Name: Grilled Chicken Burrito Bowls with Rice and Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: For the Grilled Chicken: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; For the Rice: 1 cup long-grain white rice (or brown rice); 2 cups water or chicken broth; 1/2 teaspoon salt; 1 tablespoon lime juice; 1 tablespoon chopped cilantro (optional); For the Beans: 1 can (15 ounces) black beans, drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1 tablespoon olive oil; Salt and pepper to taste; For the Toppings: 1 avocado, sliced; 1/2 cup salsa (or pico de gallo); 1/4 cup shredded cheese (cheddar or Mexican blend); Fresh cilantro, chopped; Lime wedges; Sour cream or Greek yogurt (optional); Jalapeño slices (optional)

Jump to Recipe

Grilled Chicken Burrito Bowls with Rice and Beans offer a delicious and nutritious meal that’s full of flavor. A perfect combination of seasoned grilled chicken, fluffy rice, and hearty beans, this dish is topped with fresh toppings and tangy salsa to create a satisfying bowl of goodness. Whether you’re making it for a quick dinner, meal prep, or feeding a crowd, this dish will be a hit every time!

Why You’ll Love This Recipe

1. Customizable

You can easily modify the ingredients based on your preferences. Add more veggies, use brown rice for a healthier option, or swap the chicken for beef, shrimp, or tofu.

2. Packed with Flavor

The grilled chicken is marinated with a perfect blend of spices, ensuring every bite is bursting with flavor. Combined with the rice and beans, it’s a perfect mix of savory, tangy, and fresh.

3. Healthy and Satisfying

This meal is loaded with lean protein from the chicken, fiber from the beans, and healthy carbs from the rice, making it a balanced and filling meal.

4. Great for Meal Prep

This dish can easily be prepared in advance and stored for later. The ingredients hold up well in the fridge, making it perfect for quick lunches or dinners throughout the week.

5. Easy to Make

With minimal prep time and simple ingredients, this recipe comes together quickly, and you only need a few pans to cook everything, keeping the cleanup easy.

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup long-grain white rice
2 cups chicken broth (or water)
1 can black beans (15 oz), drained and rinsed
1 can corn (optional), drained
1 cup diced tomatoes (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Salsa or pico de gallo (for topping)
Avocado or guacamole (optional)
Sour cream or Greek yogurt (optional)

Variations

Vegetarian Version: Skip the grilled chicken and use extra beans (black beans, pinto beans, or kidney beans), and add sautéed vegetables like bell peppers, zucchini, and onions.
Grilled Shrimp: Swap out the chicken for shrimp for a lighter, seafood-inspired burrito bowl.
Brown Rice: Use brown rice instead of white rice for a whole grain option and added fiber.
Spicy: Add sliced jalapeños, hot sauce, or diced chipotle peppers for a spicy kick.

How to Make the Recipe

Step 1: Prepare the Chicken Marinade

In a bowl, mix olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Coat the chicken breasts evenly with the marinade and let them sit for at least 15-30 minutes to soak up the flavors. For an even deeper flavor, marinate the chicken overnight.

Step 2: Cook the Rice

In a medium pot, bring the chicken broth (or water) to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and all the liquid has been absorbed. Remove from heat and fluff with a fork.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium heat. Grill the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it thinly.

Step 4: Prepare the Beans and Corn

While the chicken is grilling, heat the black beans and corn (if using) in a small saucepan over medium heat. Stir occasionally until heated through, about 5 minutes. Optionally, add a pinch of salt, pepper, and cumin for extra flavor.

Step 5: Assemble the Burrito Bowls

To assemble the bowls, start with a base of rice. Then layer on the black beans, corn, sliced grilled chicken, and diced tomatoes (if using). Top with salsa, guacamole, and a squeeze of fresh lime juice. Garnish with fresh cilantro.

Tips for Making the Recipe

Grilling Tips: If you don’t have a grill, you can cook the chicken in a skillet or on a stovetop grill pan. Just make sure to use medium-high heat to get a nice sear on the chicken.
Meal Prep: This recipe is perfect for meal prepping. Make the rice, beans, and grilled chicken ahead of time, and store each component separately in the fridge. Reheat and assemble your bowls when ready to eat.
Customize the Toppings: Feel free to add extra toppings like shredded cheese, sour cream, jalapeños, or a sprinkle of chili flakes for added flavor.
Use Rotisserie Chicken: If you’re short on time, store-bought rotisserie chicken works perfectly in this recipe as a substitute for grilled chicken.

How to Serve

As a Meal: Serve the chicken burrito bowls as a hearty meal for lunch or dinner, accompanied by tortilla chips on the side for a crunchy contrast.
With a Side Salad: Pair the burrito bowls with a light side salad, topped with avocado and a tangy vinaigrette to balance the richness of the chicken and rice.
With Guacamole: For an extra creamy and rich topping, add a dollop of guacamole on top of the burrito bowls.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, rice, beans, and toppings in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken separately before assembling the bowl.

Freezing

You can freeze the rice and chicken for up to 2 months. Let the rice and chicken cool completely before freezing. When ready to eat, reheat in the microwave or on the stovetop.

Reheating

To reheat, place the rice and chicken in a microwave-safe bowl and heat until warm. Reassemble the burrito bowl with fresh toppings like salsa, cilantro, and lime juice.

FAQs

1. Can I use a different protein instead of chicken?

Yes, you can substitute the grilled chicken with beef, shrimp, tofu, or even grilled vegetables for a vegetarian option.

2. Can I make this ahead of time?

Yes, you can prep the rice, beans, and chicken ahead of time. Store the components in the fridge and assemble the bowls when ready to serve.

3. Can I add more vegetables?

Absolutely! You can add grilled veggies like peppers, zucchini, or onions to the burrito bowls for more flavor and nutrition.

4. Can I use store-bought salsa?

Yes, you can use store-bought salsa or pico de gallo if you’re short on time. Fresh salsa will add more flavor to the dish.

5. How can I make this spicier?

Add sliced jalapeños, a sprinkle of chili flakes, or some hot sauce to the bowls for an extra kick of heat.

Conclusion

Grilled Chicken Burrito Bowls with Rice and Beans are a flavorful, satisfying, and customizable meal that’s perfect for any occasion. With tender, grilled chicken, fluffy rice, hearty beans, and fresh toppings, these bowls are an explosion of flavor in every bite. Whether you’re making this for a quick dinner, meal prep, or a family meal, this dish is sure to please everyone at the table!