Cajun Grilled Chicken Burrito Bowl

A bold and colorful burrito bowl loaded with smoky Cajun-spiced chicken, fragrant cilantro-lime rice, sweet grilled peppers, and all your favorite toppings. This vibrant dish is satisfying, customizable, and perfect for when you want a fresh, hearty meal with a bit of a kick.

Why You’ll Love This Recipe

This Cajun Grilled Chicken Burrito Bowl delivers the perfect balance of smoky, spicy, fresh, and creamy flavors. The grilled chicken is juicy and packed with Cajun seasoning, while the cilantro-lime rice adds brightness to every bite. It’s a complete, balanced meal that’s easy to customize with your favorite toppings, from creamy avocado to tangy salsa. Plus, it’s great for meal prep and works just as well for lunch as it does for dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 tablespoons olive oil, divided
4 boneless, skinless chicken breasts (½-inch thickness)
4 tablespoons Cajun seasoning, divided
1 cup jasmine rice, uncooked
½ teaspoon kosher salt
2 cups water or chicken stock
2 tablespoons lime juice
⅓ cup cilantro, chopped
1 red onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell 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

Directions

1. Marinate chicken: In a bowl, toss chicken breasts with 2 tablespoons olive oil and 2 tablespoons Cajun seasoning. Cover and refrigerate for at least 20 minutes.

2. Cook rice: Rinse rice until water runs clear. In a saucepan over medium heat, heat 1 tablespoon olive oil, add rice and salt, and sauté for 1–2 minutes. Add chicken stock, bring to a boil, then reduce heat, cover, and simmer for 8–10 minutes until tender and liquid is absorbed. Remove from heat and let sit for 10 minutes. Stir in lime juice and cilantro.

3. Prep vegetables: In a separate bowl, toss red onion and bell peppers with remaining 2 tablespoons olive oil and 2 tablespoons Cajun seasoning. Place in a grill basket.

4. Grill chicken and vegetables: Preheat grill. Grill chicken for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Grill vegetables until tender and slightly charred.

5. Assemble bowls: Divide cilantro-lime rice among bowls. Top with sliced grilled chicken, grilled peppers and onions, black beans, corn, pico de gallo, lettuce, shredded cheese, and sour cream.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: 673 kcal per serving

Variations

• Swap chicken breasts for chicken thighs for extra juiciness.

• Add guacamole or sliced avocado for creaminess.

• Use brown rice, quinoa, or cauliflower rice instead of jasmine rice.

• Substitute shrimp or steak for the chicken.

• Top with hot sauce or chipotle crema for extra heat.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken, rice, beans, and vegetables in the microwave or on the stovetop. For the best texture, keep fresh toppings like lettuce and pico de gallo refrigerated and add them after reheating.

FAQs

Can I make this without a grill?

Yes, you can cook the chicken and vegetables in a grill pan or skillet over medium-high heat.

Is this recipe spicy?

It has a mild to medium heat from the Cajun seasoning—reduce or increase seasoning to your taste.

Can I meal prep this recipe?

Absolutely—store all components separately and assemble bowls just before eating.

What other toppings can I add?

Avocado, salsa verde, jalapeños, pickled onions, or tortilla strips are great additions.

Can I use store-bought Cajun seasoning?

Yes, but check the salt content and adjust as needed.

How do I make it dairy-free?

Omit the cheese and sour cream, or use dairy-free alternatives.

Can I make it vegetarian?

Yes, swap the chicken for grilled tofu, tempeh, or extra veggies.

How can I make it lower in carbs?

Use cauliflower rice instead of jasmine rice.

What’s the best cheese substitute?

Cheddar, Monterey Jack, or pepper jack work well.

Can I serve it cold?

Yes, it makes a delicious cold salad bowl, especially on hot days.

Conclusion

Cajun Grilled Chicken Burrito Bowl is a colorful, customizable, and flavor-packed meal that’s easy enough for weeknights but special enough for entertaining. With smoky grilled chicken, zesty rice, and endless topping possibilities, it’s a wholesome and satisfying dish you’ll want on repeat.

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