Chicken Burrito Bowls

I’m obsessed with burritos and burrito bowls and this one was so satisfying to try! It’s perfect for bigger families, because you can customize them any way you like. The chicken is so juicy and pairs so well with the fresh ingredients!

Chicken, Rice, Burrito

Lunch, Dinner

Yield: 4

Author: Kirsten Deneka

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Chicken Burrito Bowl

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

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Ingredients

Chicken Marinade:

• 3 chicken breasts
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• Juice 1/2 lime
• 2 garlic cloves (grated)
• 1/2 tsp paprika, oregano, cumin, salt, chili powder
• Pepper

Cilantro Lime Rice:

• 2 cups royal rice
• 3 cups water
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt to taste

Pico de Gallo:

• 6 Roma tomatoes (deseeded & diced)
• 1/2 red onion (diced)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 garlic clove (grated)
• 2 tsp olive oil
• 1 jalapeño (diced)
• Salt & pepper to taste

Guacamole:

• 4 avocados
• 1/2 cup of the pico mixture
• 1 garlic clove (grated)
• Juice 1/2 lime
• Salt to taste
• Additional cilantro (optional)

Grilled peppers & onions:

• 1 red pepper
• 1/2 red onion
• Sprinkle of salt
• 1/4 tsp cumin
• 1/4 tsp chili powder

Grilled corn:

• 4 cobs of corn
• 2 tbsp olive oil
• Salt & Pepper to taste

Other toppings:

• Grated cheddar cheese
• 1 can of black beans (drained & rinsed)
• Cilantro
• Jalapeño
• Chipotle crema (I used President's Choice)
• Sour cream
• Shredded lettuce

Instructions

Grilled chicken:

1. Mix marinade ingredients together in a large bowl. Season the chicken breast with salt & pepper on both side and add into the marinade. Toss to coat and cover and refrigerate for at least 1 hour, but preferably 4 hours.
2. Preheat the oven to 375F. Sear the chicken breasts in a pan on medium high heat until brown on both sides.
3. Transfer your pan of chicken breasts to the oven and bake for 15 minutes or until the chicken reaches 165F internal. Allow the chicken to cool slightly, and dice the chicken. Toss the chicken in the juices and set aside.
4. (If you can't transfer your pan directly from the stove to the oven, add the breasts to a parchment lined baking sheet.)

Cilantro Lime Rice:

1. Wash and drain your rice at least 3-4 times or until the water runs clear. Cook your rice according to your package.
2. When the rice is ready and warm, add in your lime juice, cilantro, and salt to taste.

For grilled corn & peppers/onions:

1. Heat a pan on medium heat and add olive oil.
2. Slice the corn off the cobs and add to the pan. Sauté for 3-5 minutes or until the corn is bright yellow and slightly browned. Season with salt to taste. Remove from heat.
3. Slice your red pepper and onion and add to the same pan with a drizzle of olive oil. Season with spices and salt & pepper to taste.
4. Sauté for 3-5 minutes or until slightly softened but still have a bite to them. Remove from heat.

To assemble:

1. In a shallow bowl, add your rice, shredded lettuce, beans, corn, grilled chicken, grilled peppers & onions, pico, guacamole, shredded cheese, sour cream, chipotle crema and enjoy!

Recommended Products

Aroma Housewares 6-Cup Rice & Grain Cooker

Chef Pomodoro Wood Cutting Board for Kitchen

HexClad Hybrid Nonstick Frying Pan, 12-Inch

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