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Flavorful Burrito Bowl with Grilled Chicken

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A quick and easy burrito bowl featuring smoky grilled chicken marinated in chipotle and lime, served over cilantro-lime rice with fresh toppings like avocado, black beans, and cherry tomatoes. Perfect for weeknight dinners, meal prep, or potlucks.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 2 tbsp olive oil (for marinade and grilling)
  • 2 tbsp fresh lime juice
  • 1 tsp chipotle chili powder
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup long-grain white rice (or brown rice for a nuttier flavor) — about 180 g
  • 1/4 cup fresh cilantro, chopped
  • Zest of 1 lime
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn kernels, fresh or thawed from frozen
  • 1/4 cup crumbled queso fresco or feta (optional)
  • Fresh lime wedges (for serving)
  • Optional: Hot sauce or salsa verde
  • Optional: Greek yogurt or sour cream

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, honey, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Rinse 1 cup of rice under cold water until the water runs clear. In a medium pot, combine rinsed rice, 2 cups (480 ml) water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
  3. While the rice cooks, halve cherry tomatoes, dice the avocado, finely chop red onion, rinse and drain black beans, and prepare corn kernels if needed. Chop fresh cilantro and zest the lime. Set all aside.
  4. Heat your grill or grill pan over medium-high heat. Add a little olive oil to prevent sticking. Grill chicken breasts about 4-5 minutes per side, until internal temperature reaches 165°F (74°C) and the outside has nice grill marks. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  5. Fluff the cooked rice with a fork and stir in chopped cilantro and lime zest. Divide rice between bowls. Top with sliced grilled chicken, cherry tomatoes, avocado, red onion, black beans, corn, and a sprinkle of crumbled queso fresco if using. Serve with fresh lime wedges and optional hot sauce or Greek yogurt on the side.

Notes

Marinate chicken for at least 30 minutes for best flavor. Pound chicken breasts to even thickness for uniform cooking. Rinse rice before cooking to keep it fluffy. Let chicken rest after grilling to keep it juicy. Add avocado and tomatoes just before serving to avoid sogginess. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: burrito bowl, grilled chicken, chipotle, lime, cilantro, fresh toppings, easy recipe, meal prep, healthy dinner

Find it online: https://wigglebite.com/flavorful-burrito-bowl-with-grilled-chicken-easy-homemade-recipe-for-fresh-toppings/