Description
Delicious and flavorful chicken burrito bowls topped with fresh ingredients and a zesty sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 3/4 teaspoon chili powder
- 2 tablespoons olive oil (divided)
- 1 batch cilantro-lime rice (or plain rice)
- 1 (15 oz) can black beans (drained, rinsed, and warm)
- 1–1/2 cups frozen corn (or 1 can)
- 1 large avocado (or guacamole)
- Diced grape tomatoes
- Toppings as desired
- 1/2 cup mayo
- 2 limes
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Sriracha
Instructions
- Follow your chosen recipe for cilantro-lime or plain rice, making enough to yield 3–4 cups; this will require 1 cup of dry rice.
- Trim chicken and cut each breast in half widthwise to create 4 thin filets. Pound lightly for even thickness. Pat dry and place in a large bowl.
- Stir together all seasonings in a small bowl. Drizzle 1 tablespoon oil over chicken, toss, sprinkle with seasonings, and toss again.
- Heat remaining oil in a pan over high heat. Cook chicken in a single layer, with no overlapping, for 2–4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 minutes, then dice.
- Zest limes with a zester to get 1/4 teaspoon zest. Juice the limes using a citrus juicer to get 3 tablespoons lime juice. Whisk together sauce ingredients until smooth. Refrigerate until using.
- Divide rice, chicken, black beans, corn, diced avocado, and tomatoes evenly among bowls. Divide any optional toppings. Drizzle sauce evenly, or to taste, on bowls. Enjoy!
Notes
- Note 1: Use fresh or thawed chicken for best results.
- Note 2: Frozen corn can be substituted with canned corn.
- Note 3: Optional toppings can include cheese, sour cream, or additional veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 120mg