Grilled Chicken Burrito Bowl

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Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and black pepper to taste

For the Rice:

  • 1 cup jasmine or basmati rice

  • 2 cups water

  • 1 tablespoon lime juice

  • 2 tablespoons chopped fresh cilantro

  • Salt to taste

For the Fresh Salsa:

  • 1 cup diced cherry tomatoes

  • 1/4 cup diced red onion

  • 1 small jalapeño, finely diced (optional, for heat)

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon lime juice

  • Salt and pepper to taste

Bowl Toppings:

  • 1 ripe avocado, diced

  • 1–2 limes, cut into wedges

  • Extra chopped cilantro

  • Optional: Black beans, corn, shredded cheese, sour cream

Instructions

1. Marinate the Chicken:

  • In a large bowl, whisk together olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.

  • Add chicken breasts to the bowl, tossing to coat completely.

  • Marinate for at least 30 minutes (or up to 2 hours in the fridge).

Tip: If you’re short on time, even a quick 15-minute marinade helps!

2. Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.

  • In a medium saucepan, bring 2 cups of water to a boil.

  • Stir in rice and a pinch of salt.

  • Cover, reduce heat to low, and simmer for 18–20 minutes until water is absorbed.

  • Turn off heat and let it sit covered for 5 minutes.

  • Fluff the rice, then gently mix in lime juice and chopped cilantro.

Tip: For even more flavor, cook rice with a 50/50 mix of water and chicken broth.

3. Grill the Chicken:

  • Heat a grill pan, outdoor grill, or skillet over medium-high heat.

  • Grill chicken for 6–7 minutes per side, depending on thickness, until fully cooked (internal temperature 165°F / 74°C).

  • Let chicken rest for 5 minutes, then slice thinly against the grain.

Tip: Resting helps keep the chicken juicy.

4. Make the Fresh Salsa:

  • In a bowl, combine diced tomatoes, red onion, jalapeño (if using), cilantro, and lime juice.

  • Season with salt and pepper.

  • Stir well and let it sit for 10 minutes to let flavors meld.

5. Assemble the Bowl:

  • Start with a generous scoop of cilantro-lime rice in the bottom of a bowl.

  • Top with:

    • Sliced grilled chicken

    • Fresh salsa

    • Diced avocado

    • Extra cilantro

    • Lime wedges

  • Add any extras like black beans, corn, shredded cheese, or a dollop of sour cream if you like.

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