Chicken Burrito Bowls
User Reviews
5.0
9 reviews
Excellent
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Prep Time
1 d 30 mins
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Cook Time
1 d 30 mins
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Total Time
2 d 1 hr
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito Bowls
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Skip the takeout, and make these loaded burrito bowls instead! This homemade version is made with juicy seasoned chicken, cilantro-lime rice, and all the best fresh toppings. It’s a recipe brimming with flavorful goodness that you’ll want to make on repeat!
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Ingredients
Chicken
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil, divided
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- salt and black pepper, to taste
- 1 3/4 lbs. boneless skinless chicken thighs, trimmed of excess fat
Bowl Ingredients
- 1 batch Cilantro Lime Rice, recipe here
- 2 ears fresh corn, shucked and kernels cut from cobs
- 1 1/2 cans black beans, with canned liquid undrained
- 1 cup shredded cheddar cheese, or more to taste
- 2 Roma tomatoes, chopped
- 2 medium avocados, chopped
- 6 Tbsp chopped red onion
- 1/2 cup sour cream, or Mexican crema
- Mexican hot sauce, such as Tapatio or Valentino
Instructions
- In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
- Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
- Preheat a cast iron skillet over medium-high heat then add 1/2 Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
- Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
- Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste
- Clean skillet of burned bits then add 1/2 Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
- Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.
Notes
- Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
- Mexican rice is another delicious option here in place of cilantro lime rice.
- Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
- Cilantro lime rice is also included in the nutrition estimate. Salt to taste not included.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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