Chicken Burrito Bowls
Juicy grilled chicken tops fluffy rice, black beans, corn, tomato salsa, and creamy avocado for a fresh, filling burrito bowl finished with lime and cumin.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Grill
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 1.5 cups long-grain white rice
- 2.25 cups water
- 1.5 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 15 ounces canned black beans
- 1.5 cups corn kernels
- 1 cup tomato salsa
- 1 large avocado
- 2 medium lime
- 0.25 cup cilantro
Cooking instructions
- Combine the chicken, 1 teaspoon cumin, 1 teaspoon salt, olive oil, and the juice of 1 lime in a bowl. Turn to coat and let stand while the grill heats. (about 10 min) — Room temperature
- Rinse the rice. Bring the rice, water, and remaining 1/2 teaspoon salt to a boil in a saucepan. Cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 23 min) — Low heat
- While the rice cooks, drain and rinse the black beans. Warm the beans and corn in a small saucepan over medium-low heat, stirring occasionally, until heated through, about 5 minutes. (about 5 min) — Medium-low heat
- Preheat a grill or grill pan to medium-high heat. Grill the chicken until browned and the thickest part reaches 165°F, about 5 to 7 minutes per side. Rest for 5 minutes, then slice. (about 14 min) — Medium-high heat; chicken 165°F
- Divide the rice among four bowls. Top with the warm beans and corn, sliced chicken, tomato salsa, and diced avocado. Finish with the juice of the remaining lime and chopped cilantro. (about 5 min) — Serve warm