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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  • 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


  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.