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Grilled Chicken Burrito Bowls

Burrito bowls that are so loaded, you won't even miss the tortilla.

Author: Kami | NoBiggie.net
For the Grilled Chicken:
  • 3 large chicken breasts (boneless and skinless)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the Burrito Bowls:
  • cilantro lime rice (see recipe link)
  • cups  frozen corn  warmed (optional)
  • 14.5 can black beans, warmed with the liquid from the can then drained (optional)
  • 1 large avocado sliced
  • Colby and Monterey Jack Cheese sliced or grated
  • pico de gallo or salsa homemade or store bought
  • sour cream to garnish optional
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges for serving
Cook the Chicken:
  1. Pound the chicken breasts to even out the thickness using the flat side of a meat mallet. Brush both sides of the chicken breasts with olive oil.
  2. In a small bowl whisk together the cumin, garlic powder, smoked paprika, coriander, salt and pepper. Sprinkle this dry rub mix onto both sides of the chicken. Grill the chicken until cooked through, either on an outside grill (6 minutes each side) or pan sear it inside on a well oiled medium sized pan. The center of the chicken should read 165 degrees on an instant read thermometer. Transfer the chicken to a plate, cover and let rest 5 minutes. When ready, cut the chicken into chunks.

  3. While the chicken is resting, slice the avocado.
Make the Burrito Bowls:
  1. Add the cilantro lime rice to each bowl. Top with grilled chicken, corn, black beans, more cheese if desired, avocado slices, pico de gallo and a dollop of sour cream. Garnish with more chopped cilantro and a slice of fresh lime. Serve immediately.