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Grilled Chicken Burrito Bowl

A Grilled Chicken Burrito Bowl made with marinated chicken, brown rice, black beans, avocado, and fresh vegetables. Healthy, protein-packed, and perfect for meal prep. Ready in about 1 hour.

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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the Chicken Marinade

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of salt and black pepper

For the Burrito Bowls

  • 2 boneless skinless chicken breasts
  • 1 cup cooked brown rice
  • 1 tablespoon lime juice
  • 1 small avocado sliced
  • 2 cups mixed greens
  • ½ cup black beans
  • ½ cup canned corn drained, or grilled corn
  • ⅓ cup cherry tomatoes quartered
  • 2 tablespoons Greek yogurt
  • ½ red onion diced
  • 1 jalapeño pepper sliced
  • Sea salt and freshly ground black pepper to taste
  • Small handful chopped cilantro
  • Extra cilantro for garnish

Instructions
 

  • In a large zip-top bag, combine the olive oil, lime juice, paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper.
  • Add the chicken breasts to the bag. Seal and shake until the chicken is evenly coated with the marinade.
  • Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  • Heat a grill pan or outdoor grill over medium-high heat.
  • Remove the chicken from the marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
  • In a medium bowl, combine the cooked brown rice, lime juice, chopped cilantro, sea salt, and black pepper. Toss until evenly mixed.
  • To assemble the Grilled Chicken Burrito Bowl, divide the mixed greens between two serving bowls.
  • Top each bowl with sliced grilled chicken.
  • Add the cilantro-lime rice, black beans, corn, cherry tomatoes, avocado slices, diced red onion, and Greek yogurt.
  • Garnish with sliced jalapeño and additional fresh cilantro.
  • Serve immediately and enjoy.

Notes

  • Greek yogurt can be replaced with sour cream or a dairy-free alternative.
  • Add salsa, pico de gallo, or guacamole for extra flavor.
  • For a lower-carb option, replace rice with cauliflower rice.
  • This healthy burrito bowl works well for lunch, dinner, or weekly meal prep.