Description
Sizzling smoky grilled chicken burrito bowls bring Mexican-inspired comfort to dinner tables with bold, zesty flavors. Layers of seasoned rice, tender chicken, and hearty beans create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 pounds boneless, skinless chicken breasts
- 15 ounces (425 grams) black beans, drained and rinsed
Grains and Rice:
- 2 cups long-grain white rice
- 1 cup quinoa
Seasonings and Flavor Enhancers:
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 limes, juiced
- 1/4 cup fresh cilantro, chopped
- 1 red onion, diced
- 2 cloves garlic, minced
Optional Toppings:
- 1 cup sour cream
- 1 cup salsa
- 1 avocado, sliced
- 1 cup shredded cheese
Instructions
- Craft a zesty marinade by blending aromatic spices, salt, and pepper in a small bowl. Whisk olive oil and fresh lime juice into the spice mixture until thoroughly incorporated.
- Transfer chicken thighs into a sealed container and generously coat with the prepared marinade. Massage the marinade into the meat, ensuring complete coverage. Refrigerate for approximately 45 minutes, turning midway through marination.
- Remove chicken from refrigerator 15 minutes prior to grilling, allowing it to approach room temperature. Preheat grill to medium-high heat around 375 degrees fahrenheit.
- Carefully place marinated chicken thighs directly onto clean grill grates. Close lid and cook for 5 minutes on the first side, then flip using tongs and grill an additional 3-4 minutes. Monitor internal temperature with a meat thermometer, ensuring chicken reaches 165 degrees fahrenheit.
- Transfer grilled chicken to a cutting board and allow to rest for five minutes. Slice chicken into uniform bite-sized pieces, creating tender morsels for the burrito bowls.
- Construct burrito bowls by layering warm rice as the foundation. Distribute diced chicken evenly, then artfully arrange black beans, pico de gallo, shredded cheese, and guacamole. Garnish with fresh cilantro for an extra burst of flavor.
- Customize bowls with optional toppings like sour cream, diced onions, crisp lettuce, or spicy jalapeño slices. Serve immediately while ingredients remain warm and vibrant.
Notes
- Marinate chicken for maximum flavor by letting it sit in the refrigerator for at least 45 minutes, allowing spices to penetrate deeply into the meat.
- Ensure chicken is fully cooked by using a meat thermometer to check internal temperature reaches 165°F, preventing any risk of foodborne illness.
- Customize bowl components for dietary needs by swapping rice with cauliflower rice for low-carb option or using plant-based protein instead of chicken for vegetarian version.
- Prep ingredients ahead of time to create quick weeknight meals, storing marinated chicken and chopped toppings separately in airtight containers for easy assembly.
- Prep Time: 15 minutes (not including marinating time)
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg