Description
This Grilled Chicken Burrito Bowl is a fresh and flavorful meal perfect for a quick lunch or dinner. Featuring tender, marinated grilled chicken served over cilantro-lime brown rice with mixed greens and colorful toppings like avocado, black beans, corn, cherry tomatoes, and a dollop of Greek yogurt, it’s a nutritious and satisfying bowl packed with vibrant textures and zesty flavors.
Ingredients
Units
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For the Chicken Marinade
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Dried oregano
- A pinch of salt and pepper, or to taste
Main Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 cup Cooked Brown Rice
- 1 tablespoon Lime Juice
- 1 Small Avocado, sliced
- 2 cups Mixed Greens
- 1/2 cup Black Beans
- 1/2 cup Canned Corn, drained or grilled
- 1/3 cup Cherry Tomatoes, cut into quarters
- 2 tablespoons Greek yogurt
- 1/2 Red Onion, diced
- 1 Jalapeno Pepper, sliced
- Sea salt and freshly ground black pepper, to taste
- A small handful of chopped cilantro, plus more for garnish
Instructions
- Prepare the Marinade. In a ziplock bag, combine 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, and a pinch of salt and pepper. Mix until smooth.
- Marinate the Chicken. Add 2 boneless, skinless chicken breasts to the ziplock bag. Seal and shake well to coat the chicken evenly with the marinade. Let it marinate for at least 10 minutes to absorb the flavors.
- Preheat the Grill. Heat a grill pan or outdoor grill over medium-high heat until hot.
- Grill the Chicken. Place the marinated chicken breasts on the grill and cook for about 5-7 minutes on each side or until fully cooked and no longer pink inside. Internal temperature should reach 165°F (74°C).
- Rest and Slice. Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Then slice into strips or bite-sized pieces.
- Prepare the Cilantro-Lime Rice. In a small bowl, mix 1 cup cooked brown rice with 1 tablespoon lime juice, a small handful of chopped cilantro, sea salt, and freshly ground black pepper. Toss well and set aside.
- Assemble the Burrito Bowls. Divide 2 cups mixed greens evenly between two bowls and place sliced chicken on top.
- Add Toppings. Distribute the sliced avocado, ½ cup black beans, ½ cup drained or grilled corn, ⅓ cup quartered cherry tomatoes, 2 tablespoons Greek yogurt, and ½ diced red onion evenly over the bowls.
- Garnish and Serve. Sprinkle chopped cilantro and sliced jalapeno peppers over the bowls for extra flavor and a bit of heat. Serve immediately and enjoy!
Notes
- You can substitute chicken breasts with chicken thighs for a juicier option.
- To make it vegan, replace the chicken with grilled tofu and use a dairy-free yogurt instead of Greek yogurt.
- Adjust the amount of jalapeno to control the spiciness of the bowl.
- Leftover rice and chicken can be stored separately in the refrigerator for up to 3 days.
- For added crunch, consider topping with tortilla chips or toasted pepitas.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 40 g
- Cholesterol: 85 mg
