Description
This Simple Grilled Chicken Burrito Bowl is a vibrant, flavorful meal perfect for a quick and healthy dinner. Featuring marinated grilled chicken breast atop a bed of fluffy rice, black beans, fresh vegetables, and creamy avocado, it balances protein, fiber, and wholesome ingredients for a wholesome, satisfying dish bursting with Southwestern flavors.
Ingredients
Scale
Chicken Marinade
- 2 pieces Chicken Breast (Boneless, skinless, approximately 1 pound total)
- 2 tablespoons Olive Oil (Extra virgin)
- 1 lime (Freshly squeezed juice)
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- Salt and Pepper (to taste)
Bowl Ingredients
- 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)
Instructions
- Make the Marinade: In a mixing bowl, combine olive oil, lime juice, garlic powder, chili powder, cumin, salt, and pepper. Whisk together until well blended to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or suitable dish, pour the marinade over them, seal, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook the Rice: Prepare the long-grain white rice according to package instructions, then fluff it with a fork and set aside, providing a warm, fluffy base for the bowl.
- Preheat the Grill: Heat your grill or grill pan to medium-high to ensure proper cooking and a nice char on the chicken.
- Grill the Chicken: Remove chicken from the marinade, discard the marinade, and grill the chicken breasts for 6 to 7 minutes per side until they are fully cooked and reach an internal temperature of 165°F (74°C).
- Rest and Slice Chicken: Let the grilled chicken rest for 5 minutes to allow juices to redistribute, then slice into bite-sized pieces perfect for assembling the bowl.
- Assemble the Burrito Bowls: Start with a base of cooked rice in each bowl, then top with grilled chicken, black beans, cherry tomatoes, corn, avocado slices, and shredded cheddar cheese.
- Garnish and Serve: Finish each bowl by garnishing with chopped fresh cilantro and serve immediately with lime wedges for an extra burst of citrus flavor.
Notes
- Feel free to substitute brown rice for a whole-grain option for added fiber.
- Use frozen corn if fresh corn is out of season; just thaw before assembling.
- You can add a dollop of sour cream or a drizzle of salsa for extra flavor.
- Leftover grilled chicken works well for meal prep and can be refrigerated for up to 3 days.
- If you don’t have a grill pan, a stovetop skillet works fine to cook the chicken.
