Burrito Bowls with Chicken
Craving a fresh and satisfying meal? Our Burrito Bowls with Chicken are the answer! Packed with tender grilled or shredded chicken and a colorful assortment of fresh toppings like crisp lettuce, juicy tomatoes, flavorful corn, and tangy lime, these bowls are as versatile as they are delicious. Customize yours for a healthy and exciting meal any night of the week.
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 20 min · Cook 30 min · Total 50 min · Serves 4
Ingredients
- 1 1/4 lbs chicken
- 1/4 cups olive oil
- 1/2 cups lime juice
- 1 tsp sugar
- 1 tsp Kosher salt
- 1/4 tsp ground cumin
- 2 garlic cloves
- 1/4 cups water
- 1 1/2 tsp smoked hot paprika
- 2 tbsp chili powder
- 3 cups cooked white rice
- 1/3 cups cilantro
- 1 lime
- salt and pepper to taste
- 15 oz black beans
- 1/2 cups salsa
- 1 avocado
- 1/4 cups sour cream
- 1/2 cups romaine lettuce
Instructions
- To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
- Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
- Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
- Chop the cooked chicken into bite sized pieces.
- Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
- Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.