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Closeup shot of a white bowl of chicken burrito bowl, with rice, black beans, onions, peppers, corn, tomatoes, cheese, and avocado slices.
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5 from 5 votes

Grilled Chicken Burrito Bowls

Grilled Chicken Burrito Bowls are classic Tex-Mex. Grill up some marinated chicken breasts and add rice, beans, onions, peppers, and all the toppings. This one is a favorite!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: Mexican
Keyword: burrito bowls, grilled chicken burrito bowls
Servings: 10 people
Calories: 493kcal
Author: Sue Ringsdorf

Ingredients

For the chicken marinade:

  • 3 pounds chicken breasts
  • 1/2 cup olive oil
  • 3 Tablespoons Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 Tablespoon sugar
  • 1 whole lime - freshly squeezed

For the peppers and onions:

  • 1 Tablespoons olive oil
  • 1 large onion - sliced thin
  • 2 large bell peppers - any variety, sliced thin
  • kosher salt, freshly ground black pepper, cumin - to taste

For the remaining side ingredients:

  • 6 cups prepared rice - brown, white, Cilantro Lime, or Spanish
  • 2 cans black beans - rinsed and drained
  • 5 ears corn - or use canned corn
  • avocados, shredded Mexican cheese, sour cream, salsa - for serving

Instructions

  • Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
  • Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 - 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
  • Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
  • Cook the corn in a pot of boiling water, reducing heat to simmer for about 5 minutes. Rinse in cold water, and then slice the corn off the cobs.
  • Drain and rinse black beans.
  • Make any kind of rice you like best - plain white or brown rice, Cilantro Lime Rice (our favorite), or Spanish Rice.
  • To assemble, add rice, beans, peppers, onions, chicken, and desired toppings to the bowl. Dig in!

Nutrition

Calories: 493kcal | Carbohydrates: 46g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 87mg | Sodium: 809mg | Potassium: 931mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2272IU | Vitamin C: 46mg | Calcium: 52mg | Iron: 3mg