Description
This vibrant Chicken Burrito Bowl is a flavorful, healthy, and satisfying meal featuring marinated grilled chicken served over a bed of brown rice and mixed greens, topped with black beans, corn, fresh vegetables, creamy avocado, and a dollop of Greek yogurt. Perfect for a quick lunch or dinner, it combines smoky spices, fresh lime juice, and a touch of heat for a delicious Mexican-inspired dish.
Ingredients
Scale
Chicken Marinade
- 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, or to taste
- 2 boneless, skinless chicken breasts
Bowl Components
- 1 cup cooked brown rice
- 2 cups mixed greens
- ½ cup black beans
- ½ cup canned corn, drained or grilled
- â…“ cup cherry tomatoes, quartered
- 1 small avocado, sliced
- ½ red onion, diced
- 1 jalapeño pepper, sliced
- Small handful of chopped cilantro, plus more for garnish
Finishing Touches
- 1 tablespoon lime juice
- 2 tablespoons Greek yogurt
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken Marinade: In a bowl, combine olive oil, fresh lime juice, paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Whisk thoroughly to create the marinade, then add the chicken breasts and coat them evenly. Cover and allow to marinate for at least 30 minutes, preferably up to 2 hours to enhance flavor.
- Cook the Chicken: Heat a grill or skillet over medium heat. Remove chicken from marinade and cook for 6–8 minutes per side, or until the chicken is cooked through and no longer pink in the center. After cooking, let the chicken rest for a few minutes to retain juices, then slice thinly for serving.
- Assemble the Base: Divide the cooked brown rice and mixed greens evenly into two serving bowls, creating a nutritious and hearty foundation for the burrito bowl.
- Add Toppings: Arrange the sliced grilled chicken over the rice and greens. Top with black beans, drained or grilled corn, quartered cherry tomatoes, sliced avocado, diced red onion, and sliced jalapeño for color and flavor diversity.
- Dress and Finish: Drizzle each bowl with fresh lime juice and add a generous dollop of Greek yogurt for creaminess. Season with sea salt, freshly ground black pepper, and sprinkle chopped cilantro over the top. Garnish with additional cilantro for a fresh, aromatic finish.
Notes
- Marinating the chicken for longer than 30 minutes enhances the flavor and tenderness significantly.
- If you prefer less heat, remove the seeds from the jalapeño or omit it entirely.
- Brown rice can be substituted with quinoa or white rice based on preference.
- For a dairy-free option, replace Greek yogurt with a plant-based yogurt alternative.
- Grilling the corn adds a smoky flavor, but canned corn works well if grilling is not possible.
