What can I use instead of rice in a grilled chicken burrito bowl?

You can substitute rice with cauliflower rice or quinoa for a lower-carb or higher-protein option. If you prefer, you can also omit rice altogether and add extra veggies or beans to keep the bowl filling and balanced.

Can I replace grilled chicken with other proteins in a burrito bowl?

Yes, grilled chicken can be swapped with other proteins like shrimp, ground beef, steak, or salmon. For a vegetarian-friendly version, seared or grilled tofu or even tempeh work well as alternatives.

Which beans are best for a grilled chicken burrito bowl?

Black beans and pinto beans are the most popular choices for burrito bowls due to their flavor and texture. However, you can also use kidney beans or refried beans depending on your taste and what you have available.

Can I use frozen corn instead of canned in my burrito bowl?

Yes, frozen corn works fine but should be thawed before serving. Since frozen corn is usually pre-cooked, simply thaw it in the fridge or microwave to retain its sweetness and crunch.

How should I store leftover grilled chicken burrito bowls?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing a fully assembled bowl with lettuce, as it can become soggy. Instead, freeze components like cooked chicken, beans, and rice separately for up to 2 months.

Grilled Chicken Burrito Bowls With Fresh Ingredients And Zesty Flavors

Name: Grilled Chicken Burrito Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 2 boneless, skinless chicken breasts; 1 cup cooked brown rice; 1 tablespoon lime juice; 1 small avocado, sliced; 2 cups mixed greens; ½ cup black beans; ½ cup canned corn, drained or grilled; ⅓ cup cherry tomatoes, quartered; 2 tablespoons Greek yogurt; ½ red onion, diced; 1 jalapeno pepper, sliced; Sea salt and freshly ground black pepper to taste; A small handful of chopped cilantro plus extra for garnish; 2 tablespoons olive oil; 1 tablespoon fresh lime juice; ½ teaspoon paprika; ½ teaspoon ground cumin; ¼ teaspoon chili powder; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried oregano; Pinch of salt and pepper

Ingredients

Scale

2 boneless, skinless chicken breasts

1 cup cooked brown rice

1 tablespoon lime juice

1 small avocado, sliced

2 cups mixed greens

½ cup black beans

½ cup canned corn, drained or grilled

⅓ cup cherry tomatoes, quartered

2 tablespoons Greek yogurt

½ red onion, diced

1 jalapeno pepper, sliced

Sea salt and freshly ground black pepper to taste

A small handful of chopped cilantro plus extra for garnish

2 tablespoons olive oil

1 tablespoon fresh lime juice

½ teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

Pinch of salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

1-Getting started: Getting started with grilled chicken burrito bowls is fun and straightforward, especially if you’re a beginner. First, prepare all your ingredients by washing the vegetables, cooking the 1 cup brown rice, and patting the 2 boneless, skinless chicken breasts dry for grilling. This step sets you up for success and makes the process smooth.

2-Next, marinate the chicken breasts with the marinade ingredients, including 2 tablespoons olive oil, 1 tablespoon fresh lime juice, and the spices, for at least 15 minutes. This allows the flavors to soak in, enhancing the grilled chicken in your burrito bowls.

3-Then, preheat your grill or grill pan to medium-high heat, around 400°F, and grill the chicken for about 6-7 minutes per side until it’s fully cooked. While the chicken grills, get your toppings ready by slicing the 1 small avocado, chopping the cilantro, and warming the ½ cup black beans and ½ cup canned corn.

4-After grilling, let the chicken rest for 5 minutes before slicing it into bite-sized pieces to keep it juicy. For assembly, start with 2 cups mixed greens at the bottom of each bowl, add the sliced chicken, and then layer on the other ingredients like the avocado, beans, corn, ⅓ cup cherry tomatoes, 2 tablespoons Greek yogurt, and ½ red onion.

5-Finish by garnishing with extra chopped cilantro and the sliced jalapeno, then squeeze fresh lime juice over the top for that zesty kick. If you’re adapting for dietary needs, such as using cauliflower rice instead of brown rice for a low-carb option, or swapping chicken with tofu, these changes keep your grilled chicken burrito bowls fresh and customizable.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍚 Use cauliflower rice or quinoa as a low-carb alternative to brown rice.
🍗 Substitute chicken thighs for breasts to add more flavor and fat.
🌽 Freshly grilled corn adds great taste, but canned or frozen corn are good alternatives too.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: Mexican-inspired
Diet: High-protein

Nutrition

Serving Size: 1 bowl
Calories: 641 kcal
Sugar: 5 g
Sodium: 168 mg
Fat: 34 g
Saturated Fat: 5 g
Unsaturated Fat: 25 g
Trans Fat: 0.01 g
Carbohydrates: 54 g
Fiber: 13 g
Protein: 36 g
Cholesterol: 73 mg