Sizzling Grilled Chicken Burrito Bowls: A Homestyle Recipe

Crafting delicious grilled chicken burrito bowls becomes an adventure in flavor that’ll make you hungry instantly.

Vibrant ingredients dance together, creating a symphony of textures and tastes.

Seasoned chicken transforms ordinary ingredients into an extraordinary meal you can whip up quickly.

Fresh beans and perfectly cooked rice form the foundation of this satisfying dish.

Colorful vegetables add crunch and nutrition to every single bite.

Zesty spices bring warmth and depth that’ll make your taste buds sing.

Why Grilled Chicken Burrito Bowls Are A Hit

• Craft a Flavor-Packed Meal: Blend zesty marinades and bold spices that transform simple chicken into a restaurant-worthy dish bursting with vibrant Mexican-inspired flavors.
• Master Quick and Customizable Cooking: Create a versatile meal that allows endless topping combinations, making it perfect for picky eaters or large family gatherings with different taste preferences.
• Meal Prep Champion: Prepare components ahead of time and store separately, ensuring fresh and delicious burrito bowls are ready in minutes during busy weekdays or when you need a speedy nutritious meal.
• Nutritional Powerhouse: Combine lean protein from grilled chicken, complex carbohydrates from rice, and fiber-rich beans for a balanced, wholesome dinner that supports healthy eating goals without sacrificing taste.

Ingredients For Grilled Chicken Burrito Bowls With Rice And Beans

• Chicken Breasts: A lean and tender protein that serves as the star of the burrito bowl, marinated with a flavorful blend of spices.

• White Rice or Brown Rice: A hearty and filling grain that forms the foundation of the burrito bowl, enhanced with aromatic spices and optional fresh cilantro.

• Chili Powder, Cumin, Garlic Powder, Onion Powder: A robust spice blend that adds depth and warmth to the chicken and beans.
• Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile of the dish.

• Olive Oil: A versatile cooking oil used for marinating chicken and sautéing beans.
• Lime Juice: A bright, citrusy component that adds zest to the chicken marinade.
• Water or Chicken Broth: The liquid used to cook the rice, ensuring a fluffy and flavorful base.

• Black Beans or Pinto Beans: A protein-rich and creamy legume that adds texture and nutritional value to the burrito bowl.

• Corn, Tomatoes, Red Onion, Avocado: Fresh vegetables that provide color, crunch, and additional nutrients.
• Sour Cream or Greek Yogurt, Salsa or Hot Sauce, Cilantro: Condiments and herbs that allow for personalized flavor and garnish.

Directions To Make Grilled Chicken Burrito Bowls With Rice And Beans

Step 1: Marinate Chicken for Maximum Flavor

• Olive oil
• Lime juice
• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Salt
• Pepper

Coat chicken breasts completely with the seasoning mixture. Let the chicken soak up those delicious flavors for at least 15 minutes. Preheat your grill or grill pan to medium heat. Cook chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F. Once done, take chicken off the heat and let it rest.

Step 2: Cook Perfectly Fluffy Rice

• Rice
• Water or chicken broth
• Cumin
• Garlic powder
• Salt

Bring the mixture to a boil. Lower the heat, cover the pan, and let it simmer for 15-18 minutes. The rice is ready when it’s tender and has absorbed all the liquid. Fluff with a fork and sprinkle fresh chopped cilantro if you want extra flavor.

Step 3: Warm Up Zesty Beans

• Black beans or pinto beans
• Cumin
• Chili powder
• Salt
• Pepper

Stir the beans occasionally and cook for 5-7 minutes until they’re heated through. Remove from heat.

Step 4: Build Your Dream Burrito Bowl

• Corn
• Tomatoes
• Red onion
• Avocado
• Sour cream or Greek yogurt
• Salsa or hot sauce
• Cilantro

Step 5: Dig In and Enjoy

Serve your burrito bowls immediately. If you’re meal prepping, store in airtight containers for later.

Helpful Notes For Grilled Chicken Burrito Bowls With Rice And Beans

• Marinate chicken for at least 15 minutes to enhance flavor and tenderness, allowing spices to penetrate deeply.
• Use chicken broth instead of water when cooking rice for extra richness and depth of flavor in the grain.
• Adjust spice levels by increasing or decreasing chili powder and cumin to suit personal taste preferences.
• Opt for Greek yogurt as a healthier alternative to sour cream, providing protein and reducing overall calorie content.
• Prep ingredients in advance for quick weeknight meals, storing components separately in refrigerator for up to 3-4 days.

New Takes On Grilled Chicken Burrito Bowls With Rice And Beans

• Veggie Power Bowl: Replace chicken with roasted sweet potatoes, grilled portobello mushrooms, and add black beans for a hearty vegetarian version.
• Shrimp Fiesta Bowl: Swap chicken for succulent grilled shrimp seasoned with similar spices, adding a seafood-inspired Mediterranean touch.
• Spicy Korean Bowl: Use gochujang-marinated chicken, kimchi, pickled vegetables, and serve with jasmine rice for a Korean-inspired fusion experience.
• Mediterranean Chickpea Bowl: Substitute chicken with spiced chickpeas, add cucumber, feta cheese, and tzatziki sauce for a Mediterranean-style bowl.

Good Pairings With Grilled Chicken Burrito Bowls With Rice And Beans

• Pair Perfectly with Zesty Beverages: Crisp Mexican lager or margarita cuts through the rich, spicy flavors of the grilled chicken and complements the herbs and spices.
• Create Flavor Harmony: Citrus-infused sparkling water or fresh lime agua fresca balances the robust seasonings and refreshes the palate between bites.
• Elevate with Complementary Sides: Roasted corn salsa or quick pickled jalapeños add bright, tangy notes that enhance the burrito bowl's complex flavor profile.
• Match with Cool Accompaniments: Creamy guacamole or cilantro-lime crema provides a smooth contrast to the grilled chicken's smoky, spicy character.

How To Keep Grilled Chicken Burrito Bowls Fresh

• Store leftover burrito bowl components separately in sealed containers for up to 4 days. Keep chicken, rice, beans, and toppings in individual airtight containers to maintain freshness.
• Freeze grilled chicken and rice separately in freezer-safe containers for up to 3 months. Wrap tightly with plastic wrap or aluminum foil to prevent freezer burn.
• Warm refrigerated components in microwave-safe dishes. Heat chicken and rice for 1-2 minutes, stirring halfway through. Add a splash of water to prevent drying out. Reheat beans for 30-45 seconds until steaming.
• Revive cold ingredients in a skillet over medium heat. Warm chicken and rice together, stirring occasionally.

Questions About Grilled Chicken Burrito Bowls Answered

• Is this recipe spicy?

The marinade includes chili powder, which adds a mild kick. You can adjust the heat by reducing or increasing the amount of chili powder to suit your taste preferences.

• Can I use different types of protein?

Absolutely! You can substitute chicken with ground beef, shredded pork, or even tofu for a vegetarian version. Just ensure you adjust cooking times accordingly.

• Do I need a grill to make this recipe?

No, you can easily cook the chicken on a stovetop grill pan, regular skillet, or even bake it in the oven. The key is reaching the correct internal temperature of 165F (75C).

Grilled Chicken Burrito Bowls with Rice and Beans Recipe

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4.8 from 30 reviews

• Total Time: 48-52 minutes
• Yield: 4 1x

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Description

Hearty Mexican-inspired grilled chicken burrito bowls combine zesty flavors and wholesome ingredients for a satisfying meal. Perfectly seasoned chicken, fluffy rice, and creamy beans create a delicious one-bowl wonder you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (450g) boneless, skinless chicken breasts

Spices and Seasonings:

• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• Salt to taste
• Black pepper to taste

Cooking and Flavoring Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons lime juice

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Instructions

1. Marinate chicken with a zesty blend of olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Allow flavors to penetrate for 15 minutes at room temperature.
2. Preheat grill or grill pan to medium heat (around 375°F). Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, ensuring juicy and thoroughly cooked meat.
3. Let grilled chicken rest for 3-5 minutes to retain moisture, then slice into tender strips.
4. Prepare rice by combining with water or chicken broth, cumin, garlic powder, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
5. Fluff rice with a fork and fold in fresh chopped cilantro for added fragrance and flavor.
6. Heat olive oil in a small pan over medium heat. Add black or pinto beans with cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until thoroughly heated.
7. Assemble burrito bowls by layering rice as the base, topped with seasoned beans and sliced grilled chicken.
8. Enhance with optional toppings like corn, tomatoes, red onion, avocado, sour cream or Greek yogurt, salsa, hot sauce, and additional cilantro.
9. Serve immediately or store in airtight containers for convenient meal preparation.

Notes

• Marinate chicken for at least 30 minutes to enhance flavor and tenderness, allowing spices to deeply penetrate the meat.
• Use brown rice or quinoa as healthier alternatives to white rice, boosting nutritional value and adding more fiber to the dish.
• Customize bowl toppings based on dietary preferences, such as using plant-based protein for vegetarian options or adding roasted vegetables for extra nutrients.
• Prep ingredients in advance for quick weeknight meals, storing marinated chicken and cooked components separately in refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 28-32 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 275 kcal
• Sugar: 0.5 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0.3 g
• Protein: 35 g
• Cholesterol: 90 mg