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A colorful grilled chicken burrito bowl with cilantro lime rice, black beans, corn, and avocado salsa.

Grilled Chicken Burrito Bowls with Avocado Salsa

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650 kcal

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.