Ingredients per serving


Preparing the chicken

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

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.



  1. 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.
  2. 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.