Southwest Grilled Chicken Burrito Bowl

Name: Southwest Grilled Chicken Burrito Bowl
Yield: 10
Ingredients: 0.25Tbsp Vegetable oil; 1.5Tbsp Knorr® Professional Caldo de Pollo 4.4lb. 4 pack; 2.0Tbsp Lime juice; 2.0tsp Paprika; 1.0tsp Garlic powder; 1.0tsp Onion powder; 1.0tsp Chili powder; 6.0pieces Boneless skinless chicken breasts; 6.0cups Brown rice, cooked; 0.0Tbsp Lime juice; 0.5cup Cilantro, roughly chopped and divided; 0.0 Sea salt and freshly ground black pepper, to taste; 4.0piece Small avocados, sliced; 1.5cup Black beans, drained and rinsed; 1.5cup Canned corn, drained; 1.5cup Cherry tomatoes, cut into quarters; 0.15cup Red peppers, diced; 2.0piece Limes, sliced

Southwest Grilled Chicken Burrito Bowl – - Recipe

This grilled chicken burrito bowl is a healthy and flavorful option for any lunch or dinner menu. Packed with fresh veggies, tender chicken, and zesty seasoning, it’s a filling and satisfying meal that your guests will love. A perfect option for health-conscious guests or a build-your-own-bowl concept.

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Preparing the chicken

Vegetable oil 0.25 Tbsp
Knorr® Professional Caldo de Pollo 4.4lb. 4 pack 1.5 Tbsp
Knorr® Professional Caldo de Pollo 4.4lb. 4 pack
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Lime juice 2.0 Tbsp
Paprika 2.0 tsp
Garlic powder 1.0 tsp
Onion powder 1.0 tsp
Chili powder 1.0 tsp
Boneless skinless chicken breasts 6.0 pieces

Assembling the bowl

Brown rice, cooked 6.0 cups
Lime juice
Cilantro, roughly chopped and divided 0.5 cup
Sea salt and freshly ground black pepper, to taste
Small avocados, sliced 4.0 piece
Black beans, drained and rinsed 1.5 cup
Canned corn, drained 1.5 cup
Cherry tomatoes, cut into quarters 1.5 cup
Red peppers, diced 0.15 cup
Limes, sliced 2.0 piece

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Preparation

Preparing the chicken
15 minutes, plus time to marinate
- Add vegetable oil, Knorr® Professional Caldo de Pollo/Chicken Bouillon, lime juice, paprika, garlic powder, onion powder, and chili powder to a large bowl and whisk to combine. Pour into a plastic bag or container with a lid, add chicken breast, and evenly coat chicken. Let marinate for 6 hours or overnight.
- Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside. Remove from the grill and let it rest for 5 minutes before chopping into bite sized pieces.
Assembling the bowl
10 minutes
- In a small bowl mix cooked rice with lime juice, half the chopped cilantro, sea salt, and freshly ground black pepper. Toss to combine.
- To assemble the bowls, add rice to bottom of bowl, then layer on vegetables and grilled chicken. Garnish with remaining cilantro and lime.
Experiment with substituting the rice for a trendier grain like quinoa.