Description
A flavorful and nutritious grilled chicken burrito bowl featuring marinated grilled chicken breasts served over lime-infused brown rice with fresh mixed greens, black beans, corn, avocado, cherry tomatoes, and a dollop of Greek yogurt. This vibrant bowl combines smoky spices, fresh vegetables, and protein-packed ingredients for a balanced and satisfying meal.
Ingredients
Marinade and Chicken
- 2 Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- ½ teaspoon Paprika
- ½ teaspoon Ground Cumin
- ¼ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- A pinch of salt and pepper (or to taste)
Bowl Components
- 1 Cup Cooked Brown Rice
- 1 tablespoon Lime Juice
- A small handful of chopped cilantro (plus more to garnish)
- 2 Cups Mixed Greens
- 1 Small Avocado (sliced)
- ½ Cup Black Beans
- ½ Cup Canned corn, drained (or grilled)
- ⅓ Cup Cherry Tomatoes (cut into quarters)
- 2 tablespoons Greek yogurt
- ½ Red onion (diced)
- 1 Jalapeno Pepper (sliced or chopped, for garnish)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Marinade: In a Ziploc bag, combine olive oil, fresh lime juice, paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, and a pinch of salt and pepper. Mix thoroughly until smooth and well blended.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the bag, seal it securely, and shake to coat the chicken evenly with the marinade. Let it sit for at least 10 minutes for flavor infusion.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 5 to 7 minutes on each side, or until the chicken is fully cooked through and no longer pink inside.
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for 5 minutes. Then slice the breasts into strips or bite-sized pieces for the bowl.
- Prepare the Lime Rice: In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper. Toss well and set aside.
- Assemble the Burrito Bowls: Divide mixed greens evenly between two bowls as the base. Top each bowl with one sliced grilled chicken breast.
- Add Remaining Ingredients: Distribute black beans, drained corn, quartered cherry tomatoes, diced red onion, sliced avocado, and a spoonful of Greek yogurt equally between the two bowls.
- Garnish and Serve: Garnish with additional fresh cilantro and sliced or chopped jalapeno pepper for a little heat. Serve immediately and enjoy your grilled chicken burrito bowl!
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor.
- Use fresh lime juice for best brightness and flavor.
- Grilled corn can be used instead of canned for a smokier taste.
- Adjust jalapeno quantity based on desired spice level.
- Brown rice can be substituted with white rice or quinoa for different textures.
- Greek yogurt adds creaminess and a protein boost while keeping the bowl light.
