Description
Assemble a healthy and delicious burrito bowl with these perfectly grilled juicy chicken breasts in just 30 minutes.
Ingredients
Units
Scale
- 4 chicken breasts, boneless and skinless (about 1.5–2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons paprika
To assemble the burrito bowl:
- 2 cups frozen corn kernels
- 2 tablespoons water
- 2 cups cooked brown rice
- 1 (14.5-ounce) can black beans, drained and rinsed
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 2 cups fancy shredded cheddar cheese and Monterey jack cheese
- 2 avocados, peeled and sliced
- 2 cups salsa of your choice
- 2 cups Peach Pico de Gallo or regular pico
Other topping options:
- Sour cream
- Fresh cilantro leaves
- Guacamole
- Jalapeño pepper slices
Instructions
- Preheat grill to medium heat.
- Rinse chicken breasts and pat dry with paper towels. Brush both sides with olive oil. Season with salt, pepper and paprika evenly and set aside.
- Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, for 4-6 minutes. Turn, cover again and grill for anther 4-6 minutes until the meat is firm. Remove the chicken breasts from the grill and slice them.
- Microwave the corn with water on high for 4-5 minutes.
- Divide all ingredients into 4 portions and assemble each burrito bowl with 1/2 cup brown rice, 1/2 cup sweet corn, 1/2 cup black beans, 1/2 cup lettuce, 1/4 cup carrots, 1/2 cup cheese, 1/2 avocado, 1/2 cup salsa, 1/2 cup pico and 1 portion of chicken. (Feel free to add more or less of each ingredient to your liking.)
Notes
You may cook juicy chicken breasts in the oven as well. Here’s how.
1. Preheat oven to 400°F. Brush a baking dish and one side of parchment paper with a little olive oil or butter. This prevents the chicken from sticking.
2. Place seasoned chicken breasts in the prepared baking dish. Cover with parchment paper (oil or butter side down). Tuck the edges of the paper into the baking dish to make sure the chicken breasts are completely covered.
3. Baked the chicken on middle rack for 30-40 minutes or until the chicken is completely cooked through or registers 165°F on an instant-read thermometer.
Nutrition
- Serving Size: 1
- Calories: 901
- Sugar: 5.1g
- Sodium: 1065mg
- Fat: 43.2g
- Saturated Fat: 9.5g
- Carbohydrates: 111.7g
- Fiber: 16.7g
- Protein: 23.9g
- Cholesterol: 26mg