Embark on a culinary journey with our Grilled Chicken Burrito Bowls that promise a burst of flavors in every mouthful. This delectable recipe features marinated chicken, seasoned rice, and a vibrant medley of toppings, creating a meal that’s not only delicious but also a celebration of textures and tastes. Don’t miss out on the chance to elevate your dinner game with this enticing dish!
In our little family, these Grilled Chicken Burrito Bowls have earned the title of “Flavor Fiesta.” It all started with the tantalizing aroma wafting from the grill as the chicken sizzled away in a zesty marinade. Every bite, a harmonious dance of smoky paprika, tangy lime, and the perfect hint of spice from chili powder. This recipe quickly became a household favorite, a go-to for cozy family dinners and festive gatherings alike. The joy it brings to our table is unparalleled—each ingredient telling a story of love and flavor.
Why This Flavor Fiesta Burrito Bowl Recipe:
- Zesty Marinade Magic: The chicken bathes in a tantalizing marinade of lime juice, olive oil, and a symphony of spices, infusing it with irresistible flavors.
- Textural Symphony: Enjoy a medley of textures, from the grilled chicken’s savory crispness to the creamy avocado, crunchy lettuce, and hearty black beans.
- Customizable Heat: Tailor the spice level to your liking with the flexibility to adjust the chili powder, ensuring it’s perfect for everyone at the table.
- Effortless Elegance: Impress your guests or elevate weeknight dinners with this seemingly gourmet dish that’s surprisingly easy to prepare.
Ingredients:
For the chicken:
- 567 grams (1 1/4 lb) NatureRaised Farms Boneless Skinless Chicken Breasts
- 60 ml (1/4 cup) olive oil
- 80 ml (1/3 cup) lime juice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 0.25 teaspoon ground cumin
- 2 cloves garlic, minced
- 60 ml (1/4 cup) water
- 1.5 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1-2 tablespoons chili powder (adjust to taste)
For the bowl:
- 3 cups cooked white or brown rice or quinoa
- 33 grams (1/3 cup) chopped cilantro leaves
- Juice of 1 lime
- Salt and pepper to taste
- 425 grams (1 can) black beans, drained and rinsed
- 1/2 cup salsa or pico de gallo
- 1 avocado, thinly sliced
- 60 ml (1/4 cup) light sour cream
- 55 grams (1/2 cup) shredded romaine lettuce
Directions:
- In a large resealable bag, combine lime juice, olive oil, water, garlic, sugar, salt, cumin, smoked paprika, onion powder, and chili powder to create the marinade.
- Add chicken to the bag, seal, and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat grill or skillet over medium-high heat. Grill chicken for 5-6 minutes on each side or until cooked through.
- Chop cooked chicken into bite-sized pieces.
- In a large bowl, combine cooked rice or quinoa with cilantro, lime juice, salt, and pepper. Toss to coat evenly.
- Divide the rice mixture into 4 bowls. Top with chicken, black beans, salsa, avocado, sour cream, and lettuce.
- Serve immediately and savor the flavors!
Notes: For a vegetarian twist, substitute grilled veggies or tofu for the chicken. Adjust the spice level by modifying the chili powder quantity, and feel free to experiment with additional toppings like shredded cheese or guacamole. Enjoy this versatile recipe as a quick weeknight dinner or a show-stopping dish for gatherings!
