Chicken Burrito Bowl
A flavorful chicken burrito bowl loaded with fresh ingredients, perfect for a quick family meal.
Equipment
- large bowl
- cast iron skillet
- medium saucepan
Ingredients
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil divided
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 ½ tsp minced garlic
- Salt and black pepper to taste
- 1 ¾ lbs. boneless skinless chicken thighs trimmed of excess fat
- cilantro lime rice 1 batch
- 2 ears fresh corn shucked and kernels cut from cobs
- 1 ½ 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
- ½ cup sour cream or Mexican crema
- Mexican hot sauce (e.g., Tapatio or Valentino)
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 1 hour.
- 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 variation, use Mexican rice instead of cilantro lime rice. Prepare bowls in advance and add avocado, sour cream, and hot sauce just before serving.