Description
Grilled Chicken Burrito Bowls with juicy lime-marinated chicken, rice, and beans make a simple and satisfying meal perfect for busy nights or meal prep.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp kosher salt
- 2 tsp dried oregano
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp ground black pepper
- 2.5 oz avocado oil
- 1 tsp lime juice
- 4 cups cooked rice
- 1 cup canned black beans, rinsed and drained
- 1 cup pico de gallo
- ½ cup shredded cheese
- ¼ to ½ cup guacamole
- chopped fresh cilantro
Instructions
- Combine spices, salt, and pepper in a small bowl and mix thoroughly.
- Whisk oil and lime juice together, then add spices to create the marinade.
- Place chicken in a sealed bag or dish, coat with marinade, and refrigerate for 1 hour, flipping halfway.
- Remove chicken from fridge 15 minutes before cooking and preheat grill to 375°F.
- Grill chicken for about 5 minutes on one side, flip, and cook another 3 minutes until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then chop into bite-sized pieces.
- Divide rice into bowls and top with chicken, beans, pico de gallo, cheese, guacamole, and cilantro.
Notes
Recipe serves 4 but can stretch to 6 with extra rice and toppings.
Use marinating time to prepare rice and toppings.
Add optional toppings like sour cream, lettuce, onions, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl