Description
Sizzling chicken nestles in hearty Grilled Chicken Burrito Bowls, packed with zesty rice, black beans, and garden-fresh garnishes. Layers of bold Mexican-inspired flavors promise a satisfying meal that welcomes you to savor each colorful, delicious bite.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
Spice Blend:
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground black pepper
Cooking Ingredients:
- 2.5 teaspoons oil
- 1 teaspoon lime juice
Bowl Components:
- 4 cups cooked rice (white, brown, or cauliflower)
- 1 cup canned black beans, rinsed and drained
- 1 cup pico de gallo (or diced tomatoes/salsa)
- 0.5 cup shredded cheese (Mexican blend, cotija, or queso fresco)
- 0.25 to 0.5 cup guacamole or diced avocado
Optional Toppings:
- Chopped cilantro
- Diced onion
- Chopped lettuce
- Sliced jalapeños
- Taco sauce
Instructions
- Prepare a zesty marinade by blending aromatic spices with oil and fresh lime juice in a mixing container.
- Submerge chicken thighs in the marinade, ensuring complete coverage. Refrigerate for 45 minutes, turning midway. Allow chicken to rest at room temperature for 15 minutes before grilling.
- Heat grill to 375°F, creating optimal cooking conditions for the marinated chicken.
- Grill chicken thighs with lid closed, cooking 5 minutes per side until internal temperature reaches 165°F.
- Let grilled chicken rest for 5 minutes to retain juices, then slice into bite-sized chunks.
- Create layered bowls by spreading fluffy rice as the foundational base.
- Artfully arrange chopped chicken, black beans, vibrant pico de gallo, and creamy cheese atop the rice.
- Enhance the bowl with dollops of rich guacamole and optional garnishes like fresh cilantro, tangy taco sauce, or spicy jalapeños.
- Serve immediately to preserve temperature and maximize flavor complexity.
Notes
- Customize marinades by swapping lime juice with orange juice or adding smoky chipotle powder for deeper flavor complexity.
- Opt for boneless, skinless chicken breasts if preferring leaner protein, adjusting grill time to prevent drying out.
- Use quinoa or cauliflower rice as low-carb alternatives for gluten-free or keto-friendly variations of the bowl.
- Prepare extra marinade and chicken for quick meal prep, storing in airtight containers for easy weekday lunches.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg