Grilled Chicken Burrito Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
641 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Chicken Burrito Bowl
Description
This recipe features chicken breasts marinated in olive oil, lime juice, and a spice mix including paprika, cumin, chili powder, garlic, onion, and oregano. The marination adds flavor and moisture before grilling the chicken to a tender, juicy state. Resting the meat ensures juiciness when sliced.
The base is brown rice cooked and tossed with lime juice, cilantro, salt, and pepper for a zesty foundation. Layered on top are fresh ingredients like diced red onion, halved cherry tomatoes, sliced avocado, black beans, and corn, which provide a variety of textures and flavors from sweet and creamy to crisp and earthy.
Greek yogurt adds creaminess balancing the spices and acidity. Jalapeno slices introduce heat that can be adjusted to preference. Serving the components arranged in bowls allows customization and vibrant presentation. This bowl works well as a filling lunch or light dinner.
Chicken can be grilled or pan-seared depending on equipment. Using fresh grilled corn is recommended when possible for deeper flavor versus canned. Nutritional values should be considered approximate due to ingredient variations.
Ingredients
- 2 chicken breast boneless, skinless
- 1 Cup brown rice cooked
- 1 Tbsp lime juice
- 1 small avocado sliced
- 2 Cups mixed greens
- ½ Cup black beans
- ½ Cup corn or grilled, canned, drained
- ⅓ Cup cherry tomato cut into quarters
- 2 Tbsp Greek yogurt
- ½ red onion diced
- 1 jalapeno pepper sliced
- sea salt to taste
- black pepper to taste
- cilantro chopped, small handful, plus more to garnish
For the Chicken Marinade
- 2 Tbsp olive oil
- 1 Tbsp lime juice fresh
- ½ tsp paprika
- ½ tsp cumin ground
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano dried
- salt pinch, or to taste
- black pepper pinch, or to taste
Instructions
- In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
- Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
- Remove from the grill and let it rest for 5 minutes before slicing.
- In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
- Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
- Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!
Notes
- Chicken can be grilled outdoors or pan-seared indoors based on preference and available equipment.
- Using freshly grilled corn enhances flavor compared to canned corn in the bowl.
- Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 54g | 18% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 168mg | 7% |
| Potassium | 1354mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 42mg | 47% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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