Burrito Bowls
This burrito bowl features spice-rubbed chicken, cilantro-lime quinoa, beans, fresh vegetables, and a delicious chipotle sauce. It's a meal you'll crave again and again!
Servings: 4 servings
Cost: $12.95
Equipment
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts see note 1
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 3/4 teaspoon chili powder
- 2 tablespoons olive oil divided
Rice
- 1 batch cilantro-lime rice or plain rice
- 1 (15.5-ounce) can black beans drained, rinsed, and warm
- 1-1/2 cups frozen corn or 1 can, see note 2
- 1 large avocado or guacamole
- Diced grape tomatoes or salsa
- Toppings as desired see note 3
Sauce
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 four 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: Recipe timing and seasoning quantities are based on using two medium-sized chicken breasts, each weighing 1/2 pound, for a total of 1 pound of chicken.
Note 2: Sauté frozen corn in butter or oil before adding. See Black Bean Burrito Bowls recipe for detailed instructions.
Note 3: I love to use sour cream, Cotija cheese, jalapenos, lime, cilantro, pickled red onions, and cilantro-lime sauce or taco sauce. For quicker toppings, grab store-bought salsa, pico de gallo, guacamole packs, and cilantro-lime sauce.
Storage: Store the rice, chicken, and toppings in separate containers in the fridge; they will stay fresh for up to 4 days. The sauce will last a week in the fridge. When ready to eat, reheat the chicken and rice, then add the toppings and sauce.
Nutrition
Serving: 1serving | Calories: 786kcal | Carbohydrates: 106.4g | Protein: 42.2g | Fat: 22.6g | Cholesterol: 82.7mg | Sodium: 491.3mg | Fiber: 16.2g | Sugar: 4g