Southwest Grilled Chicken Burrito Bowl
This Southwest Grilled Chicken Burrito Bowl is a colorful, flavor-packed meal featuring smoky grilled chicken served over fluffy cilantro-lime rice with black beans, sweet corn, fresh pico de gallo, creamy guacamole, and a squeeze of fresh lime. Inspired by your photo, this bowl is healthy, protein-rich, and perfect for meal prep, quick lunches, or easy weeknight dinners.
Loaded with fresh ingredients and bold Southwest flavors, it’s a satisfying meal that’s naturally gluten-free and easy to customize.
Why You’ll Love This Recipe
Ready in about 40 minutes
High in protein (40g+ per serving)
Perfect for meal prep
Fresh and colorful
Family-friendly
Naturally gluten-free
Easily customizable
Recipe Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Southwest, Mexican-Inspired
Course: Lunch, Dinner
Ingredients
For the Grilled Chicken
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Cilantro Lime Rice
1½ cups jasmine or long-grain white rice
3 cups chicken broth or water
2 tablespoons chopped cilantro
Juice of 1 lime
1 tablespoon butter (optional)
Pico de Gallo
2 Roma tomatoes, diced
¼ cup finely diced red onion
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 small jalapeño, finely diced (optional)
Salt to taste
Quick Guacamole
2 ripe avocados
Juice of 1 lime
2 tablespoons chopped cilantro
¼ teaspoon garlic powder
Salt and pepper to taste
Bowl Ingredients
1½ cups cooked black beans, drained and rinsed
1½ cups sweet corn (grilled, canned, or frozen)
Extra chopped cilantro
Lime wedges
Instructions
Step 1: Marinate the Chicken
In a bowl combine:
Olive oil
Lime juice
Chili powder
Smoked paprika
Cumin
Garlic powder
Onion powder
Oregano
Salt
Pepper
Coat the chicken well.
Marinate for 20–30 minutes.
Step 2: Cook the Rice
Cook the rice according to package directions using chicken broth for extra flavor.
Once cooked, stir in:
Butter
Lime juice
Chopped cilantro
Fluff with a fork.
Step 3: Grill the Chicken
Heat a grill or grill pan over medium-high heat.
Cook the chicken for 6–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
Let it rest for 5 minutes, then dice into bite-sized pieces.
Step 4: Make the Pico de Gallo
Combine:
Tomatoes
Red onion
Cilantro
Lime juice
Jalapeno
Salt
Mix well and let sit for 10 minutes.
Step 5: Make the Guacamole
Mash the avocados with:
Lime juice
Cilantro
Garlic powder
Salt
Pepper
Leave it slightly chunky for the best texture.
Step 6: Assemble the Bowls
Divide the cilantro-lime rice among four bowls.
Arrange on top:
Grilled chicken
Black beans
Sweet corn
Pico de gallo
Guacamole
Sprinkle with fresh cilantro and serve with lime wedges.
Recipe Notes
Grilling the corn adds extra sweetness and smoky flavor.
Freshly squeezed lime juice makes a noticeable difference in both the rice and guacamole.
Let the chicken rest before cutting to keep it juicy.
Expert Tips
Prepare the rice, pico de gallo, and guacamole while the chicken marinates to save time.
Store each component separately if meal prepping for the freshest results.
Add the guacamole just before serving to prevent browning.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store the chicken, rice, beans, corn, and pico de gallo separately in airtight containers for up to 4 days. Make the guacamole fresh or add avocado just before serving.
Can I freeze it?
The chicken and rice freeze well for up to 3 months. Fresh toppings like guacamole and pico de gallo should be prepared fresh.
Can I use brown rice?
Absolutely. Brown rice, quinoa, or cauliflower rice are excellent alternatives.
Nutritional Information
Calories: 585
Protein: 43g
Carbohydrates: 48g
Fiber: 11g
Sugar: 6g
Fat: 23g
Saturated Fat: 4g
Cholesterol: 105mg
Sodium: 610mg