This Southwest grilled chicken burrito bowl is packed with fresh flavors and protein, making it perfect for a quick lunch or meal prep.
Marinated grilled chicken pairs beautifully with cilantro-lime rice, black beans, sweet corn, and creamy avocado to create a wholesome and satisfying bowl.
The recipe includes a zesty lime crema that adds a creamy, tangy finish to the dish.
Why You’ll Love This Recipe
- The marinade enhances the flavor and tenderness of the chicken, while grilling adds a smoky char that's signature to Southwest cuisine.
- Cilantro-lime rice brings freshness that balances the spiced, hearty black beans and sweet corn.
- Including avocado adds creaminess and healthy fats, making the bowl nutrient-rich and delicious.
Southwest Grilled Chicken Burrito Bowl
A vibrant and healthy Southwest grilled chicken burrito bowl featuring marinated grilled chicken, cilantro-lime rice, black beans, corn, avocado, and a fresh lime crema.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 burrito bowls
Ingredients
- 1 lb (450g) boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) water or low-sodium chicken broth
- Juice of 1 lime
- 1/4 cup (10g) chopped fresh cilantro, plus extra for garnish
- 1 cup (170g) canned black beans, rinsed and drained
- 1 cup (165g) canned corn, drained or fresh corn kernels
- 1 ripe avocado, diced
- For the lime crema:
- 1/2 cup (120g) plain Greek yogurt
- Juice of 1/2 lime
- 1/4 teaspoon ground cumin
- Salt, to taste
Instructions
- Marinate the Chicken In a small bowl, mix 1 tablespoon olive oil with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the mixture onto the chicken breasts. Let marinate for at least 10 minutes.
- Cook the Rice Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat and fluff with a fork. Stir in lime juice and chopped cilantro. Set aside.
- Cook the Chicken Preheat the grill to medium-high heat (about 375-400°F / 190-204°C). Brush the grill grates with a little oil to prevent sticking. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing.
- Prepare the Lime Crema In a small bowl, combine Greek yogurt, lime juice, ground cumin, and salt. Mix well and refrigerate until ready to serve.
- Assemble the Burrito Bowls Divide the cilantro-lime rice between four bowls. Top each bowl with sliced grilled chicken, black beans, corn, and diced avocado. Drizzle with lime crema and garnish with additional cilantro if desired.
Helpful Tips
- Always use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- If grilling isn’t an option, you can cook the chicken in a skillet over medium-high heat for 6-8 minutes per side.
- To save time, the cilantro-lime rice can be made ahead and refrigerated.
- Drain and rinse canned beans and corn to reduce excess sodium.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the chicken and rice in the microwave until steaming hot before assembling with fresh avocado and crema.
Do not freeze avocado; it can become mushy and lose texture.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice. Cook according to package instructions, then mix with lime juice and cilantro before assembling the bowl.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure any store-bought spices and canned items are labeled gluten-free if sensitive.
Can I make this recipe vegetarian?
To make this vegetarian, omit the chicken and add extra black beans or grilled vegetables like bell peppers and zucchini.
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