Name: Chicken Burrito Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 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); 1 batch cilantro lime rice; 2 ears fresh corn (shucked and kernels cut from cobs); 1 1/2 cans black beans (with 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 (e.g., Tapatio or Valentino)

Description

A flavorful and comforting Chicken Burrito Bowl that combines marinated chicken, fresh vegetables, and zesty cilantro lime rice, perfect for any occasion.

Ingredients

Scale

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)
1 batch cilantro lime rice
2 ears fresh corn (shucked and kernels cut from cobs)
1 1/2 cans black beans (with 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 (e.g., Tapatio or Valentino)

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Instructions

Combine lime juice, 2 Tbsp olive oil, chili powder, cumin, garlic, salt, and pepper in a large bowl.
Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 60 minutes.
Heat a cast iron skillet over medium-high heat, add 1/2 Tbsp olive oil, and sear chicken thighs for about 6 minutes.
Flip the chicken and cook until the internal temperature reaches 165°F, about 6 minutes more, then let rest.
Warm black beans in a medium saucepan over medium-low heat, seasoning with salt.
Clean the skillet, add another 1/2 Tbsp oil, and cook corn for 3 to 4 minutes until golden.
Assemble bowls with a layer of cilantro lime rice, topped with chicken, corn, black beans, cheese, tomatoes, avocados, red onion, sour cream, and hot sauce.

Notes

For a vegan version, swap chicken for marinated tempeh or smoked mushrooms and replace cheddar with dairy-free cheese. Adjust seasoning to taste for varying spice levels.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 4g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 35g
Cholesterol: 100mg