Description
Delicious and flavorful grilled chicken burrito bowls, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 avocado, diced
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Heat your grill or a skillet on medium-high heat.
- In a mixing bowl, combine the olive oil with chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper to create a flavorful marinade.
- Coat the chicken breasts thoroughly with the marinade.
- Cook the chicken on the grill or skillet for about 6-7 minutes on each side, ensuring it reaches an internal temperature of 165°F.
- Once cooked, allow the chicken to rest for a few minutes before slicing it into strips.
- In a separate bowl, mix together the cooked brown rice, black beans, corn, and diced tomatoes until well incorporated.
- To build your burrito bowls, start with a base of the rice mixture in each bowl.
- Layer on the sliced chicken, diced avocado, shredded cheddar cheese, and a generous spoonful of salsa.
- If desired, sprinkle with fresh cilantro and serve with lime wedges on the side.
Notes
- For an added kick, toss in some diced jalapeños or a dash of hot sauce.
- Quinoa can be used instead of brown rice for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 100mg