Grilled Chicken Burrito Bowl with Rice and Beans
As the sun sets and a warm golden hue blankets the sky, I can’t help but think about those comforting bowls of goodness that bring us together. There’s nothing quite like a cozy dinner that offers a hint of spice, creamy textures, and the fresh zest of lime to brighten our plates. Enter the Grilled Chicken Burrito Bowl with Rice and Beans. This delightful, easy weeknight dinner whisks you away to your favorite Mexican restaurant—without the fuss of leaving your home!
I remember the first time I tried a burrito bowl after a long day at work—immediately, it transported me to a bustling atmosphere, filled with laughter and aromas reminiscent of my travels. This creation not only warms the belly but also the heart, making it a staple for gatherings with friends and family. And trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights or meal prep.
- Packed with protein, fiber, and flavor—a healthy, satisfying option!
- Customizable with your favorite toppings—make it your own!
- Kid-friendly and a hit for the whole family—everyone will want seconds.
- Fresh ingredients come together for a mouthwatering dish that soothes the soul.
What You’ll Need
Gather These Simple Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher Salt (Diamond Crystal)
- 2 tsp Dried Oregano
- 2 tsp Chili Powder
- 1.5 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Coriander
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 2.5 oz oil (I used avocado oil)
- 1 tsp lime juice (from 1 lime)
- 4 cups cooked rice (whichever kind you prefer)
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo (can also use salsa or chopped tomatoes)
- 1/2 cup shredded cheese (use whatever type you prefer – Mexican blend, cotija, queso fresco, etc.)
- 1/4 to 1/2 cup guacamole (can also use plain avocado)
- Chopped fresh cilantro (optional)
Let’s Make It Together
Step-by-Step Instructions
Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside.
Pour the oil and lime juice into a large liquid measuring cup. Add the spice mixture to the measuring cup and whisk until fully combined, creating a zesty marinade.
Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press out as much remaining air as you can with your hands, then seal the bag. Squeeze the bag to ensure the thighs are well-coated.
Place the bag flat in the fridge for 45 minutes, flipping it halfway to achieve maximum flavor infusion.
Take the bag out of the fridge 15 minutes before you plan to grill, allowing the chicken to warm slightly (total marination time: 1 hour). Meanwhile, preheat your grill to around 375 degrees F.
Use grilling tongs to place each chicken thigh directly on the grill grates. Cook the thighs for 5 minutes on one side, then flip and cook for an additional 3 minutes on the second side, covering the lid each time. Use a meat thermometer to ensure the internal temperature reaches 165F; it may need an additional 1 to 5 minutes of cooking time.
Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes. Use a large sharp knife to chop the chicken into bite-sized pieces.
Now to assemble your burrito bowl! Take out four bowls and start by placing 1 cup of rice into each bowl.
Next, add 1 to 1.5 thighs worth of diced chicken into each bowl, depending on the hunger levels of your loved ones.
Follow it up with the toppings:
- 1/4 cup canned black beans
- 1/4 cup pico de gallo
- 2 tbsp shredded cheese
- 1 to 2 tbsp guacamole
- Chopped fresh cilantro (if desired)
Feel free to add any other desired toppings such as sour cream, diced onion, chopped lettuce, or sliced jalapeños. You could even drizzle a bit of homemade taco sauce for an added kick (recipe link in notes).
Serve, enjoy, and bask in the cozy flavors that your burrito bowl brings!
Variations & Creative Twists
- Switch up the proteins: Try using shrimp or tofu for a different twist!
- Add some crunch: Toss in some crispy tortilla strips or roasted corn for an added texture that contrasts beautifully.
- Spice it up: If you love heat, add sliced jalapeños or a drizzle of sriracha to amp up the flavor.
- Go green: Incorporate sautéed bell peppers, zucchini, or your choice of seasonal veggies for a vibrant veggie-packed bowl.
Chef Emma’s Helpful Tips
- Meal prep friendly: Marinate the chicken the night before and grill it the next day for an effortless dinner solution.
- Ingredient swaps: Feel free to use brown rice or quinoa if you’re looking for a nutritious alternative!
- Storage suggestions: Leftover bowls can be stored in an airtight container in the fridge for 3-4 days. Just reheat before serving!
- Cutting chicken: Let your chicken rest to keep it juicy, and slice against the grain for tender bites.
Nutrition Information per Serving
- Serving size: 1 bowl
- Calories: 550
- Carbs: 68g
- Sugar: 2g
- Fat: 20g
- Protein: 27g
- Sodium: 700mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can marinate the chicken the night before and grill it the next day!
- Can I use different ingredients? Absolutely! Feel free to customize your toppings or use different grains.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- How long does it last? Leftovers will maintain their quality for a few days in the fridge.
Final Thoughts
There’s something incredibly special about gathering around a table filled with colorful ingredients, each bite embodying the warmth of home and happy memories. This Grilled Chicken Burrito Bowl with Rice and Beans is more than just a meal; it’s a symbol of comfort and togetherness. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat!
Print
Grilled Chicken Burrito Bowl with Rice and Beans
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A delicious and customizable burrito bowl featuring grilled chicken, rice, beans, and fresh toppings, perfect for a cozy dinner.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher Salt (Diamond Crystal)
- 2 tsp Dried Oregano
- 2 tsp Chili Powder
- 1.5 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Coriander
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 2.5 oz avocado oil
- 1 tsp lime juice
- 4 cups cooked rice
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo
- 1/2 cup shredded cheese
- 1/4 to 1/2 cup guacamole
- Chopped fresh cilantro (optional)
Instructions
- Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside.
- Pour the oil and lime juice into a large liquid measuring cup. Add the spice mixture to the measuring cup and whisk until fully combined, creating a zesty marinade.
- Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press out as much remaining air as you can with your hands, then seal the bag. Squeeze the bag to ensure the thighs are well-coated.
- Place the bag flat in the fridge for 45 minutes, flipping it halfway to achieve maximum flavor infusion.
- Take the bag out of the fridge 15 minutes before you plan to grill, allowing the chicken to warm slightly.
- Meanwhile, preheat your grill to around 375 degrees F.
- Use grilling tongs to place each chicken thigh directly on the grill grates. Cook the thighs for 5 minutes on one side, then flip and cook for an additional 3 minutes on the second side. Use a meat thermometer to ensure the internal temperature reaches 165F.
- Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes. Use a large sharp knife to chop the chicken into bite-sized pieces.
- Now to assemble your burrito bowl! Take out four bowls and start by placing 1 cup of rice into each bowl.
- Next, add 1 to 1.5 thighs worth of diced chicken into each bowl, depending on the hunger levels of your loved ones.
- Follow it up with the toppings: 1/4 cup canned black beans, 1/4 cup pico de gallo, 2 tbsp shredded cheese, 1 to 2 tbsp guacamole, and chopped fresh cilantro (if desired).
- Serve, enjoy, and bask in the cozy flavors that your burrito bowl brings!
Notes
Meal prep friendly: Marinate the chicken the night before and grill it the next day for an effortless dinner solution. Leftover bowls can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 90mg
