Description
Say goodbye to boring lunches! These deconstructed burrito bowls pack all the flavor of your favorite Mexican wrap but let you control exactly what goes in each bite.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups long-grain white rice
- 3½ cups chicken broth
- 2 tablespoons butter
- Juice and zest of 1 lime
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup pico de gallo or fresh salsa
- 1 large avocado, sliced or made into guacamole
- 1 cup shredded Mexican cheese blend
- ½ cup sour cream
- 2 cups shredded romaine lettuce
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- Season chicken breasts with chili powder, cumin, garlic powder, oregano, smoked paprika, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F.
- Rest chicken for 5 minutes, then dice into bite-sized pieces.
- Rinse rice until water runs clear. Melt butter in a medium saucepan over medium heat.
- Add rice and toast for 1-2 minutes. Add chicken broth, bring to a boil, then reduce heat to low.
- Cover and simmer for 15-18 minutes until liquid is absorbed. Let stand covered for 5 minutes.
- Fluff rice with a fork and stir in lime zest, lime juice, cilantro, and salt.
- Warm black beans in a small saucepan with a pinch of cumin and garlic powder.
- If desired, quickly sauté corn in a dry skillet until lightly charred.
- Assemble bowls with rice as the base, then add chicken, beans, and corn.
- Top with lettuce, pico de gallo, avocado or guacamole, cheese, and sour cream.
- Garnish with additional cilantro and serve with lime wedges and hot sauce if desired.