Chili Lime Chicken Burrito Bowls – Easy & Healthy Dinner

There’s something uniquely satisfying about a Chili lime chicken burrito bowl. It’s like a warm, hearty hug in a bowl—except instead of a blanket, you’re getting fluffy rice, perfectly spiced chicken, beans, guacamole, and all your favorite toppings piled high. When you bring chili-lime flavors into the mix, things go from “good” to “I want to eat this every day” pretty quickly. This dish combines bright citrus with smoky, savory spices to create a marinade that transforms everyday chicken thighs into something special.

The best part? You don’t need any fancy ingredients or tools to pull this off. This recipe is beautifully simple and makes use of pantry staples—oil, lime juice, garlic powder, cumin, smoked paprika, oregano, onion powder, salt, and pepper. You whisk them together, pour it all over some juicy chicken thighs, and let the marinade work its magic. After a quick grill (or stovetop sear, if that’s more your style), you’ll chop up the chicken and start building your bowl with rice, black beans, pico de gallo, cheese, guacamole, and any other toppings your heart desires.

This has been a go-to recipe in my house for years. I first made it on a summer night when we had friends over for a casual backyard dinner. Everyone built their own bowls with whatever toppings they liked, and we ended the night with happy bellies and zero leftovers. Ever since, it’s been a favorite for meal prep, quick family dinners, and even hosting friends. It’s one of those meals that feels fun and relaxed but still tastes like you put in a lot of effort.

Why You’ll Love This Chili lime chicken Recipe

There are plenty of reasons to fall in love with this chili lime chicken burrito bowl recipe, and once you make it once, you’ll understand why it has such a loyal following in my kitchen.

First and foremost, it’s incredibly easy to make. The chicken is marinated in just a handful of everyday spices and lime juice. All the hard work is done while the meat soaks up all those bold flavors in the fridge. After that, cooking it takes just 10 minutes on the grill or stove. That means this entire meal can be on your table in under an hour, even with marination time included. If you prep the toppings while the chicken marinates, things move along even faster.

Another reason this recipe shines is its flexibility. Whether you’re cooking for a family of picky eaters, prepping for a busy week of lunches, or throwing together dinner with whatever you have on hand, this burrito bowl is endlessly customizable. Don’t have black beans? Swap in pinto or kidney beans. Not a fan of guac? Add a squeeze of lime over sliced avocado. Want to make it low-carb? Use cauliflower rice instead of white or brown. You really can make it your own.

And let’s talk flavor. This chicken is the star of the show, and for good reason. The chili powder and smoked paprika bring a warm, smoky heat. The lime juice keeps everything fresh and tangy. And the combination of cumin, garlic, and oregano gives the chicken a deep, savory backbone. Paired with soft rice, creamy cheese, and crisp toppings, each bite has the perfect balance of textures and tastes.

It’s also great for gatherings. Set up a burrito bowl bar and let everyone customize their bowls. You’ll spend less time plating and more time enjoying. This dish is just as well suited to a casual weeknight dinner as it is to a weekend get-together.

Health Benefits of this Chili lime chicken

Beyond its great flavor and ease of preparation, this chili lime chicken burrito bowl offers several health benefits that make it a smart choice for regular meals. One of the biggest advantages is that it uses whole, real ingredients. There’s nothing processed or artificial here—just lean protein, grains, legumes, vegetables, and healthy fats.

The chicken thighs, while slightly higher in fat than chicken breast, offer a rich source of protein and iron. When marinated and grilled properly, they’re both juicy and satisfying without needing heavy sauces or extra oil. The protein from the chicken, along with the black beans, helps keep you full for hours and supports muscle health.

Black beans add even more plant-based protein and are packed with fiber. This not only aids digestion but also helps regulate blood sugar levels and contributes to long-lasting energy. They also provide essential minerals like magnesium and potassium, which support heart health.

If you’re choosing brown rice or cauliflower rice as your base, you’re getting a boost of whole grains or low-carb vegetables, depending on your preference. Brown rice provides B vitamins, fiber, and slow-burning carbohydrates that help sustain energy. Cauliflower rice is a great choice if you’re following a lower-carb eating plan and adds valuable nutrients like vitamin C and folate.

Toppings like pico de gallo, guacamole, and lettuce bring antioxidants, healthy fats, and more fiber to the dish. Guacamole or avocado adds creamy texture while delivering monounsaturated fats, which are heart-healthy and beneficial for brain health. Tomatoes, onions, and cilantro in pico de gallo offer anti-inflammatory properties and a dose of vitamin C.

All of this makes for a meal that is balanced and nourishing without sacrificing flavor. You’ll walk away from the table feeling full and satisfied, not sluggish or weighed down. And because it’s made at home, you’re in control of the ingredients—there are no hidden sugars or sodium levels like you might find in takeout versions.

This recipe also supports those on halal diets, as it uses chicken thighs and skips alcohol or pork-based ingredients. With mindful swaps like turkey bacon or leaving out sour cream, it’s easy to tailor to many dietary needs while still tasting absolutely delicious.

Preparation Time, Servings, and Nutritional Information

Let’s talk time, because we all know that how long a recipe takes can be the deal-breaker during a busy week. Luckily, this one doesn’t ask for much of your time but delivers big rewards.

Total Preparation and Cooking Time:

• Marination Time: 1 hour (45 minutes refrigerated, 15 minutes room temperature)
• Cooking Time: 10–12 minutes
• Assembly Time: 10 minutes
• Total Time: Approximately 1 hour and 20 minutes (most of which is inactive time)

Servings:
This recipe serves four generous portions. If you’re feeding more people, you can easily double the recipe. And if you’re prepping for the week, this meal stores beautifully and reheats well.

Nutritional Information (Per Serving):

• Calories: Approximately 500–550 (depending on toppings and rice choice)
• Protein: 35–40g
• Carbohydrates: 40–50g
• Fat: 18–22g
• Fiber: 7–10g
• Sugar: 3–5g

These numbers are estimates and can vary based on specific ingredients used, especially when it comes to cheese, guacamole, and rice. You can lighten it up by using cauliflower rice or reducing cheese and guacamole. For more fiber, add more beans and lettuce.

Ingredients List of this Chili lime chicken

Here’s everything you’ll need to build these incredible chili lime chicken burrito bowls. The list is simple, made up of everyday pantry and fridge staples. You probably already have most of this on hand.

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs
  These are flavorful and juicy, and they soak up the marinade beautifully.

Chili Lime Marinade:

• 2 tablespoons olive oil
  Helps the spices adhere and keeps the chicken moist.
• Juice of 2 limes (about 1/4 cup)
  Adds brightness and tang that balances the heat of the spices.
• 1 ½ teaspoons chili powder
  Provides that signature smoky, spicy flavor.
• 1 teaspoon ground cumin
  Gives the marinade its earthy, warm undertone.
• 1 teaspoon smoked paprika
  Adds depth and a touch of sweetness with smoky flair.
• 1 teaspoon garlic powder
  Essential for bold flavor without needing fresh garlic.
• ½ teaspoon dried oregano
  Brings an herby aroma and rounds out the flavor profile.
• ½ teaspoon onion powder
  Mildly sweet and savory—perfect for layering flavor.
• Salt and pepper to taste (around ¾ teaspoon salt and ½ teaspoon pepper)

For the Bowls:

• 4 cups cooked rice (white, brown, or cauliflower)
  Pick your favorite depending on your preference or dietary goals.
• 1 cup canned black beans, rinsed and drained
  Protein-rich and full of fiber.
• 1 cup pico de gallo or your favorite salsa
  Adds freshness and a little kick.
• ½ cup shredded cheese (Mexican blend, cotija, or cheddar)
  Melts beautifully and adds creamy richness.
• ¼–½ cup guacamole or sliced avocado
  Creamy, smooth, and full of healthy fats.

Optional Toppings (choose your favorites):

• Fresh cilantro (chopped)
• Sliced jalapeños
• Chopped lettuce
• Diced red onions
• Dollop of sour cream or plain yogurt
• Taco sauce or hot sauce for extra flavor

This setup gives you endless room to play with flavors and textures. Whether you want a spicy, crunchy, creamy, or light bowl—you can make it all here.

Step-By-Step Cooking Instructions

This section will guide you through each stage of making the ultimate chili lime chicken burrito bowl. Whether you’re a seasoned cook or stepping into the kitchen for the first time, you’ll find this method approachable and flexible. Let’s break it all down into manageable steps with helpful tips throughout to keep things simple and stress-free.

Step 1: Prepare the Marinade

The marinade is where all the flavor begins. By allowing the chicken to rest in this mixture for at least an hour, you’re giving it time to soak in the spices, citrus, and aromatics that will make every bite pop.

Instructions:

1. In a medium bowl or measuring cup, whisk together the following:
   • 2 tablespoons olive oil
   • Juice of 2 limes (approximately ¼ cup)
   • 1½ teaspoons chili powder
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1 teaspoon garlic powder
   • ½ teaspoon dried oregano
   • ½ teaspoon onion powder
   • ¾ teaspoon salt
   • ½ teaspoon black pepper
2. Taste a small drop of the marinade before adding the chicken—this is your chance to adjust salt or lime to suit your preferences.
3. Place your chicken thighs (1.5 lbs) into a large resealable plastic bag or a shallow dish with a lid. Pour the marinade over the chicken, seal the bag (or cover the dish), and make sure all the pieces are coated well.
4. Transfer the chicken to the fridge and let it marinate for 45 minutes. After that, let it sit at room temperature for an additional 15 minutes before cooking. This helps the chicken cook more evenly and prevents it from seizing up in a hot pan or grill.

Step 2: Cook the Rice

While your chicken is marinating, this is a great time to get your rice ready. You can use white rice, brown rice, or cauliflower rice depending on what you prefer or have on hand.

Instructions:

1. Cook 1½ to 2 cups of dry rice according to package instructions. You’ll want about 4 cups of cooked rice total.
   • White rice usually takes about 15 minutes.
   • Brown rice takes closer to 40 minutes, so plan ahead.
   • Cauliflower rice can be sautéed in a pan with a bit of oil for about 5–7 minutes.
2. Once the rice is cooked, fluff it with a fork and set it aside, keeping it warm until it’s time to assemble the bowls.
3. Optional: Stir in a little lime juice and chopped cilantro to make a quick cilantro-lime rice for extra flavor.

Step 3: Prep the Toppings

Now that the rice is cooking and the chicken is marinating, get your toppings prepped and ready to go. This makes assembly lightning-fast once everything is cooked.

Suggested toppings and how to prep them:

• Pico de gallo: You can use store-bought or make a quick version by mixing diced tomatoes, onions, chopped cilantro, a little jalapeño, lime juice, and salt.
• Black beans: Drain and rinse one cup of canned black beans. Warm them in a small saucepan over medium heat for a few minutes or microwave them with a splash of water.
• Shredded cheese: Measure out about ½ cup of your favorite cheese. Mexican blend melts beautifully, cotija adds a crumbly, salty touch, and cheddar is always a crowd-pleaser.
• Guacamole or avocado: Either scoop out ¼ to ½ cup of guacamole or slice one avocado just before serving to keep it fresh.
• Optional toppings: Wash and chop lettuce, slice jalapeños, mince onions, tear cilantro leaves, and prep any sauces you want to drizzle.

Step 4: Grill or Cook the Chicken

Once your chicken is marinated and room temperature, it’s time to cook. You can grill it, use a grill pan, or simply sear it in a large skillet. The goal is to get a nice golden crust on the outside while cooking the chicken through to a safe internal temperature.

Instructions for grilling:

1. Preheat your grill to medium-high heat, about 375°F. Brush the grates with oil to prevent sticking.
2. Place the chicken thighs on the grill and cook for about 5–6 minutes per side, depending on thickness.
3. Use a meat thermometer to ensure the internal temperature reaches 165°F. This guarantees the chicken is fully cooked and safe to eat.
4. Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute and keeps it moist.

Instructions for stovetop:

1. Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of oil to the pan.
2. Place chicken thighs in the pan (in batches if needed) and sear for 5–6 minutes per side until nicely browned and cooked through.
3. Again, check for that magic 165°F internal temp. Rest the cooked chicken for 5 minutes before slicing.

Step 5: Chop the Chicken

After resting, transfer the chicken to a cutting board. Use a sharp knife to cut it into bite-sized pieces or strips, depending on your preference.

• For bowl assembly, smaller pieces make it easier to scoop everything up in one bite.
• Make sure to include any charred bits from the outside—they add so much flavor and texture.

Step 6: Assemble the Bowls

Now for the fun part—putting everything together. This is where each person can customize their bowl with their favorite ingredients.

Basic bowl build:

1. Start with a generous scoop (about 1 cup) of rice as the base in each bowl.
2. Add a portion of chopped chili lime chicken on top (roughly one-fourth of the cooked amount).
3. Spoon over ¼ cup of black beans.
4. Add a scoop of pico de gallo or salsa.
5. Sprinkle on some shredded cheese.
6. Top with guacamole or sliced avocado.
7. Garnish with any optional toppings like cilantro, jalapeños, lettuce, or a drizzle of sauce.

Step 7: Serve and Enjoy

That’s it—your chili lime chicken burrito bowls are ready to devour. Serve immediately while the chicken and rice are warm and the toppings are fresh. If you’re making a burrito bowl bar for a gathering, place all the components in separate bowls and let everyone build their own.

This meal isn’t just packed with flavor—it’s colorful, filling, and fun to eat. Perfect for casual dinners, weekend entertaining, or prepping ahead for weekday lunches.

How to Serve this Chili lime chicken

Serving chili lime chicken burrito bowls is as much about presentation and customization as it is about taste. Because everything is layered in a bowl, you have the freedom to build it just the way you like.

Here are a few serving suggestions to keep things fresh and exciting:

• Serve in shallow wide bowls for the best presentation. This lets all the toppings shine and makes it easier to scoop everything up in one bite.
• Garnish with chopped cilantro and a wedge of lime for a bright, fresh finish.
• If you want a low-carb or keto-friendly version, skip the rice and serve the chicken and toppings over a bed of romaine lettuce.
• For kids or picky eaters, simplify the toppings and keep things separate so they can mix and match what they want.
• If you’re hosting a dinner party or feeding a crowd, set up a burrito bowl bar. Lay out all the components buffet-style and let everyone assemble their own bowl. It’s fun, interactive, and makes serving a breeze.

No matter how you serve it, the goal is to keep it colorful, customizable, and bursting with flavor.

Pairing Suggestions for this Chili lime chicken

Although this bowl is a full meal on its own, pairing it with complementary side dishes or beverages can elevate the experience even further.

Side dish ideas:

• Grilled corn on the cob: Toss corn with a little lime juice, chili powder, and cotija cheese for a street-corn-inspired side.
• Tortilla chips and salsa or guacamole: Perfect for snacking or as a crunchy companion to your bowl.
• Simple salad: A crisp romaine or arugula salad with lime vinaigrette adds freshness without overpowering the main dish.
• Roasted sweet potatoes: Their natural sweetness pairs beautifully with the smoky chicken.
• Mexican-style rice or cilantro-lime quinoa: Great for those who want a grain other than white or brown rice.

Beverage pairings:

• For a refreshing non-alcoholic option, serve with lime sparkling water or a chilled agua fresca (try watermelon or cucumber-mint).
• If you prefer tea, a glass of iced hibiscus tea (agua de jamaica) offers a slightly tart, floral balance to the rich flavors of the bowl.
• For a creamy option, a mango lassi or smoothie with yogurt and fruit can cool the palate and complement the spices.

Dessert ideas:

• Fresh mango slices with lime juice and chili powder.
• Churro-inspired baked donuts or cinnamon-sugar cookies.
• A scoop of coconut milk ice cream for a dairy-free finish.

Coming up next: Storage, Freezing & Reheating Instructions, followed by Common Mistakes to Avoid. Let me know if you’d like me to keep going!

Storage, Freezing & Reheating Instructions

One of the best things about these chili lime chicken burrito bowls is how well they store. Whether you’re making them ahead for the week or saving leftovers from dinner, this dish stays flavorful and fresh-tasting for days. With a little prep, you can enjoy this meal anytime with minimal effort.

Storing in the Fridge

To keep your ingredients fresh and easy to reheat, it’s best to store the components separately when possible. This way, nothing gets soggy, and you maintain all the great textures and flavors.

Here’s how to store each component:

• Chicken: Once the cooked chicken has cooled, transfer it to an airtight container. It will stay good in the fridge for up to 4 days. Be sure to include some of the juices from the pan or grill if you have any—this helps keep it moist.
• Rice: Store cooked rice in a separate container. Make sure it’s fully cooled before sealing to avoid excess moisture buildup, which can lead to sogginess. Rice can be stored for up to 4 days.
• Beans and toppings: Keep the black beans, salsa or pico, guacamole, and any chopped veggies in individual containers. Guacamole should be covered tightly with plastic wrap directly on the surface to minimize browning. Fresh toppings are best consumed within 2–3 days for optimal flavor and texture.

When ready to serve, simply reheat the chicken and rice, then assemble the bowl with your cold toppings. This keeps the balance of warm and cool elements that makes burrito bowls so appealing.

Freezing Instructions

If you want to make this recipe even more convenient, freezing is an excellent option. Both the chicken and rice freeze well, and you can portion them in advance for grab-and-go meals.

To freeze:

• Chicken: Let it cool completely after cooking, then slice or shred it. Place portions into freezer-safe bags or containers, label with the date, and store for up to 3 months. Press out as much air as possible before sealing to avoid freezer burn.
• Rice: Portion out into freezer-safe containers or bags and freeze for up to 2 months. Brown rice holds up particularly well to freezing.

Freezing Tip: If you plan to freeze burrito bowl portions together, avoid adding fresh ingredients like pico de gallo, lettuce, cheese, or guacamole. These don’t freeze well and are best added fresh after reheating.

Reheating Instructions

Reheating is quick and easy, especially if you’ve stored your ingredients separately.

For the chicken:

• Reheat in a skillet over medium heat for 3–4 minutes, adding a splash of water or broth to keep it moist.
• You can also microwave it for 1–2 minutes, covered loosely with a damp paper towel to prevent drying.

For the rice:

• Reheat in the microwave with a splash of water, covered, for about 1 minute per cup.
• Alternatively, warm in a saucepan over low heat, stirring occasionally.

Once everything is heated through, assemble your bowl and top with fresh ingredients. It’ll taste just as delicious as the day you made it—maybe even better.

Common Mistakes to Avoid in this Chili lime chicken

While this Chili lime chicken recipe is pretty straightforward, there are a few key mistakes that can affect the final results. Avoiding these common pitfalls will help ensure your burrito bowls come out perfectly every time.

1. Skipping the marinade time

It can be tempting to toss the chicken straight onto the grill after a quick dip in the marinade, but patience pays off here. Letting the chicken marinate for at least 1 hour (45 minutes in the fridge and 15 minutes at room temp) ensures it absorbs all those zesty, smoky flavors. Shortchanging this step leads to bland chicken, which is not what we want in a flavor-packed bowl.

2. Not bringing chicken to room temperature before cooking

Cooking cold chicken straight from the fridge can cause uneven cooking and tougher texture. Letting it sit out for 15 minutes after marinating helps the chicken cook evenly and stay juicy on the inside.

3. Overcooking the chicken

Because chicken thighs have more fat than breasts, they’re forgiving—but not invincible. Use a meat thermometer and cook until the internal temperature hits 165°F. Going too far beyond that can result in dry or rubbery meat.

4. Forgetting to rest the meat

After cooking, let your chicken rest for 5 minutes before slicing. This gives the juices time to redistribute, which makes for tender, juicy pieces rather than dry, crumbly bits.

5. Assembling bowls too far in advance

If you’re meal prepping, it’s best to store each component separately until just before eating. Assembling the full bowl in advance (especially with toppings like lettuce, guac, or salsa) can lead to soggy textures and dull flavors.

6. Overloading on toppings

It’s fun to go wild with toppings, but too many can overwhelm the dish and make it hard to eat. Try to balance textures and flavors—creamy, crunchy, spicy, fresh—for the most satisfying result.

Avoiding these mistakes will take your burrito bowl from just okay to absolutely unforgettable.

Pro Tips

Want to take your chili lime chicken burrito bowls to the next level? These tips will help you refine your technique and elevate every element of the dish.

1. Toast the spices before marinating

Before whisking together your marinade, take 30 seconds to toast your spices in a dry pan. This simple step intensifies their aroma and flavor. Let the spices cool slightly before mixing them into the oil and lime juice.

2. Use fresh lime juice, not bottled

Bottled lime juice can have a slightly bitter or metallic aftertaste. Freshly squeezed lime juice gives you that bright, zingy freshness that really makes the marinade pop.

3. Add char to your chicken for extra flavor

If you’re using a grill, let the chicken get slightly charred on the edges. That smoky flavor adds depth and pairs beautifully with the citrus and spice. On a stovetop, press the chicken into the pan without moving it too much to get a nice sear.

4. Stir herbs into the rice

Cilantro and lime aren’t just great in the chicken—they shine in the rice, too. Stir chopped cilantro and a squeeze of lime into your rice after cooking for a quick, vibrant twist.

5. Customize based on dietary needs

This recipe is already versatile, but with a few smart swaps, you can make it suit nearly any eating style:

• Low-carb: Use cauliflower rice and skip beans
• Dairy-free: Leave out cheese and sour cream
• Gluten-free: Everything in the recipe is naturally gluten-free, just double-check labels on toppings
• Vegetarian: Swap chicken for roasted cauliflower or tofu, and use the same marinade

6. Double the chicken for meal prep

If you’re already firing up the grill, make extra chicken. It keeps well and works great in wraps, tacos, or salads later in the week.

These small adjustments make a big difference and ensure your burrito bowls are full of flavor, texture, and joy—every single time.

Frequently Asked Questions (FAQs)

There are always a few questions that come up when making burrito bowls, so here are some of the most common ones with helpful answers.

Can I use chicken breast instead of thighs?
Yes, you can! Just be mindful that chicken breasts cook faster and are more prone to drying out. Cut them into thinner pieces before marinating and keep a close eye on them while cooking. Aim for an internal temp of 165°F, then pull them off the heat immediately.

Can I make this Chili lime chicken recipe ahead of time?
Absolutely. It’s perfect for meal prep. Store the chicken, rice, and toppings in separate containers and assemble just before serving. You can also prep the marinade and marinate the chicken a day ahead to make things even quicker on cooking day.

What if I don’t have a grill?
No problem at all. A grill pan or regular skillet on the stovetop works perfectly. If you want the smoky flavor, consider adding a small pinch of liquid smoke to the marinade or using smoked paprika (already included in this recipe) to get that charred, grilled vibe.

Is this recipe spicy?
It has a little heat from the chili powder and paprika, but it’s mild overall. If you want more spice, add a pinch of cayenne to the marinade or toss in fresh jalapeños as a topping.

Can I make this recipe halal?
Yes, it’s naturally halal-friendly since it uses chicken and no alcohol or pork-based products. Just double-check your packaged ingredients (like cheese and sour cream) to ensure they’re halal-certified if needed.

How do I keep guacamole from turning brown?
Store it in a container with plastic wrap pressed directly onto the surface to minimize air exposure. You can also squeeze a little extra lime juice on top before sealing.

Can I freeze the assembled bowls?
It’s best to freeze the chicken and rice separately. Fresh toppings like guacamole and salsa don’t freeze well and can become watery or mushy when thawed.

What’s the best way to reheat burrito bowls?
Reheat chicken and rice separately in the microwave or skillet. Add fresh toppings after everything is hot. This preserves both flavor and texture.

Can I use leftover chicken for this recipe?
Definitely. If you already have cooked chicken, slice or shred it and toss it in a quick chili lime sauce made with the same ingredients. Warm it up in a skillet and build your bowl as usual.

Is this recipe kid-friendly?
Yes! It’s easy to customize for different tastes. Keep the spice level low for little ones, and let them pick their favorite toppings for a fun, interactive meal.

Conclusion & Call to Action

If you’ve been searching for a meal that’s bold in flavor, easy to prepare, and endlessly customizable, look no further than these chili lime chicken burrito bowls. With smoky, citrusy marinated chicken, fluffy rice, hearty beans, and vibrant toppings, every bite is a little celebration of texture and taste.

What’s even better is how approachable this recipe is. Whether you’re cooking for one or feeding a whole family, it comes together quickly and can be tailored to suit almost any dietary need or preference. It’s also a fantastic meal prep option—just cook once and enjoy delicious bowls throughout the week.

I truly hope this recipe becomes a staple in your kitchen like it has in mine. It’s one of those dishes that always brings a smile to the table and leaves you looking forward to leftovers (if there are any!). So go ahead, grab your spices, fire up the grill or skillet, and treat yourself to a bowl full of flavor, comfort, and joy.

And if you make this recipe, I’d love to see it! Share your burrito bowl creations online and tag me so I can cheer you on. Whether you make it just like the recipe or add your own twist, I hope it becomes a new favorite. Happy cooking!

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