1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more easily. For best results, marinate well and don’t overcook. Thighs are juicier and more forgiving for beginners.

2. What kind of rice works best for burrito bowls?

White rice is most common, but brown rice, jasmine rice, or even cauliflower rice are all great options depending on your taste and dietary needs.

3. Can I make this recipe without a grill?

Absolutely. You can cook the chicken in a cast iron skillet or under a broiler in your oven. Just make sure the internal temperature reaches 165°F.

4. How can I meal prep this recipe?

Cook the chicken, rice, and beans in advance and store them in separate airtight containers. Assemble bowls just before eating for the freshest taste and texture.

Grilled Chicken Burrito Bowls

Name: Grilled Chicken Burrito Bowls
Prep time: 15 min
Cook time: PT-489966H20M19S
Total time: 1 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs; 1 tbsp kosher salt; 2 tsp dried oregano; 2 tsp chili powder; 1.5 tsp ground cumin; 1 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp ground coriander; 0.5 tsp onion powder; 0.5 tsp ground black pepper; 2.5 oz avocado oil; 1 tsp lime juice (juice from 1 lime); 4 cups cooked rice (white, brown, or cauliflower); 1 cup canned black beans, rinsed and drained; 1 cup pico de gallo or salsa; 0.5 cup shredded cheese (Mexican blend, cotija, queso fresco, or Jack); 0.25 to 0.5 cup guacamole or sliced avocado; Optional toppings: chopped fresh cilantro, diced onion, chopped lettuce, sliced jalapeños, taco sauce

Description

A beginner-friendly grilled chicken burrito bowl recipe made with marinated chicken thighs, rice, beans, and customizable toppings. Perfect for quick and healthy meals.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs
1 tbsp kosher salt
2 tsp dried oregano
2 tsp chili powder
1.5 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
0.5 tsp ground coriander
0.5 tsp onion powder
0.5 tsp ground black pepper
2.5 oz avocado oil
1 tsp lime juice (juice from 1 lime)
4 cups cooked rice (white, brown, or cauliflower)
1 cup canned black beans, rinsed and drained
1 cup pico de gallo or salsa
0.5 cup shredded cheese (Mexican blend, cotija, queso fresco, or Jack)
0.25 to 0.5 cup guacamole or sliced avocado
Optional toppings: chopped fresh cilantro, diced onion, chopped lettuce, sliced jalapeños, taco sauce

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Instructions

In a small bowl, mix the salt, oregano, chili powder, cumin, garlic powder, paprika, coriander, onion powder, and black pepper.
Combine the oil and lime juice in a measuring cup, then whisk in the spice mix to make the marinade.
Place chicken thighs in a sealable plastic bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly.
Refrigerate the bag for 45 minutes, flipping halfway through. Remove from the fridge for the last 15 minutes to allow the chicken to come to room temperature.
Preheat the grill to 375°F. Place chicken on grill grates and cook for 5 minutes on one side, then flip and cook another 3 minutes. Check for doneness at 165°F internal temperature, cooking 1–5 more minutes if needed.
Remove the chicken and let rest for 5 minutes. Chop into bite-sized pieces.
Prepare bowls by layering 1 cup of cooked rice, 1 to 1.5 chicken thighs per bowl, and dividing black beans, pico de gallo, cheese, guacamole, and additional toppings as desired.
Serve warm and enjoy.

Notes

Chicken thighs are recommended for juiciness, but breasts can be used if cooked carefully.
Use microwaveable rice and pre-made toppings for faster prep.
No grill? Use a cast iron pan or oven broiler as an alternative.
Leftovers can be stored in airtight containers for up to 3 days.
Assemble bowls just before eating for best texture.

Prep Time: 15 minutes (plus 45 minutes marinating)
Cook Time: 10 to 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 3g
Sodium: 700mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 38g
Cholesterol: 120mg