Grilled Chicken Burrito Bowls Recipe (Print Version)
Juicy marinated grilled chicken served over rice with black beans and fresh toppings - a quick and customizable dinner perfect for busy weeknights.
# Ingredients:
→ Grilled Chicken
01 -
1.5 lbs boneless skinless chicken thighs
02 -
1 tbsp Kosher Salt (Diamond Crystal)
03 -
2 tsp dried oregano
04 -
2 tsp chili powder
05 -
1.5 tsp ground cumin
06 -
1 tsp garlic powder
07 -
1 tsp smoked paprika
08 -
½ tsp ground coriander
09 -
½ tsp onion powder
10 -
½ tsp ground black pepper
11 -
2.5 tsp oil
12 -
1 tsp lime juice (from 1 lime)
→ Bowl Components
13 -
4 cups cooked rice (any variety)
14 -
1 cup canned black beans, rinsed and drained
15 -
1 cup pico de gallo (or salsa/chopped tomatoes)
16 -
½ cup shredded cheese (Mexican blend, cotija, or queso fresco)
17 -
¼ to ½ cup guacamole (or plain avocado)
18 -
Fresh cilantro, chopped (optional)
# Instructions:
01 -
Combine spices, salt, and pepper in a small bowl. Mix oil and lime juice in a measuring cup, then whisk in the spice mixture until well combined.
02 -
Place chicken thighs in a sealable plastic bag, add marinade, and seal, removing excess air. Refrigerate for 45 minutes, flipping halfway through. Remove from fridge 15 minutes before grilling.
03 -
Preheat grill to 375°F. Grill chicken for 5 minutes on first side, flip and cook 3 minutes on second side. Continue cooking until internal temperature reaches 165°F. Let rest 5 minutes before chopping.
04 -
Divide rice among four bowls (1 cup each). Top each with chopped chicken, ¼ cup black beans, ¼ cup pico de gallo, 2 tbsp cheese, and 1-2 tbsp guacamole. Garnish with cilantro if desired.
# Notes:
01 -
Use marinating time to prep other ingredients like cooking rice and preparing toppings
02 -
Recipe serves 4-6 people depending on portion sizes
03 -
Can be customized with additional toppings like sour cream, diced onion, or jalapeños