Grilled Chicken Burrito Bowl

20 INGREDIENTS • 6 STEPS • 30MINS

Grilled Chicken Burrito Bowl

Recipe

4.4

7 ratings

Assemble a healthy and delicious burrito bowl with these perfectly grilled juicy chicken breasts in just 30 minutes.

Assemble a healthy and delicious burrito bowl with these perfectly grilled juicy chicken breasts in just 30 minutes.

StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

https://www.streetsmartkitchen.com/

30MINS

Total Time

$5.82

Cost Per Serving

Ingredients

Servings

4

us / metric

4

Boneless, Skinless Chicken Breasts

4 Tbsp

Extra-Virgin Olive Oil

1 tsp

1/2 tsp

Ground Black Pepper

2 tsp

330 g

Frozen Corn Kernels

2 Tbsp

Water

2 2/3 Tbsp

2 cups cooked rice per 4 servings

440 g

Canned Black Beans, rinsed, drained

90 g

Lettuce, shredded

150 g

Carrots, shredded

120 g

Cheddar Cheese, shredded

2

Avocados, sliced, peeled

520 g

Salsa

480 g

or See my recipe for Peach Pico De Gallo

to taste

to taste

to taste

Guacamole

to taste

Jalapeño Pepper Slices

150 g

Monterey Jack Cheese, shredded

Nutrition Per Serving

VIEW ALL

Calories

937

Fat

48.5 g

Protein

64.7 g

Carbs

72.7 g

StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

https://www.streetsmartkitchen.com/

Cooking Instructions

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step 1

Preheat grill to medium heat.

step 2

Rinse Boneless, Skinless Chicken Breasts (4) and pat dry with paper towels. Brush both sides with Extra-Virgin Olive Oil (4 Tbsp). Season with Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp) and Paprika (2 tsp) evenly and set aside.

step 2 Rinse Boneless, Skinless Chicken Breasts (4) and pat dry with paper towels. Brush both sides with Extra-Virgin Olive Oil (4 Tbsp). Season with Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp) and Paprika (2 tsp) evenly and set aside.

step 3

Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, for 4-6 minutes. Turn, cover again and grill for another 4-6 minutes until the meat is firm. Remove the chicken breasts from the grill and slice them.

step 3 Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, for 4-6 minutes. Turn, cover again and grill for another 4-6 minutes until the meat is firm. Remove the chicken breasts from the grill and slice them.

step 4

Microwave the Frozen Corn Kernels (330 g) with Water (2 Tbsp) on high for 4-5 minutes.

step 5

Divide all ingredients into 4 portions and assemble each burrito bowl with cooked Brown Rice (2 2/3 Tbsp), corn, Canned Black Beans (440 g), Carrots (150 g), Cheddar Cheese (120 g), Monterey Jack Cheese (150 g), Lettuce (90 g), Avocados (2), Salsa (520 g), and Pico de Gallo (480 g).

step 6

Top with Guacamole (to taste), Fresh Cilantro (to taste), Sour Cream (to taste), and Jalapeño Pepper Slices (to taste).

step 6 Top with Guacamole (to taste), Fresh Cilantro (to taste), Sour Cream (to taste), and Jalapeño Pepper Slices (to taste).

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