Cajun Grilled Chicken Burrito Bowl
Serve this incredible Cajun Grilled Chicken in a hearty burrito bowl with filling rice and all of your favorite toppings!
Servings 4 Servings
Calories 673kcal
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.
Video
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!
Nutrition
Serving: 1bowl | Calories: 673kcal | Carbohydrates: 78g | Protein: 40g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1041mg | Potassium: 1168mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5364IU | Vitamin C: 132mg | Calcium: 296mg | Iron: 4mg
