Description
Chicken Burrito Bowls are easy to prepare, nutritious, and perfect for a flavorful lunch. These bowls feature juicy, marinated chicken thighs cooked on the stovetop, served over cilantro lime rice with black beans, corn, fresh vegetables, and tasty toppings like Greek yogurt and guacamole for a satisfying and balanced meal.
Ingredients
For the Chicken
- 1 pound chicken thighs (skin-on, boneless or skinless all work)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon white wine vinegar (or regular white vinegar)
- 1 teaspoon chili powder
- 1 teaspoon ancho chili powder (or regular chili powder)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
For the Bowl
- 2 cups chopped romaine lettuce
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 1 cup cooked cilantro lime rice (or plain white or brown rice)
- 1 cup chopped tomatoes
- 1/2 cup plain Greek yogurt
- 1/2 cup guacamole
- Optional toppings: lime juice, jalapenos, hot sauce or salsa
Instructions
- Prepare the Marinade: In a large bowl, baking dish, or freezer bag, combine olive oil, lime juice, white wine vinegar, chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, smoked paprika, and freshly ground black pepper. Mix thoroughly to create the marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss well to coat all pieces evenly. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Using tongs, place the marinated chicken thighs in the skillet and cook for 5-7 minutes on each side until fully cooked through and nicely browned. Discard the leftover marinade.
- Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice into strips or bite-sized chunks for serving.
- Assemble the Burrito Bowls: Divide chopped romaine lettuce, black beans, corn, cooked cilantro lime rice, and chopped tomatoes evenly among four bowls. Top each bowl with sliced chicken, 2 tablespoons of plain Greek yogurt, and 2 tablespoons of guacamole.
- Add Optional Toppings: Serve the bowls with fresh lime wedges, jalapenos, and hot sauce or salsa on the side for extra flavor if desired.
Notes
- Chicken thighs can be skin-on or skinless based on preference; both work well.
- If cilantro lime rice is unavailable, plain white or brown rice can be substituted.
- Marinating the chicken for at least 30 minutes enhances the flavor significantly but can be extended up to 4 hours.
- Use a non-stick skillet or cast iron pan for best results when cooking the chicken.
- Adjust the spice levels by controlling the amount of chili powders or adding jalapenos as desired.
- Store leftovers separately to keep the ingredients fresh, especially the guacamole and yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
