Grilled Chicken Burrito Bowls with Rice and Beans are the ultimate comfort food, combining marinated grilled chicken, fluffy rice, hearty beans, and all your favorite toppings. This bowl is not only a filling and flavorful meal, but it’s also customizable and can be adjusted to suit any taste. Perfect for meal prep, family dinners, or a quick lunch, this vibrant dish is sure to become a regular favorite in your kitchen.
Why You’ll Love This Recipe
1. Flavor-Packed Chicken
The grilled chicken is marinated in a combination of citrus, garlic, and spices, resulting in juicy, tender chicken with a smoky, zesty flavor. The marinade is simple yet incredibly flavorful.
2. Customizable Toppings
The beauty of burrito bowls is that you can personalize them with your favorite toppings. Add cheese, sour cream, salsa, guacamole, or even jalapeños to elevate the flavors.
3. Balanced and Filling
With a base of rice and beans, you’ll have the perfect balance of carbs and protein. It’s a satisfying meal that will keep you full and energized throughout the day.
4. Quick and Easy
This recipe comes together quickly, with grilling the chicken being the most time-consuming part. Once the chicken is grilled, it’s simply a matter of assembling the bowl.
5. Meal Prep Friendly
Make these bowls ahead of time and enjoy them throughout the week! They store well in the fridge and can easily be reheated for a quick and delicious meal.
Ingredients
- For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- For the Burrito Bowls:
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (optional)
- 1 avocado, sliced
- 1 small red onion, diced
- 1 cup shredded lettuce or mixed greens
- 1 cup salsa (mild or spicy)
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sour cream (optional)
- Shredded cheese (optional)
Variations
- Swap the Chicken: If you’re not a fan of chicken, substitute with grilled shrimp, steak, or tofu for a vegetarian option.
- Rice Alternatives: You can use cauliflower rice for a low-carb version of this recipe or quinoa for added protein.
- Add Extra Veggies: Add more vegetables like bell peppers, cherry tomatoes, or roasted sweet potatoes to enhance the flavor and nutrition of your bowl.
How to Make the Recipe
Step 1: Marinate the Chicken
In a bowl, combine the olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate (or up to 4 hours).
Step 2: Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for a few minutes, then slice it thinly.
Step 3: Prepare the Rice and Beans
While the chicken is grilling, cook the rice according to package instructions. In a separate saucepan, heat the black beans and corn (if using) over low heat until warmed through. You can season them with a pinch of salt, cumin, or chili powder for added flavor.
Step 4: Assemble the Burrito Bowls
To assemble the bowls, divide the cooked rice between four bowls. Top each bowl with black beans, corn, grilled chicken slices, and shredded lettuce or mixed greens. Add avocado slices, diced red onion, and a spoonful of salsa to each bowl. Garnish with fresh cilantro, a squeeze of lime juice, and optional sour cream and shredded cheese.
Tips for Making the Recipe
- Grill the Chicken on High Heat: To get the best grill marks and juicy chicken, ensure your grill is preheated to medium-high heat before placing the chicken on it.
- Add Lime Zest: For an extra burst of citrus, add lime zest to your rice or beans for an extra tangy flavor.
- Don’t Overcook the Chicken: Keep a close eye on the chicken while grilling to prevent it from drying out. A meat thermometer can help you ensure it’s cooked perfectly.
How to Serve
These grilled chicken burrito bowls can be served as-is for a healthy and satisfying meal. They also pair wonderfully with:
- Tortilla Chips: For some crunch on the side, serve the bowls with a few tortilla chips.
- Mexican Street Corn: Add a side of Mexican street corn (elote) to complement the flavors of the chicken and rice.
- Guacamole: A creamy side of guacamole makes for a perfect addition to these bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, beans, and toppings separately in airtight containers in the refrigerator. The chicken will stay fresh for 3-4 days. Reheat the chicken and rice before assembling the bowls again.
Freezing
To freeze, store the grilled chicken, rice, and beans in freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
Reheating
Reheat the chicken and rice in a skillet over low heat, adding a little water or broth to prevent it from drying out. Reheat the beans and corn in the microwave or on the stovetop.
FAQs
1. Can I use a stovetop pan instead of a grill?
Yes, you can cook the chicken in a grill pan or regular skillet on the stovetop. Just be sure to get the pan hot before cooking the chicken.
2. Can I use brown rice instead of white rice?
Yes, brown rice works perfectly for this recipe. It will add a bit more texture and fiber to the dish.
3. Can I make this recipe spicy?
Yes, if you like spice, add chopped jalapeños to the bowls, or mix some hot sauce into the salsa.
4. How can I make this recipe vegetarian?
Substitute the chicken with grilled tofu, tempeh, or even roasted veggies like sweet potatoes or cauliflower for a vegetarian option.
5. Can I make the chicken ahead of time?
Yes, you can marinate and grill the chicken ahead of time. Just store it in the fridge until ready to assemble the bowls.
6. Can I add cheese to this recipe?
Absolutely! Shredded cheese, either cheddar or a Mexican blend, works great as a topping for these burrito bowls.
7. Can I use canned beans?
Yes, canned black beans work perfectly fine. Just be sure to rinse and drain them before adding to the bowl.
8. How long can I store leftovers?
Leftovers will stay fresh in the fridge for up to 3-4 days. Be sure to store components like the rice, chicken, and toppings separately.
9. Can I use quinoa instead of rice?
Yes, quinoa is a great substitute for rice if you want a higher protein option.
10. What other toppings can I add?
Feel free to add sour cream, guacamole, or even pickled jalapeños for extra flavor!
Conclusion
Grilled Chicken Burrito Bowls with Rice and Beans are a delicious and versatile meal that everyone will love. With juicy grilled chicken, flavorful rice, hearty beans, and fresh toppings, these bowls are filling and packed with flavor. They’re perfect for any occasion, whether it’s a busy weeknight or a weekend gathering. Customize them with your favorite toppings and enjoy a vibrant, satisfying meal!
Print
Grilled Chicken Burrito Bowls with Rice and Beans
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Grilled Chicken Burrito Bowls with Rice and Beans are the ultimate healthy, flavorful, and customizable meal. The marinated grilled chicken is paired with seasoned rice, black beans, and all the classic toppings for a delicious and satisfying bowl. Perfect for meal prep or a fun weeknight dinner!
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped (optional)
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water (or chicken broth for extra flavor)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- Fresh cilantro, chopped (optional, for garnish)
For the Beans:
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Bowls:
- 1 avocado, sliced or mashed
- 1/2 cup diced tomatoes (optional)
- 1/2 cup shredded lettuce (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup sour cream or Greek yogurt (optional)
- Salsa or pico de gallo (optional)
- Fresh lime wedges (for serving)
- Fresh cilantro for garnish
Instructions
-
Marinate the Chicken:
In a bowl, combine olive oil, cumin, chili powder, garlic powder, smoked paprika (if using), salt, pepper, lime juice, and chopped cilantro. Add the chicken breasts (or thighs) and coat them with the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor). -
Cook the Rice:
In a medium saucepan, bring the water (or chicken broth) to a boil. Add the rice, olive oil, cumin, garlic powder, and a pinch of salt. Stir, cover, and reduce the heat to low. Simmer for 15-20 minutes (or until the rice is tender and the water is absorbed). Remove from heat and fluff the rice with a fork. Stir in some chopped fresh cilantro for extra flavor if desired. -
Prepare the Beans:
In a small saucepan, heat the olive oil over medium heat. Add the black beans, cumin, garlic powder, salt, and pepper. Stir and cook for 5-7 minutes, allowing the beans to heat through and absorb the seasoning. Remove from heat. -
Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side (depending on the thickness of the chicken) until fully cooked and the internal temperature reaches 165°F. Once cooked, remove from the grill and let it rest for a few minutes before slicing it into strips or cubes. -
Assemble the Burrito Bowls:
In serving bowls, start with a base of the seasoned rice. Add a generous portion of black beans on top. Layer the sliced grilled chicken on the rice and beans. Top with diced tomatoes, shredded lettuce, red onion, avocado, and a dollop of sour cream or Greek yogurt if desired.
-
Garnish and Serve:
Garnish with fresh cilantro and serve with lime wedges and salsa or pico de gallo on the side. Enjoy your delicious Grilled Chicken Burrito Bowls!
Notes
- For a spicier kick, add jalapeños or a drizzle of hot sauce to the bowl.
- You can easily swap the black beans for pinto beans, or add corn for a more vibrant bowl.
- This recipe is great for meal prep! Store the rice, beans, and grilled chicken separately for up to 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl Meal
- Method: Grill, Stovetop
- Cuisine: Mexican, Tex-Mex
Keywords: Grilled Chicken Burrito Bowls, Rice and Beans, Meal Prep, Healthy Burrito Bowl, Chicken Rice Bowl