We’re making Grilled Chicken Burrito Bowls loaded with avocado, pico de gallo and black beans all served on a big bed of cilantro lime rice. These bowls are so loaded…you won’t even miss the tortilla!
After filling up on all the chips and guac, we never miss the tortilla, that’s why we love a loaded burrito bowl. It’s a great alternative to a burrito.
For the Grilled Chicken Burrito Bowls:
- 3 large chicken breasts (boneless and skinless)
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
How to make Grilled Chicken Burrito Bowls:
- Pound the chicken breasts to even out the thickness using the flat side of a meat mallet. Brush both sides of the chicken breasts with olive oil.
- In a small bowl whisk together the cumin, garlic powder, smoked paprika, coriander, salt and pepper. Sprinkle this dry rub mix onto both sides of the chicken.
- Grill the chicken until cooked through, either on an outside grill (6 minutes each side) or pan sear it inside on a well oiled medium sized pan. The center of the chicken should read 165 degrees on an instant read thermometer.
- Transfer the chicken to a plate, cover and let rest 5 minutes. When ready, cut the chicken into chunks.
What you need for a grilled chicken burrito bowl:
- seasoned grilled chicken
- cilantro lime rice
- 2 cups frozen corn warmed (optional)
- 1 14.5 can black beans, warmed with the liquid from the can then drained (optional)
- 1 large avocado sliced
- Colby and Monterey Jack Cheese sliced or grated
- pico de gallo or salsa homemade or store bought
- sour cream to garnish optional
- 1/2 cup cilantro chopped
- 1 lime cut into wedges for serving
Grilled Chicken Burrito Bowls
Burrito bowls that are so loaded, you won't even miss the tortilla.
Ingredients
For the Grilled Chicken:
- 3 large chicken breasts (boneless and skinless)
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Burrito Bowls:
- cilantro lime rice (see recipe link)
- 2 cups frozen corn warmed (optional)
- 1 14.5 can black beans, warmed with the liquid from the can then drained (optional)
- 1 large avocado sliced
- Colby and Monterey Jack Cheese sliced or grated
- pico de gallo or salsa homemade or store bought
- sour cream to garnish optional
- 1/2 cup cilantro chopped
- 1 lime cut into wedges for serving
Instructions
Cook the Chicken:
-
Pound the chicken breasts to even out the thickness using the flat side of a meat mallet. Brush both sides of the chicken breasts with olive oil.
-
In a small bowl whisk together the cumin, garlic powder, smoked paprika, coriander, salt and pepper. Sprinkle this dry rub mix onto both sides of the chicken. Grill the chicken until cooked through, either on an outside grill (6 minutes each side) or pan sear it inside on a well oiled medium sized pan. The center of the chicken should read 165 degrees on an instant read thermometer. Transfer the chicken to a plate, cover and let rest 5 minutes. When ready, cut the chicken into chunks.
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While the chicken is resting, slice the avocado.
Make the Burrito Bowls:
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Add the cilantro lime rice to each bowl. Top with grilled chicken, corn, black beans, more cheese if desired, avocado slices, pico de gallo and a dollop of sour cream. Garnish with more chopped cilantro and a slice of fresh lime. Serve immediately.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
You can catch our quick video here to see how these burrito bowls come together:
Variations:
- Want to cook chicken for a crowd. This Cafe Rio shredded chicken that cooks in your crock pot is great for feeding a bunch and keeping it warm in the crock pot.
- Cut the carbs and make a burrito bowl with Mexican cauliflower rice
- Swap the chicken out for shredded Sweet Pork
- swap plain avocado for delicious guacamole or our easy guac.
If you love Mexican Food like these grilled chicken burrito bowls, you’ll love our Chile Verde Burritos too! They’re the perfect way to use up leftover pork tenderloin.
More Mexican Inspired recipes like this that we love:
- baked chicken taquitos
- corn and black bean salsa
- Cafe Rio style shredded chicken
- Cafe Rio Style shredded sweet pork
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