Description
A warm, vibrant Chicken Burrito Bowl filled with a mix of spices, colorful toppings, and customizable options perfect for any family gathering.
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)
Instructions
- Combine lime juice, 2 tbsp of olive oil, chili powder, ground cumin, minced garlic, salt, and black pepper in a bowl. Mix well and add the chicken, coating each piece. Marinate for at least one hour.
- Heat a skillet over medium-high heat. Add the remaining 1/2 tbsp of olive oil and sear chicken thighs for about 6 minutes on each side until cooked through (165°F). Set aside to rest.
- Warm black beans in a saucepan over medium-low heat. Sauté the corn in the same skillet for about 3-4 minutes until charred and tender.
- Assemble your bowls with a base of cilantro lime rice, layer on chicken, sautéed corn, black beans, cheddar cheese, fresh tomatoes, and avocados. Finish with sour cream and a splash of hot sauce.
Notes
Perfect for gatherings! Customize with various toppings and serve with tortilla chips or a light salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Chicken Burrito Bowl, Mexican, easy recipes, quick meals, family dinner