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Burrito Bowls with Chicken

All these burrito bowls are packed with marinated grilled chicken, cilantro lime rice, black beans and variaty of toppings. This recipe will wind up a dinner at your home!
Course Dinner, Main Course
Cuisine Mexican
Keyword burrito bowls, chicken burrito bowls
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 684kcal
Author Brittany


  • lbs nature raised farms boneless skinless chicken breasts
  • 1 tsp sugar
  • 1 lime-juice
  • 2 cloves garlic minced
  • 1 avocado thinly sliced
  • ½ cup shredded romaine lettuce
  • ½ cup salsa or pico de gallo
  • 1 tsp onion-powder
  • ¼ cup light sour-cream
  • salt and pepper, to taste
  • 2 tbsp chili-powder depending on the heat level
  • 1 tsp kosher-salt
  • 3 cups cooked white or brown-rice or quinoa
  • ¼ cup olive-oil
  • ¼ cup water
  • ¼ tsp ground-cumin
  • cup chopped cilantro leaves
  • 1 can black-beans drained and rinsed
  • tsp smoked-paprika
  • cup lime-juice


  • To prepare the marinade, pour the lime-juice, olive-oil and water into a large resealable bag. Add the sugar, garlic, salt, smoked paprika, cumin, onion-powder and chili-powder.
  • Seal bag and shake to blend. Add the chicken to the bag of paper, seal and put in refrigerator (marinate a min of 30minutes or up to 8hours).
  • Preheat a grill, grill pan or skillet over medium heat. Add the chicken & cook for 5-6minutes on each side until cooked through.
  • Chop the cooked chicken into bite sized bits. Set the rice or quinoa in a large bowl then add the cilantro, lime-juice, pepper and salt to taste. Toss to coat the rice equally.
  • Divide the rice between 4 bowls. Arrange the chicken, avocado, salsa, beans, sour-cream & lettuce in addition to the rice. Serve immediately.