I just made the easiest Grilled Chicken Burrito Bowl that stays juicy, packs big flavor, and makes weeknight dinner feel like a win.

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I’m obsessed with this Grilled Chicken Burrito Bowl because the char on the boneless skinless chicken thighs and fresh lime juice make every bite feel loud and real. I love the way rice and beans soak up those juices without getting soggy.

And the bright tang keeps dinner from being boring. To me, this counts as a Grilled Chicken Protein Bowl that still feels honest, not trying too hard.

I make it on nights when I want something filling, slightly messy, and totally satisfying. Leftovers?

Yes please. I crave it, simple and boldly satisfying every single time, no exceptions, seriously.

Ingredients

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Chicken: the main protein, stays juicy if you don’t overcook.
Olive oil: helps brown and bind the spices.
Plus lime juice: bright, tangy finish that wakes it up.
Garlic: savory punch, big flavor.
Kosher salt: seasons everything simply.
Black pepper: mild heat and earthy bite.
Cumin: warm, earthy Mexican vibe.
Chili powder: adds gentle smoky heat.
Smoked paprika: dusty, smoky warmth.
Brown sugar or honey: touch of sweetness for caramelization.
Rice: comforting base that soaks up juices.
Water or broth: cooks the rice, broth gives more depth.
Black beans: creamy protein and hearty texture.
Corn: sweet pop and fresh color.
Basically avocado: creamy, cooling contrast.
Salsa or pico: fresh, zesty kick.
Cheese: melty, salty richness.
Sour cream or yogurt: tangy, creamy balance.
Cilantro: fresh herbal lift.
Green onions: mild onion crunch.
Jalapeño: adds heat, skip if sensitive.
Finishing salt and pepper: tweak to taste.

Ingredient Quantities

1 1/2 lb (about 700 g) boneless skinless chicken thighs or breasts

2 tbsp olive oil (plus extra for brushing the grill)

2 tbsp fresh lime juice (from 1 large lime) plus lime wedges for serving

2 cloves garlic, minced (or 1/2 tsp garlic powder)

1 tsp kosher salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp brown sugar or honey (optional, helps with caramelization)

1 cup long grain white rice (uncooked) or 1 cup cilantro lime rice if you prefer

2 cups water or low sodium chicken broth for the rice

1 can (15 oz) black beans, drained and rinsed

1 cup frozen or fresh corn kernels (or a 15 oz can, drained)

1 ripe avocado, sliced or diced

1 cup salsa or pico de gallo

1/2 cup shredded cheddar or Mexican blend cheese

1/2 cup sour cream or plain Greek yogurt

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced

1 jalapeño, thinly sliced (optional, for heat)

Salt and pepper to taste for finishing

How to Make this

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1. Make the marinade: in a bowl whisk together 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika and the brown sugar or honey if using; toss the 1 1/2 lb chicken with the marinade, cover and chill at least 20 minutes or up to 4 hours for more flavor.

2. Start the rice: rinse 1 cup long grain white rice until water runs clear, then combine with 2 cups water or low sodium chicken broth in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 to 18 minutes until tender; remove from heat and let sit 5 minutes, fluff with a fork (or use cilantro lime rice if you prefer).

3. Prep the extras while rice cooks: drain and rinse the 15 oz black beans, drain the corn if canned or thaw frozen corn; chop cilantro, slice green onions, jalapeño and avocado, and set out salsa, cheese and sour cream or Greek yogurt.

4. Heat and oil the grill or grill pan: preheat to medium high and brush grates with a little olive oil so the chicken doesn’t stick; if you’re using a skillet heat it until hot then add a thin film of oil.

5. Grill the chicken: place the marinated chicken on the hot grill and cook about 5 to 7 minutes per side for boneless thighs or breasts, until internal temp reaches 165 F and edges are nicely charred; let rest 5 minutes, then slice or chop into bite sized pieces.

6. Warm beans and corn: while chicken rests, heat the black beans and corn together in a small saucepan over medium heat until warmed through; season with a pinch of salt and pepper, a squeeze of lime and a sprinkle of cumin if you want extra zing.

7. Assemble bowls: divide the rice among four bowls, add a scoop of beans and corn, top with sliced grilled chicken, then add avocado, salsa or pico de gallo, shredded cheese and a dollop of sour cream or yogurt.

8. Finish and garnish: sprinkle chopped cilantro and sliced green onions over each bowl, add jalapeño slices if you want heat, and serve with lime wedges for squeezing; a quick drizzle of olive oil or a pinch more salt and pepper can brighten flavors.

9. Leftover hack: if you have leftover grilled chicken just warm it in the microwave or skillet and assemble the bowls in minutes; cooked rice keeps well in the fridge for 3 to 4 days so this is great for meal prep.

10. Quick tips: don’t skip the 5 minute resting for the chicken or you’ll lose juices, use broth for the rice for more flavor, and if you like charred corn toss corn on the grill quick for extra smoky taste.

Equipment Needed

1. Medium mixing bowl and whisk
2. Measuring cups and spoons
3. Sharp chef’s knife and cutting board
4. Medium pot with lid for the rice
5. Grill or grill pan or heavy skillet plus tongs
6. Small saucepan for heating beans and corn
7. Fork or rice paddle to fluff the rice
8. Serving bowls and a spoon for assembling bowls

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can use breasts, just watch cooking time since they dry out faster. Pound thicker pieces to even thickness or slice them in half so they cook evenly.

Q: How do I make the rice more flavorful? A: Swap water for low sodium chicken broth, stir in cilantro and lime zest after cooking, or use store bought cilantro lime rice for a shortcut.

Q: Can I make this ahead for meal prep? A: Absolutely. Grill the chicken and cool, store with rice and beans in separate containers for 3 to 4 days. Keep avocado and salsa separate till you eat so they stay fresh.

Q: Is there a vegetarian version? A: Sure, use grilled tofu, tempeh, or extra roasted veggies like peppers and onions. You can also char extra corn and double up the beans for more protein.

Q: How do I reheat without drying the chicken out? A: Reheat covered in the oven at 300 F for 10 to 15 minutes or microwave with a splash of water or broth and cover with a damp paper towel to keep moisture in.

Q: My family likes it spicier, how do I add more heat? A: Add sliced jalapeños, a drizzle of hot sauce, or mix cayenne into the chicken marinade. Taste as you go cause a little goes a long way for some people.

Grilled Chicken Burrito Bowls With Rice And Beans Recipe Substitutions and Variations

Chicken: swap boneless chicken thighs for shrimp (peeled and deveined) or firm tofu if you want a vegetarian bowl; shrimp cooks fast so grill just 2-3 minutes per side, tofu benefits from pressing and a little soy for flavor.
Rice: use brown rice for nuttier flavor and more fiber, or cauliflower rice if you want low carb; cauliflower rice cooks in about 5 minutes, just sauté with a little oil and lime.
Black beans: pinto beans or kidney beans work great, or try whole cooked lentils for a different texture and extra protein.
Avocado: swap sliced avocado for a quick guacamole (mashed with lime, salt, and cilantro) or use diced mango for a sweet contrast with the spicy toppings.

Pro Tips

1) Marinate longer when you can. Twenty minutes is fine, but if you have time let the chicken sit up to 4 hours in the fridge. It makes a real difference in flavor and tenderness. If you forget, even 30 minutes still helps.

2) Pat the chicken dry before it hits the grill or pan. That little extra step helps it brown and get a nice char instead of steaming. Brush the grates or pan with oil right before cooking so it won’t stick.

3) Don’t skip resting the chicken for 5 minutes after cooking. I know it feels like waiting is annoying, but it locks the juices in. Cover it loosely with foil while you heat the beans and corn.

4) Boost the rice and beans with small flavor hits. Cook rice in low sodium broth rather than water, add a squeeze of lime and a pinch of cumin to the beans while warming, and finish bowls with a little extra lime and salt right before eating. Tiny adjustments like that make it taste fresher and less flat.

Grilled Chicken Burrito Bowls With Rice And Beans Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made the easiest Grilled Chicken Burrito Bowl that stays juicy, packs big flavor, and makes weeknight dinner feel like a win.

Servings

servings

Calories

909

kcal

Equipment: 1. Medium mixing bowl and whisk
2. Measuring cups and spoons
3. Sharp chef’s knife and cutting board
4. Medium pot with lid for the rice
5. Grill or grill pan or heavy skillet plus tongs
6. Small saucepan for heating beans and corn
7. Fork or rice paddle to fluff the rice
8. Serving bowls and a spoon for assembling bowls

Ingredients

1 1/2 lb (about 700 g) boneless skinless chicken thighs or breasts
2 tbsp olive oil (plus extra for brushing the grill)
2 tbsp fresh lime juice (from 1 large lime) plus lime wedges for serving
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp brown sugar or honey (optional, helps with caramelization)
1 cup long grain white rice (uncooked) or 1 cup cilantro lime rice if you prefer
2 cups water or low sodium chicken broth for the rice
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn kernels (or a 15 oz can, drained)
1 ripe avocado, sliced or diced
1 cup salsa or pico de gallo
1/2 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream or plain Greek yogurt
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced
1 jalapeño, thinly sliced (optional, for heat)
Salt and pepper to taste for finishing

Directions

Make the marinade: in a bowl whisk together 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika and the brown sugar or honey if using; toss the 1 1/2 lb chicken with the marinade, cover and chill at least 20 minutes or up to 4 hours for more flavor.
Start the rice: rinse 1 cup long grain white rice until water runs clear, then combine with 2 cups water or low sodium chicken broth in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 to 18 minutes until tender; remove from heat and let sit 5 minutes, fluff with a fork (or use cilantro lime rice if you prefer).
Prep the extras while rice cooks: drain and rinse the 15 oz black beans, drain the corn if canned or thaw frozen corn; chop cilantro, slice green onions, jalapeño and avocado, and set out salsa, cheese and sour cream or Greek yogurt.
Heat and oil the grill or grill pan: preheat to medium high and brush grates with a little olive oil so the chicken doesn’t stick; if you’re using a skillet heat it until hot then add a thin film of oil.
Grill the chicken: place the marinated chicken on the hot grill and cook about 5 to 7 minutes per side for boneless thighs or breasts, until internal temp reaches 165 F and edges are nicely charred; let rest 5 minutes, then slice or chop into bite sized pieces.
Warm beans and corn: while chicken rests, heat the black beans and corn together in a small saucepan over medium heat until warmed through; season with a pinch of salt and pepper, a squeeze of lime and a sprinkle of cumin if you want extra zing.
Assemble bowls: divide the rice among four bowls, add a scoop of beans and corn, top with sliced grilled chicken, then add avocado, salsa or pico de gallo, shredded cheese and a dollop of sour cream or yogurt.
Finish and garnish: sprinkle chopped cilantro and sliced green onions over each bowl, add jalapeño slices if you want heat, and serve with lime wedges for squeezing; a quick drizzle of olive oil or a pinch more salt and pepper can brighten flavors.
Leftover hack: if you have leftover grilled chicken just warm it in the microwave or skillet and assemble the bowls in minutes; cooked rice keeps well in the fridge for 3 to 4 days so this is great for meal prep.
Quick tips: don’t skip the 5 minute resting for the chicken or you’ll lose juices, use broth for the rice for more flavor, and if you like charred corn toss corn on the grill quick for extra smoky taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.