Chicken Burrito Bowl Dinner (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
Fresh lime juice
02 -
Olive oil
03 -
Chili powder
04 -
Ground cumin
05 -
Salt
06 -
Black pepper
07 -
Fresh garlic cloves, minced
08 -
Boneless skinless chicken thighs, trimmed
→ Bowl Ingredients
09 -
Cilantro-lime rice
10 -
Fresh yellow corn, shucked and cut from the cob
11 -
Canned black beans, undrained
12 -
Shredded Cheddar cheese or Mexican cheese blend
13 -
Roma tomatoes, diced
14 -
Ripe avocado, diced
15 -
Finely chopped red onion
16 -
Sour cream
17 -
Mexican hot sauce (e.g., Tapatio or Valentino)
# Instructions:
01 -
Whisk lime juice, olive oil, chili powder, ground cumin, salt, black pepper, and minced garlic in a bowl. Add chicken thighs, toss to coat, cover, and refrigerate for at least 1 hour.
02 -
Heat oil in a cast iron skillet over medium-high heat. Sear chicken thighs in a single layer until fully cooked, flipping halfway through. Let rest for 5 minutes before chopping into bite-sized pieces.
03 -
Heat black beans in a medium saucepan over medium-low heat. Add salt to taste and stir occasionally.
04 -
Wipe the skillet clean, add oil, and sauté corn until golden brown. Season lightly with salt.
05 -
Divide cilantro-lime rice among 6 serving bowls. Top with chicken, beans, corn, cheese, tomatoes, avocado, red onion, sour cream, and hot sauce. Serve immediately.
# Notes:
01 -
Marinate the chicken for at least 6 hours for deeper flavor.
02 -
Allow chicken to rest before chopping to retain juices.
03 -
Use a slotted spoon to serve beans to avoid excess moisture.
04 -
Ensure chicken internal temperature reaches 165°F using a meat thermometer.