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Delicious Grilled Chicken Burrito Bowls

Discover the vibrant flavors of Sizzling Grilled Chicken Burrito Bowls! This recipe brings together juicy grilled chicken, fluffy rice, and a medley of fresh vegetables for a nutritious and customizable meal. Perfect for busy weeknights or health-conscious eaters, these burrito bowls are easy to prepare and packed with taste. With endless topping options and flavors to explore, you can enjoy a delicious culinary adventure right at home!

Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

3 tablespoons olive oil

Juice of 2 limes

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Rice Base:

1 cup long-grain white rice

2 cups chicken broth (or water)

1 teaspoon olive oil

Salt to taste

Toppings:

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium avocado, diced

1 cup cherry tomatoes, halved

1 cup shredded lettuce

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1/4 cup fresh cilantro, chopped

Lime wedges, for garnish

Sour cream or Greek yogurt, for serving (optional)

Hot sauce, for serving (optional)

Instructions
 

Prepare the Marinade: In a medium bowl, mix together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

    Cook the Rice: In a saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rice and stir for about 2 minutes until slightly toasted. Pour in the chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

      Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for 5 minutes before slicing it into strips.

        Assemble the Bowls: In bowls, layer the cooked rice as the base. Top with sliced grilled chicken, black beans, corn, diced avocado, halved cherry tomatoes, shredded lettuce, and shredded cheese.

          Add the Finishing Touches: Sprinkle chopped cilantro over each bowl, squeeze fresh lime juice on top, and serve with lime wedges on the side. Add a dollop of sour cream or Greek yogurt and a dash of hot sauce if desired.

            Enjoy! Dig into your delicious grilled chicken burrito bowls while everything is fresh and flavorful.

              Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings