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); cilantro lime rice (1 batch); 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 customizable Chicken Burrito Bowl filled with marinated chicken, avocado, tomatoes, and beans on cilantro lime rice.

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)
cilantro lime rice (1 batch)
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

Marinate the Chicken: In a large bowl, combine lime juice, 2 Tbsp olive oil, chili powder, cumin, garlic, salt, and pepper. Add the chicken thighs and ensure they are well coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to sink in.
Sear the Chicken: Heat a cast iron skillet over medium-high heat and add 1/2 Tbsp of olive oil. Once hot, sear the chicken thighs for about 6 minutes on each side. You want them golden brown and cooked through, reaching an internal temperature of 165°F. After cooking, let them rest for a few minutes.
Prepare the Black Beans and Corn: In a medium saucepan over medium-low heat, warm the black beans, adding salt to taste. Clean the skillet and add another 1/2 Tbsp of olive oil, cooking the corn for 3 to 4 minutes until it appears golden.
Assemble the Bowls: Start by layering the bottom of your bowls with cilantro lime rice. Top with the sliced chicken, corn, black beans, cheese, chopped tomatoes, avocado, red onion, sour cream, and a drizzle of hot sauce for extra flair.

Notes

For deeper flavor, marinate chicken longer and always let it rest after cooking. Customize with your favorite toppings and ensure ingredients are fresh for best taste.

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

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 10g
Protein: 40g
Cholesterol: 120mg