Grilled Chicken Burrito Bowls
User Reviews
5
Grilled Chicken Burrito Bowls
Description
In this recipe, chicken breast is marinated in olive oil, lime juice, chili powder, cumin, and salt to infuse bold citrus and warm spices. The chicken grills over medium heat until cooked through, developing a charred exterior and juicy interior. Grilled corn can be prepared alongside and kernels removed for added sweetness and texture.
The pico de gallo combines diced Roma tomatoes, onion, cilantro, jalapeño, and salt for a fresh, bright topping. Black beans and rice provide a hearty base to the bowl. The dish can be assembled with sliced grilled chicken, roasted corn kernels, pico de gallo, avocado slices, and optional cilantro ranch dressing or homemade guacamole for creaminess and added flavor complexity.
This bowl works well for meal prep or build-your-own dinners, providing protein, vegetables, and grains in one convenient, flavorful dish. The layering of smoky grilled chicken with fresh, tangy, and spicy accompaniments makes it satisfying and balanced.
Ingredients
Chili Lime Chicken:
- 1 lb. chicken breast
- 1/4 cup olive oil
- 2 lime juiced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
Pico de Gallo:
- 3-4 Roma tomato
- 1/4 cup white onion finely diced, or red onion
- 1/4 cup cilantro
- 1/2 jalapeño (diced)
- 1 teaspoon salt
- 2-3 corn cooked, ears or 1 cup frozen
- 1 cup black beans
- 2 cups rice or more depending on preference
- 1 jalapeño sliced
- 1 avocado
- cilantro ranch dressing recipe HERE
- guacamole recipe HERE, homemade
Instructions
- In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.
- Heat grill to medium heat.
- Remove chicken from marinate and place on hot grill. Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. If roasting ears of corn, add them to grill for a several minutes. Remove from grill and remove kernels with knife. After grilling, let rest for at least 5 minutes to let juices seep into chicken.
- Slice on the diagonal.
To make pico de gallo:
- In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.
- Make rice according to package instructions.
- May want to heat up black beans until warm.
- Make cilantro ranch dressing and homemade guacamole, if you desire.
- Layer in a bowl -- rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 877mg | 37% |
| Potassium | 727mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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