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
Units
Scale
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