Mexican Grilled Chicken Burrito Bowl

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4

Introduction

Mexican grilled chicken burrito bowl is a vibrant, flavor-packed meal that combines smoky grilled chicken, fluffy cilantro-lime rice, and fresh colorful toppings. Inspired by classic taqueria flavors, this bowl layers juicy marinated chicken with black beans, sweet corn, ripe avocado, and a squeeze of fresh lime. It’s balanced, customizable, and perfect for meal prep or busy weeknights. For the juiciest chicken, marinate for at least 30 minutes and allow it to rest after grilling so the juices redistribute beautifully.

Ingredients

For the Grilled Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (680 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp lime juice (30 ml)
• 2 cloves garlic, minced
• 1 tsp chili powder (2 g)
• 1 tsp ground cumin (2 g)
• ½ tsp smoked paprika (1 g)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (1 g)

For the Rice:

• 1 cup long-grain white rice (185 g)
• 2 cups water or chicken broth (480 ml)
• 1 tbsp lime juice (15 ml)
• 2 tbsp chopped fresh cilantro (8 g)
• ½ tsp salt (3 g)

For the Bowl Toppings:

• 1 cup canned black beans, drained and rinsed (170 g)
• 1 cup corn kernels (150 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 avocado, sliced
• ½ cup shredded cheddar or Monterey Jack cheese (60 g)
• ¼ cup sour cream or Greek yogurt (60 ml)
• Fresh lime wedges for serving

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Coat the chicken evenly and marinate for at least 30 minutes (or up to 4 hours refrigerated).
2. Cook the Rice: Rinse rice under cold water until clear. Combine rice and water or broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let rest 5 minutes, fluff, and stir in lime juice, cilantro, and salt.
3. Grill the Chicken: Preheat grill or grill pan to medium-high (400°F / 200°C). Cook chicken 5–7 minutes per side until charred and internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.
4. Warm Beans and Corn: In a skillet over medium heat, warm black beans and corn for 3–4 minutes. Season lightly with salt and a squeeze of lime.
5. Assemble the Bowls: Divide rice into bowls. Top with sliced grilled chicken, beans, corn, tomatoes, avocado, cheese, and sour cream or Greek yogurt.
6. Finish and Serve: Add a squeeze of fresh lime juice before serving. Optional: add jalapeños or hot sauce for extra heat.

FAQs

Can I meal prep this burrito bowl?

Yes. Store rice, chicken, and toppings separately in airtight containers for up to 4 days. Assemble fresh for best texture.

Can I use chicken thighs instead?

Absolutely. Boneless, skinless thighs are juicier and work very well. Adjust cooking time slightly if needed.

How can I make it low-carb?

Swap the rice for cauliflower rice and reduce or skip the beans for a lower-carb version.

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