Table of Contents
Why Make This Recipe
Grilled Chicken Burrito Bowl with Rice and Beans is not only delicious but also a healthy and filling meal. It’s perfect for a quick lunch or a satisfying dinner. This recipe allows you to customize your bowl with your favorite toppings and ingredients, making it versatile for everyone’s tastes. Whether you’re looking for a meal prep option or just want to enjoy a hearty bowl, this recipe has you covered.
How to Make Grilled Chicken Burrito Bowl with Rice and Beans
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
- 1/2 tsp Ground Coriander
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 2.5 oz oil (I used avocado oil)
- 1 tsp lime juice (from 1 lime)
- 4 cups cooked rice (whichever kind you prefer)
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo (can also use salsa or chopped tomatoes)
- 1/2 cup shredded cheese (use whatever type you prefer – Mexican blend, cotija, queso fresco, etc.)
- 1/4 to 1/2 cup guacamole (can also use plain avocado)
- Chopped fresh cilantro (optional)
Directions:
- Start by combining the spices, salt, and pepper in a small bowl. Whisk to mix thoroughly and set aside.
- Pour the oil and lime juice into a large measuring cup. Add the spices and whisk until fully combined to make the marinade.
- Place the chicken thighs in a sealable plastic bag or a large dish. Pour the marinade over the chicken, press out as much air as possible, and seal the bag. Coat the chicken with the marinade using your hands. Place the bag flat in the fridge for 45 minutes, flipping it halfway through.
- Fifteen minutes before grilling, take the chicken from the fridge to let it warm slightly. Preheat the grill to around 375 degrees F.
- Use grilling tongs to place each chicken thigh directly on the grill. Cook for 5 minutes on one side, flip, and cook for another 3 minutes. Use a meat thermometer to check that the chicken reaches 165°F. If necessary, give it another 1 to 5 minutes to cook fully.
- Once done, let the chicken rest for five minutes on a cutting board. Then, chop it into bite-sized pieces and set aside.
- To assemble the burrito bowl, take four bowls and place 1 cup of rice in each. Add the equivalent of 1 to 1.5 chicken thighs of diced chicken to each bowl. Then add:
- 1/4 cup canned black beans
- 1/4 cup pico de gallo
- 2 tbsp shredded cheese
- 1 to 2 tbsp guacamole
- Chopped cilantro (if desired)
- Feel free to add any other desired toppings, like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Drizzle with a little homemade taco sauce if you like. Serve and enjoy!
How to Serve Grilled Chicken Burrito Bowl with Rice and Beans
Serve the burrito bowls warm and enjoy right away. You can present them family-style on a table, allowing guests to customize their bowls with extra toppings and salsas. This makes it a fun and interactive meal for gatherings.
How to Store Grilled Chicken Burrito Bowl with Rice and Beans
Store leftovers in airtight containers in the refrigerator. The chicken and toppings will stay fresh for up to three days. If you have mixed the bowls together, it’s best to consume them the next day for optimal texture and flavor. You can also store individual components separately, making it easier to reheat.
Tips to Make Grilled Chicken Burrito Bowl with Rice and Beans
- Marinate the chicken overnight for even more flavor.
- Use a variety of colored bell peppers or other veggies for added nutrition and color.
- Adjust the spice levels in the marinade according to your taste.
- Make this dish vegetarian by substituting the chicken with grilled veggies or tofu.
Variation
You can try different proteins like beef, shrimp, or pork in place of chicken. For a vegetarian version, replace the chicken with grilled vegetables or beans. Additionally, you can switch up the type of cheese or bean to fit your flavor preferences.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating.
What kind of rice should I use?
You can use white rice, brown rice, or even cauliflower rice for a low-carb option.
Can I prepare this meal in advance?
Absolutely! You can marinate the chicken a day ahead and assemble the bowls the next day for a quick meal.
Grilled Chicken Burrito Bowl with Rice and Beans
A healthy and filling grilled chicken burrito bowl customizable with your favorite toppings.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy Optional
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
- 1/2 tsp Ground Coriander
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 2.5 oz oil (avocado oil recommended)
- 1 tsp lime juice (from 1 lime)
- 4 cups cooked rice
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo (or salsa/chopped tomatoes)
- 1/2 cup shredded cheese (Mexican blend, cotija, queso fresco, etc.)
- 1/4 to 1/2 cup guacamole (or plain avocado)
- Chopped fresh cilantro (optional)
Instructions
- Start by combining the spices, salt, and pepper in a small bowl. Whisk to mix thoroughly and set aside.
- Pour the oil and lime juice into a large measuring cup. Add the spices and whisk until fully combined to make the marinade.
- Place the chicken thighs in a sealable plastic bag or large dish. Pour the marinade over the chicken, press out as much air as possible, and seal the bag. Coat the chicken with the marinade using your hands. Place the bag flat in the fridge for 45 minutes, flipping it halfway through.
- Fifteen minutes before grilling, take the chicken from the fridge to let it warm slightly. Preheat the grill to around 375 degrees F.
- Use grilling tongs to place each chicken thigh directly on the grill. Cook for 5 minutes on one side, flip, and cook for another 3 minutes. Use a meat thermometer to check that the chicken reaches 165°F. If necessary, give it another 1 to 5 minutes to cook fully.
- Once done, let the chicken rest for five minutes on a cutting board. Then, chop it into bite-sized pieces and set aside.
- To assemble the burrito bowl, take four bowls and place 1 cup of rice in each. Add the equivalent of 1 to 1.5 chicken thighs of diced chicken to each bowl. Then add: 1/4 cup canned black beans, 1/4 cup pico de gallo, 2 tbsp shredded cheese, 1 to 2 tbsp guacamole, and chopped cilantro if desired.
- Feel free to add any other desired toppings, like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Drizzle with a little homemade taco sauce if you like. Serve and enjoy!
Notes
Marinate the chicken overnight for more flavor. Use various toppings to suit your preference.