Description

This Simple Grilled Chicken Burrito Bowl combines juicy grilled chicken breast marinated in zesty lime and spices with fluffy white rice, black beans, fresh vegetables, and creamy avocado. Perfect for a healthy, flavorful, and satisfying meal that comes together quickly, this burrito bowl offers vibrant colors and a delightful mix of textures and flavors ideal for lunch or dinner.

Ingredients

Scale

Chicken Marinade

2 pieces Chicken Breast (Boneless, skinless chicken breasts, approximately 1 pound total)
2 tablespoons Olive Oil (Extra virgin olive oil)
1 lime (Juiced, freshly squeezed)
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
0.5 teaspoon Cumin
Salt and Pepper (to taste)

Base and Toppings

1 cup Rice (Long-grain white rice, cooked)
1 can Black Beans (Rinsed and drained)
1 cup Cherry Tomatoes (Halved)
1 cup Corn (Fresh or frozen)
1 piece Avocado (Ripe, sliced or diced)
1 cup Cheddar Cheese (Shredded)
1 handful Fresh Cilantro (Chopped)

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Instructions

Prepare Marinade: In a mixing bowl, combine olive oil, freshly squeezed lime juice, garlic powder, chili powder, cumin, salt, and pepper. Whisk thoroughly until all ingredients are well blended to create the marinade.
Marinate Chicken: Place the chicken breasts into a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes to allow the flavors to infuse.
Cook Rice: While the chicken marinates, cook the long-grain white rice according to package instructions. Once cooked, fluff the rice with a fork and set aside to keep warm.
Preheat Grill: Heat a grill or grill pan to medium-high heat to prepare for cooking the chicken.
Grill Chicken: Remove chicken breasts from the marinade, discarding the leftover marinade. Place the chicken onto the heated grill and cook for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
Rest and Slice Chicken: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to retain juices. Then slice the chicken into bite-sized pieces suitable for bowls.
Assemble Burrito Bowls: Divide the cooked rice evenly among four serving bowls. Top each with sliced grilled chicken, black beans, halved cherry tomatoes, corn, diced avocado, and shredded cheddar cheese.
Garnish and Serve: Sprinkle fresh chopped cilantro on top of each bowl. Serve immediately with lime wedges for an extra burst of fresh citrus flavor.

Notes

Marinating the chicken for longer (up to 2 hours) will deepen the flavor.
Use freshly squeezed lime juice for the best brightness and flavor.
Substitute brown rice or cauliflower rice for a healthier or low-carb option.
Grill corn on the cob separately for enhanced smoky flavor if preferred.
Add sour cream or salsa as additional toppings to customize your bowl.