Grilled Chicken Burrito Bowls

Burrito Bowls That’ll Make You Dance in Your Kitchen

Heyyy, have you ever craved something so good you just can’t focus? Like, you’re at work and all you can think about is that delicious burrito bowl you had last week? Ugh, same. So, I whipped up this Grilled Chicken Burrito Bowl recipe and wow, it’s a game changer. Perfect for when you wanna impress friends or just throw a solo party at home (no judgment).

Okay, Let’s Talk Ingredients

Alright, so here’s the scoop on what you need to grab from the grocery store.

1. Rice. Like, 1½ cups of long grain white rice. Super easy!
2. A lime. Just half of one, squeezed like you mean it.
3. Fresh cilantro (you gotta have this—so good).
4. Salt. Don’t be stingy! I’m talking about a pinch, but you can be a bit more if you want!
5. Corn tortillas (8 of ’em) because, yes please.
6. Olive oil. 4 tablespoons total—trust me, it makes it all better.
7. Chili powder. One teaspoon for the chicken and another for the rice. Spice it up!
8. Chicken strips. 1½ pounds, boneless, skinless. Perfectly grillable.
9. Sweet corn. 2 ears, please.
10. Avocado. One, because yum.
11. Salsa. Half a cup.
12. Sour cream. Half a cup.
13. Red bell pepper, red onion, grape tomatoes, jalapenos—grab one of each. We’re going colorful here!
14. More cilantro for garnish (because why not?).

You might think, “That’s a lot,” but trust me, it’s totally worth it!

So Here’s Why I Make This Constantly

Okay, so here’s the thing—this recipe is a lifesaver for me. It’s quick, it’s fun, and did I mention it’s ridiculously satisfying? I remember the first time I made it. I was having one of those “what’s in the fridge?” days, you know? So, I started throwing random stuff together. Next thing I know, we’re having a mini fiesta in my kitchen, and I’m dancing like a goofball while the chicken’s grilling. The smell? OMG. It was like a hug from my favorite Tex-Mex restaurant.

That night, I ended up sharing bowls with my friends, we laughed, we talked, we devoured everything! It became a thing—we call it “Burrito Bowl Night.” Seriously, I make it at least once a week now.

The One Trick That Changes Everything

Listen up, here’s the magic—when you’re grilling the chicken, don’t just toss it on there like it’s no big deal! Marinate it for at least 30 minutes (or overnight if you’re feeling fancy). I usually mix olive oil, chili powder, garlic powder, oregano, salt, and pepper to make a quick marinade. It’s like that secret handshake of flavor! Then, grill it until it’s charred just right. I’m telling you, that char makes it—like, *chef’s kiss*.

Don’t Mess This Up (My Top Tips)

– Don’t skip the avocado—seriously. It’s a creamy, dreamy addition that’s life-altering.
– Check the rice! Like, you can get distracted and forget about it. Start checking at 15 minutes instead of 20. No mushy rice, please!
– If you’re not a fan of heat, skip the jalapenos or take out the seeds. Just don’t be a hero if you can’t handle the spice!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which I doubt), just store everything separately in airtight containers. Like, the salsa and sour cream in their own little homes, you know? The chicken and veggies can chill together, but keep the rice solo. When you reheat, just toss a splash of water in to keep it fluffy.

If You Liked This, You’ll Probably Like These Too

If you dig these burrito bowls, you’ll probably love my Spicy Shrimp Tacos (trust me, they’re bomb) or my One-Pan Fajitas for that easy cleanup vibe!

Okay, so what’s your go-to comfort food? Hit me up with your favs! 🌮🥑✨