Killer Grilled Chicken and Guacamole Burrito Bowl

killer-grilled-chicken-and-guacamole-burrito-bowl

No bland chicken rice bowl recipe here! Enjoy warm and satisfying comfort food loaded with Mexican spices and topped with our Three Chile flavor of guacamole. Here’s a tip: make a double batch and have leftovers for lunch the next day.

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Killer Grilled Chicken and Guacamole Burrito Bowl

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Ingredients

  • 1 cup long-grain brown rice
  • 1 cup chopped fresh cilantro leaves
  • 4 (4-ounce) skinless boneless chicken thighs, cut into 1 1/2-inches 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
  • 1 (8-ounce) package WHOLLY GUACAMOLE® Three Chile Guacamole
  • Garnish: fresh cilantro, jalapeño slices, lime wedges

Directions

  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 to 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.