Grilled Chicken Burrito Bowl


  • 2 Boneless, Skinless Chicken Breasts
  • 1 Cup Cooked Brown Rice
  • 1 Tbsp Lime Juice
  • 1 Small Avocado sliced
  • 2 Cups Mixed Greens
  • ½ Cup Black Beans
  • ½ Cup Canned corn, drained or grilled
  •  Cup Cherry Tomatoes cut into quarters
  • 2 Tbsp Greek yogurt
  • ½ Red onion diced
  • 1 Jalapeno Pepper sliced
  • Sea salt and freshly ground black pepper, to taste
  • A small handful of chopped cilantro, plus more to garnish

For the Chicken Marinade

    • 2 Tbsp Olive oil
    • 1 Tbsp Fresh lime juice
    • ½ tsp Paprika
    • ½ tsp Ground Cumin
  • ¼ tsp Chili Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Dried Oregano
  • A pinch of salt and pepper, or to taste


  • In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
  • Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
  • Remove from the grill and let it rest for 5 minutes before slicing.
  • In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
  • Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
  • Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!