Grilled Chicken Burrito Bowl with Rice and Beans: A Cozy Kitchen Favorite
As the sun begins to set and the evenings grow a bit cooler, there’s nothing quite as comforting as a warm, flavorful meal that brings back cherished memories. The Grilled Chicken Burrito Bowl with Rice and Beans is my go-to cozy dish, filled with vibrant flavors that transport me back to sun-soaked picnics and family gatherings. Imagine tender chicken thighs infused with zesty spices, nestled atop a fluffy bed of rice, and harmoniously paired with creamy guacamole and fresh pico de gallo. It’s the perfect easy weeknight dinner that you’ll want to cherish and share with loved ones. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy preparation makes it perfect for busy weeknights.
- Packed with protein and nutrients, making it a healthy choice for families.
- Versatile—customize each bowl to suit your taste preferences.
- A crowd-pleaser that brings everyone together for a delicious meal.
- Perfect for meal prep—enjoy it throughout the week or serve at gatherings.
What You’ll Need
Gather these simple ingredients for your Grilled Chicken Burrito Bowl with Rice and Beans:
- 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 oz oil (I used avocado oil)
- 1 tsp lime juice (from 1 lime)
- 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)
How to Make Grilled Chicken Burrito Bowl with Rice and Beans
Let’s make it together! Follow these simple steps to create your mouthwatering burrito bowl.
Begin by combining the spices, salt, and pepper in a small bowl. Whisk until mixed thoroughly, then set it aside.
Pour the oil and lime juice into a large liquid measuring cup. Add the spice mixture and whisk until fully combined to create a delicious marinade.
Place the chicken thighs in a gallon-sized sealable plastic bag (or a large dish). Pour the marinade over the chicken, pressing out as much air as you can before sealing the bag. Use your hands to gently squeeze the bag to coat the thighs with the marinade.
Place the bag flat in the fridge for 45 minutes, flipping it halfway through to allow for even marination.
About 15 minutes before grilling, take the bag out of the fridge to let the chicken warm slightly (this total marinating time should be about 1 hour). Preheat your grill to around 375 degrees F.
Using grilling tongs, place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side. Carefully flip the chicken using the tongs and cook for an additional 3 minutes on the second side, again with the lid closed.
Use a meat thermometer to check the internal temperature of the chicken thighs, removing them from the grill when they reach 165°F. The chicken may require an extra 1 to 5 minutes to fully cook.
Once cooked, transfer the thighs to a cutting board and let them cool for five minutes. Then, use a sharp knife to chop the chicken into bite-sized pieces, setting them aside.
To assemble the burrito bowls, take out four serving bowls and start with 1 cup of rice in each bowl. Add the equivalent of 1 to 1.5 chicken thighs’ worth of diced chicken to each bowl, depending on how hefty of a meal you’d like.
Top each bowl with:
- 1/4 cup canned black beans
- 1/4 cup pico de gallo
- 2 tbsp shredded cheese
- 1 to 2 tbsp guacamole
- Chopped fresh cilantro (if desired)
- Feel free to add any other toppings you love—a dollop of sour cream, diced onion, crisp lettuce, or even some sliced jalapeños for a kick! Drizzle with your favorite taco sauce for an extra burst of flavor. Serve and enjoy!
Variations & Creative Twists
Here are some fun ways to customize your burrito bowl:
Zesty Lime Shrimp: Swap out the chicken for marinated shrimp seasoned with lime, garlic, and spices for a beachy twist.
Vegetarian Delight: Use seasoned grilled or roasted vegetables like zucchini, bell peppers, and corn instead of chicken for a vibrant meatless option.
Creamy Avocado Dressing: Swap out guacamole for a creamy avocado cilantro dressing for a rich and smooth texture that elevates the bowl.
Spicy Chipotle: Add finely chopped chipotle peppers in adobo sauce to the marinade for a smoky, spicy flavor that will kick your taste buds into gear.
Chef Emma’s Helpful Tips
Make-Ahead: Marinate the chicken thighs the day before for an even more flavorful meal! Grill them just before serving.
Storage Suggestions: Store any leftover burrito bowls in an airtight container in the fridge for up to three days.
Grilling Secrets: Ensure your grill is properly oiled before cooking to prevent sticking. This will give your chicken those beautiful grill marks and keep it juicy.
Rice Choices: Use brown rice, white rice, or even cauliflower rice for a low-carb version—each provides a different texture and flavor profile.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 550
- Carbohydrates: 65 g
- Sugar: 2 g
- Fat: 20 g
- Protein: 30 g
- Sodium: 620 mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can marinate the chicken and prepare the bowls in advance; just store them separately until serving.Can I use different ingredients?
Absolutely! Feel free to switch out the proteins and toppings based on your preference.How do I store leftovers?
Keep leftovers in tightly sealed containers in the refrigerator for up to three days.How long does it last?
If stored properly, the cooked chicken can last up to three days in the fridge—great for meal prepping!
A Cozy Closing Note
This Grilled Chicken Burrito Bowl with Rice and Beans is not just a meal; it’s an experience that brings warmth and joy to your table. With its customizable nature, you can adapt it to fit your family’s tastes while creating a cozy atmosphere at dinner. Save this recipe to your easy weeknight dinner board so it’s ready when you need a comforting, delicious treat!
Print
Grilled Chicken Burrito Bowl with Rice and Beans
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm, flavorful Grilled Chicken Burrito Bowl filled with tender chicken, rice, beans, and fresh toppings, perfect for cozy dinners.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher Salt
- 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 oz oil (avocado oil preferred)
- 1 tsp lime juice (from 1 lime)
- 4 cups cooked rice
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo
- 1/2 cup shredded cheese (Mexican blend, cotija, etc.)
- 1/4 to 1/2 cup guacamole
- Chopped fresh cilantro (optional)
Instructions
- Begin by combining the spices, salt, and pepper in a small bowl. Whisk until mixed thoroughly, then set it aside.
- Pour the oil and lime juice into a large liquid measuring cup. Add the spice mixture and whisk until fully combined to create a delicious marinade.
- Place the chicken thighs in a gallon-sized sealable plastic bag, pour the marinade over, seal the bag, and coat the thighs.
- Refrigerate the bag flat for 45 minutes, flipping halfway for even marination.
- Preheat your grill to around 375°F about 15 minutes before grilling.
- Grill the chicken thighs for 5 minutes on the first side, then flip and cook for another 3 minutes.
- Check the internal temperature; remove when it reaches 165°F.
- Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
- Assemble four bowls with 1 cup of rice each, adding diced chicken and topping with beans, pico de gallo, cheese, and guacamole.
- Serve with optional toppings like sour cream, lettuce, or taco sauce.
Notes
Make-ahead by marinating the chicken a day in advance for deeper flavor. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
