Jump To Recipe
To be honest I had never heard of a burrito bowl until I went to Chipotle. I don’t know if they invented the idea, but I can say it was a great idea. For starters you get so much more filling than a standard burrito, plus you realize you don’t really need that carb filled tortilla. I like to make burrito bowls as part of a healthy weeknight meal, and this grilled chicken brown rice burrito bowl is a hit.
I used brown rice in this recipe because I like the texture a little more, but you can of course use white or wild rice, or no rice at all if you don’t feel like it. I like making everything in this burrito bowl from scratch, especially my homemade classic guacamole. However feel free to pick and choose what you want to make or store buy or leave out.
Grilled Chicken Burrito Bowl Ingredients
1 cup Brown Rice; can also use white rice or wild rice if you prefer.
1 breast Chicken
100 grams Pinto Beans, canned. You can soak them from dry if you prefer, but I’m fine with tinned beans in this recipe.
1 Bell Pepper; red
1 ear Corn
1/2 cup Lettuce; chopped
60 grams Cotija Cheese; chipped.
1 tsp Black Pepper; freshly cracked
1 tsp Salt; to taste
Homemade Classic Guacamole
3 Avocado; cut and cubed
1 Tomato; chopped
1/2 White Onion; can also substitute yellow onion if you want to mellow it out a bit.
2 tbsp Cilantro; chopped
2 tsp Paprika; optional
2 tsp Lime Juice; freshly squeezed
1 Serrano Pepper; finely chopped
Salt; to taste
Black Pepper; to taste
Grilled Chicken Burrito Bowl Instructions
1. You can make the guacamole before hand, so to do that just put all the ingredients into a bowl and start mashing with two forks. You can use a mortar and pestle to be more traditional if you have it. I find it will hold in the fridge for a few days, just make sure to seal it in a container or with plastic wrap so it does not brown.
2. The brown rice takes the longest so do that first. Brown rice cooks differently than white rice so here is how I do it. Rinse the rise, and let it sit in a bowl of cold water for 5 minutes, then drain. In a pot of boiling water with a ration of 3-1 water to rice by volume add the rice. The water must be boiling already before you add the rice. Leave the lid off and let boil for 30 minutes. During this time you can work on other parts of the recipe. When the 30 minutes are up, pour out any excess water, then put a lid on the top of the pot so the rice will steam in its own heat for 10 minutes. After that fluff with a fork and your rice is done!
2. I put the red bell pepper directly on a burner and let it blacken with the flames. When the pepper is about 50% black I take it off, run it under hot water and peel off as much of the black as I can. Then slice the pepper and set aside.
3. Corn cooks the same way. but I am turning it more often and trying to not let it get too black. Then I cut the kernels off and set aside.
4. I lightly pound the chicken with a tenderizer. Not enough to flatten it, but just make it a bit more even. I sprinkle some salt and pepper and toss it right on a hot skillet or grill pan. A few minutes each side and it’s done. Let rest for 5 minutes before slicing into cubes.
5. In the same pan I pour the beans in and let them heat up. This is the last step using a pan so you can just leave the beans in there to stay warm.
6. In the bowl lay down some cooked brown rice, then add all the cooked ingredients however you see fit. You can make it look pretty, or just dump it all on there. Top with some guacamole, and then the chipped or crumbled Cotija cheese.
Notes
The bowl featured in the pictures is my absolutely gorgeous Churchill Stonecast Triangle bowl, available on Amazon. It has also been featured in my popular Massaman Curry and Brussels Sprouts With Bacon And Shallot recipe!
Grilled Chicken Burrito Bowl Recipe
Grilled Chicken Burrito Bowl
Ingredients
Grilled Chicken Burrito Bowl
- 1 Chicken Breast
- 1 cup Brown Rice
- 100 grams Pinto Beans
- 1 Bell Pepper red
- 1 ear Corn
- 1/2 cup Lettuce chopped
- 60 grams Cotija Cheese chipped
- 1 tsp Black Pepper freshly Cracked
- 1 tsp Salt to taste
Classic Guacamole
- 3 Avocado
- 1/2 White Onion chopped
- 1 mediume Tomato chopped
- 2 tbsp Cilantro chopped
- 2 tsp Paprika optional
- 2 tsp Lime Juice freshly squeezed
- 1 Serrano Pepper finely chopped
- 1 tsp Black Pepper to taste
- 1 tsp Salt to taste
Instructions
- You can make the guacamole before hand, so to do that just put all the ingredients into a bowl and start mashing with two forks. You can use a mortar and pestle to be more traditional if you have it. I find it will hold in the fridge for a few days, just make sure to seal it in a container or with plastic wrap so it does not brown.
- I put the red bell pepper directly on a burner and let it blacken with the flames. When the pepper is about 50% black I take it off, run it under hot water and peel off as much of the black as I can. Then slice the pepper and set aside.
- Corn cooks the same way. but I am turning it more often and trying to not let it get too black. Then I cut the kernels off and set aside.
- I lightly pound the chicken with a tenderizer. Not enough to flatten it, but just make it a bit more even. I sprinkle some salt and pepper and toss it right on a hot skillet or grill pan. A few minutes each side and it's done. Let rest for 5 minutes before slicing into cubes.
- In the same pan I pour the beans in and let them heat up. This is the last step using a pan so you can just leave the beans in there to stay warm.
- In the bowl lay down some cooked brown rice, then add all the cooked ingredients however you see fit. You can make it look pretty, or just dump it all on there. Top with some guacamole, and then the chipped or crumbled Cotija cheese.
Leave a Reply