Description

Grilled Chicken Burrito Bowls with Rice & Beans are a colorful and flavorful dish that brings the fiesta straight to your table. Packed with savory grilled chicken, fluffy brown rice, hearty black beans, and a variety of vibrant veggies, this recipe is perfect for casual gatherings or family dinners. Easy to customize based on your preference, these bowls are not only delicious but also visually appealing. Prepare to impress your friends and family with a meal that’s as fun to make as it is to eat!

Ingredients

Scale

4 boneless skinless chicken breasts (about 1.5 lbs)
1 cup brown rice
1 can (15 oz) canned black beans, drained and rinsed
2 bell peppers (mixed colors), sliced
1 medium sweet onion, sliced
1 avocado, sliced
Juice of 2 limes
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
Salsa or pico de gallo for topping

Instructions

1. Marinate the Chicken: In a bowl, mix chicken breasts with olive oil, lime juice, chili powder, cumin, salt, and pepper. Let marinate for at least 30 minutes.
2. Cook the Rice: Prepare brown rice according to package instructions.
3. Grill Chicken & Veggies: Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Grill bell peppers and onions until softened.
4. Assemble Bowls: In serving bowls, layer cooked rice as a base. Top with grilled chicken slices, black beans, grilled veggies, and avocado.
5. Add Toppings: Drizzle salsa or pico de gallo over each bowl and squeeze additional lime juice on top.
6. Serve & Enjoy: Enjoy warm or cold as leftovers.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 500g)
Calories: 520
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 12g
Protein: 38g
Cholesterol: 80mg

Keywords: For added flavor, marinate the chicken overnight. Substitute quinoa for rice for a different grain option. Feel free to add jalapeños or fresh cilantro.