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Grilled Chicken Burrito Bowls with Rice and Beans Recipe

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  • Author: admin
  • 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

Scale

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

  1. Preheat Grill: Preheat the grill to medium-high heat for optimal cooking temperature.
  2. Prepare Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture and ensure even cooking.
  3. Oil Chicken: Rub both sides of the chicken breasts with olive oil to prevent sticking and help spices adhere.
  4. Season Chicken: Evenly sprinkle chili powder, cumin, garlic powder, paprika, salt, and black pepper on both sides of the chicken breasts for rich flavor.
  5. 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.
  6. Rinse Rice: Rinse the white rice under cold water to remove excess starch, preventing it from becoming gummy.
  7. Boil Water: Bring 2 cups of water to a boil in a medium saucepan over high heat.
  8. 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.
  9. Steam Rice: Remove saucepan from heat and let rice sit covered for 5 minutes to steam and become fluffy.
  10. Fluff Rice: Fluff the cooked rice with a fork to separate grains.
  11. Warm Beans: Heat the cooked black beans in a small pot over medium heat until warmed, stirring occasionally.
  12. Heat Corn: In a separate small pan, warm corn kernels over medium heat for 2-3 minutes.
  13. Rest Chicken: Remove grilled chicken from the grill and let rest for 5 minutes to allow juices to redistribute.
  14. Slice Chicken: Slice the grilled chicken into thin strips against the grain for tenderness.
  15. Combine Base: In a large bowl, combine cooked rice, warmed black beans, and corn kernels.
  16. Add Lime Juice: Drizzle lime juice over the rice, beans, and corn mixture and stir to combine for a fresh citrus note.
  17. Assemble Bowls: Divide the rice, beans, and corn mixture evenly between serving bowls.
  18. Add Chicken: Top each bowl with sliced grilled chicken strips.
  19. Add Fresh Toppings: Spoon diced tomatoes and chopped cilantro on top of the chicken.
  20. Add Cheese: Sprinkle shredded cheddar cheese over the tomatoes and cilantro for creamy texture.
  21. Add Sour Cream: Add a dollop of sour cream to each bowl for richness.
  22. Add Salsa: Spoon a small amount of salsa on top of the sour cream for added flavor.
  23. Add Heat (Optional): Sprinkle crushed red pepper flakes over the top for a spicy kick if desired.
  24. 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.

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Find it online: https://speedyhomecooking.com/grilled-chicken-burrito-bowls-with-rice-and-beans-recipe/