If you’re craving something fresh, hearty, and bursting with flavor, these Grilled Chicken Burrito Bowls are the perfect fix! Juicy, marinated grilled chicken sits on a bed of seasoned rice and beans, topped with all your favorite burrito toppings—avocado, salsa, cheese, and more. It’s a better-than-takeout meal you can make at home in no time!
The best part? They’re completely customizable. Want extra spice? Add jalapeños. Love guacamole? Pile it on. Whether you’re meal prepping or feeding a crowd, these bowls never disappoint!
Why You’ll Love This Recipe
- Big on Flavor – The marinated chicken is smoky, tangy, and delicious.
- Quick & Easy – Perfect for busy weeknights or meal prep.
- Healthy & Satisfying – Packed with protein, fiber, and fresh toppings.
- Fully Customizable – Load it up with your favorite toppings!
Ingredients
(Full ingredient list with measurements is in the recipe card below!)
For the Grilled Chicken
- Chicken breasts or thighs
- Olive oil
- Lime juice
- Garlic, minced
- Chili powder
- Cumin
- Smoked paprika
- Salt & black pepper
For the Rice & Beans
- Cooked white or brown rice
- Black beans or pinto beans, drained and rinsed
- Garlic powder
- Cumin
- Salt
Toppings (Choose Your Favorites!)
- Fresh salsa or pico de gallo
- Avocado or guacamole
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
- Jalapeños (for heat!)
Directions
Step 1: Marinate the Chicken
In a bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add the chicken and coat well. Let it marinate for at least 30 minutes (or overnight for even more flavor!).
Step 2: Cook the Rice & Beans
While the chicken marinates, prepare the rice according to package instructions. Stir in the black beans, garlic powder, cumin, and a pinch of salt. Keep warm.
Step 3: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 5-7 minutes per side until charred and cooked through (internal temp: 165°F). Let it rest for 5 minutes, then slice into strips.
Step 4: Assemble the Bowls
Spoon the rice and beans into bowls. Top with grilled chicken and your favorite toppings—pico de gallo, avocado, cheese, sour cream, cilantro, and a squeeze of lime.
Step 5: Enjoy!
Dig in and enjoy your homemade burrito bowl!
Expert Tips & Tricks
- Marinate longer for more flavor – Overnight marination makes the chicken even juicier.
- Use a cast-iron skillet – If you don’t have a grill, a hot cast-iron pan works great.
- Make it low-carb – Swap rice for cauliflower rice or a leafy greens base.
- Spice it up – Add chipotle powder or hot sauce to the marinade.
Recipe Variations & Substitutions
- Swap the Protein – Try steak, shrimp, or tofu instead of chicken.
- Use Quinoa – For a protein-packed alternative to rice.
- Make it Dairy-Free – Skip the cheese and sour cream, or use dairy-free alternatives.
- Go Vegetarian – Load up on grilled veggies and extra beans instead of chicken.
Serving & Pairing Suggestions
- Warm Tortillas – Make it into a taco or burrito.
- Mexican Street Corn – A perfect side dish.
- Margaritas or Agua Fresca – The ultimate drink pairing!
Storage & Reheating Tips
- Store: Keep all ingredients in separate airtight containers in the fridge for up to 4 days.
- Freeze: The grilled chicken and rice can be frozen for up to 3 months.
- Reheat: Warm in the microwave or on the stovetop until heated through.
FAQs
1. Can I use pre-cooked chicken?
Yes! Rotisserie or leftover grilled chicken works great—just reheat and assemble.
2. What’s the best way to cook this without a grill?
A cast-iron skillet or stovetop grill pan works perfectly.
3. Can I make this meal prep-friendly?
Absolutely! Store everything separately and assemble when ready to eat.
4. What if I don’t like beans?
Skip them or replace them with corn, sautéed peppers, or extra rice.
In Conclusion
These Grilled Chicken Burrito Bowls are easy, delicious, and packed with flavor. Whether you’re making them for meal prep or a quick weeknight dinner, they’re guaranteed to be a hit.
What toppings do you love on your burrito bowl? Let me know below!
Print
Grilled Chicken Burrito Bowls – A Flavor-Packed, Easy Meal
- Prep Time: 15 minutes (plus 30-minute marination time)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (normal) 1x
- Category: Main Course, Mexican-Inspired
- Method: Grilling, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Chicken Burrito Bowls are a fresh, vibrant, and flavor-packed meal that’s perfect for a weeknight dinner or meal prep! With marinated grilled chicken, cilantro-lime rice, fresh veggies, and zesty toppings, this bowl is a complete and customizable dish that’s both satisfying and healthy. Serve with your favorite salsa or a creamy dressing for extra flavor!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped
For the Cilantro-Lime Rice:
- 1 cup white rice (or brown rice for a healthier option)
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon olive oil
- 1/2 teaspoon salt
For the Bowls:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 avocado, sliced
- 1 medium tomato, diced
- 1 small red onion, diced
- 1 cup shredded lettuce or baby spinach
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup salsa or pico de gallo (optional)
- Sour cream or Greek yogurt (optional, for serving)
Instructions
Step 1: Marinate the Chicken
- In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Coat the chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes, or up to 2 hours.
Step 2: Cook the Rice
- In a medium saucepan, bring water or chicken broth to a boil.
- Add the rice, reduce heat to low, and cover. Simmer for about 15 minutes (or until rice is cooked).
- Once cooked, fluff the rice with a fork and stir in lime juice, fresh cilantro, olive oil, and salt.
Step 3: Grill the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Grill the marinated chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Step 4: Assemble the Bowls
- In each bowl, start with a base of cilantro-lime rice.
- Top with black beans, corn, sliced chicken, and fresh veggies (avocado, tomato, onion, and lettuce).
- Sprinkle with shredded cheese and add salsa or pico de gallo if desired.
- Finish with a dollop of sour cream or Greek yogurt, and garnish with extra cilantro if you like!
Notes
- Make it spicy: Add a handful of jalapeños or a drizzle of hot sauce on top!
- Meal prep: Assemble the bowls in advance and refrigerate them for up to 3 days (store the rice, beans, and chicken separately).
- Grill or pan-sear: If you don’t have a grill, cook the chicken in a skillet over medium-high heat for about 6–7 minutes per side.
- Gluten-Free: This recipe is naturally gluten-free!
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 75mg