Description
This Chicken Burrito Bowl recipe combines marinated and skillet-cooked chicken with zesty cilantro lime rice and fresh toppings like avocado, tomatoes, and black beans for a vibrant, flavorful meal that’s perfect for lunch or dinner and easy to prepare.
Ingredients
Scale
Chicken Marinade
- ¼ cup avocado oil
- 3 tablespoons lime juice
- 3 chipotle chilis in adobo sauce, finely chopped
- 1 ½ tablespoons adobo sauce
- 1 ½ teaspoons garlic powder
- ¾ teaspoon salt
- 1 ½ pounds chicken breast, cut into strips
Cilantro Lime Rice
- 1 cup long-grain white rice, rinsed
- 1 ½ cups water
- ¼ teaspoon salt (plus more to taste)
- 1 lime, zested and juiced (about 2 tablespoons juice)
- ¼ cup chopped cilantro
Bowl Toppings
- 1 head romaine lettuce, chopped
- 1 cup tomatoes, diced
- 1 avocado, chopped
- 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- ½ small red onion, chopped
Instructions
- Marinate the Chicken: In a bowl, combine avocado oil, lime juice, finely chopped chipotle chilis, adobo sauce, garlic powder, and salt. Add the chicken strips and toss thoroughly to coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat until hot. Add the marinated chicken strips and cook for 6 to 8 minutes, turning occasionally to ensure even cooking and a slight char on the edges. Cook until the chicken is fully cooked through. Remove from heat and set aside.
- Prepare the Cilantro Lime Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce heat to low and cover the pot. Let the rice cook for 15 minutes without lifting the lid. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in the lime zest, lime juice, and chopped cilantro for fresh flavor.
- Assemble the Bowl: Divide chopped romaine lettuce evenly among serving bowls. Layer with the cilantro lime rice, cooked chicken strips, diced tomatoes, chopped avocado, thawed corn, drained black beans, and chopped red onion.
- Serve: Serve the burrito bowls immediately while warm, or store them in airtight containers to enjoy as meal prep lunches or dinners later in the week.
Notes
- For extra heat, add more chipotle chilis or a dash of hot sauce to the marinade.
- You can substitute brown rice for white rice for a healthier option; adjust the cooking time accordingly.
- Make sure to rinse the rice well to remove excess starch for fluffier rice.
- Leftover bowls store well up to 3 days refrigerated; add avocado just before serving to prevent browning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
