your rice according to package instructions. You can use leftover rice or even quinoa if you're feeling adventurous.
Once the chicken is cooked, remove it from heat. In bowls, layer the cooked rice as the base, followed by black beans, corn, cherry tomatoes, and your perfectly spiced chicken on top.
Top each bowl with shredded romaine, a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. If you’re adding avocado, slice it up and arrange it beautifully on top.
Serve warm and enjoy! These bowls are perfect for meal prep—just keep toppings separate until serving to maintain freshness.