Chicken Burrito Bowl
A flavorful and customizable chicken burrito bowl with a lime-chili marinade, juicy chicken thighs, cilantro-lime rice, and various toppings.
Ingredients
Marinade and Chicken
- 3 Tbsp fresh lime juice
- 2 Tbsp olive oil (for marinade)
- 1 Tbsp chili powder adjust to taste
- 2 tsp ground cumin
- 1.5 tsp minced garlic (or 1 large clove grated)
- 1.75 lbs boneless skinless chicken thighs (trim excess fat) (stay juicier than breasts)
- 1 Tbsp olive oil (for searing) (1/2 Tbsp for searing, 1/2 Tbsp for corn)
- Salt and black pepper to taste
Bowls Toppings
- 1 batch cilantro lime rice (store-bought can be used)
- 2 ears fresh corn (shucked and kernels cut from cobs)
- 1.5 cans black beans (keep liquid to add moisture while warming)
- 1 cup shredded cheddar cheese (or queso fresco)
- 2 roma tomatoes chopped (or 1 cup pico de gallo)
- 2 medium avocados (chopped or sliced)
- 6 Tbsp chopped red onion (or pickled red onion for tang)
- 1/2 cup sour cream (or Mexican crema)
- Mexican hot sauce (Tapatio, Valentina, or your favorite)
Instructions
Preparation
- In a large bowl, combine 3 Tbsp lime juice, 2 Tbsp olive oil, chili powder, cumin, minced garlic, and a generous pinch of salt and pepper. Taste and adjust the marinade.
- Add the trimmed chicken thighs to the marinade and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 6 hours.
Cooking
- Heat a cast iron skillet over medium-high heat until hot. Add 1/2 Tbsp olive oil and swirl to coat.
- Lay the marinated thighs in the skillet without crowding. Sear for 5–6 minutes on the first side until a golden crust forms.
- Flip and cook for another 5–6 minutes, or until an instant-read thermometer registers 165°F in the thickest part. Remove and let rest for 5–10 minutes, then slice against the grain.
- In a medium saucepan, pour the black beans (with their liquid) and warm over medium-low, stirring occasionally and seasoning with a pinch of salt.
- Wipe out the skillet, add the remaining 1/2 Tbsp olive oil, and add the corn kernels. Cook for 3–4 minutes, stirring occasionally, until golden and slightly charred at the edges. Season with salt.
Assembly
- Spoon a base of cilantro-lime rice into bowls. Top with sliced chicken, corn, black beans, cheese, tomatoes, avocados, red onion, and a dollop of sour cream.
- Finish with your favorite hot sauce.
Notes
Store components separately in airtight containers for up to 3–4 days. Reheat gently to preserve moisture.