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Grilled Chicken Burrito Bowl

This Grilled Chicken Burrito Bowl is a fresh, flavorful, and protein-packed meal made with juicy grilled chicken, cilantro lime rice, black beans, sweet corn, creamy avocado, and fresh toppings. Perfect for busy weeknights, healthy meal prep, or family dinners, this customizable burrito bowl is ready in about 40 minutes and tastes even better than takeout.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican-Inspired, American
Servings 4
Calories 490 kcal

Ingredients
  

For the Grilled Chicken

  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 2 limes
  • 3 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Burrito Bowls

  • 3 cups cooked cilantro lime rice
  • 1 15-ounce can black beans, drained and rinsed
  • 1½ cups corn kernels fresh, frozen, or grilled
  • 1 cup cherry tomatoes halved
  • 1 cup shredded romaine lettuce
  • 1 avocado sliced
  • ½ cup shredded Monterey Jack or cheddar cheese
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Optional Toppings

  • Sour cream or Greek yogurt
  • Pico de gallo
  • Guacamole
  • Pickled red onions
  • Jalapeño slices
  • Tortilla strips
  • Hot sauce

Instructions  

  • In a large bowl, whisk together the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, onion powder, salt, and pepper.
  • Add the chicken and coat it evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  • Cook the cilantro lime rice according to package directions if it isn't already prepared.
  • Warm the black beans in a small saucepan over medium heat until heated through.
  • Heat the corn in a skillet or grill fresh corn until lightly charred.
  • Preheat an outdoor grill or grill pan over medium-high heat.
  • Grill the chicken for 5–6 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.
  • Divide the cilantro lime rice among four serving bowls.
  • Arrange the black beans, corn, tomatoes, lettuce, avocado, and shredded cheese around the rice.
  • Top each bowl with sliced grilled chicken.
  • Garnish with chopped cilantro, fresh lime wedges, and your favorite optional toppings before serving.

Notes

📝 Notes

  • Chicken Marinade: Marinate the chicken for at least 30 minutes with lime juice, olive oil, garlic, and Mexican-inspired spices for the best flavor.
  • Grill for Flavor: Cook the chicken over medium-high heat until it reaches an internal temperature of 165°F (74°C), then let it rest before slicing.
  • Bowl Base: Serve over cilantro lime rice, brown rice, cauliflower rice, or chopped romaine for a lighter option.
  • Fresh Toppings: Add black beans, corn, avocado, cherry tomatoes, shredded lettuce, and pico de gallo for a colorful, satisfying bowl.
  • Customize It: Top with shredded cheese, sour cream, salsa, guacamole, or a squeeze of fresh lime to suit your taste.
  • Meal Prep Friendly: Prepare the chicken, rice, and toppings ahead of time and assemble the bowls just before serving.
  • Extra Flavor: Sprinkle fresh cilantro and a dash of taco seasoning over the finished bowl for an extra flavor boost.
  • Storage: Store the chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days.

🍽️ Nutrition Facts (Per Serving)

Calories: 490 kcal |
Carbohydrates: 42 g |
Fiber: 7 g |
Sugars: 5 g |
Protein: 36 g |
Fat: 20 g |
Saturated Fat: 5 g |
Cholesterol: 95 mg |
Sodium: 640 mg |
Potassium: 760 mg |
Calcium: 120 mg |
Iron: 3.2 mg
Keyword Grilled Chicken Burrito Bowl, Chicken Burrito Bowl, Healthy Burrito Bowl, Meal Prep Chicken Bowl, Grilled Chicken Rice Bowl, Mexican Chicken Bowl