Description
A vibrant and flavorful Grilled Chicken Burrito Bowl packed with marinated grilled chicken, nutritious brown rice, fresh veggies, and creamy avocado, perfect for a healthy and satisfying meal.
Ingredients
Units
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Chicken and Marinade
- 2 Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano
- A pinch of salt and pepper or to taste
Bowl Ingredients
- 1 cup Cooked Brown Rice
- 1 tablespoon Lime Juice
- 1 Small Avocado, sliced
- 2 cups Mixed Greens
- 1/2 cup Black Beans
- 1/2 cup Canned corn, drained or grilled
- 1/3 cup Cherry Tomatoes, cut into quarters
- 2 tablespoons Greek yogurt
- 1/2 Red onion, diced
- 1 Jalapeno Pepper, sliced
- Sea salt and freshly ground black pepper to taste
- A small handful of chopped cilantro plus more to garnish
Instructions
- Prepare the Marinade: In a ziploc bag, combine 2 tablespoons olive oil, 1 tablespoon fresh lime juice, ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, and a pinch of salt and pepper. Mix until smooth.
- Marinate the Chicken: Add 2 boneless, skinless chicken breasts to the marinade bag, seal it, and shake well to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes or up to 1 hour for best flavor.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 5-7 minutes on each side, or until the chicken is fully cooked and no longer pink inside.
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Then slice the chicken breasts into strips or bite-sized pieces.
- Prepare the Rice Mixture: In a small bowl, mix 1 cup cooked brown rice with 1 tablespoon lime juice, a small handful of chopped cilantro, sea salt, and freshly ground black pepper. Toss to combine and set aside.
- Assemble the Burrito Bowls: Place 2 cups mixed greens at the bottom of each bowl. Add one sliced chicken breast per bowl on top of the greens.
- Add Toppings: Equally divide the remaining ingredients — 1 small sliced avocado, ½ cup black beans, ½ cup drained corn, ⅓ cup quartered cherry tomatoes, 2 tablespoons Greek yogurt, and ½ diced red onion — over the two bowls.
- Garnish and Serve: Sprinkle chopped fresh cilantro and add sliced jalapeno pepper on top for extra freshness and heat. Serve immediately and enjoy your delicious grilled chicken burrito bowl!
Notes
- Marinate the chicken for at least 10 minutes up to an hour for enhanced flavor.
- Use low sodium black beans and corn if you want to reduce salt.
- For a spicier bowl, keep the jalapeno seeds or add extra chili powder in the marinade.
- Leftover grilled chicken can be refrigerated for up to 3 days and reused in salads or wraps.
- Brown rice can be substituted with quinoa or white rice if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg
