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Grilled Chicken Burrito Bowl

A joyful fusion of marinated grilled chicken, savory rice, and seasoned black beans topped with vibrant ingredients, perfect for a quick weeknight dinner or festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts For marinating
  • 2 tablespoons olive oil For marinating
  • 1 teaspoon chili powder For flavor
  • 1 teaspoon garlic powder For flavor
  • 1 teaspoon cumin For flavor
  • Salt and pepper to taste For seasoning
For the Rice and Beans
  • 2 cups cooked rice (white or brown) Base of the bowl
  • 1 can (15 oz) black beans, rinsed and drained For flavor and protein
  • 1 teaspoon paprika For flavor
  • 1 teaspoon onion powder For flavor
Toppings
  • 1 cup corn (fresh or frozen) Add for sweetness
  • 1 avocado, diced For creaminess
  • 1 cup cherry tomatoes, halved For freshness
  • Shredded cheese (cheddar or Mexican blend) For richness
  • Fresh cilantro for garnish For freshness and presentation
  • Lime wedges for serving For extra flavor

Method
 

Marinate the Chicken
  1. In a bowl, combine the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss in the chicken breasts and coat evenly. Let marinate for at least 15 minutes, or up to an hour in the refrigerator for deeper flavor.
Grill the Chicken
  1. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove from the grill and let it rest for a few minutes before slicing.
Prepare the Rice and Beans
  1. In a medium saucepan, combine the cooked rice and black beans over medium heat. Stir in paprika, onion powder, and a little salt. Cook until everything is heated through.
Assemble the Bowls
  1. Start with a base of rice and beans, then top with sliced grilled chicken. Add corn, diced avocado, cherry tomatoes, and shredded cheese.
Garnish and Serve
  1. Finish with fresh cilantro and a squeeze of lime. Serve immediately and enjoy the savory connections of flavors.

Notes

Feel free to swap spinach with kale for a stronger flavor or jazz it up with some spicy jalapeños! If you have leftovers, store in airtight containers and refrigerate for up to 3-4 days. For best texture, reheat the rice and beans in the microwave with a splash of water.