I think we can all agree that Chipotle burrito bowls are downright delicious. But what's even better (and healthier for your waistline and wallet) is making them at home.

These burrito bowls are my favorite way to use up leftover chicken (any cut will work). Use brown rice instead of white, or try using quinoa or barley as the base of your meal. Lighten up your bowl by forgoing the cheese and swapping sour cream for a dollop of Greek yogurt.

Serves 4

What You'll Need:

2 cups shredded chicken (about 2 medium chicken breasts, approx. 1 lb.)
3 cups brown rice, cooked
1 lime, juiced
1/3 cup fresh cilantro, chopped, plus more for garnish
1 15-ounce can black beans, drained and rinsed
2 avocados, lightly mashed
3/4 cup salsa (store bought or homemade)
1/2 cup plain Greek yogurt

Other optional toppings:
Fresh corn
Chopped tomatoes
Cheddar cheese
Sliced jalapenos

What to Do:

  1. First, prepare your chicken: Leftover chicken (whether a whole roasted chicken, or individual chicken breasts, legs, or thighs) works so great for this dish (and cuts down on prep time). If you're working with fresh chicken, I recommend using two medium-sized chicken breasts. Preheat the oven to 375 degrees. Season the meat with a pinch of salt and fresh ground pepper, and cook for 20-30 minutes, flipping each breast halfway through. Remove the chicken from the oven, and use two forks to shred the meat. Set aside.
  2. Stir lime juice and fresh cilantro into the cooked rice. (Leftover rice works great for this, too!)
  3. To prepare the burrito bowl, divide the rice between four shallow bowls and top with black beans. Next, pile high with shredded chicken. Add a layer of mashed avocado. Top with salsa and Greek yogurt. Garnish with chopped cilantro and any additional toppings you choose.
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