Grilled Chicken Burrito Bowls with Rice and Beans

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Grilled Chicken Burrito Bowls with Rice and Beans

Introduction

Grilled Chicken Burrito Bowls are the ultimate balance of flavor, nutrition, and convenience. Packed with juicy grilled chicken, seasoned rice, hearty beans, and fresh toppings, they’re a customizable, meal-prep-friendly favorite that brings all the bold flavors of a burrito—without the wrap.

The History of Burrito Bowls and Their Ingredients

Burrito bowls emerged as a popular alternative to traditional burritos, especially with the rise of fast-casual Mexican-inspired restaurants. Rooted in Mexican culinary traditions, the core ingredients—grilled meats, rice, beans, salsa—have been staples for generations. The “bowl” format gained traction in the U.S. as a lighter, gluten-free, and often healthier way to enjoy the same ingredients with less mess.

Ingredients Breakdown

• Grilled Chicken: Marinated with lime juice, chili powder, cumin, garlic, and olive oil for smoky, zesty flavor.
• Rice: Cilantro-lime rice or Mexican rice adds a fragrant, herby base.
• Beans: Black beans or pinto beans offer protein and fiber.
• Fresh Veggies: Lettuce, corn, tomatoes, red onion, jalapeños.
• Toppings: Avocado or guacamole, shredded cheese, sour cream, salsa, lime wedges.
• Optional Add-Ons: Tortilla strips, hot sauce, pickled onions.

Step-by-Step Recipe

1. Marinate the Chicken:
   • Combine lime juice, olive oil, garlic, chili powder, cumin, and salt.
   • Marinate chicken for at least 30 minutes.
2. Grill the Chicken:
   • Preheat grill or skillet to medium-high heat.
   • Grill until internal temp reaches 165°F, then let rest before slicing.
3. Cook the Rice:
   • Use long-grain white or brown rice.
   • Add lime juice, chopped cilantro, and a pinch of salt after cooking.
4. Prepare the Beans:
   • Warm black or pinto beans in a pot with a dash of cumin and garlic powder.
5. Assemble the Bowl:
   • Layer rice, beans, grilled chicken, and veggies.
   • Add desired toppings like cheese, avocado, and salsa.

Tips for the Perfect Bowl

• Slice chicken against the grain for tender bites.
• Let cooked rice sit for a few minutes before fluffing to avoid sogginess.
• Grill corn or onions for extra charred flavor.
• Prep ingredients in bulk and store separately for easy assembly during the week.

Variations and Customizations

• Protein Options: Swap chicken for steak, shrimp, tofu, or carnitas.
• Low-Carb: Use cauliflower rice or skip the rice entirely.
• Spice It Up: Add chipotle sauce, jalapeños, or spicy salsa.
• Vegan Version: Use grilled tofu or jackfruit, and skip dairy-based toppings.

Health Considerations and Nutritional Value

• A standard bowl with grilled chicken, rice, beans, and veggies includes:
  • ~450–600 calories
  • High protein (~30g)
  • Good fiber (especially with black beans and brown rice)
  • Moderate fat (mostly healthy fats if you include avocado)
• To lighten it up: go easy on cheese/sour cream, or use Greek yogurt as a sub.

FAQ

Q: Can I make this ahead of time?
A: Definitely. Store components separately for freshness and reheat as needed.

Q: Is this gluten-free?
A: Yes—just double-check seasoning mixes and sauces.

Q: Can I use a different grain?
A: For sure. Try quinoa, farro, or even couscous for variety.

Q: What’s the best way to grill indoors?
A: Use a grill pan or cast iron skillet over medium-high heat.

Q: How can I make this meal prep friendly?
A: Portion rice, beans, chicken, and veggies into containers. Add fresh toppings like avocado and salsa just before eating.

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Grilled Chicken Burrito Bowls with Rice and Beans

Grilled Chicken Burrito Bowls are the ultimate balance of flavor, nutrition, and convenience. Packed with juicy grilled chicken, seasoned rice, hearty beans, and fresh toppings, they’re a customizable, meal-prep-friendly favorite that brings all the bold flavors of a burrito—without the wrap.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 tbsp Kosher Salt Diamond Crystal
• 2 tsp dried oregano
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp onion powder
• ½ tsp ground black pepper
• 2.5 tsp oil
• 1 tsp lime juice from 1 lime
• → Bowl Components
• 4 cups cooked rice any variety
• 1 cup canned black beans rinsed and drained
• 1 cup pico de gallo or salsa/chopped tomatoes
• ½ cup shredded cheese Mexican blend, cotija, or queso fresco
• ¼ to ½ cup guacamole or plain avocado
• Fresh cilantro chopped (optional)

Method

 

1. Combine spices, salt, and pepper in a small bowl. Mix oil and lime juice in a measuring cup, then whisk in the spice mixture until well combined.
2. Place chicken thighs in a sealable plastic bag, add marinade, and seal, removing excess air. Refrigerate for 45 minutes, flipping halfway through. Remove from fridge 15 minutes before grilling.
3. Preheat grill to 375°F. Grill chicken for 5 minutes on first side, flip and cook 3 minutes on second side. Continue cooking until internal temperature reaches 165°F. Let rest 5 minutes before chopping.
4. Divide rice among four bowls (1 cup each). Top each with chopped chicken, ¼ cup black beans, ¼ cup pico de gallo, 2 tbsp cheese, and 1-2 tbsp guacamole. Garnish with cilantro if desired.

Notes

1. Use marinating time to prep other ingredients like cooking rice and preparing toppings
2. Recipe serves 4-6 people depending on portion sizes
3. Can be customized with additional toppings like sour cream, diced onion, or jalapeños