If you are craving a vibrant and satisfying meal that bursts with fresh flavors and wholesome ingredients, the Grilled Chicken Burrito Bowls with Rice and Beans Recipe is just the answer. This dish combines tender, smoky grilled chicken with perfectly cooked rice, hearty black beans, sweet corn, and a colorful medley of toppings that make every bite an adventure. It’s not only a feast for your palate but also a flexible and easy-to-make meal perfect for any weeknight or casual gathering.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to create a dish that’s balanced in taste, texture, and color. From the spices that season the chicken to the fresh lime juice that brightens the rice and beans, each component contributes a unique touch that elevates this meal from simple to unforgettable.
- 2 boneless, skinless chicken breasts: The lean protein base of the dish that grills up juicy and flavorful.
- 1 tablespoon olive oil: Helps the spices stick to the chicken and adds moisture during grilling.
- 1 teaspoon chili powder: Brings a smoky warmth to the chicken’s seasoning mix.
- 1 teaspoon cumin: Adds earthiness and depth, quintessential in burrito-style dishes.
- 1 teaspoon garlic powder: Enhances flavor with a subtle garlicky kick without overpowering.
- 1 teaspoon paprika: Offers mild sweetness and vibrant color to the spice blend.
- 1/2 teaspoon salt: Essential to bring out all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle heat and complexity to the chicken.
- 1 cup white rice: The fluffy, tender base that balances the protein and vegetables.
- 2 cups water: Necessary for perfectly cooking the rice just right.
- 1 tablespoon lime juice: Provides a fresh, zesty brightness to the rice, beans, and corn.
- 1 cup cooked black beans: Adds fiber, protein, and a creamy texture to the bowl.
- 1 cup corn kernels: Sweet, juicy bites that contrast beautifully with the smoky chicken.
- 1/2 cup diced tomatoes: Freshness and acidity that brighten every spoonful.
- 1/4 cup chopped cilantro: Herbaceous and fragrant, brightening each bite.
- 1/2 cup shredded cheddar cheese: Melty and rich, it adds indulgence without heaviness.
- 1/2 cup sour cream: Creamy and cool, balancing the spices and heat in the recipe.
- 1 tablespoon salsa: Adds a little kick and a burst of tomato flavor.
- 1/2 teaspoon crushed red pepper flakes (optional): Perfect for spice lovers wanting an extra kick.
How to Make Grilled Chicken Burrito Bowls with Rice and Beans Recipe
Step 1: Preheat and Prepare the Chicken
Start by heating your grill to medium-high. This temperature is goldilocks for cooking chicken — hot enough to create those beautiful grill marks and lock in moisture, but gentle enough to avoid drying out the meat. Pat your chicken breasts dry so the marinade sticks better.
Step 2: Season the Chicken
Coat both chicken breasts with olive oil to help the spices cling. Then sprinkle on chili powder, cumin, garlic powder, paprika, salt, and black pepper evenly. This spice blend is the heart of the Grilled Chicken Burrito Bowls with Rice and Beans Recipe, infusing bold southwestern flavors.
Step 3: Grill the Chicken
Place your chicken breasts on the grill and cook for 6 to 8 minutes per side. You’re looking for an internal temperature of 165°F and juicy, slightly charred edges. Once done, allow the chicken to rest for 5 minutes; this makes slicing easier and the meat more tender.
Step 4: Cook the Perfect Rice
While the chicken grills, rinse your white rice under cold water to wash away excess starch. Bring 2 cups of water to a boil, then add the rice and reduce heat to low for a gentle simmer, covering for 15 to 20 minutes until tender. Let the rice steam off heat for 5 minutes before fluffing it up with a fork.
Step 5: Warm the Black Beans and Corn
Gently warm your black beans on the stove, stirring occasionally. In a separate pan, heat the corn kernels for a couple of minutes until they’re warmed through and sweetly tender. These add layers of texture and taste to your bowls.
Step 6: Combine the Base Ingredients
In a large bowl, mix together the fluffy rice, black beans, and warm corn. Drizzle the lime juice over the top and stir to brighten the flavors evenly. This lime-kissed mixture is what makes the base of your burrito bowls truly stand out.
Step 7: Assemble Your Burrito Bowls
Slice the rested grilled chicken into thin strips. Divide the rice, beans, and corn mixture into bowls and then top each with the juicy chicken strips. Add diced tomatoes, chopped cilantro, shredded cheddar cheese, sour cream, and a spoonful of salsa. If you like heat, sprinkle crushed red pepper flakes. Serve immediately for the freshest taste.
How to Serve Grilled Chicken Burrito Bowls with Rice and Beans Recipe
Garnishes
Fresh toppings such as chopped cilantro and diced tomatoes add brightness and freshness, while a dollop of sour cream cools the palate beautifully. The shredded cheddar cheese offers richness and melts slightly over the warm ingredients, creating delightful contrasts. Don’t forget that final sprinkle of crushed red pepper flakes if you enjoy some heat!
Side Dishes
This recipe shines as a standalone meal but pairs wonderfully with crisp green salads, crunchy tortilla chips for scooping, or a simple guacamole. For a heartier spread, Mexican street corn or a light cabbage slaw would complement the flavorful burrito bowls perfectly.
Creative Ways to Present
For a party or family gathering, lay out the components buffet-style and let everyone build their own burrito bowls. You can also serve the bowls in rustic cast iron skillets or colorful ceramic bowls to make everything feel extra special. Adding lime wedges on the side invites guests to adjust the zestiness to their liking.
Make Ahead and Storage
Storing Leftovers
You can store leftover grilled chicken, rice, and beans separately in airtight containers in the refrigerator for up to 3 days. Keeping ingredients separate helps maintain their textures and flavors until you’re ready to enjoy them again.
Freezing
While the rice and beans freeze well, we recommend slicing the grilled chicken and freezing it separately to maintain its juiciness. Wrap everything tightly in freezer-safe containers or bags. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat the rice, beans, and chicken gently in the microwave or on the stovetop with a splash of water or broth to keep everything moist. Add fresh toppings like diced tomatoes, cilantro, and cheese after reheating to keep the vibrant colors and flavors intact.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and extra fiber. Just remember to increase the cooking time and liquid as brown rice takes longer to soften.
How spicy is this Grilled Chicken Burrito Bowls with Rice and Beans Recipe?
The base recipe is mildly spiced, perfect for most palates. You can add crushed red pepper flakes or spicier salsa if you want to kick up the heat.
Can I make this recipe vegetarian?
Yes! Simply omit the grilled chicken and add extra beans, grilled vegetables, or tofu for protein. The rice and beans mixture still makes a delicious and hearty vegetarian bowl.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat chicken gently covered, either in the microwave with a damp paper towel on top or in a sauté pan with a splash of water or broth to keep it moist.
Can I prepare this recipe for meal prep?
Definitely! The separate components store well and come together quickly when assembled. This recipe is fantastic for grabbing quick and nutritious lunches or dinners throughout the week.
Final Thoughts
There’s nothing quite like the comfort and joy of a wholesome, flavorful bowl filled with grilled chicken, rice, beans, and fresh toppings. The Grilled Chicken Burrito Bowls with Rice and Beans Recipe offers that in spades — it’s straightforward to make, endlessly adaptable, and utterly delicious. I hope you enjoy making this recipe as much as I do sharing it. Go ahead, treat yourself and your loved ones to a meal that feels like a celebration in every bite!
Print
Grilled Chicken Burrito Bowls with Rice and Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Chicken Burrito Bowl recipe features tender, flavorful grilled chicken breasts seasoned with a smoky blend of spices, served over a bed of fluffy white rice, black beans, and sweet corn. Topped with fresh diced tomatoes, cilantro, shredded cheddar, sour cream, and salsa, these burrito bowls deliver a satisfying and balanced meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice
- 1 cup white rice
- 2 cups water
- 1 tablespoon lime juice
Beans and Vegetables
- 1 cup cooked black beans
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon salsa
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare it for cooking the chicken evenly.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture for better grilling results.
- Oil the Chicken: Rub both sides of the chicken breasts with olive oil to help spices adhere and promote a good sear.
- Season the Chicken: Evenly sprinkle chili powder, cumin, garlic powder, paprika, salt, and black pepper on both sides of the chicken breasts for a robust flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 6-8 minutes per side until the internal temperature reaches 165°F and the chicken is cooked through.
- Rinse the Rice: While the chicken cooks, rinse the white rice under cold water to remove excess starch for fluffier grains.
- Boil Water for Rice: In a medium saucepan, bring 2 cups of water to a boil over high heat.
- Cook the Rice: Add the rinsed rice to the boiling water, reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender.
- Let Rice Steam: Remove the saucepan from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
- Fluff the Rice: Use a fork to fluff the cooked rice and separate the grains.
- Heat the Black Beans: In a small pot, warm the black beans over medium heat, stirring occasionally until heated through.
- Heat the Corn: In a separate small pan, warm the corn kernels over medium heat for 2-3 minutes.
- Rest the Chicken: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
- Slice the Chicken: Slice the grilled chicken into thin strips, cutting against the grain for tenderness.
- Combine Rice, Beans, and Corn: In a large bowl, mix the rice, warmed black beans, and corn kernels together.
- Add Lime Juice: Drizzle lime juice over the rice, beans, and corn mixture and stir gently to combine the flavors.
- Assemble Burrito Bowls: Divide the rice, beans, and corn mixture evenly between serving bowls.
- Add Chicken: Top each bowl with an even portion of sliced grilled chicken.
- Add Fresh Toppings: Spoon diced tomatoes and sprinkle chopped cilantro over the chicken for freshness and color.
- Add Cheese: Sprinkle shredded cheddar cheese on top of the vegetables and chicken.
- Add Sour Cream: Add a dollop of sour cream to each bowl for creaminess.
- Add Salsa: Spoon salsa over the sour cream for added flavor and moisture.
- Add Optional Heat: If desired, sprinkle crushed red pepper flakes on top to add a touch of heat.
- Serve: Serve the burrito bowls immediately while warm for the best taste experience.
Notes
- Grilling chicken ensures a smoky, charred flavor, but you can substitute with stovetop grilling or baking if a grill is unavailable.
- Use freshly squeezed lime juice for the best flavor in the rice mixture.
- Optional crushed red pepper flakes add extra spiciness and can be omitted for a milder dish.
- Leftover burrito bowls can be refrigerated and stored for up to 3 days, but cheese and sour cream should be added fresh before serving.
- For a lower calorie option, omit the sour cream and cheese or substitute with low-fat versions.
