Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups cooked rice (white or brown)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup fresh cilantro, chopped
- Sour cream (optional)
- Salsa (optional)
- Jalapeños (optional)
Instructions
- Marinate the chicken: Combine olive oil, lime juice, chili powder, garlic powder, onion powder, salt, and pepper in a bowl. Coat the chicken and let marinate for at least 30 minutes.
- Cook the chicken: Preheat the grill over medium-high heat. Grill chicken for 6-7 minutes on each side until cooked through (165°F). Let rest for 5 minutes before slicing.
- Assemble the bowl: In serving bowls, layer cooked rice, black beans, corn, diced tomatoes, avocado, and sliced chicken. Top with cheese and cilantro.
- Serve: Add optional toppings like sour cream or salsa as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg