Print

Grilled Chicken Burrito Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

This vibrant Grilled Chicken Burrito Bowl is a nutritious and flavorful meal perfect for a quick lunch or dinner. Featuring marinated grilled chicken breasts served over cilantro lime brown rice, fresh mixed greens, avocado, black beans, corn, cherry tomatoes, red onion, jalapeno, and a dollop of Greek yogurt, this bowl combines smoky, tangy, and fresh elements in every bite. It's a wholesome, balanced dish that comes together in just 30 minutes, ideal for those seeking a healthy and satisfying meal with a southwestern flair.

Ingredients

For the Chicken Marinade

  • 2 tablespoons Olive oil
  • 1 tablespoon Fresh lime juice
  • ½ teaspoon Paprika
  • ½ teaspoon Ground cumin
  • ¼ teaspoon Chili powder
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion powder
  • ¼ teaspoon Dried oregano
  • Pinch of salt and black pepper

Main Ingredients

  • 2 Boneless, skinless chicken breasts
  • 1 cup Cooked brown rice
  • 1 tablespoon Lime juice (for rice)
  • A small handful chopped cilantro (plus extra for garnish)
  • 2 cups Mixed greens
  • ½ cup Black beans
  • ½ cup Canned corn, drained (or grilled)
  • ⅓ cup Cherry tomatoes, quartered
  • 1 small Avocado, sliced
  • 2 tablespoons Greek yogurt
  • ½ Red onion, diced
  • 1 Jalapeno pepper, sliced (plus extra chopped for garnish)
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Marinade: In a ziplock bag, combine olive oil, fresh lime juice, paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well to create a smooth marinade.
  2. Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade bag, seal it tightly, and shake to coat the chicken evenly. Allow it to marinate briefly while you prepare other ingredients or for deeper flavor, refrigerate if time permits.
  3. Grill the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 5-7 minutes on each side until the chicken is cooked through and no longer pink in the center.
  4. Rest and Slice Chicken: Remove the grilled chicken from heat and let it rest for 5 minutes. This helps retain juices. Then slice the chicken into strips or bite-sized pieces for serving.
  5. Prepare Cilantro Lime Rice: In a small bowl, toss the cooked brown rice with fresh lime juice, chopped cilantro, sea salt, and freshly ground black pepper. Mix well and set aside.
  6. Assemble the Burrito Bowls: Divide mixed greens evenly into two bowls as the base. Place one sliced chicken breast on top of the greens in each bowl.
  7. Add Remaining Toppings: Distribute black beans, corn, quartered cherry tomatoes, sliced avocado, diced red onion, and a dollop of Greek yogurt equally between the bowls. Garnish with chopped cilantro and sliced jalapeno for heat.
  8. Serve and Enjoy: Serve the bowls fresh. You can squeeze additional lime juice over the bowls if desired for extra tanginess.

Notes

  • For extra flavor, marinate the chicken for at least 30 minutes or overnight in the fridge.
  • You can substitute brown rice with quinoa or white rice according to preference.
  • Grilling the corn adds a smoky sweetness but canned corn works well for convenience.
  • Adjust jalapeno quantity if you prefer more or less spice.
  • Greek yogurt can be replaced with sour cream or a vegan alternative to suit dietary needs.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/grilled-chicken-burrito-bowl-recipe/