Description
Skip the takeout line! These Chicken Burrito Bowls pack all your favorite Mexican flavors into one colorful, customizable meal that’s fresher and tastier than anything from a fast-food joint.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil (for chicken)
- 3 tablespoons lime juice (about 2 limes)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (for chicken)
- ¼ teaspoon black pepper
- 2 cups long-grain white rice
- 3¾ cups water or low-sodium chicken broth
- 1 tablespoon olive oil (for rice)
- ½ teaspoon salt (for rice)
- Juice of 1 lime (for rice)
- ⅓ cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- ½ red onion, finely diced
- 1 cup shredded lettuce
- ½ cup sour cream
- ½ cup salsa
- 1 cup shredded cheddar or Mexican-blend cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large bowl or ziplock bag, combine 2 tablespoons olive oil, 3 tablespoons lime juice, chili powder, cumin, oregano, garlic powder, smoked paprika, ½ teaspoon salt, and black pepper. Add chicken, coat thoroughly, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Rinse rice until water runs clear. In a medium saucepan, combine rice, water or broth, 1 tablespoon olive oil, and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
- Heat a large skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Prepare toppings: warm beans if desired; sauté corn briefly for extra flavor; dice avocado and toss with lime juice to prevent browning.
- Assemble bowls: Start with a base of cilantro-lime rice, then arrange chicken, beans, corn, tomatoes, avocado, red onion, and lettuce in sections around the bowl.
- Top with sour cream, salsa, and shredded cheese. Garnish with additional cilantro and serve with lime wedges.
- For meal prep, store components separately and assemble just before eating.