There is nothing quite as satisfying as a vibrant, flavorful bowl packed with perfectly grilled chicken and fresh, colorful ingredients, which is exactly what makes this Grilled Chicken Burrito Bowls Recipe a standout favorite in any kitchen. It strikes the perfect balance between hearty and fresh, with every bite offering a satisfying mix of smoky grilled chicken, zesty lime-infused rice, sweet corn, creamy avocado, and bright salsa. Whether you’re craving a wholesome weeknight dinner or hosting a casual get-together, this recipe is a joyful celebration of textures and tastes you’ll reach for again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish unforgettable. Every component plays a crucial role, from the succulent marinated chicken to the zesty lime rice that gives the bowl its distinctive brightness. Here’s what you’ll need to create this delicious masterpiece:
- 1½ cups long grain white rice: The foundation of the bowl, cooked fluffy and infused with lime for a fresh twist.
- 8 corn tortillas: Great for scooping up bites or on the side to add some crunch and texture.
- 1½ pounds boneless, skinless chicken strips: Easy to marinate and grill, ensuring juicy and flavorful chicken every time.
- 2 ears sweet corn: Adds a lovely sweetness and smoky char when grilled.
- 1 medium avocado: Brings creamy richness and balances the smoky and spicy notes.
- ½ cup salsa: Fresh and tangy, a crucial component to brighten the bowl.
- ½ cup sour cream: Adds a luscious, cool contrast to the grilled and spicy elements.
- Fresh cilantro: The herbaceous burst that brings the whole dish together.
- Juice of ½ medium lime: Infused in the rice and used in marinades to add zest and vibrancy.
- 2 tablespoons olive oil: For marinating the chicken, ensuring it stays juicy and flavorful.
- 1 teaspoon chili powder: Provides a gentle heat and depth to the chicken marinade.
- 1 pinch salt: Essential for seasoning and balancing flavors.
- 1 pinch black pepper: Adds a subtle kick to the seasoning mix.
- 1 teaspoon kosher salt: To season both chicken and rice perfectly.
- ½ teaspoon garlic powder: Infuses a savory note into the chicken marinade.
- ½ teaspoon oregano: Brings a hint of earthiness to the grilled chicken flavor.
How to Make Grilled Chicken Burrito Bowls Recipe
Step 1: Cook the Cilantro Lime Rice
Start by rinsing the rice under cold water until it runs clear—this removes excess starch for fluffy grains. Cook the rice according to the package directions. Once cooked, fluff it gently with a fork and stir in fresh lime juice and chopped cilantro. This gives your rice an irresistible pop of brightness that complements the grilled chicken perfectly.
Step 2: Marinate the Chicken
Whisk together olive oil, chili powder, garlic powder, oregano, pinch of salt, black pepper, and kosher salt in a bowl. Toss the chicken strips in this marinade and let them soak up those bold flavors for at least 15 minutes. This simple step ensures every bite of chicken is bursting with smoky, tangy goodness once grilled.
Step 3: Grill the Chicken to Perfection
Preheat your grill to medium-high heat. Place the marinated chicken strips on the grill and cook each side for about 6-7 minutes, or until the chicken reaches an internal temperature of 165°F and has those perfect grill marks. After cooking, let the chicken rest for a few minutes—this keeps it juicy and tender when sliced.
Step 4: Add Sweetness with Grilled Corn
While the chicken grills, throw the ears of sweet corn on the grill too. Cook until tender and slightly charred, turning often to caramelize the natural sugars. Once cool enough to handle, carefully cut the kernels off the cob—it’s a simple addition that adds fantastic texture and a burst of sweet flavor.
Step 5: Assemble Your Grilled Chicken Burrito Bowls
Now the fun part: building your bowls! Start by spooning a generous bed of cilantro lime rice into each bowl. Next, add slices of the tender grilled chicken and a handful of grilled corn. Top with creamy avocado slices, a dollop of fresh salsa, and sour cream for cool contrast. Garnish with chopped onions, tomatoes, jalapenos, and a sprinkle of cilantro for extra zing and color. Each component combines to create a truly mouthwatering experience.
How to Serve Grilled Chicken Burrito Bowls Recipe
Garnishes
Fresh garnishes like chopped cilantro, diced tomatoes, and sliced jalapeños elevate the bowl, adding freshness and a slight kick. A squeeze of additional lime juice before serving can brighten everything further. Don’t underestimate the power of garnishes to bring both flavor and visual appeal.
Side Dishes
Pair your burrito bowl with simple sides like crispy tortilla chips or a side of black beans to keep the meal balanced and satisfying. A cool cucumber salad can also add a refreshing crunch to the plate, complementing the warmth and smoke of the chicken beautifully.
Creative Ways to Present
For a casual dinner, serve this meal family-style with bigger bowls and plenty of toppings for everyone to customize their own. Alternatively, create individual portions in mason jars for a fun, portable lunch or party presentation. Using colorful bowls and layering ingredients thoughtfully ensures this dish is as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Grilled Chicken Burrito Bowls Recipe, store each component separately in airtight containers to maintain freshness and texture. Rice and chicken can be kept in the fridge for up to 4 days, while fresh toppings like avocado and salsa are best added fresh when serving.
Freezing
Grilled chicken and rice freeze well if you want to prepare in advance. Pack them into freezer-safe containers or bags and store for up to 3 months. For best results, avoid freezing creamy toppings and fresh vegetables. Simply thaw overnight in the refrigerator before reheating.
Reheating
Reheat rice and chicken gently in the microwave or on the stovetop with a splash of water to keep them moist. Avoid overheating to prevent drying out the chicken. Add fresh avocado, salsa, and sour cream only after reheating for that just-made freshness.
FAQs
Can I use chicken breast instead of strips for the Grilled Chicken Burrito Bowls Recipe?
Absolutely! Chicken breast works well—just be sure to slice it into even strips or chunks to ensure quick, uniform grilling and to keep it tender.
Is it necessary to grill the corn for this recipe?
Grilling the corn adds a smoky sweetness that pairs beautifully with the seasoned chicken, but if you don’t have a grill, you can roast or boil the corn instead for similar results.
How can I make this recipe vegetarian?
You can substitute grilled chicken with grilled tofu, tempeh, or a combination of grilled vegetables like mushrooms and zucchini for a hearty vegetarian option.
What’s the best way to keep the avocado from browning?
To keep avocado fresh, add it just before serving and toss it gently with a little lime juice. This helps slow oxidation and keeps the color vibrant.
Can I prepare the marinade and rice ahead of time?
Yes! The marinade can be made and stored for up to 24 hours, and rice can be cooked a day ahead. Just store the rice separately, then fluff and add fresh lime juice and cilantro when ready to serve.
Final Thoughts
If you’re searching for a dinner that feels like a fiesta in every bite, this Grilled Chicken Burrito Bowls Recipe is your new best friend. It’s approachable, bursting with fresh flavors, and easy enough for any night of the week. Once you try it, you’ll find yourself craving these vibrant bowls again and again, sharing this joy with friends and family who will thank you for bringing such a delicious and colorful dish to their table.
Print
Grilled Chicken Burrito Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Delicious and easy Grilled Chicken Burrito Bowls packed with marinated grilled chicken, fresh corn, creamy avocado, and zesty toppings served over fluffy cilantro-lime rice. Perfect for a quick, flavorful meal that combines smoky grilled flavors with fresh ingredients.
Ingredients
Rice and Toppings
- 1½ cups long grain white rice
- Juice of ½ medium lime
- Fresh cilantro, chopped
- 1 medium avocado, sliced
- ½ cup salsa
- ½ cup sour cream
- Optional toppings: diced onions, diced tomatoes, sliced jalapeños, additional fresh cilantro
Chicken and Marinade
- 1½ pounds boneless, skinless chicken strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 pinch salt
- 1 pinch black pepper
Vegetables
- 2 ears sweet corn
- 8 corn tortillas (for serving or optional on side)
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions until tender. Once cooked, fluff with a fork and gently mix in the juice of half a lime and chopped fresh cilantro to add a fresh citrus flavor.
- Prepare the Chicken Marinade: In a bowl, combine olive oil, chili powder, kosher salt, garlic powder, oregano, and a pinch each of salt and black pepper. Add the chicken strips and toss well to coat evenly. Marinate for at least 15 minutes to let the flavors infuse.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken strips on the grill and cook for about 6-7 minutes on each side or until the chicken is fully cooked through and has nice grill marks. Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
- Grill the Corn: Grill the ears of sweet corn on the preheated grill until the kernels are tender and slightly charred, approximately 8-10 minutes, occasionally turning for even cooking. Once done, carefully cut the kernels off the cob.
- Assemble the Burrito Bowls: In each serving bowl, start with a base of the cilantro-lime rice. Top with sliced grilled chicken, grilled corn kernels, and sliced avocado. Add spoonfuls of salsa and sour cream. Garnish with diced onions, tomatoes, jalapeños, and fresh cilantro according to taste for added texture and flavor.
Notes
- Marinate chicken for longer (up to 2 hours) for deeper flavor if time allows.
- Use fresh jalapeños cautiously depending on your heat tolerance.
- To make it gluten free, ensure salsa and tortillas are verified gluten free.
- Leftover rice and chicken can be stored covered in the fridge for up to 3 days.
- For a lower-calorie version, reduce sour cream or substitute with Greek yogurt.
