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Grilled Chicken Burrito Bowls with Rice and Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 63 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat the Grill: Preheat your grill to medium-high heat to prepare it for cooking the chicken evenly.
  2. Prepare the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture for better grilling results.
  3. Oil the Chicken: Rub both sides of the chicken breasts with olive oil to help spices adhere and promote a good sear.
  4. 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.
  5. 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.
  6. Rinse the Rice: While the chicken cooks, rinse the white rice under cold water to remove excess starch for fluffier grains.
  7. Boil Water for Rice: In a medium saucepan, bring 2 cups of water to a boil over high heat.
  8. 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.
  9. Let Rice Steam: Remove the saucepan from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
  10. Fluff the Rice: Use a fork to fluff the cooked rice and separate the grains.
  11. Heat the Black Beans: In a small pot, warm the black beans over medium heat, stirring occasionally until heated through.
  12. Heat the Corn: In a separate small pan, warm the corn kernels over medium heat for 2-3 minutes.
  13. Rest the Chicken: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
  14. Slice the Chicken: Slice the grilled chicken into thin strips, cutting against the grain for tenderness.
  15. Combine Rice, Beans, and Corn: In a large bowl, mix the rice, warmed black beans, and corn kernels together.
  16. Add Lime Juice: Drizzle lime juice over the rice, beans, and corn mixture and stir gently to combine the flavors.
  17. Assemble Burrito Bowls: Divide the rice, beans, and corn mixture evenly between serving bowls.
  18. Add Chicken: Top each bowl with an even portion of sliced grilled chicken.
  19. Add Fresh Toppings: Spoon diced tomatoes and sprinkle chopped cilantro over the chicken for freshness and color.
  20. Add Cheese: Sprinkle shredded cheddar cheese on top of the vegetables and chicken.
  21. Add Sour Cream: Add a dollop of sour cream to each bowl for creaminess.
  22. Add Salsa: Spoon salsa over the sour cream for added flavor and moisture.
  23. Add Optional Heat: If desired, sprinkle crushed red pepper flakes on top to add a touch of heat.
  24. 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.

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Find it online: https://easybakekitchen.com/grilled-chicken-burrito-bowls-with-rice-and-beans-recipe/