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Grilled Chicken Burrito Bowls

This colorful, family-friendly meal offers the flavors of a loaded burrito in rice bowl form. Grilling the fresh corn and avocado adds a burst of flavor.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
770 calories per serving


> 1 (1 lb) pkg Nature's Promise® Peruvian Chicken Breast
> 2 tbsp oil, divided
> 3 ears corn, husked
> 2 ripe avocados
> 1 pint grape tomatoes, halved
> 1/2 cup cilantro leaves, chopped, plus more to serve
> 1 lime
> 2 (8.8 oz) pkgs pre-cooked Mexican rice
> 1 (15.5 oz) can canned no-salt-added black beans
> 1 cup pico de gallo

To Serve:

> Sliced radishes
> Cotija cheese


Set grill or grill pan to high. Remove the chicken from marinade and pat dry. Grill chicken 4–5 min. per side, until internal temperature reaches 165°F. Transfer to plate to rest.
Meanwhile, brush 1 tbsp oil on the corn. Halve the avocados, remove the pits, and brush cut sides with remaining 1 tbsp oil. Season corn and avocados with salt and pepper. Add corn and avocados, cut-sides down, to grill. Cook avocados 3–4 min., and corn 7–8 min., turning corn occasionally, until grill marks appear.
Transfer chicken, corn, and avocados to cutting board and let cool. To a large bowl, add the tomatoes and cilantro. Zest and juice the lime into bowl. Cut the corn from the cobs and add to bowl. Toss to combine. Dice the avocados and add to bowl. Season with salt and pepper.
Microwave the rice according to package directions. Divide the rice among 4 bowls. Slice chicken into thin pieces. Top rice with chicken, corn salad, black beans, pico de gallo, sliced radishes, crumbled cotija, and cilantro.

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