Grilled Chicken Burrito Bowls with Rice and Beans

These Grilled Chicken Burrito Bowls are packed with flavor, easy to make, and totally customizable! Juicy grilled chicken, fluffy rice, hearty beans, fresh toppings, and a drizzle of creamy sauce—it’s like your favorite burrito, but in a bowl. Perfect for family dinners or meal prep!

this recipe!

What You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Rice & Beans:

• 1 cup white rice
• 2 cups water
• 1 tbsp butter
• 1 can (15 oz) black beans, drained and rinsed
• ½ tsp cumin
• ½ tsp salt

Toppings (Customize to Taste!):

• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, sliced
• 1 tomato, diced
• ¼ cup chopped cilantro
• ¼ cup sour cream or Greek yogurt
• 1 lime, cut into wedges

Pro Tips

1. Marinate the Chicken – If you have time, let the chicken sit in the spices and lime juice for at least 30 minutes for even more flavor.
2. Use a Rice Cooker – It takes the guesswork out of making perfect rice every time.
3. Customize the Bowl – Swap toppings based on what your family loves—corn, salsa, jalapeños, or even crushed tortilla chips!
4. Meal Prep Friendly – Store ingredients separately and assemble fresh bowls throughout the week.
5. Make It Kid-Friendly – Serve toppings on the side so kids can build their own bowls.

Tools You’ll Need

• Grill pan or outdoor grill
• Medium pot with lid (for rice)
• Small pan (for beans)
• Cutting board & knife
• Measuring cups & spoons
• Mixing bowl

Substitutions & Variations

• Chicken → Swap for shrimp, steak, or tofu
• White Rice → Use brown rice, quinoa, or cauliflower rice
• Black Beans → Try pinto beans or refried beans
• Dairy-Free → Skip the cheese and sour cream or use dairy-free alternatives

Make-Ahead Tips

• Cook the Chicken in Advance – Grill and slice it ahead of time, then store it in the fridge for up to 3 days.
• Prep the Rice & Beans – Cook both and store them in airtight containers for easy reheating.
• Chop Toppings Early – Dice tomatoes, slice avocado, and chop cilantro ahead of time.

How to Make Grilled Chicken Burrito Bowls

1. Season the Chicken

Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Squeeze fresh lime juice over the top.

2. Grill the Chicken

Cook chicken on a hot grill or grill pan over medium heat for 6-7 minutes per side, until fully cooked (internal temp 165°F). Let rest before slicing.

3. Cook the Rice

In a medium pot, bring water and butter to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 15 minutes until fluffy.

4. Heat the Beans

In a small pan, warm black beans over medium heat with cumin and salt for 3-4 minutes.

5. Slice the Chicken

Once rested, slice grilled chicken into thin strips.

6. Assemble the Bowls

Layer rice, beans, and sliced chicken in bowls. Add toppings: shredded cheese, diced tomatoes, avocado slices, chopped cilantro, and a drizzle of sour cream.

Leftovers & Storage

• Store ingredients separately in airtight containers in the fridge for up to 4 days.
• Reheat chicken and rice in the microwave for 1-2 minutes before assembling a fresh bowl.
• Freeze grilled chicken for up to 2 months in a freezer-safe bag.

Final Thoughts

This Grilled Chicken Burrito Bowl is an easy, satisfying meal that your whole family will love. Try it out and let me know in the comments how you customized yours! 😊🌮🍚