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Chicken Burrito Bowls

Chicken Burrito Bowls — Ready in 30 Minutes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 510
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 2 large boneless skinless chicken breasts or 4 thighs
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • For the Cilantro Lime Rice:
  • 1½ cups long grain white rice
  • 2¼ cups chicken broth
  • Juice and zest of 1 lime
  • ¼ cup fresh cilantro, finely chopped
  • 1 tbsp butter
  • Salt to taste
  • For the Bowl:
  • 1 can (15 oz) black beans, rinsed and warmed
  • 1 cup corn, charred in a skillet
  • 1 cup cherry tomatoes, halved or pico de gallo
  • 1 avocado, sliced
  • ½ cup shredded cheddar or Mexican blend cheese
  • ¼ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving
  • Hot sauce to taste

Method
 

  1. Mix marinade ingredients and coat chicken completely. Rest 20 minutes minimum.
  2. Cook rice in chicken broth 18 minutes covered. Rest 5 minutes, fluff, stir in butter, lime juice, zest, and cilantro.
  3. Sear marinated chicken in hot cast iron 5–6 minutes per side until 165°F. Rest 5 minutes then slice.
  4. Char corn in a dry hot skillet until dark spots form, about 5 minutes.
  5. Warm black beans in a small saucepan with salt and cumin.
  6. Assemble — rice base, chicken, beans, corn, tomatoes, avocado, cheese, sour cream, cilantro, lime, and hot sauce.