Skip the takeout and make this delicious Grilled Chicken Burrito Bowl at home instead! The chicken marinade is made with olive oil, lime juice, paprika, cumin, chili powder, and garlic powder, for a succulent, herbaceous, and spicy flavor. Each bowl also has layers of crunchy lettuce, tender chicken, fluffy brown rice, and of course the toppings you love best. These Grilled Chicken Burrito Bowls take only 30 minutes to make so they are the perfect flavorful weeknight dinner when you want to change things up!
Ingredients
For the marinade:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano, dried
- salt, to taste
- pepper, to taste
- 2 chicken breasts, boneless and skinless
For the burrito bowl:
- 1 cup brown rice, cooked
- 1 tablespoon lime juice
- cilantro, to taste, chopped
- sea salt, to taste
- black pepper, to taste
- 2 cups romaine lettuce or mixed greens
- 1/2 cup black beans
- 1/2 cup corn, cooked
- 1/2 cup tomatoes, diced
Directions
Step 1 –Combine the olive oil, 1 tablespoon of the lime juice, the paprika, the cumin, the chili powder, the garlic powder, the onion powder, the oregano, the salt, and the pepper in a sealable bag.
Step 2 –Add the chicken to the bag and allow it to marinate for up to 1 hour.
Step 3 –Preheat the grill to medium-high heat.
Step 4 –Cook the chicken until no longer pink and reading 165 degrees F when checked with a thermometer, about 5-7 minutes per side.
Step 5 –Allow the chicken to rest before slicing.
Step 6 –Mix the rice, the remaining lime juice, the cilantro, the sea salt, and the black pepper in a small bowl, tossing until the rice is fully-coated and set it aside.
Step 7 –Add the lettuce to the bottom of each serving bowl, followed by the rice mixture, the sliced chicken breast, the black beans, the corn, and the tomatoes.
Step 8 –Serve!
