Grilled Chicken Burrito Bowls with bold lime marinade, rice and beans, and fresh toppings. Perfect for hassle-free dinner and meal prep.

Scale

1.5 lbs boneless skinless chicken thighs

1 tbsp kosher salt

2 tsp dried oregano

2 tsp chili powder

1.5 tsp ground cumin

1 tsp garlic powder

1 tsp smoked paprika

½ tsp ground coriander

½ tsp onion powder

½ tsp black pepper

2.5 oz avocado oil

1 tsp lime juice

4 cups cooked rice

1 cup black beans

1 cup pico de gallo

½ cup shredded cheese

¼ to ½ cup guacamole

Fresh cilantro

1. Combine spices, salt, and pepper in a bowl.

2. Whisk oil and lime juice, then add spices to create marinade.

3. Marinate chicken in sealed bag for 1 hour.

4. Preheat grill to 375°F.

5. Grill chicken 5 minutes first side, 3 minutes second side.

6. Cook until internal temperature reaches 165°F.

7. Rest chicken 5 minutes, then chop.

8. Assemble bowls with rice, chicken, beans, pico, cheese, guacamole, and cilantro.

Store components separately for meal prep.

Add sour cream, lettuce, or jalapenos if desired.