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Grilled Chicken Burrito Bowl

grilled chicken burrito bowl
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This Grilled Chicken Burrito Bowl is packed with juicy grilled chicken, fresh veggies, black beans, and rice, all topped with your favorite salsa and toppings. Perfect for a healthy, flavorful meal any day of the week!

Ingredients

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Sub-Recipes

  • Enchilada Sauce
  • Guacamole
  • Mexican Rice

Burrito Bowl

  • 8 bone-in, skin-on chicken thighs
  • 2 cups Enchilada Sauce (from sub-recipe)
  • 1 (15 ounce) can Bush’s Black Beans (can substitute different brand)
  • 4 cups Mexican Rice (from sub-recipe)
  • 8 ounces cherry tomatoes, halved
  • 12 ounces grated cheddar cheese
  • 4 jalapeños, sliced
  • 2 limes, quartered
  • 1 cup guacamole (from sub-recipe)

Instructions

  1. If you haven’t already made the Enchilada Sauce, you’ll need to make that before you can begin to marinate the chicken.
  2. Place the chicken thighs in a large mixing bowl.  Pour 2 cups of enchilada sauce over the chicken and stir to evenly coat.  Allow to marinate for at least 15 minutes.
  3. Place the chicken on a grill (or you can use a grill pan or regular skillet on the stovetop).  Regularly check the chicken to prevent burning.  As it begins to char, turn the chicken and baste with the enchilada sauce.  Check the chicken every 5 minutes to prevent burning.  The chicken is done when it reaches an internal temperature of  165-175°F on an instant read meat thermometer.
  4. If you are making the Mexican Rice, now is the time to begin cooking it.  If you’ve already made the rice and are simply reheating it, begin reheating it now.  Once the rice is simmering (or reheating), continue and begin making the Guacamole.
  5. Check your Chicken!!
  6. While the chicken is cooking, begin making the Guacamole according to the recipe directions.  It will only take about 10 minutes.
  7. Don’t forget to check your chicken!!
  8. Pour the black beans into a saucepan and warm over medium-low heat.
  9. Remove the chicken from the grill when it reads 165-175°F on an instant read thermometer.  Set the chicken aside to cool slightly.
  10. Using a sharp knife, carefully remove the chicken from the bone into large, bite sized chunks.  Use a pair of kitchen tongs if necessary to stabilize the bone.
  11. In a large serving bowl, place 1 cup of the Mexican rice, beside the rice arrange the chicken from two thighs, and beside the rice and chicken place 1/2 cup of black beans.  Top with 3 ounces of grated cheddar cheese, 2 ounces of halved cherry tomato, 1/2 lime (quartered) and one sliced Jalapeño.  Repeat for each additional bowl.
  12. Serve immediately.

Find it online: https://foodienoise.com/grilled-chicken-burrito-bowl/