Shredded Chicken Burrito Bowls with Cabbage Slaw

Bright, tangy, and built for easy weeknight dinners, these Shredded Chicken Burrito Bowls with Cabbage Slaw bring together tender shredded chicken, nutty brown rice, creamy avocado, and a crunchy cabbage slaw tossed in a lime-chile dressing. The combination of smoky chipotle heat folded into a cooling sour cream or Greek yogurt sauce keeps each bowl balanced and delicious. This recipe is perfect for meal prep: make a big batch of rice and chicken at the start of the week, prep the slaw the night before, and assemble warm bowls whenever you’re ready.

Before diving into the steps, note that the ingredient list below is exact and unchanged: use the quantities provided for reliable results. The recipe is built to be flexible with toppings, so add more salsa or hot sauce at the table if you like extra kick.

Ingredients

• 1.5 cups uncooked brown rice
• 1 14-ounce can black beans
• 1 rotisserie chicken, shredded*
• 1 large avocado, peeled and diced
• Shredded Cheese
• Hot sauce
• Salsa
• 18-ounce container sour cream or Greek Yogurt
• 3 inch chipotle chilis in adobo sauce, chopped + 2 teaspoons adobo sauce, to taste
• Pinch sea salt
• 1/2 small head cabbage, thinly sliced
• 2 cups shredded carrot
• 1 bunch green onion, chopped
• 2 cloves large garlic, minced
• ¼ cup olive oil
• ¼ cup lime juice
• sea salt

*Use a fully cooked store-bought rotisserie chicken and shred the meat, discarding skin and bones. This saves time and keeps flavor bright and satisfying. If you prefer, you can shred any other fully cooked chicken that meets your dietary choices.

Why this bowl works

Texture is the hero here: the nutty chew of brown rice, creamy avocado, melty shredded cheese, and crunchy slaw create a satisfying mouthfeel in every forkful. Flavor layers are built deliberately — a citrusy lime dressing brightens the cabbage slaw while smoky chipotle blended into sour cream or Greek yogurt brings a cool, spicy counterpoint to the warm shredded chicken. Canned black beans add earthiness and protein, and the shredded cheese melts slightly over warm rice and chicken for comfort-level indulgence.

Prep and tips

• Cook the brown rice first so it has time to rest and cool slightly before assembling bowls.
• Shred the rotisserie chicken while the rice cooks; this doubles speed and keeps the workflow easy.
• If you don’t like very spicy food, reduce the chopped chipotle chilis to 1 or omit the extra adobo sauce; you can always add hot sauce at the table.
• Make the slaw up to two days ahead and store in an airtight container — the lime dressing keeps it crisp and bright.
• Sour cream yields a richer sauce; Greek yogurt gives tang with fewer calories. Use whichever you prefer from the 18-ounce container ingredient listed.

Step-by-step Directions

Below are clear, numbered steps that follow the original recipe order and use the exact ingredient names and amounts provided. Read through once before you start so everything moves smoothly.

1. Start the rice: Rinse 1.5 cups uncooked brown rice under cold water until the water runs clear. Combine the drained rice with the appropriate amount of water for brown rice in a medium saucepan (typically about 3 cups water, adjust for your rice brand). Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 35–45 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork.
2. Prepare the beans: While the rice cooks, open 1 14-ounce can black beans. Drain and rinse the beans under cold water. If you prefer warm beans in your bowls, place them in a small saucepan over low heat just to warm through, stirring occasionally; otherwise, keep them at room temperature.
3. Shred the chicken: Remove the meat from 1 rotisserie chicken and shred it into bite-sized pieces using two forks or your hands. Discard skin and bones. Keep the shredded chicken warm by covering it lightly with foil or placing it in a bowl while you finish other components.
4. Make the chipotle sauce: In a small bowl, add 18-ounce container sour cream or Greek Yogurt. Stir in 3 inch chipotle chilis in adobo sauce, chopped, plus 2 teaspoons adobo sauce, to taste. Mix until the chilis and adobo are evenly incorporated into the sour cream or yogurt. Add a pinch sea salt and taste; adjust the adobo sauce amount if you want more heat. Set the sauce aside.
5. Prepare the cabbage slaw: Thinly slice 1/2 small head cabbage and place it in a large mixing bowl. Add 2 cups shredded carrot and 1 bunch green onion, chopped. To this bowl, add 2 cloves large garlic, minced, ¼ cup olive oil, ¼ cup lime juice, and a pinch of sea salt. Toss everything together until the slaw is evenly coated. Taste and add more sea salt or lime juice if desired. The slaw should be bright and slightly tangy.
6. Dice the avocado: Peel and dice 1 large avocado. To keep it from browning before serving, toss the avocado gently with a squeeze of lime juice from your hand or a small amount of the slaw dressing. Hold aside until assembly.
7. Warm and assemble bowls: Divide the fluffed brown rice among bowls as the base. Add a portion of shredded chicken next to or on top of the rice. Spoon some black beans into each bowl. Add a generous scoop of the cabbage slaw. Place diced avocado on the side and sprinkle shredded Cheese over the warm chicken or rice so it softens slightly.
8. Finish with sauce and toppings: Drizzle the chipotle sour cream or Greek yogurt sauce over each bowl. Add salsa and hot sauce at the table to taste. Serve immediately.

Serving suggestions

These bowls are fantastic with extra lime wedges for squeezing and a handful of chopped fresh cilantro if you enjoy herbs. If you like a charred flavor, toss the shredded chicken quickly in a hot skillet for a few minutes to caramelize the edges before assembling bowls. Leftovers keep well: store rice, chicken, and slaw separately in airtight containers for up to 3–4 days in the refrigerator for the freshest texture.

Meal prep variation

To turn this into a meal prep routine, cook the 1.5 cups uncooked brown rice and shred the rotisserie chicken at the beginning of the week. Pack individual portions in meal prep containers with rice, chicken, beans, and shredded cheese. Store the cabbage slaw in a separate container or in the same container on top, depending on your preference for crunch. Keep avocado and the chipotle sour cream or Greek yogurt sauce in small airtight containers to add on the day you eat the bowl. This approach makes weekday lunches effortless.

Notes on ingredients

• Chipotle: Three inch chipotle chilis in adobo bring smoky heat. If you’re nervous about spice, start with one or two chilis and just 1 teaspoon adobo sauce; the remainder can be mixed into the sour cream or yogurt for a bolder version.
• Sour cream vs. Greek yogurt: Both are listed as options in the recipe. Sour cream creates a richer, creamier sauce while Greek yogurt yields tang with a thicker texture and slightly lighter profile.
• Canned black beans: Draining and rinsing reduces sodium and improves texture. Warm them gently for a cozier bowl.

Nutrition snapshot

These bowls combine whole grains, lean protein, healthy fats, and lots of vegetables for a well-rounded meal. Brown rice offers fiber and steady-burning energy, the rotisserie chicken provides convenient protein, and the cabbage slaw adds vitamin-rich crunch. Swapping to Greek yogurt can slightly reduce the saturated fat in the chipotle sauce while keeping creaminess.

Frequently asked questions

Can I use white rice instead? Yes, you can substitute white rice if preferred. Adjust cooking time according to package instructions.

What if I don’t have a rotisserie chicken? Use any cooked, shredded chicken you have on hand. Poached chicken breasts or oven-roasted chicken breasts shredded after cooking are great alternatives.

Can I make this vegetarian? Replace the shredded chicken with extra black beans, roasted sweet potato, or seasoned tofu for a vegetarian-friendly bowl.

Final thoughts

These Shredded Chicken Burrito Bowls with Cabbage Slaw are built to be satisfying, colorful, and fast. With straightforward components — brown rice cooked to tender perfection, shredded rotisserie chicken, a bright lime-cabbage slaw, creamy chipotle sauce, and simple toppings — you get a restaurant-worthy bowl in far less time than delivery. Whether you’re meal prepping for the week or assembling a quick family dinner, this bowl delivers bold flavor and textural contrast in every bite. Enjoy!