These grilled chicken burrito bowls are chock-full of classic burrito flavor, but without the tortilla. These bowls are filled with tender, juicy marinated chicken strips, Ranch-style beans, pico de gallo, avocados, and a creamy, zesty dressing. If you’re not hungry yet, you will be!
As you’ve probably noticed, I love me some Mexican food, and burritos are high on the list. I just love the combination of flavors and textures. Traditional flavors like these hatch chicken burritos are great, but I also love getting creative with the flavors, like I did with these fried rib eye breakfast burritos.
Speaking of getting creative, my newest addition is a burrito in a bowl. I took the idea of my southwest chicken bowl and combined it with the flavors of a chicken burrito to create these grilled chicken burrito bowls.
These bowls are great for people who are watching their carb intake or for those who don’t love it when their filling falls out of the back of their burritos. LOL. They’re also so easy to make, which is a HUGE bonus!
Why You’ll Love This Recipe
- Simple Ingredients: All you need is chicken, beans, rice, and a few simple ingredients for the marinade!
- Easy: You’ll marinate the chicken for about three hours, but after that, the entire recipe only takes about 30 minutes.
- Tons of Flavor: The marinated chicken, pico de gallo, beans, rice, avocados, green onions, and cilantro combine to create an abundance of flavor in every bite.
- Customizable: It’s easy to change up this recipe to make it your own.
Ingredients
Refer to the recipe card at the bottom of the post for a complete list of ingredients and their precise quantities.
Variations
- Chicken: Sliced steak, pork, or this beef brisket recipe can be used in place of the chicken. You could also use shrimp or prawns, as well.
- Rice: I used white rice, but you could use Spanish rice or Mexican rice in this recipe.
- Pico de Gallo: Use salsa as a substitute for pico if you prefer.
- Add Cheese: Use shredded cheddar, cheddar Jack, Colby Jack, pepper Jack, Mexican blend, or taco blend cheese to add more flavor.
- Burrito: Use this recipe as a filling for classic burritos.
How to Make Grilled Chicken Burrito Bowls
Step 1: Slice the chicken lengthwise into three strips and place them in a bag or bowl. Combine the marinade ingredients, then pour them over the chicken and refrigerate for 2 hours to overnight.
Step 2: Grill the chicken on low heat until the internal temperature reaches 165 degrees. Cool them a bit, then cut them into smaller slices.
Step 3: Add rice, Ranch beans, and sliced chicken to your bowls. Spoon some pico de gallo and diced avocado next to the chicken.
Step 4: Sprinkle with green onions and cilantro. Then, top with Mi Tienda Salasa Taquera Aguacate or Chick-fil-A Avocado Lime Ranch Dressing and enjoy!
Tips
- Since the chicken is sliced into strips, it’s best to grill them on low heat to keep them moist.
- Dice your avocados just before you’re ready to make the bowls to prevent browning.
- The longer you marinate the chicken, the more tender it will be.
- You shouldn’t marinate the chicken longer than 24 hours, or it will get mushy.
Grilled Chicken Burrito Bowls FAQ
Sliced grilled chicken, rice, Ranch beans, diced avocados, and pico de gallo make an excellent grilled chicken burrito bowl.
Grilled chicken burrito bowls are a healthy dinner option. They’re made with lean grilled chicken, rice, beans, and a variety of fresh vegetables. The only unhealthy thing on them is the dressing, but you can leave that off.
If you marinate meat for longer than about 24 hours, it will become mushy due to the acid in the marinade.
More Grilled Chicken Recipes
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Grilled Chicken Burrito Bowls
Ingredients
- 4 boneless skinless chicken breasts, slice into three long strips
- 4 cups cooked white rice
- (2) 15 ounce ranch style beans
For the Marinade
- 2 packets Good Seasons Italian Dressing Mix
- ½ cup red wine vinegar
- 1 cup vegetable oil
- 6 tablespoons water
Optional Toppings
- 14 ounce Pico de Gallo
- 3 avocados, diced
- 3 green onions, sliced
- ½ cup cilantro, chopped
- Mi Tienda Salsa Taquera Aguacate or Chick-fil-a Avocado Lime Ranch Dressing, for topping
Instructions
- Cut each chicken breast into 3 strips, lengthwise.
- Add the chicken to a large sealable bag or large bowl, set aside.
For the Marinade
- Follow the directions on the box.
- Add red wine vinegar to the line indicated on your cruet.
- Add water, then packet contents, then oil.
- Close lid and shake until well combined.
- Pour over the chicken.
- Make the second packet as the directions indicate then pour that over the chicken.
- Seal bag, and refrigerate for 2-3 hours, or overnight.
- Place marinated chicken strips on the grill and grill over low heat until the temperature of chicken reaches 165°. Discard remaining marinade.
Assembling the Bowls
- Add rice into each bowl, followed by some ranch beans.
- Next, slice up the chicken strips and add that to each bowl.
- Spoon some pico de Gallo next to the sliced chicken along with diced avocados.
- Sprinkle with sliced green onions and chopped cilantro.
- Squeeze the dressing over the top and enjoy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals until heated through.
- Since the chicken is sliced into strips, it’s best to grill them on low heat to keep them moist.
- Dice your avocados just before you’re ready to make the bowls to prevent browning.
- The longer you marinate the chicken, the more tender it will be.
- You shouldn’t marinate the chicken longer than 24 hours, or it will get mushy.
Nutrition
