These grilled chicken burrito bowls are loaded with cilantro lime rice, seasoned black beans, tangy cabbage slaw, and homemade peach salsa! They're perfect for meal prep or easy weeknight dinners!
The best pan to use for this rice, is a deep, wide skillet with a tight fitting lid. However, if all you have is a pot that will work too!
Over medium heat, sauté the onions and garlic in the butter for 5-7 minutes or until soft and fragrant.
Then add in the rice and cook for 2-4 minutes or until the rice is just slightly toasted. Deglaze the pan with the white wine and be sure to scrape up any brown bits from the bottom of the pan.
Then add in the water and salt and bring to a simmer. Reduce the heat to low and cover with a tight fitting lid. Simmer for 15-20 minutes or until the rice has absorbed all the liquid and is light and fluffy!
Remove from the heat and stir in the cilantro, lime juice, and lime zest.
Seasoned Black Beans
At the same time that I'm sautéing the aromatics for the rice, I have a second pot going for the beans!
In a medium sized pot, heat the olive oil over medium heat. Add in the onion, garlic, and jalapeno and sauté for 5-7 minutes or until softened and aromatic.
Add in the black beans, fresh oregano, bay leaves, cumin, salt and pepper. Reduce the heat and simmer for 15-20 minutes.
Remove from the heat, then stir in the lime juice and green onions.
Mojo Chicken
Combine all the marinade ingredients and chicken, cover and marinate for minimum of 30 minutes or up to 2 hours.
I prefer to grill the chicken, but you can cook it however you desire. Chicken breasts are cooked through when the internal temperature reaches 165°F.
Grill - preheat grill to 350-400°F. Then cook the chicken for 4-5 minutes on each side. Pan sear - In a skillet over medium heat, sear chicken on one side for 5-7 minutes or until golden brown, then flip and cook for an additional 5 minutes.Bake - Roast at 425°F degrees for 18-20 minutes or until cooked through.
Cabbage Slaw
Combine all the ingredients for the slaw and mix thoroughly. Transfer to an airtight container and place in the fridge overnight.
Peach Mango Salsa
Finely dice the mango, peaches, red onion, jalapenos, bell pepper, and tomatoes (about ⅛ or 1/16 inch pieces).
Mix together with the rest of the salsa ingredients. Taste and adjust seasonings as desired. Transfer to an airtight container and place in the fridge overnight.
Assemble Burrito Bowls
Place the cilantro lime rice into the bowl, then layer with the seasoned black beans and grilled chicken. Then top with cabbage slaw, peach salsa, and sliced avocado.
If desired, garnish with cotija cheese and crema!
If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!
Notes
Store leftovers in airtight containers in the fridge for up to 5 days. Reheat the rice, beans, and chicken in the microwave for 1-2 minutes, then add all the veggies on top!*This recipe uses a 1 to 1 ½ rice to water because I use jasmine rice. However, other varieties of long grain rice use a 1 to 2 rice to water ratio, just just be sure to adjust the water based on the type of rice you're using! [You can also substitute chicken stock instead of water for extra flavor!]