Grilled Chicken Burrito Bowl With Cilantro Lime Rice, Black Beans by Rockin Robin

Ingredients

• 1 lb Boneless Skinless Chicken Thighs (trimmed, about 4 thighs)
• 2 Tbsp Olive Oil (extra virgin)
• 2 tsp Chili Powder (divided between chicken and beans)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 2 tsp Garlic Powder (divided between chicken and beans)
• 1 tsp Salt (divided between chicken, beans, and pico)
• 2 cups Cilantro Lime Rice (pre‑cooked, can be made ahead)
• 1 can Black Beans (15 oz, drained and rinsed)
• ½ tsp Ground Cumin
• 2 cups Red Leaf Lettuce (shredded)
• 1 cup Red Cabbage (thinly sliced)
• ½ cup Monterey Jack Cheese (shredded)
• ½ cup Greek Yogurt (plain, can substitute sour cream)
• 1 Avocado (ripe, diced)
• 1 Tomato (medium, diced)
• 1 Jalapeño (seeded, finely diced)
• 2 stalks Green Onion (white and green parts sliced)
• ¼ cup Fresh Cilantro (leaves only, chopped)
• 1 Lime (juiced (about 2 Tbsp))

Instructions

1. Prepare Pico de Gallo

   Dice the tomato, slice the green onions, finely mince the seeded jalapeño, and chop the cilantro leaves. Combine all in a mixing bowl, add a pinch of salt and the juice of half a lime, stir, and refrigerate.

   Time: PT15M

2. Season and Heat Black Beans

   In a skillet, add the drained black beans, ½ tsp chili powder, ½ tsp garlic powder, and ½ tsp ground cumin. Stir and heat over medium until hot, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Season Chicken Thighs

   Pat chicken thighs dry. Drizzle with olive oil and rub with 1 tsp garlic powder, 1 tsp chili powder, 1 tsp smoked paprika, and ½ tsp salt. Ensure an even coating on both sides.

   Time: PT5M

4. Grill Chicken

   Preheat grill or grill pan to medium‑high (about 400°F). Place chicken thighs on the grill, cooking 3‑4 minutes per side until internal temperature reaches 165°F. Transfer to a clean plate to rest.

   Time: PT8M

   Temperature: 400°F

5. Chop Cooked Chicken

   Slice the rested chicken into bite‑size chunks.

   Time: PT2M

6. Prepare Avocado

   Halve the avocado, remove the pit, scoop out the flesh, and dice into cubes.

   Time: PT2M

7. Assemble Bowls

   In each serving bowl, layer ½ cup cilantro‑lime rice, a scoop of heated black beans, chicken chunks, shredded lettuce, red cabbage, avocado cubes, a dollop of Greek yogurt (or sour cream), pico de gallo, and sprinkle with shredded Monterey Jack cheese.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

45 g

Fat

18 g

Fiber

10 g