Description
A vibrant and healthy Grilled Chicken Burrito Bowl featuring marinated grilled chicken breasts served over cilantro-lime brown rice and mixed greens, topped with black beans, corn, avocado, cherry tomatoes, Greek yogurt, and fresh jalapenos for a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Marinade and Chicken
- 2 Boneless, Skinless Chicken Breasts
- 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
- A pinch of salt and pepper (or to taste)
Rice
- 1 Cup Cooked Brown Rice
- 1 tablespoon Lime Juice
- A small handful of chopped cilantro
- Sea salt and freshly ground black pepper (to taste)
Bowl Ingredients and Toppings
- 2 Cups Mixed Greens
- 1 Small Avocado (sliced)
- ½ Cup Black Beans
- ½ Cup Canned corn, drained (or grilled)
- ⅓ Cup Cherry Tomatoes (cut into quarters)
- 2 tablespoons Greek yogurt
- ½ Red onion (diced)
- 1 Jalapeno Pepper (sliced or chopped)
- A small handful of chopped cilantro (plus more to garnish)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Prepare the marinade: In a ziploc bag, combine 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, and a pinch of salt and pepper. Mix until smooth.
- Marinate the chicken: Add 2 boneless, skinless chicken breasts into the bag, seal it, and shake to ensure the chicken is evenly coated with the marinade.
- Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the chicken on the grill and cook for about 5-7 minutes per side, or until the chicken is cooked through with no pink inside.
- Rest and slice chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain juices and flavor.
- Prepare cilantro-lime rice: In a small bowl, mix 1 cup cooked brown rice with 1 tablespoon lime juice, a handful of chopped cilantro, sea salt, and freshly ground black pepper. Toss to combine and set aside.
- Assemble the bowls: Start by adding 2 cups of mixed greens to the bottom of each bowl. Place one sliced chicken breast on top.
- Add toppings: Divide the remaining ingredients—1 small sliced avocado, ½ cup black beans, ½ cup drained canned corn, ⅓ cup quartered cherry tomatoes, 2 tablespoons Greek yogurt, and ½ diced red onion—between the two bowls.
- Garnish and serve: Sprinkle fresh chopped cilantro and sliced or chopped jalapeno pepper over the bowls. Add salt and pepper to taste and enjoy your fresh, flavorful burrito bowl!
Notes
- You can substitute grilled corn for canned corn to add a smoky flavor.
- Adjust the jalapeno quantity according to your preferred spice level.
- For a dairy-free option, omit the Greek yogurt or replace it with a dairy-free alternative.
- Leftover grilled chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Brown rice can be substituted with white rice or quinoa if preferred.