Grilled Chicken Burrito Bowl Recipes

GRILLED CHICKEN BURRITO BOWL

Grilled Chicken Burrito Bowl image

Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes

Provided by Rena

Time 30m

Number Of Ingredients 22

Ingredients

2 Boneless, Skinless Chicken Breasts
1 Cup Cooked Brown Rice
1 Tbsp 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 (cut into quarters)
2 Tbsp 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 more to garnish
2 Tbsp Olive oil
1 Tbsp Fresh lime juice
½ tsp Paprika
½ tsp Ground Cumin
¼ tsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
A pinch of salt and pepper, or to taste

Steps:

In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
Remove from the grill and let it rest for 5 minutes before slicing.
In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!

Nutrition Facts : Calories 655 kcal, Carbohydrate 57 g, Protein 36 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

Preheat oven to 400˚F (200˚C).
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest chicken for 10 minutes, before slicing into strips.
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY

Chipotle Chicken Burrito Bowl Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

Steps:

In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
Cube the chicken thighs on a cutting board and set aside.
In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
Toss until well mixed.
Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams

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