Description
This Chicken Burrito Bowl is a vibrant and wholesome meal featuring marinated, grilled chicken breast served over a bed of brown rice and mixed greens, topped with fresh vegetables, black beans, corn, avocado, and a tangy Greek yogurt drizzle. Packed with bold spices and fresh lime juice, it offers a delicious balance of smoky, spicy, and creamy flavors, making it a perfect quick and nutritious lunch or dinner option.
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 Ingredients
- 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
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh lime juice (for drizzling)
- Sea salt and freshly ground black pepper, to taste
- Small handful of chopped cilantro, plus more for garnish
Instructions
- Prepare the marinade: In a bowl, combine olive oil, fresh lime juice, paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well to create the marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours to deepen the flavors.
- Cook the chicken: Heat a grill or skillet over medium heat. Grill or pan-sear the marinated chicken for 6–8 minutes per side, or until cooked through and no longer pink inside. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
- Assemble the bowls: Divide the cooked brown rice and mixed greens evenly into serving bowls as the base.
- Add toppings: Top the rice and greens with sliced grilled chicken, black beans, corn, quartered cherry tomatoes, avocado slices, diced red onion, and sliced jalapeño pepper.
- Finish and garnish: Drizzle fresh lime juice over the bowls and place a dollop of Greek yogurt on top. Season with sea salt, freshly ground black pepper, and sprinkle with chopped cilantro. Garnish with additional cilantro before serving.
Notes
- For added smoky flavor, grill the corn before adding it to the bowl.
- If you prefer a milder dish, remove the seeds from the jalapeño or omit it entirely.
- Brown rice can be substituted with quinoa or cauliflower rice for low-carb options.
- Marinating the chicken overnight enhances the flavor even more.
- Use Greek yogurt as a healthier alternative to sour cream for creaminess without excess fat.
