Description
This vibrant Chicken Burrito Bowl is a healthy and flavorful meal perfect for quick lunches or dinners. Featuring tender marinated chicken grilled to perfection, nestled atop a bed of brown rice and mixed greens, and topped with fresh avocado, black beans, sweet corn, and zesty lime juice, this bowl offers a delicious balance of protein, fiber, and fresh veggies. A dollop of Greek yogurt adds creaminess without the heaviness, making it a wholesome, satisfying dish that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Chicken Marinade
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- Pinch of salt and pepper, or to taste
- 2 boneless, skinless chicken breasts
Bowl Ingredients
- 1 cup cooked brown rice
- 1 tablespoon lime juice
- 1 small avocado, sliced
- 2 cups mixed greens
- ½ cup black beans
- ½ cup canned corn, drained or grilled
- â…“ cup cherry tomatoes, quartered
- 2 tablespoons Greek yogurt
- ½ red onion, diced
- 1 jalapeño pepper, sliced
- Sea salt and freshly ground black pepper, to taste
- Small handful of chopped cilantro, plus more for garnish
Instructions
- Prepare the chicken marinade: In a bowl, combine the olive oil, fresh lime juice, paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, and a pinch of salt and pepper. Mix well to create the marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade and coat thoroughly. Cover and let marinate for at least 30 minutes, preferably up to 2 hours to deepen flavor.
- Cook the chicken: Preheat your grill or a skillet over medium heat. Grill or pan-sear the marinated chicken for 6–8 minutes per side, or until fully cooked through and juices run clear. Remove from heat and let the chicken rest briefly, then slice it thinly.
- Assemble the base: Divide the cooked brown rice and mixed greens evenly between serving bowls, forming the foundation.
- Add toppings: Layer the sliced chicken on top of the rice and greens. Add black beans, drained or grilled corn, quartered cherry tomatoes, avocado slices, diced red onion, and sliced jalapeño evenly across each bowl.
- Finish and season: Drizzle each bowl with lime juice and place a dollop of Greek yogurt on top. Season with sea salt, freshly ground black pepper, and sprinkle chopped cilantro. Garnish with additional cilantro for a burst of color and freshness before serving.
Notes
- For an extra smoky flavor, char the canned corn on the grill before adding to the bowl.
- Adjust the amount of jalapeño according to your spice preference; remove seeds for less heat.
- To make this dish gluten-free, ensure all canned ingredients are labeled gluten-free.
- Leftover chicken and components can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Serve with a wedge of lime for an additional fresh citrus boost.
