Chicken Burrito Bowl
A loaded burrito bowl with seasoned chicken, cilantro-lime rice, black beans, corn salsa, and all the fixings. Everything you love about a burrito, without the tortilla wrestling.
Prep: 15 min
Cook: 20 min
Servings: 4
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1.5 cups white rice
- 15 oz black beans, drained
- 1 cup corn kernels (fresh or frozen)
- 2 lime
- 0.5 cup fresh cilantro
- 1 tbsp chili powder
- 1 tsp cumin
- 2 avocado
- 1 cup cherry tomatoes
- 0.5 cup sour cream
- 2 tbsp olive oil
Instructions
- Cook the rice according to package directions. When done, fluff with a fork and stir in the juice of 1 lime and chopped cilantro. Cover to keep warm.
- Mix chili powder, cumin, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp pepper. Rub the spice mix all over the chicken thighs.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until charred and cooked through (165 F). Rest for 5 minutes, then slice or dice.
- Make a quick corn salsa: halve the cherry tomatoes, mix with corn kernels, a squeeze of lime, chopped cilantro, and a pinch of salt.
- Warm the black beans in a small pot with a splash of water, a pinch of cumin, and salt.
- Build the bowls: start with a bed of cilantro-lime rice, add black beans on one side and corn salsa on the other. Top with sliced chicken, diced avocado, and a dollop of sour cream.
- Finish with a squeeze of lime and hot sauce if desired. Serve immediately.