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