Killer Grilled Chicken and Guacamole Burrito Bowl

Killer Grilled Chicken and Guacamole Burrito Bowl

Serves 4

Prep Time: 15 MINUTES | Cook Time: 20 MINUTES Total Time: 35 MINUTES

Turn things up a notch! Enjoy savory comfort food loaded with Mexican spices and topped with your favorite ingredients. Here’s a tip: make a double batch and have leftovers for lunch the next day.



  • 1 cup long-grain brown rice
  • 1 cup chopped fresh cilantro leaves
  • 4 (4-ounce) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 4 ears yellow corn, husks removed
  • 1 medium red onion, cut into wedges
  • 2 cups grape tomatoes, halved
  • 8-ounces WHOLLY® Diced Avocado or 7.5-ounces WHOLLY® GUACAMOLE of choice


  •  Fresh cilantro, jalapeño slices, lime wedges
  1. Cook rice according to package directions. Stir in cilantro and keep warm.
  2. Heat grill to medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin and next two ingredients.
  3. Brush corn and onion with oil. Grill chicken 5-7 minutes per side or until cooked through. Grill corn and onion until lightly charred. Cut cobs into pieces or remove kernels from each cob.
  4. Divide rice mixture evenly among 4 bowls. Top each bowl with chicken, corn, onions, tomatoes and guacamole. Garnish if desired.