If you are craving a meal that’s bursting with flavors, colors, and wholesome ingredients, the Grilled Chicken Burrito Bowls with Rice and Beans Recipe is going to be your new best friend. This dish perfectly balances smoky, spiced grilled chicken with fluffy rice, tender black beans, and fresh veggie toppings, all in one vibrant bowl. It’s a fiesta of textures and tastes that’s easy to prepare yet so satisfying, making it a perfect go-to for busy weeknights or casual get-togethers. Get ready to fall in love with every bite of this colorful, nutritious, and utterly delicious bowl.
Ingredients You’ll Need
This Grilled Chicken Burrito Bowls with Rice and Beans Recipe uses simple staple ingredients that you probably already have on hand, yet each brings its own special magic to the dish. From the tender chicken marinated with warm spices to the creamy beans and bright lime juice, every component works together to create a harmonious, crave-worthy meal.
- Boneless, skinless chicken breasts: The star protein, perfect for grilling and soaking up spices.
- Olive oil: Adds moisture and helps those spices cling to the chicken for deep flavor.
- Chili powder, cumin, garlic powder, paprika, salt, black pepper: These spices give the chicken its signature smoky, savory kick.
- White rice: A fluffy base that balances the boldness of the chicken and beans.
- Water: For cooking the rice just right.
- Lime juice: Adds a zesty freshness that brightens the entire bowl.
- Cooked black beans: Creamy and earthy, they add protein and texture.
- Corn kernels: Sweet bursts of flavor and color.
- Diced tomatoes: Juicy and vibrant, they add a fresh contrast.
- Chopped cilantro: Herbal brightness that finishes the dish beautifully.
- Shredded cheddar cheese: Melts just slightly for a luscious topping.
- Sour cream: Cool creaminess to balance the spices.
- Salsa: Adds tangy, bold flavor on top.
- Crushed red pepper flakes (optional): A little heat kick for those who like it spicy.
How to Make Grilled Chicken Burrito Bowls with Rice and Beans Recipe
Step 1: Prep the Grill and Chicken
Start by preheating your grill to medium-high heat to get it nice and hot for cooking the chicken evenly. Meanwhile, pat the chicken breasts dry so the olive oil and spices stick well, ensuring maximum flavor and a beautiful grilled crust.
Step 2: Season the Chicken
Rub olive oil all over both sides of the chicken breasts to keep them juicy. Then sprinkle the chili powder, cumin, garlic powder, paprika, salt, and black pepper evenly on each side, coating the chicken with a deliciously smoky spice blend.
Step 3: Grill the Chicken
Place the seasoned chicken breasts onto the grill and cook for about 6-8 minutes per side. Use a thermometer to check for an internal temperature of 165°F to ensure they’re perfectly cooked. Then remove and let them rest so the juices redistribute, keeping every bite tender and juicy.
Step 4: Cook the Rice
While the chicken cooks, rinse your white rice under cold water to wash away excess starch and prevent it from being gummy. Boil the rice in two cups of water, then reduce to a simmer, cover, and let it cook until tender and fluffy.
Step 5: Warm the Beans and Corn
Heat the black beans gently in a small pot, stirring occasionally, while warming the corn kernels in a separate pan for a few minutes. Keeping these components warm makes sure your burrito bowls are perfect when assembled.
Step 6: Assemble the Burrito Bowls
Fluff the rice with a fork, then combine it in a large bowl with the black beans and corn. Drizzle fresh lime juice over the mix for a bright zing, then stir to combine evenly. Slice the grilled chicken into thin strips and divide the rice mixture into serving bowls, topping each with the tender chicken slices.
Step 7: Add Fresh Toppings
Finish each bowl by spooning diced tomatoes and chopped cilantro on top of the chicken, sprinkling cheddar cheese, adding a dollop of sour cream, and a spoonful of salsa. For those who love extra heat, a sprinkle of crushed red pepper flakes is the perfect final touch.
How to Serve Grilled Chicken Burrito Bowls with Rice and Beans Recipe
Garnishes
Fresh garnishes like chopped cilantro and diced tomatoes brighten the bowl beautifully while a dollop of sour cream adds a cool, creamy contrast. Cheddar cheese melting slightly over the top brings richness that blends perfectly with the smoky chicken.
Side Dishes
This Grilled Chicken Burrito Bowls with Rice and Beans Recipe is satisfying enough on its own, but pairing it with crisp tortilla chips, a zesty avocado salad, or simple guacamole can take your meal to the next level of deliciousness. A refreshing lime agua fresca or a cold cerveza also complements this flavorful bowl perfectly.
Creative Ways to Present
Try layering your burrito bowls in clear glass jars for meal prep or a picnic-ready presentation. You can also serve the components separately for a build-your-own bowl experience that’s fun and interactive for family and friends.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in airtight containers and refrigerate for up to 3 days. Store the grilled chicken separately from the rice and beans to maintain the best textures when reheating.
Freezing
You can freeze the rice, beans, and chicken individually for up to 2 months. Be sure to thaw overnight in the fridge and reheat gently to keep everything tender and flavorful.
Reheating
For reheating, warm the chicken, rice, and beans gently in a skillet or microwave. Add a splash of water or broth to the rice to keep it moist, and top with fresh garnishes again to revive that fresh, lively taste.
FAQs
Can I use other types of beans for this recipe?
Absolutely! Pinto beans or kidney beans work wonderfully and bring their own unique textures and flavors to the Grilled Chicken Burrito Bowls with Rice and Beans Recipe.
What if I don’t have a grill?
No grill? No problem. You can pan-sear or broil the chicken in your oven. Just keep an eye to avoid overcooking, and aim for that lovely browned exterior and juicy center.
Is this recipe spicy?
The recipe has a mild to medium spice level, thanks to the chili powder and optional red pepper flakes. You can easily adjust the heat to your preference by reducing or omitting the crushed red pepper flakes.
Can I make this recipe vegetarian?
Yes! Substitute the grilled chicken with grilled tofu or sautéed vegetables like bell peppers and zucchini for a delicious vegetarian twist on this burrito bowl.
How do I store the assembled burrito bowls?
It’s best to keep the components separate if you plan to store leftovers. Assembling fresh bowls before serving keeps the textures crisp and flavors bright.
Final Thoughts
If you’re looking for a vibrant, flavorful, and wholesome meal that feels like a celebration in every bite, you absolutely must try this Grilled Chicken Burrito Bowls with Rice and Beans Recipe. It’s approachable enough for any home cook, yet packed with layers of fresh, balanced flavor that your whole family will adore. Once you make it, it’s sure to become one of your favorite go-to dinners.
Print
Grilled Chicken Burrito Bowls with Rice and Beans Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Description
This Grilled Chicken Burrito Bowl recipe combines juicy, spiced grilled chicken breasts with fluffy white rice, seasoned black beans, and sweet corn kernels. Topped with fresh diced tomatoes, chopped cilantro, shredded cheddar cheese, sour cream, and salsa, these bowls are a flavorful and satisfying meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice
- 1 cup white rice
- 2 cups water
- 1 tablespoon lime juice
Beans and Vegetables
- 1 cup cooked black beans
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon salsa
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Grill: Preheat the grill to medium-high heat for optimal cooking temperature.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture and ensure even cooking.
- Oil Chicken: Rub both sides of the chicken breasts with olive oil to prevent sticking and help spices adhere.
- Season Chicken: Evenly sprinkle chili powder, cumin, garlic powder, paprika, salt, and black pepper on both sides of the chicken breasts for rich flavor.
- Grill Chicken: Place the chicken on the grill and cook for 6-8 minutes per side, until internal temperature reaches 165°F and chicken is fully cooked.
- Rinse Rice: Rinse the white rice under cold water to remove excess starch, preventing it from becoming gummy.
- Boil Water: Bring 2 cups of water to a boil in a medium saucepan over high heat.
- Cook Rice: Add rinsed rice to the boiling water, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender.
- Steam Rice: Remove saucepan from heat and let rice sit covered for 5 minutes to steam and become fluffy.
- Fluff Rice: Fluff the cooked rice with a fork to separate grains.
- Warm Beans: Heat the cooked black beans in a small pot over medium heat until warmed, stirring occasionally.
- Heat Corn: In a separate small pan, warm corn kernels over medium heat for 2-3 minutes.
- Rest Chicken: Remove grilled chicken from the grill and let rest for 5 minutes to allow juices to redistribute.
- Slice Chicken: Slice the grilled chicken into thin strips against the grain for tenderness.
- Combine Base: In a large bowl, combine cooked rice, warmed black beans, and corn kernels.
- Add Lime Juice: Drizzle lime juice over the rice, beans, and corn mixture and stir to combine for a fresh citrus note.
- Assemble Bowls: Divide the rice, beans, and corn mixture evenly between serving bowls.
- Add Chicken: Top each bowl with sliced grilled chicken strips.
- Add Fresh Toppings: Spoon diced tomatoes and chopped cilantro on top of the chicken.
- Add Cheese: Sprinkle shredded cheddar cheese over the tomatoes and cilantro for creamy texture.
- Add Sour Cream: Add a dollop of sour cream to each bowl for richness.
- Add Salsa: Spoon a small amount of salsa on top of the sour cream for added flavor.
- Add Heat (Optional): Sprinkle crushed red pepper flakes over the top for a spicy kick if desired.
- Serve: Serve the burrito bowls immediately while warm for best taste and texture.
Notes
- Make sure to cook chicken until internal temperature reaches 165°F to ensure it is safe to eat.
- Rinsing rice removes excess starch and prevents it from becoming sticky.
- You can substitute cooked brown rice for a healthier alternative.
- Black beans can be canned or homemade; rinse canned beans before use.
- If you don’t have a grill, you can cook the chicken on a grill pan or skillet on the stovetop.
- Adjust spice levels by increasing or omitting crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
