Summer is here and the grill is calling your name. You want something fresh and filling for your family tonight. These grilled chicken burrito bowls are the perfect solution for a warm evening.
They bring all the bright flavors of taco night without the mess. You will love how colorful and vibrant these bowls look on your table. It is a meal that feels like a refreshing summer treat in every bite.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is a healthy reset that actually tastes amazing. You get lean protein and plenty of fresh vegetables in one dish.
The prep is simple and the cleanup is even easier. It is perfect for those busy summer weeknights when you want to stay outside. Your kids will love the creamy avocado salsa on top.
You can also use this for your weekly meal prep. The flavors stay bright even after a day in the fridge. It is a budget-friendly meal that feeds a group easily.
Simple Cooking Method
Making these bowls is an easy assembly job. You just marinate the chicken and let the grill do the work. The rice gets a quick toss with fresh lime and cilantro.
The avocado salsa comes together in just a few minutes. Even if you are a beginner, you can master this meal. It is completely doable and stress-free for any home cook.
Ingredients You’ll Need
Most of these items are pantry staples you likely have right now. Use the freshest produce you can find for the best flavor.
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked long-grain white rice
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, diced
- 0.25 cup red onion, finely diced
Step-by-Step Directions
- In a large bowl, whisk together 1 tablespoon olive oil, cumin, chili powder, garlic powder, salt, and pepper; toss chicken breasts to coat evenly.
- Preheat grill to medium-high heat and grill chicken for 6 to 8 minutes per side until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Rest chicken for 5 minutes before slicing into 0.5-inch strips.
- In a separate bowl, combine cooked rice with chopped cilantro and 1 tablespoon of lime juice.
- Prepare avocado salsa by folding together diced avocados, red onion, and the remaining 1 tablespoon of lime juice in a small bowl.
- Assemble bowls by dividing the cilantro-lime rice, black beans, corn, and cherry tomatoes equally among four dishes.
- Place sliced grilled chicken atop the base and finish with a portion of the avocado salsa.
Best Ways to Enjoy It
Serve these bowls warm right off the grill. You can set out extra lime wedges for squeezing. A dollop of cool sour cream is a great addition.
Pair this meal with a tall glass of iced limeade. It is perfect for a casual patio dinner with friends. You can even serve it with crunchy tortilla chips on the side.
If you have picky eaters, let them build their own bowls. Put the ingredients in small bowls on the counter. This makes dinner fun and interactive for everyone.
Storage & Reheating
Store the components in airtight containers in the fridge. The chicken and rice will stay fresh for up to four days. Keep the avocado salsa separate to prevent browning.
To reheat, warm the chicken and rice in the microwave. Add the cold vegetables and salsa after heating. This keeps the textures fresh and crisp.
You can also eat the leftovers cold as a salad. It is a fantastic option for easy office lunches. Just squeeze extra lime juice to keep things bright.
Tips for Best Results
- Don’t skip the resting time for the chicken to keep it juicy.
- Use an instant-read thermometer to avoid overcooking the poultry.
- Rinse your black beans well to keep the rice looking clean.
- Add a pinch of salt to the avocado salsa to make flavors pop.
- For a time-saving shortcut, use pre-cooked frozen rice.
- Choose avocados that give slightly when pressed for the best texture.
- Double the chicken marinade if you like extra bold flavor.
- Garnish with extra cilantro for a restaurant-quality finish.
Ways to Switch It Up
- Swap the white rice for quinoa or cauliflower rice for a twist.
- Use grilled shrimp or steak instead of chicken for variety.
- Add sliced jalapeños if you want a spicy kick in your bowl.
- In the fall, swap the corn for roasted sweet potato cubes.
- Mix in some shredded cheddar or feta cheese for extra creaminess.
Common Questions
Can I make the chicken in a pan?
Yes, a cast-iron skillet works great if you don’t have a grill. Just cook over medium-high heat with a little extra oil. You will still get a beautiful golden crust.
How do I keep the avocado from turning brown?
The lime juice in the salsa helps slow down the browning. Make sure the avocado is fully coated in the juice. Storing it with the pit can also help slightly.
Is this recipe gluten-free?
Yes, every ingredient in this bowl is naturally gluten-free. It is a safe and delicious choice for those with dietary restrictions. Just check your spice labels to be sure.
I hope these vibrant bowls bring a little sunshine to your dinner table. They are so simple to make and truly satisfying for the whole family. Enjoy your summer grilling!
— Lidia
Grilled Chicken Burrito Bowls with Avocado Salsa
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked long-grain white rice
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 cup cherry tomatoes, halved
- 2 ripe avocados , diced
- 0.25 cup red onion, finely diced
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, cumin, chili powder, garlic powder, salt, and pepper; toss chicken breasts to coat evenly.
- Preheat grill to medium-high heat and grill chicken for 6 to 8 minutes per side until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Rest chicken for 5 minutes before slicing into 0.5-inch strips.
- In a separate bowl, combine cooked rice with chopped cilantro and 1 tablespoon of lime juice.
- Prepare avocado salsa by folding together diced avocados, red onion, and the remaining 1 tablespoon of lime juice in a small bowl.
- Assemble bowls by dividing the cilantro-lime rice, black beans, corn, and cherry tomatoes equally among four dishes.
- Place sliced grilled chicken atop the base and finish with a portion of the avocado salsa.
