Cajun Grilled Chicken Burrito Bowl
Cajun Grilled Chicken Burrito Bowl is packed with tender chicken, black beans, bell peppers, onion, and cheese. The whole family will love this easy meal that's seasoned to perfection with a Cajun spice blend.
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If you're looking for a casual dinner that's packed with incredible flavors, this easy Cajun chicken recipe is just the thing! Tender, juicy chicken with a coating of bold seasoning is the perfect protein for a delicious burrito bowl.
Why this Recipe Works
Whether you're looking for a new meal prep staple or something to switch things up on Taco Tuesday, this Cajun inspired burrito bowl is sure to satisfy.
Made with simple ingredients and ready in just about 30 minutes, this is fantastic for casual dinners that are still flavorful and satisfying.
And if you love grilling chicken, try my Soy Sauce Lemon Chicken or Sweet and Spicy Grilled Chicken Thighs!
Ingredients Needed
- Boneless Skinless Chicken Breasts: Can be substituted for chicken thighs if you prefer.
- Cajun Seasoning: This bold and slightly spicy seasoning is perfect to give your chicken instant gourmet flavor!
- Jasmine Rice: Serves as the base for your burrito bowl.
- Fresh Lime Juice: Adds that pop of freshness.
- Chopped Cilantro: Green onions can also be used.
- Veggies: For my burrito bowls, I use a blend of red onion, bell pepper, lettuce, corn, and black beans.
- Pico de Gallo: Pick up a store-bought version or make your own homemade version.
- Cheese : I used Colby Jack, but yuse what you prefer.
- Sour Cream: Optional.
How to Make this Cajun Grilled Chicken
- Step 1: Rinse the rice, then heat oil in a pot and gently saute rice with salt for a minute or two.
- Step 2: Add chicken stock (or water) and cook over medium-high heat. Once boiling, lower the heat and simmer 8 to 10 minutes.
- Step 3: Remove the pot from the heat and allow it to sit for about 10 minutes.
- Step 4: Add lime juice and cilantro to the rice, then add salt to taste and set aside.
- Step 5: In a large bowl, toss chicken breasts with olive oil and Cajun seasoning. Cover and marinate in the fridge for at least 20 minutes.
- Step 6: In another mixing bowl, toss the peppers and onions with oil and remaining Cajun seasoning until coated. Place in a grill basket.
- Step 7: Pre-heat your grill. Place chicken breasts on the grill and cook for 5 to 6 minutes.
- Step 8: Flip and cook another 5 to 6 minutes, or until cooked all the way through. Remove and allow the chicken to sit for a few minutes.
- Step 9: Meanwhile, add the veggies in the grill basket and cook for 4 to 6 minutes, stirring occasionally.
- Step 10: Once the chicken has rested, slice into thinner pieces. Add to rice bowl with veggies and desired toppings.
Recipe Tips
- Use plain diced tomatoes instead of pico de gallo if you like.
- If you use chicken thighs instead, be aware that they'll need a bit of extra time to cook.
- A grill basket isn't necessary for the peppers and onions--you can also saute them in a skillet over medium-high heat until they're tender-crisp.
- Leftover white rice (or even brown rice) is also great to use for these burrito bowls.
Recipe FAQ's
If you can't find it in stores, you can make homemade Cajun seasoning with paprika, cayenne pepper, garlic powder, onion powder, and black pepper. Add some red pepper flakes for extra heat or other herbs and spices like thyme, cumin, oregano, or mustard powder to adjust to your taste.
Chicken is safe to eat once it reaches an internal temperature of 165 degrees F.
More Grilled Chicken Recipes
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Cajun Grilled Chicken Burrito Bowl
Equipment
- 1 Grill Basket see notes
Ingredients
- 5 tablespoons olive oil divided
- 4 boneless skinless chicken breast ½ inch thickness
- 4 tablespoon Cajun Seasoning divided
- 1 cup Jasmine rice uncooked
- ½ teaspoon kosher salt
- 2 cups water or chicken stock
- 2 tablespoon lime juice
- ⅓ cup cilantro chopped
- 1 red onion julienned
- 1 green pepper julienned
- 1 red pepper julienned
- 1 yellow pepper julienned
- 1 (15 ounce) Can Black Beans warmed
- 2 cups frozen corn thawed and warmed
- 1 cup pico de gallo
- 1 cup romaine or iceberg lettuce shredded
- 1 cup colby jack cheese shredded
- ¼ cup sour cream
Instructions
- In a large mixing bowl the chicken with 2 tablespoons of olive oil and 2 tablespoons of Cajun seasoning. Cover and place in the refrigerator for at least 20 minutes. While the chicken is marinating, start the rice.
- Rinse the rice in a fine mesh until the water runs clear.
- In a sauce pan over medium heat add the 1 tablespoon of olive oil to heat it then add the rinsed rice and salt. Saute using a wooden spatula to coat the rice with the oil for about 1-2 minutes.
- Add the chicken stock, increase the temperature to medium-high, and bring to a boil. Reduce to a low temperature, cover, and simmer for 8-10 minutes, stirring every few minutes. The rice is cooked when tender and the liquid has been absorbed. Remove the pot from the heat and let it sit for about 10 more minutes.
- Add in the lime juice and cilantro and gently mix to combine. Season with extra salt if desired. Set aside.
- Preheat your outdoor BBQ grill. Remove the marinated Cajun chicken from the refrigerator.
- In a second mixing bowl, add the julienned red onion and bell peppers with the remaining 2 tablespoons of olive oil and the remaining 2 tablespoons of Cajun seasoning. Using tongs or a wooden spoon, mix together until well seasoned. Place into a grill basket (on a cooking sheet for easy transport to your grill) and set aside.
- Let’s Grill! Add your cajun chicken breasts, and cook about 5-6 minutes on each side until each piece registers 165 degrees F on a meat thermometer.
- When the chicken is done, move them to a cutting board and allow them to rest for 10 minutes while you saute the peppers and onion.
- Place the basket on the preheated grill and saute using a wooden spoon or tongs for 4-6 minutes. See notes
- Build your bowls! In a bowl, add ½ cup of cilantro lime rice, then continue in adding ½ cup diced chicken then with the pepper and onion mixture, corn, black beans, lettuce, cheese, then top with pico di gallo, and sour cream.
Notes
- Boneless, skinless chicken thighs can also be used.
- You can also use leftover cooked white rice if you happen to have some on hand.
- No Grill basket? You can saute your peppers in a pan on the stovetop or grill your peppers whole and slice them afterwards.
- Leftovers/Storage: Store any leftovers in separate airtight containers in the refrigerator for up to 3 days. Leftovers also make great quesadillas!
