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Ultimate Flavor Explosion Grilled Chicken Burrito Bowl Recipe

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Learn how to make delicious Grilled Chicken Burrito Bowl. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 medium boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil, plus extra for grilling
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup long-grain white or brown rice
  • 1 1/2 cups water or low-sodium chicken broth (for cooking rice)
  • 1 cup black beans, drained and rinsed (canned or cooked from dried)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, juiced
  • Optional: 1/4 cup shredded cheddar or Monterey Jack cheese
  • Optional: Sour cream or Greek yogurt, for topping

Substitution suggestions: If you prefer, swap chicken breasts for thighs for a juicier bite. Quinoa or cauliflower rice works well instead of rice if you want a lighter base. Pinto beans are a fine stand-in for black beans. And if you’re not a fan of raw tomatoes, grilling them lightly adds a lovely sweet smokiness.

Instructions

  1. Start by marinating the chicken. In a bowl, combine olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts. Let it sit for at least 20 minutes—if you have longer, a couple of hours in the fridge works wonders.
  2. While the chicken marinates, cook your rice. Rinse it under cold water until it runs clear to remove excess starch. Bring water or chicken broth to a boil, add the rice, then reduce heat to low, cover, and simmer for 15-20 minutes (brown rice may require a bit longer). Once done, fluff with a fork and set aside.
  3. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
  4. Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F. You’re looking for those beautiful char marks and juicy, opaque meat when you slice into it.
  5. While the chicken cooks, prepare the veggies: dice the bell pepper, halve the cherry tomatoes, and chop the cilantro. Warm the black beans and corn in a small saucepan or microwave until heated through.
  6. Once the chicken rests for a few minutes, slice it thinly against the grain for tenderness.
  7. Assemble your bowl: start with a base of rice, then add black beans, corn, bell pepper, tomatoes, and sliced chicken. Top with diced avocado and a generous sprinkle of cilantro.
  8. Squeeze fresh lime juice over everything to brighten the flavors. Add shredded cheese or a dollop of sour cream if you like a creamy touch.

In my experience, letting the chicken rest after grilling is key to keeping it juicy—something Mama Lu always insisted on with her Sunday roasts, and it holds true here too.

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