Grilled Chicken Burrito Bowls with Rice

Quick, customizable, and packed with bold flavors!

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My love affair with grilled chicken burrito bowls with rice began during a busy semester in culinary school when I needed quick, nutritious meals that didn’t sacrifice flavor. These bowls have since become my go-to recipe when I want something satisfying yet simple. The smoky char of perfectly grilled chicken paired with fluffy rice creates a foundation that carries all the vibrant toppings you pile on top. What makes these grilled chicken burrito bowls with rice truly special is how the warm base ingredients mingle with cool, fresh toppings, creating a symphony of textures and temperatures in every bite. The first forkful hits you with the aromatic lime-infused rice, followed by juicy grilled chicken with a hint of spice, and then the cool crunch of fresh vegetables. Stay with me to discover how these customizable bowls can revolutionize your weeknight dinner routine while keeping everyone at your table happy.

Why You’ll Love These Grilled Chicken Burrito Bowls with Rice

Ever found yourself staring into the refrigerator at 5 PM, wondering how to create a dinner that satisfies everyone’s preferences without spending hours in the kitchen? That’s exactly where these grilled chicken burrito bowls with rice come to the rescue. They solve the common dilemma of pleasing different palates while still serving one cohesive meal.

I’ll never forget the first time I served these grilled chicken burrito bowls with rice to my extended family. My uncle, who typically avoids “health food,” was skeptical about a deconstructed burrito concept. After building his bowl with extra chicken and cheese (and yes, skipping the vegetables), he took his first bite and declared, “This is what I’ve been missing?” Three helpings later, he was asking for the marinade recipe.

What truly sets these grilled chicken burrito bowls with rice apart is their endless adaptability. The base recipe is just the beginning – you can adjust the spice level, swap proteins, or create a completely vegetarian version with roasted vegetables and black beans. They’re perfect for meal prep, family dinners, or even casual entertaining where guests can customize their own bowls.

Now, let’s walk through exactly what you’ll need to bring these flavorful grilled chicken burrito bowls with rice to your table tonight.

Ingredients for Perfect Grilled Chicken Burrito Bowls with Rice

For the Grilled Chicken

• 1½ pounds boneless, skinless chicken breasts: The star protein of our grilled chicken burrito bowls with rice. Look for even-sized pieces for consistent cooking. You can substitute chicken thighs for more flavor and moisture if preferred.
• 2 tablespoons olive oil: Helps the marinade adhere to the chicken and promotes browning. Avocado oil makes a great substitute for its high smoke point.
• 3 tablespoons lime juice: Provides brightness and begins tenderizing the chicken. Fresh is best, but bottled works in a pinch.
• 2 cloves garlic, minced: Adds aromatic depth to the marinade. Use garlic powder (½ teaspoon) if fresh isn’t available.
• 1 tablespoon chili powder: Provides that classic burrito flavor. Use mild or hot depending on your preference.
• 1 teaspoon ground cumin: Adds earthy warmth essential to Mexican-inspired dishes.
• 1 teaspoon dried oregano: Preferably Mexican oregano for authenticity, but regular oregano works too.
• ½ teaspoon smoked paprika: The secret ingredient that adds a subtle smoky flavor, mimicking traditional cooking methods.
• 1 teaspoon salt: Enhances all the flavors in the marinade.
• ½ teaspoon black pepper: Adds a mild heat that complements the other spices.

For the Cilantro Lime Rice

• 2 cups long-grain white rice: Creates the fluffy base for our grilled chicken burrito bowls with rice. Basmati or jasmine rice work wonderfully for their aromatic qualities and separate grains.
• 3¾ cups water or chicken broth: Using broth adds another layer of flavor to your rice.
• 1 tablespoon olive oil: Helps keep the rice grains separate and adds richness.
• 1 teaspoon salt: Essential for properly seasoned rice.
• Juice of 2 limes: Brightens the rice and adds that signature tang.
• ½ cup fresh cilantro, chopped: Provides fresh, herbal notes. If you’re among the cilantro-averse, substitute with fresh parsley.

For Assembly and Toppings

• 1 can (15 oz) black beans, rinsed and drained: Adds protein, fiber, and texture. Pinto beans make a great alternative.
• 1 cup corn kernels (fresh, frozen, or fire-roasted): Provides sweet pops of flavor and color.
• 1 large avocado, sliced or diced: Adds creaminess and healthy fats.
• 1 cup cherry tomatoes, halved: Offers juicy freshness and acidity.
• ½ red onion, finely diced: Provides sharp flavor and crunch.
• 1 cup shredded lettuce: Adds crisp texture and freshness.
• ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend): Creates that melty, indulgent element.
• ¼ cup sour cream: Adds cooling creaminess to balance the spices. Greek yogurt makes a great protein-rich substitute.
• Fresh lime wedges and extra cilantro for garnish: Finishing touches that add brightness and visual appeal.
• Hot sauce or salsa: Optional, for those who like extra heat and flavor.

For Dietary Adaptations

• For gluten-free: This recipe is naturally gluten-free, just verify your spices are free from cross-contamination.
• For dairy-free/vegan adaptation: Omit the cheese and sour cream or use plant-based alternatives. For a vegan version, replace the chicken with grilled portobello mushrooms or extra black beans and roasted vegetables.

How to Make Grilled Chicken Burrito Bowls with Rice

Step 1: Marinate the Chicken

1. In a large bowl or zip-top bag, combine olive oil, lime juice, minced garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper.
2. Add chicken breasts to the marinade, ensuring they’re fully coated. For maximum flavor, massage the marinade into the chicken.
3. Refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful your grilled chicken burrito bowls with rice will be.
4. Tip: For even more flavor penetration, use a fork to poke a few holes in the chicken before marinating.

Step 2: Prepare the Cilantro Lime Rice

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gumminess.
2. In a medium saucepan, combine rice, water or broth, olive oil, and salt. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. You’ll know it’s done when small steam holes appear on the surface and the rice is tender when tested.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork, then gently fold in lime juice and chopped cilantro. The rice should be fluffy with distinct grains, not mushy.

Step 3: Grill the Chicken

1. Preheat your grill to medium-high heat (around 400-450°F). If using a grill pan, heat it over medium-high heat until hot.
2. Remove chicken from the marinade and discard excess marinade.
3. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Look for nice grill marks and caramelization on the outside.
4. The chicken is done when it’s firm to the touch but still has a slight give, and the juices run clear.
5. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain. This resting period allows the juices to redistribute throughout the meat.

Step 4: Prepare Toppings and Assemble

1. While the chicken rests, prepare your toppings: dice avocado, halve tomatoes, chop onions, shred lettuce, and drain and rinse beans.
2. If using frozen corn, heat it according to package directions. For an extra flavor boost, char fresh or thawed corn in a hot skillet for 2-3 minutes.
3. Slice the rested chicken against the grain into strips.
4. To assemble your grilled chicken burrito bowls with rice, start with a base of cilantro lime rice, then add sliced chicken, black beans, and corn.
5. Top with your choice of fresh toppings: avocado, tomatoes, red onion, lettuce, cheese, and a dollop of sour cream.
6. Finish with a squeeze of fresh lime juice, a sprinkle of extra cilantro, and hot sauce or salsa if desired.

Variations on Grilled Chicken Burrito Bowls with Rice

Chipotle-Style Burrito Bowls

Replace the chili powder in the chicken marinade with 1-2 chipotles in adobo sauce (minced) plus 1 tablespoon of the adobo sauce. Add a sprinkle of dried oregano to the black beans and simmer them with a bay leaf for 5 minutes before serving.

Mediterranean Fusion Bowls

Marinate the chicken with lemon juice, olive oil, garlic, and oregano instead of the Mexican spices. Replace the cilantro lime rice with turmeric-infused rice. Top with cucumber, feta cheese, Kalamata olives, and tzatziki sauce instead of the traditional toppings.

Tropical Mango Burrito Bowls

Add 1 tablespoon of honey to the chicken marinade. Top your grilled chicken burrito bowls with rice with diced mango, pineapple, and a quick slaw made from shredded cabbage, lime juice, and a touch of honey. Finish with a sprinkle of toasted coconut flakes.

Breakfast Burrito Bowls

Use the same grilled chicken and rice base, but top with a fried egg, breakfast potatoes, crumbled bacon, avocado, and pico de gallo for a breakfast-inspired variation of grilled chicken burrito bowls with rice.

Vegetarian Roasted Sweet Potato Bowls

Replace the chicken with spice-roasted sweet potato cubes and add extra black beans. Keep the cilantro lime rice and traditional toppings for a hearty vegetarian version of these bowls.

Seasonal Autumn Harvest Bowls

During fall, add roasted butternut squash cubes to your grilled chicken burrito bowls with rice. Include toasted pumpkin seeds, dried cranberries, and a drizzle of maple-chipotle dressing for a seasonal twist.

Grilled Chicken Burrito Bowls with Rice

Quick, customizable, and packed with bold flavors!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 4

Calories 550 kcal

Equipment

• Mixing bowls

Ingredients

  

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For the Grilled Chicken:

• 1½ lbs boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For the Cilantro Lime Rice:

• 2 cups long-grain white rice
• 3¾ cups water or chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• Juice of 2 limes
• ½ cup fresh cilantro chopped

For Assembly & Toppings:

• 1 can 15 oz black beans, rinsed and drained
• 1 cup corn kernels fresh, frozen, or fire-roasted
• 1 large avocado sliced or diced
• 1 cup cherry tomatoes halved
• ½ red onion finely diced
• 1 cup shredded lettuce
• ½ cup shredded cheese cheddar, Monterey Jack, or Mexican blend
• ¼ cup sour cream or Greek yogurt
• Fresh lime wedges & extra cilantro for garnish
• Hot sauce or salsa optional

Instructions

 

Step 1: Marinate the Chicken

• Mix olive oil, lime juice, garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper in a bowl.
• Coat chicken in the marinade and refrigerate for 30 minutes (or up to 4 hours).

Step 2: Cook the Cilantro Lime Rice

• Rinse rice under cold water.
• In a saucepan, bring rice, broth, olive oil, and salt to a boil. Reduce heat, cover, and simmer for 15-18 minutes.
• Let it rest, then fluff with a fork and mix in lime juice and cilantro.

Step 3: Grill the Chicken

• Preheat grill or grill pan to medium-high.
• Grill chicken for 5-7 minutes per side until internal temp reaches 165°F.
• Let rest for 5 minutes, then slice.

Step 4: Assemble the Bowls

• Start with a base of rice, then add sliced chicken, beans, and corn.
• Top with avocado, tomatoes, onion, lettuce, cheese, and sour cream.
• Garnish with lime wedges and hot sauce if desired.

Notes

• Meal Prep Tip: Cook chicken and rice in advance for easy weekday lunches.
• Make It Spicy: Add jalapeños or extra chili powder to the marinade.
• Dairy-Free/Vegan: Use dairy-free cheese and swap chicken for grilled vegetables or tofu.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 45gFat: 15g

Keyword burrito bowl recipe, grilled chicken burrito bowls, healthy burrito bowl

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Frequently Asked Questions about Grilled Chicken Burrito Bowls with Rice

Can I make components of these burrito bowls ahead of time?

Absolutely! These grilled chicken burrito bowls with rice are perfect for meal prep. The chicken can be marinated up to 24 hours in advance and grilled up to 3 days ahead. The rice stays good for 3-4 days in the refrigerator. Store all components separately and assemble just before eating for the freshest result. I often prepare all ingredients on Sunday for weekday lunches.

How do I properly store and reheat leftovers?

Store cooked chicken, rice, and beans in separate airtight containers in the refrigerator for up to 4 days. Keep fresh toppings like avocado, tomatoes, and lettuce separate until ready to serve. To reheat, sprinkle a few drops of water over the rice before microwaving to prevent drying out. Heat chicken and beans separately until just warmed through (about 1-2 minutes). Alternatively, reheat covered in a 325°F oven for about 10 minutes.

Can I make these bowls without a grill?

Yes! You can cook the chicken in a cast-iron skillet or grill pan over medium-high heat for 5-7 minutes per side. Alternatively, bake the marinated chicken in a 425°F oven for 20-22 minutes until it reaches an internal temperature of 165°F. You’ll miss some of the smoky char flavor, but the marinade will still provide plenty of taste for your grilled chicken burrito bowls with rice.

How can I make these bowls more or less spicy?

To increase heat, add 1/4-1/2 teaspoon of cayenne pepper to the chicken marinade, use pepper jack cheese instead of milder options, or include diced jalapeños as a topping. For a milder version, reduce the chili powder to 1-2 teaspoons and make sure to use a mild chili powder blend. Serving with extra sour cream also helps balance heat.

What’s the best way to cook rice for burrito bowls?

For perfect rice in your grilled chicken burrito bowls with rice, the key is proper measurement and avoiding overcooking. Use a 1:1.75 ratio of rice to liquid (slightly less liquid than package directions often call for). After cooking, let it rest covered for 5 minutes, then fluff with a fork before adding lime and cilantro. For extra flavor, toast the dry rice in a teaspoon of oil before adding liquid.

Can I freeze these bowls for later?

Yes, these grilled chicken burrito bowls with rice freeze well with some modifications. Freeze the chicken and rice in separate containers for up to 3 months. The beans can also be frozen. Thaw overnight in the refrigerator before reheating. Add fresh toppings after reheating. For convenience, you can assemble “burrito bowl kits” with the chicken, rice, and beans in individual containers, ready to thaw and top with fresh ingredients.

A Sweet Ending

The first time I served these grilled chicken burrito bowls with rice at an impromptu neighborhood gathering, I watched as barriers came down and conversation flowed. There’s something about a customizable meal that brings people together—each person adding their personal touch while sharing from the same collective experience. My neighbor’s daughter, who had been described as “impossible to feed,” built a bowl with just rice, chicken, and cheese. By the end of the night, she was tentatively trying black beans and even a bit of avocado.

These grilled chicken burrito bowls with rice honor the traditional flavors of Mexican cuisine while adapting them for modern lifestyles and preferences. They represent the perfect balance between respecting culinary heritage and embracing practical innovation. The fundamental elements—properly seasoned protein, flavorful rice, and fresh accompaniments—remain true to their origins, while the presentation and customization options make them accessible to everyone.

I encourage you to think of this recipe as a starting point for your own culinary creativity. Perhaps you’ll add your family’s special salsa recipe, incorporate a vegetable from your garden, or create a signature spice blend for the chicken. The beauty of these bowls is that they can evolve with your tastes and what’s available in your kitchen.

As the aroma of grilling chicken and lime-scented rice fills your home, I hope you’ll experience the same satisfaction I do when making this recipe—the joy of creating something that nourishes both body and spirit. These grilled chicken burrito bowls with rice aren’t just a meal; they’re an invitation to gather, customize, and connect around the table. And isn’t that what cooking is truly about?