Name: Chicken Burrito Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 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 delicious and customizable Chicken Burrito Bowl packed with flavor and freshness, 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

Start by preparing the marinade. In a large bowl, mix together the lime juice, 2 tablespoons of olive oil, chili powder, cumin, minced garlic, salt, and pepper.
Add the chicken thighs to the marinade, coating them well. Cover the bowl with plastic wrap and refrigerate for at least one hour.
After marinating, heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the chicken thighs for about six minutes on one side. Flip and continue cooking until the internal temperature reaches 165°F.
In a medium saucepan, warm the black beans over medium-low heat, adding a pinch of salt.
Clean the skillet and add another half tablespoon of olive oil. Cook the corn for about 3 to 4 minutes until golden and slightly charred.
Assemble your bowls starting with a layer of cilantro lime rice. Top with sliced chicken, corn, black beans, shredded cheese, chopped tomatoes, diced avocados, red onion, sour cream, and hot sauce.

Notes

Marinate chicken overnight for best flavor. Feel free to customize toppings based on preference.

Prep Time: 10
Cook Time: 25
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 15g
Protein: 45g
Cholesterol: 150mg