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Burrito bowls have taken the culinary world by storm, offering a delightful way to enjoy all the flavors of a traditional burrito without the need for a tortilla wrap. These bowls have become a staple for many food enthusiasts, thanks to their versatility and ability to cater to various dietary preferences. Whether you're a meat lover, vegetarian, or someone who enjoys experimenting with flavors, burrito bowls can be customized to suit any palate. Today, we’re diving into a vibrant recipe for Zesty Grilled Chicken Burrito Bowls—an enticing fusion of grilled chicken, fresh ingredients, and a medley of spices that promises to tantalize your taste buds.

Delicious Grilled Chicken Burrito Bowls

Discover the vibrant flavors of Zesty Grilled Chicken Burrito Bowls with this easy and customizable recipe. Perfect for any dietary preference, these bowls feature marinated grilled chicken, fluffy rice, and an array of fresh toppings like avocados, tomatoes, and beans. This nutritious dish is not only satisfying but also packed with flavor, making it ideal for lunch or dinner. Elevate your meal prep with these delicious and enticing burrito bowls that everyone will love.
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Ingredients
  

For the Grilled Chicken:

2 large chicken breasts

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Rice Base:

1 cup long-grain white rice

2 cups chicken broth (or water)

1 teaspoon lime zest

1 tablespoon cilantro, chopped

For the Burrito Bowl Assembly:

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 large tomato, diced

1 avocado, sliced

1 cup shredded cheese (cheddar or Monterey Jack)

½ cup sour cream or Greek yogurt

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat evenly. Cover and marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Cook the Rice: In a medium saucepan, combine the rice and chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and stir in lime zest and chopped cilantro.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from the grill and let it rest for 5 minutes before slicing.

        Assemble the Bowls: Start with a base of cilantro-lime rice in each bowl. Layer with black beans, corn, diced tomatoes, sliced avocado, and shredded cheese. Top with sliced grilled chicken.

          Finish Off: Add a dollop of sour cream or Greek yogurt on top. Garnish with fresh cilantro and serve with lime wedges on the side for extra zing.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4