When I first made a blackened chicken burrito bowl, it was out of pure necessity. I had a few leftover grilled chicken thighs, some black beans, and not much motivation. I thought, “What if I just toss everything in a bowl?” That impromptu creation turned into a go-to favorite. Since then, this bowl has become a weekly ritual — smoky, spicy chicken paired with rice, veggies, and zesty toppings, all in one tidy container. This post breaks down how to make your own blackened chicken burrito bowl, including tips for flavor, nutrition, and prep. It’s quick, satisfying, and totally jar-worthy.
Table of Contents
Why Everyone Loves a Blackened Chicken Burrito Bowl
The Bold, Spicy Chicken That Started It All
The first time I made a blackened chicken burrito bowl, I wasn’t following a recipe. I was staring at a pack of chicken, tired of the usual meal prep, and thought, “Let’s just coat it in spice and see what happens.” I mixed paprika, garlic powder, a little cayenne, and oregano — and hoped for the best. One bite in, I knew I’d found my new favorite.
The blackened crust gave it a smoky, just-spicy-enough bite. When I paired it with rice, black beans, and avocado, everything clicked. This wasn’t just a meal; it was something I looked forward to making again. Since then, it’s become a weekly go-to in my kitchen. The mix of heat from the chicken and cool toppings like lime and sour cream hits that perfect balance. The best part? It’s all meal prep friendly and easy to store in jars — like a spicy twist on my BBQ chicken jar salad.
Perfect for Meal Prep Without Getting Boring
A blackened chicken burrito bowl isn’t just tasty — it’s smart. You can prep several at once, stack them in jars or bowls, and have lunch ready for the whole week. The ingredients hold up well, and the flavors actually get better as they sit. Like my chili lime shrimp jar bowl, the bold seasoning keeps everything interesting, even on day three.
If you’re tired of soggy salads or plain chicken and rice, this bowl is a great way to switch things up. It works for busy work weeks, school lunches, or even a laid-back dinner. Just reheat the chicken, layer the rest, and it’s done.
And yes — the keyword blackened chicken burrito bowl deserves all the attention. It’s not just a meal; it’s a strategy. A way to eat better without repeating the same dull recipes over and over.
What Goes in a Blackened Chicken Burrito Bowl
Ingredients That Build Big Flavor
Let’s talk about what actually makes a blackened chicken burrito bowl so addictive. It’s all about how each layer works together — the spicy chicken, the fluffy rice, the creamy toppings. You don’t need anything fancy, just a smart combo of simple ingredients. I usually start with boneless chicken thighs or breasts because they cook fast and stay juicy. Then come the staples: rice, black beans, corn, and something crunchy like shredded lettuce or cabbage.
A big reason I keep coming back to this bowl is how easy it is to adapt. One day I’m using leftover cilantro lime rice from taco night, the next I’m grabbing frozen grilled corn I saved from summer. A little avocado and a squeeze of lime make the whole thing feel fresh, even if I made it three days ago.
Here’s a quick breakdown of what you’ll need for a classic version:
| Ingredient | Why It Works |
|---|---|
| Chicken thighs or breasts | Juicy protein base, holds spices well |
| Blackening spices | Smoky heat and deep flavor |
| Cooked rice (or quinoa) | Fills it out, soaks up flavor |
| Black beans | Adds protein and fiber |
| Corn | Sweet crunch to balance heat |
| Cherry tomatoes | Juicy, adds acidity |
| Avocado or guac | Creamy richness |
| Sour cream or Greek yogurt | Cools down the spice |
| Lime wedges | Fresh finish, brings it all together |
If you’ve prepped my layered taco salad jar before, you already know how easy it is to use these ingredients across multiple meals.
Make It Your Own
Here’s where it gets fun — there’s no one right way to build a blackened chicken burrito bowl. I switch things up based on what’s in my fridge. No rice? I’ll use cauliflower rice. No sour cream? Greek yogurt all the way. Some weeks I go big with toppings like pickled onions, crumbled queso fresco, or even tortilla strips for crunch. Other times I keep it simple and skip the extras.
One trick I love: when making jars for the week, I’ll layer the saucier elements at the bottom — like salsa or beans — just like I do in my layered Mexican salad jars. That way, nothing gets soggy, and everything tastes fresh when it’s time to eat.
For vegetarian days, I swap the chicken for roasted chickpeas or grilled tofu. It’s just as filling and still gives you those bold, blackened flavors if you season it right.
How to Cook and Build a Blackened Chicken Burrito Bowl That’s Actually Delicious
Sear the Chicken Right — That’s Where the Flavor Starts
The best part of a blackened chicken burrito bowl is the chicken, hands down. When done right, it’s juicy inside and packed with smoky spice on the outside. That crust? It’s the flavor booster that pulls the whole bowl together.
Here’s how I always get it just right:
- Mix the rub: Combine 1 tbsp paprika, 1 tsp garlic powder, 1 tsp oregano, ½ tsp cayenne, 1 tsp salt, and a pinch of brown sugar. This blend brings bold heat and just a hint of sweet.
- Coat the chicken: Rub your chicken thighs or breasts with olive oil, then press the spice mix on both sides. You want it fully coated — this is key to that signature “blackened” look.
- Sear on high heat: Use a heavy skillet (cast iron works best). Heat a little oil until shimmering, then lay the chicken down and don’t touch it for 5–6 minutes. Flip, then cook the other side until done. You want a dark crust, not burnt — keep an eye on it.
- Let it rest: Remove from heat and rest for 5 minutes before slicing. Resting keeps the juices inside, so your blackened chicken stays tender and perfect for your burrito bowl.
If you’ve tried my chipotle chicken jar salad, this cooking method will feel familiar. But in a blackened chicken burrito bowl, the crust matters more than ever — it’s what gives each bite its kick.
How to Layer the Perfect Blackened Chicken Burrito Bowl
Let’s talk assembly. Whether you’re making one blackened chicken burrito bowl or prepping five for the week, the order matters — especially if you’re stacking them in mason jars or containers.
Here’s my go-to system for building a flavorful, mess-free bowl:
Layering (for jars or bowls):
- Base: Add rice or quinoa first. This keeps everything above from getting soggy.
- Middle: Layer black beans, grilled corn, and cherry tomatoes next — all of these hold their texture well.
- Top: Lay sliced blackened chicken on top. This keeps the heat and flavor front and center.
- Finish: Add sour cream or Greek yogurt, diced avocado, a squeeze of lime, and a sprinkle of shredded cheese if you like.
If you’re planning to meal prep your blackened chicken burrito bowls, keep wet ingredients like avocado and yogurt separate until serving. This trick works just like it does in my Mediterranean chicken salad jar.
Want extra crunch? Shredded cabbage or romaine works beautifully. Add it just before eating to avoid wilting. Or serve your blackened chicken burrito bowl with tortilla chips for a more casual, hands-on version.
The beauty of a blackened chicken burrito bowl is that it always feels fresh, even after a few days in the fridge. With smart layering, bold spice, and balanced toppings, it’s the kind of meal you’ll actually look forward to — whether it’s lunch at your desk or a quick dinner at home.
FAQs on the Blackened Chicken Burrito Bowl
What is on blackened chicken?
Blackened chicken is coated with a flavorful spice blend—usually paprika, garlic powder, oregano, cayenne pepper, and salt. The chicken is seared in a hot skillet, forming a smoky crust. It’s bold, slightly spicy, and makes every bite of your blackened chicken burrito bowl unforgettable.
Is a burrito bowl unhealthy?
Not at all. A blackened chicken burrito bowl is actually a great balance of protein, fiber, and healthy fats—especially when you build it with lean chicken, beans, veggies, and fresh toppings like avocado or Greek yogurt. It’s way lighter than a traditional burrito and easy to portion out in jars like my protein-packed taco jar bowl.
What does a chicken burrito bowl contain?
A typical blackened chicken burrito bowl includes spiced chicken, rice or another grain, black beans, corn, veggies like tomatoes or lettuce, and toppings like avocado, sour cream, and lime. You can also add cheese, jalapeños, or salsa for extra flavor. It’s just as versatile as my Tex-Mex quinoa salad jar.
How many calories in a blackened chicken burrito bowl from Lazy Dog?
The Lazy Dog version is about 870 calories, depending on toppings. If you’re making a blackened chicken burrito bowl at home, you can control everything—keeping it closer to 500–600 calories per serving by adjusting the portions of rice, chicken, and toppings.
Final Thoughts
If you’re bored with basic meal prep or tired of salads that wilt by day two, the blackened chicken burrito bowl is your solution. It’s fast, flavorful, and keeps well in the fridge. The bold spice mix adds serious personality to a simple mix of grains, beans, and veggies—and it’s totally customizable to your tastes.
Whether you build it in a mason jar for the week or serve it warm in a bowl for dinner, this is one of those meals that never feels like “just leftovers.” Once you try it, you’ll probably make it again next week—just like I did.
You can also try my spicy chickpea burrito jars or loaded veggie taco bowl if you’re looking for vegetarian-friendly spins!