These grilled chicken burrito bowls are fresh, flavorful, and packed with everything you love about a burrito—minus the tortilla. Juicy, smoky grilled chicken sits on a bed of fluffy rice and seasoned beans, topped with your favorite mix-ins like avocado, salsa, and cheese. It’s an easy, satisfying meal that’s great for meal prep or a quick weeknight dinner.
Why You’ll Love This Recipe?
This bowl is the perfect mix of protein, grains, and fresh toppings, making it a balanced meal that never feels boring. The grilled chicken adds a smoky, charred flavor, while the beans and rice keep it hearty. Plus, you can customize it with whatever toppings you like.
Ingredients
You’ll need chicken breasts or thighs, rice, black or pinto beans, seasonings, and a variety of toppings like salsa, avocado, and cheese. Full list of ingredients is below.
How to Make Grilled Chicken Burrito Bowls
Marinate the Chicken
In a bowl, mix lime juice, garlic, cumin, chili powder, and a little oil. Coat the chicken and let it marinate for at least 30 minutes for the best flavor.
Grill the Chicken
Heat a grill or stovetop pan over medium-high heat. Cook the chicken until it’s charred on the outside and juicy on the inside. Let it rest before slicing.
Cook the Rice and Beans
Prepare your rice while the chicken cooks. Warm up the beans in a pan with a little seasoning for extra flavor.
Assemble the Bowls
Scoop rice and beans into bowls, then top with sliced grilled chicken. Add toppings like avocado, salsa, shredded cheese, and a dollop of sour cream.
Serve with a Fresh Squeeze of Lime
A little lime juice on top ties everything together and brightens the flavors.
Expert Tips and Tricks
- Use boneless, skinless chicken thighs for extra juicy and flavorful results.
- Let the chicken rest before slicing—it keeps it from drying out.
- Toasting the rice in a little oil before cooking gives it a richer flavor.
Recipe Variations and Possible Substitutions
- Swap rice for cauliflower rice or quinoa for a lighter option.
- Try different beans like refried beans or kidney beans.
- Use grilled shrimp or steak instead of chicken for a different protein.
Serving and Pairing Suggestions
These bowls pair well with tortilla chips, fresh guacamole, or a side of roasted vegetables. For drinks, try a refreshing agua fresca, a light beer, or a citrusy sparkling water.
Storage and Reheating Tips
Store the ingredients separately in airtight containers in the fridge for up to four days. Reheat the rice, beans, and chicken in the microwave or on the stove before assembling. If meal prepping, keep fresh toppings like avocado and salsa separate until ready to eat.
FAQs
Can I make this ahead of time?
Yes! Cook everything in advance and store it separately. Just reheat and assemble when ready to eat.
What’s the best way to grill chicken indoors?
Use a cast-iron grill pan or a regular skillet over medium-high heat. Cook for about 5–6 minutes per side.
Can I use store-bought salsa?
Of course! Homemade is great, but a good-quality store-bought salsa works just as well.
How do I add more spice?
Add sliced jalapeños, extra chili powder, or a drizzle of hot sauce on top.
Conclusion
These grilled chicken burrito bowls are packed with smoky, zesty flavors and plenty of customizable toppings. Whether you’re making them for a quick dinner or prepping meals for the week, they’re easy, satisfying, and always a hit.
Print
Smoky Grilled Chicken Burrito Bowls with Flavorful Rice & Beans
- Prep Time: 15 minutes (not including marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings (add 2 extra servings for larger portions) 1x
- Category: Main Course, Tex-Mex
- Method: Grilling, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Chicken Burrito Bowls are a vibrant and flavorful meal with seasoned grilled chicken, fluffy rice, hearty beans, and fresh toppings like guacamole, salsa, and cilantro. It’s a customizable, filling dish that’s perfect for lunch or dinner, packed with protein and fiber. These bowls will keep you satisfied and are ideal for meal prepping or feeding a crowd
Ingredients
Grilled Chicken
- 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 tsp oil
- 1 tsp lime juice from 1 lime
Burrito Bowls
- 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
Instructions
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Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside then pour the oil and lime juice (or juice a lime) into a large liquid measuring cup. Add the spices to the measuring cup then whisk until fully combined to make the marinade.
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Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press as much remaining air out of the bag as you can with your hands, then seal it. Again use your hands to squeeze the bag, coating the thighs with the marinade. Place the bag flat in the fridge for 45 minutes, flipping halfway through.
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Take the bag out of the fridge 15 minutes before you plan to grill to let the chicken warm slightly (so the chicken will marinate for 1 hour total) and preheat the grill to around 375 degrees F.
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Use grilling tongs to place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side, then use the tongs to flip it and cook another 3 minutes on the second side, again with the lid closed. Use a meat thermometer to check the internal temp of the chicken thighs, removing them from the grill once they reach 165F. The chicken will likely need another 1 to 5 minutes to be done cooking.
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Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes, then use a large sharp knife to chop the chicken into bite-sized pieces. Set them aside while you assemble the burrito bowl.
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Take out four bowls and begin by placing 1 cup of rice into each bowl. Next place the equivalent of 1 to 1.5 chicken thighs of the diced chicken in to each bowl, depending on how hungry people are. Follow it up with the following ingredients and quantities:
– ¼ cup canned black beans
– ¼ cup pico de gallo
– 2 tbsp shredded cheese
– 1 to 2 tbsp guacamole
– chopped fresh cilantro (if desired)
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Add any other desired toppings, like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Or drizzle a little homemade taco sauce (recipe link in notes). Serve and enjoy!
Notes
Written for 4, can serve up to 6 depending on how hungry those who are eating are (though you may want to provide more rice and toppings just in case).
Use the marinating time to prep any ingredients that need it, such as cooking the rice, rinsing and draining the black beans, or chopping cilantro.
Nutrition
- Serving Size: : 1 bowl
- Calories: 450 kcal
- Sugar: 3g
- Sodium: ~700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 70mg
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