Grilled Chicken Burrito Bowls

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home!

This grilled chicken burrito bowl was inspired by the notable chain restaurants Chipotle and Moe’s. It can be so tempting to go through their lines and simply tell them what you want: Your choice of protein, black or brown beans, white or brown rice, and finish it off with toppings (hello, Pico de Gallo!). Well, this recipe is just like that -- tailor it exactly how you want it, or even add things that Chipotle/Moe’s, etc. may not have! With this recipe, I’m making it with my personal preferences and a special grilled chicken marinade recipe. I’ll even show you how easy it is to make Pico de Gallo.

My grilled chicken burrito bowl recipe is gluten and dairy-free using clean and simple ingredients that, in my opinion, is much healthier than eating out while saving you a lot of money!

As you know, a burrito bowl is complex in flavor because there are many components like veggies, protein, and carbs that each play a different role. I would say this recipe can take up to 40 minutes to make, but that’s only if you are making rice. You can cut some time off by using instant rice, or by preparing the ingredients ahead of time. I often tend to have my veggies already cut and ready to use in the fridge, so if you’re like me, then this burrito bowl can be made very quickly.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

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Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home! 

INGREDIENTS

Grilled Chicken Marinade

• 1 lb boneless skinless chicken breast

• 2 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp salt

• 1/4 tsp cinnamon

• 1/2 tsp pepper

• juice of one lime

• 2 Tbsp EVOO

Pico de Gallo

• 1/2 white onion (diced)

• 2 roma tomatoes (diced)

• 1/4 cup chopped fresh cilantro

• juice of 1/2 lime

• 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

• 1 cup sprouted brown rice

• 2 cups water or low sodium chicken broth

• 1/4 cup chopped fresh cilantro

• juice of 1/2 lime

• S&P to season

Toppings

• grilled corn

• sliced avocados

• lime wedges

• hot sauce

• romaine lettuce

• black beans

• diced jalapenos

DIRECTIONS

Grilled Chicken

1. Combine seasonings, EVOO, lime, and chicken into a gallon size Ziploc bag and sit in the fridge to marinate for two hours or overnight (preferred).

2. Cook chicken on the grill on medium heat for 5-7 minutes and flip for an additional 5-7 minutes or until cooked through.

3. Let sit until you are ready to assemble the burrito bowl.

Pico de Gallo

1. Combine all ingredients and sit until ready to assemble.

Cilantro Lime Rice

1. Add rice and water (or broth) to a rice cooker and cook on the brown rice setting until fluffy and fully cooked. If you do not have a rice cooker then cook in a medium saucepan for about 30-35 minutes or until rice is fully cooked.

2. Toss in cilantro, lime, and seasonings until fully mixed and set aside.

Grilled Chicken Burrito Bowl

1. Meal prep - Divide chicken, pico de gallo, rice and toppings into meal prep containers.-Tip: separate cold toppings like avocado, lime wedges and lettuce into Ziploc bags or stasher bags to keep fresh before eating.