Grilled Chicken Burrito Bowl with Cilantro Lime Rice

Name: Grilled Chicken Burrito Bowl with Cilantro Lime Rice
Prep time: 41 min
Cook time: 32 min
Total time: 1 h 13 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, pounded to an even ¾-inch (2 cm) thickness; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) fresh lime juice; 3 cloves (12 g) garlic cloves, finely grated or minced; 1 tbsp (8 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; ½ tsp (½ g) dried oregano; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1½ cups (280 g) long-grain white rice, rinsed in a fine strainer until the water runs mostly clear, then drained well; 1 tbsp (15 ml) neutral oil (such as avocado or canola); 2¼ cups (530 ml) water; ½ tsp (2½ g) kosher salt; ⅓ cup (15 g) fresh cilantro leaves and tender stems, finely chopped; 2 tbsp (30 ml) fresh lime juice; 1 tsp (2 g) lime zest, finely grated (from about 1 lime, zest before juicing); 15 oz can (425 g) black beans, drained and rinsed (about 1½ cups); ½ tsp (1 g) ground cumin; 2 tbsp (30 ml) water; ¼ tsp (1¼ g) kosher salt; 2 ears (400 g) fresh corn on the cob, husked and silk removed (yields about 1 cup / 160 g kernels); 1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the corn and grill grates; ¼ tsp (1¼ g) kosher salt; 1 cup (240 ml) chunky tomato salsa, store-bought or homemade, drained of excess liquid; 2 medium (300 g) ripe Hass avocados, halved, pitted and cut into ½-inch (1 cm) cubes; 1 tbsp (15 ml) fresh lime juice; 4 cups (170 g) romaine lettuce, thinly sliced (optional); ½ cup (120 g) sour cream, for serving (optional)

From the MyKitchenBank Kitchen

Chili-lime marinated chicken breast is grilled until juicy and charred, then piled over fluffy cilantro lime rice with warm cumin black beans, smoky grilled corn, fresh salsa and creamy avocado.

Prep: 41 min
Cook: 32 min
Wait: 41 min
Total: 1 hr 54 min
Makes: 4 generous bowls

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, pounded to an even ¾-inch (2 cm) thickness
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) fresh lime juice
3 cloves (12 g) garlic cloves, finely grated or minced
1 tbsp (8 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
½ tsp (0.5 g) dried oregano
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the cilantro lime rice
1½ cups (280 g) long-grain white rice, rinsed in a fine strainer until the water runs mostly clear, then drained well
1 tbsp (15 ml) neutral oil (such as avocado or canola)
2¼ cups (530 ml) water
½ tsp (2.5 g) kosher salt
⅓ cup (15 g) fresh cilantro leaves and tender stems, finely chopped
2 tbsp (30 ml) fresh lime juice
1 tsp (2 g) lime zest, finely grated (from about 1 lime, zest before juicing)
For the beans and corn
15 oz can (425 g) black beans, drained and rinsed (about 1½ cups)
½ tsp (1 g) ground cumin
2 tbsp (30 ml) water
¼ tsp (1.3 g) kosher salt
2 ears (400 g) fresh corn on the cob, husked and silk removed (yields about 1 cup / 160 g kernels)
1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the corn and grill grates
¼ tsp (1.3 g) kosher salt
For the bowls
1 cup (240 ml) chunky tomato salsa, store-bought or homemade, drained of excess liquid
2 medium (300 g) ripe Hass avocados, halved, pitted and cut into ½-inch (1 cm) cubes
1 tbsp (15 ml) fresh lime juice
4 cups (170 g) romaine lettuce, thinly sliced (optional)
½ cup (120 g) sour cream, for serving (optional)

Equipment (8)

Gas or charcoal grill (or a large grill pan)
Instant-read thermometer
Medium (3-quart / 2.8 L) saucepan with tight-fitting lid
Small (1-quart / 1 L) saucepan
Meat mallet or heavy skillet
Large zip-top bag or shallow dish
Tongs and grill brush
Shallow airtight containers or a rimmed baking sheet (for cooling leftovers)

Steps

Before you start

Marinate the chicken in the refrigerator for at least 30 minutes and no more than 4 hours, so start there. Never marinate raw chicken at room temperature.
Start the rice at the same time you light the grill so everything is ready together.
Have an instant-read thermometer ready; chicken breasts go from juicy to dry in a minute or two.
Do not cut the avocados until you are ready to assemble, or they will brown.
If you plan to save leftovers, have shallow containers or a rimmed baking sheet ready so the rice can be cooled quickly.

1
Marinate the chicken
- Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag and pound with a mallet or heavy skillet to an even ¾-inch (2 cm) thickness.
- In a large zip-top bag or shallow dish, stir together the olive oil, 2 tbsp lime juice, garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp salt and the pepper.
- Add the chicken and turn to coat every surface.
- Seal or cover and place in the refrigerator (40°F / 4°C or below) for at least 30 minutes and no more than 4 hours.
- Never marinate at room temperature.
- Wash your hands, the mallet and any cutting surface with hot soapy water after handling the raw chicken.
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Ready when: Chicken is evenly coated and looks glossy and red-orange from the spices
Tip: Even thickness matters more than anything else for juicy grilled chicken; thin ends overcook while thick centers stay raw.
2
Start the rice
- About 30 minutes before you want to eat, heat 1 tbsp neutral oil in a 3-quart (2.8 L) saucepan over medium heat.
- Add the drained rice and stir for 1 minute until the grains look glossy and smell lightly toasty.
- Pour in the 2¼ cups (530 ml) water, add ½ tsp salt and bring to a full boil.
- Stir once, reduce the heat to low, cover tightly and cook for 15 minutes without lifting the lid.
- Remove from the heat and leave covered for 10 minutes.
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Ready when: All the water is absorbed and small steam holes dot the surface of the rice
Tip: Lifting the lid lets steam escape and gives you gummy, unevenly cooked rice.
3
Preheat the grill
- While the rice cooks, heat a gas or charcoal grill to medium-high, about 450°F (230°C).
- Scrape the grates clean with a grill brush.
- Brush the husked corn all over with 1 tbsp neutral oil, saving a little to wipe the grates with folded paper towels held in tongs, then sprinkle the corn with ¼ tsp salt.
- If using a grill pan, heat it over medium-high for 3 minutes.
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Ready when: Hold your hand 5 inches above the grates; you can only keep it there 3–4 seconds
Tip: Clean, hot, lightly oiled grates keep the chicken from sticking and tearing.
4
Grill chicken and corn
- Lift the chicken from the marinade, letting excess drip off, and discard the marinade and bag; never reuse it or brush it on cooked food.
- Lay the chicken and corn on the grill, close the lid and cook the chicken 5–6 minutes without moving it, until it releases easily and has grill marks.
- Flip and cook 5–6 minutes more.
- Turn the corn every 2–3 minutes so it chars evenly on all sides, 10–12 minutes total.
- Check the thickest part of each breast with a thermometer and remove it at 165°F (74°C).
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Ready when: Chicken reads 165°F (74°C) in the thickest part; corn kernels are bright yellow with brown-black spots
Tip: If the chicken browns too quickly, move it to a cooler part of the grill and close the lid to finish.
5
Rest the chicken
- Transfer the chicken to a clean cutting board or plate (not the one that held raw chicken) and tent loosely with foil.
- Let it rest 5 minutes so the juices redistribute.
- Move the corn to a plate to cool slightly.
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Ready when: Juices stay in the meat rather than running across the board when sliced
Tip: Slicing straight off the grill pushes the juices out onto the board.
6
Warm the beans
- In a 1-quart (1 L) saucepan, combine the drained black beans, ½ tsp cumin, ¼ tsp salt and 2 tbsp water.
- Warm over medium-low heat, stirring occasionally, for 4–5 minutes.
- Lightly mash a few beans against the side of the pot with a spoon to thicken the liquid.
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Ready when: Beans are steaming hot and coated in a slightly thickened, glossy sauce
7
Cut the corn
- Stand each cooled ear upright on a cutting board (on its wide end or in a large bowl) and slice downward with a sharp knife, cutting the kernels off the cob.
- You should have about 1 cup (160 g) of charred kernels.
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Ready when: Kernels are cut free from the cob in loose clusters
Tip: Setting the ear in a large bowl catches the flying kernels.
8
Finish the rice
- Uncover the rested rice and fluff it with a fork.
- Drizzle over 2 tbsp lime juice, add the lime zest and chopped cilantro, and gently fold together until evenly speckled with green.
- If you are saving any rice for later, spread it right away in a thin layer (about 1 inch / 2.5 cm deep) on a rimmed baking sheet or in shallow containers so it cools fast, and refrigerate within 1 hour of cooking.
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Ready when: Grains are separate, fluffy and fragrant with lime
Tip: Do not leave rice sitting in the warm covered pot; slow cooling lets bacteria grow that reheating cannot destroy.
9
Slice chicken, dice avocado
- Slice the rested chicken against the grain into ¼-inch (6 mm) strips.
- Gently toss the diced avocado with 1 tbsp lime juice in a small bowl.
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Ready when: Chicken slices are opaque and juicy throughout with no pink; avocado cubes hold their shape
Tip: Do this last so the avocado stays bright green.
10
Assemble the bowls
- Divide the rice among 4 bowls.
- If using, add a handful of sliced romaine to each.
- Arrange the sliced chicken, black beans, grilled corn, avocado and salsa in sections on top.
- Add a spoonful of sour cream if desired and serve right away.
- Refrigerate any leftovers within 2 hours.
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Ready when: Each bowl has an even share of rice, chicken, beans, corn and toppings
Tip: Keep the warm components and cold toppings in separate sections so the lettuce and avocado stay fresh.

Good to know

Tips

Pound the chicken to an even thickness so it cooks at the same rate and stays juicy.
Rinsing the rice removes surface starch, which is what keeps the grains fluffy and separate.
Add the lime juice and cilantro to the rice only after cooking; heat dulls their fresh flavor.
For a spicier bowl, add 1 minced chipotle in adobo to the marinade or use a hot salsa.

Make ahead

"Marinate the chicken in the refrigerator (40°F / 4°C or below) for no more than 4 hours; never at room temperature. Cook the rice, beans and corn up to 3 days ahead. Cool the rice quickly: spread it in a shallow layer (about 1 inch / 2.5 cm deep) in shallow containers or on a baking sheet and refrigerate within 1 hour, and no later than 2 hours after cooking. Reheat everything to steaming hot (165°F / 74°C) before assembling, and dice the avocado fresh."

Storage & reheating

"Refrigerate leftover chicken, rice, beans and corn in separate shallow airtight containers within 1 hour of cooking (never more than 2 hours), and keep them for up to 3 days. Keep salsa, lettuce and avocado separate; avocado is best fresh. Rice, beans and chicken freeze for up to 3 months. Reheat each portion covered in the microwave with a splash of water until steaming hot and 165°F (74°C) throughout. Reheat only once; do not reheat leftovers a second time."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Thighs are more forgiving; grill 5–6 minutes per side until they reach 175°F (80°C) for best tenderness.
long-grain white rice → brown rice or cauliflower rice. For brown rice, use 2½ cups (590 ml) water and simmer 40–45 minutes plus a 10-minute rest; cauliflower rice just needs 4–5 minutes in a skillet.
fresh corn on the cob → frozen corn kernels. Use 1 cup (160 g) thawed and sauté in a hot skillet with 1 tbsp oil for 5 minutes until browned in spots.
sour cream → plain Greek yogurt. Same amount; adds tang with a little more protein.