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
Scale
- 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.