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
Scale
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.
