Easy Grilled Chicken Burrito Bowl Recipe

Grilled Chicken Burrito Bowl with Rice and Beans: your new weeknight dinner hero! Are you craving something packed with flavor, satisfyingly hearty, and ridiculously easy to make? Then look no further. This grilled chicken burrito bowl with rice and beans is the answer to all your culinary prayers. It’s a dish that consistently lands on our must-make list because it’s so incredibly versatile and delivers a punch of deliciousness in every bite. We love it because it’s a complete meal in one bowl – tender grilled chicken, fluffy rice, savory beans, vibrant veggies, and a creamy dressing. What truly makes this grilled chicken burrito bowl with rice and beans special is its customizable nature. Load it up with your favorite toppings, adjust the spice level, and create a personalized masterpiece that tastes like it came straight from your favorite Tex-Mex joint, but made in your own kitchen!

Grilled Chicken Burrito Bowl with Rice and Beans

Welcome to a recipe that’s about to become your weeknight dinner hero! This Grilled Chicken Burrito Bowl is a vibrant, flavorful, and surprisingly easy way to enjoy all the delicious components of a burrito without the tortilla. We’re talking perfectly seasoned, grilled chicken, fluffy rice, hearty beans, and all the fresh toppings you can dream of. It’s a customizable feast that’s as healthy as it is satisfying. Get ready to assemble your ultimate bowl!

Ingredients:

Grilling the Chicken

The star of our bowl is undoubtedly the chicken, and grilling it infuses it with that irresistible smoky flavor. We’ll start by preparing our marinade, which is where all the magic happens. In a medium bowl, combine the Kosher salt, dried oregano, chili powder, ground cumin, garlic powder, smoked paprika, ground coriander, onion powder, and ground black pepper. This blend of spices is designed to create a robust and authentic flavor profile that pairs beautifully with the chicken.

Next, add the oil and lime juice to the dry spices. Whisk everything together until you have a thick, fragrant paste. Now, it’s time to introduce our chicken thighs. Place the boneless, skinless chicken thighs into a resealable plastic bag or a shallow dish. Pour the spice mixture over the chicken, ensuring each piece is thoroughly coated. Get in there with your hands (or a spatula) and massage the marinade into the chicken. The more you coat it, the more flavor it will absorb! Let the chicken marinate for at least 30 minutes at room temperature, or for an even deeper flavor, cover and refrigerate for up to 4 hours. If you’re short on time, even 15 minutes will make a noticeable difference.

Preheat your grill to medium-high heat. This is crucial for achieving those beautiful grill marks and ensuring the chicken cooks through without burning. If you’re using a charcoal grill, aim for hot coals that have been covered with ash. For a gas grill, turn the burners to medium-high. Once the grill is hot, carefully place the marinated chicken thighs on the grates.

Cook the chicken for approximately 5-7 minutes per side, depending on the thickness of the thighs. You’re looking for an internal temperature of 165°F (74°C) and that lovely char from the grill. Resist the urge to move the chicken too much while it’s cooking, as this can prevent those coveted grill marks from forming. Once cooked, remove the chicken from the grill and let it rest on a clean cutting board for about 5-10 minutes. This resting period is vital; it allows the juices to redistribute throughout the meat, resulting in incredibly tender and juicy chicken.

Assembling Your Burrito Bowl

While the chicken is resting, you can prepare your other components. Warm up your cooked rice and black beans. You can do this in a saucepan over low heat, in the microwave, or even keep them at room temperature if you prefer a cooler bowl. If you’re using canned black beans, make sure to rinse and drain them well. This removes some of the starchy liquid and excess sodium.

Once the chicken has rested, it’s time to chop it into bite-sized pieces. This makes it much easier to eat in your bowl and distribute evenly amongst the other ingredients. You can use a sharp knife for this.

Now comes the fun part: assembling your burrito bowl! Start with a generous base of your cooked rice. Then, add a portion of the warmed black beans. Next, arrange your chopped grilled chicken over the rice and beans. From here, it’s all about your personal preferences. Load up your bowl with your favorite toppings! Some classic choices include crisp shredded lettuce for a refreshing crunch, vibrant pico de gallo or your favorite salsa for a zesty kick, creamy guacamole or a dollop of sour cream (or Greek yogurt for a lighter option) for richness, and a sprinkle of shredded cheese for that cheesy goodness. Fresh cilantro and sliced jalapeños add a pop of herbaceousness and a touch of heat.

This recipe is incredibly adaptable. Feel free to swap out the black beans for pinto beans, or add other vegetables like grilled corn, bell peppers, or sautéed onions. The possibilities are endless, and the best part is that everyone can customize their bowl to their liking. Enjoy your delicious and satisfying Grilled Chicken Burrito Bowl!

Conclusion:

This Grilled Chicken Burrito Bowl with Rice and Beans is a true weeknight winner! It’s fantastic because it’s packed with flavor, incredibly satisfying, and customizable to your heart’s content. The smoky grilled chicken, fluffy rice, hearty beans, and vibrant toppings come together for a meal that’s both healthy and delicious. It’s a perfect example of how simple ingredients can create something truly special.

For serving, I love to top mine with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime. You can also add shredded lettuce, diced tomatoes, corn salsa, or your favorite hot sauce. Don’t be afraid to get creative with variations! Try using different marinades for the chicken, like a lime-cilantro or a spicy chipotle. Swap out the rice for quinoa, or try black beans instead of pinto. For a vegetarian option, substitute grilled tofu or mushrooms for the chicken. I really hope you give this Grilled Chicken Burrito Bowl a try; I promise it won’t disappoint!

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely! You can grill the chicken and cook the rice and beans in advance. Store them separately in airtight containers in the refrigerator. Reheat the chicken and rice gently, then assemble your bowl with fresh toppings. This makes for even quicker lunches or dinners!

What if I don’t have a grill?

No worries! You can easily pan-sear the chicken breasts in a lightly oiled skillet over medium-high heat until cooked through. You can also bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).

How can I make this spicier?

There are several ways to add some heat! Marinate your chicken with jalapeños or a spicy chili powder. Add diced fresh jalapeños or serrano peppers to your bowl, or incorporate a spicy salsa or hot sauce. A pinch of cayenne pepper in the rice or beans can also kick things up a notch.

Grilled Chicken Burrito Bowl with Rice and Beans

A flavorful and satisfying grilled chicken burrito bowl packed with seasoned rice and black beans. Perfect for a healthy and customizable meal.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
4 servings

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 avocado oil
• 1 tsp lime juice (from 1 lime)
• 4 cups cooked rice
• 1 cup canned black beans (rinsed and drained)

Instructions

1. Step 1
   Combine chicken thighs with Kosher salt, dried oregano, chili powder, ground cumin, garlic powder, smoked paprika, ground coriander, onion powder, and ground black pepper in a bowl. Add avocado oil and lime juice, tossing to coat the chicken evenly.
2. Step 2
   Preheat grill to medium-high heat. Grill chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
3. Step 3
   Let the grilled chicken rest for 5-10 minutes before slicing or chopping.
4. Step 4
   Prepare the bowl by placing a generous portion of cooked rice at the bottom.
5. Step 5
   Add the rinsed and drained black beans to the bowl alongside the rice.
6. Step 6
   Top with the sliced or chopped grilled chicken.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.