Description
A delicious and customizable chicken burrito bowl featuring marinated chicken thighs, cilantro lime rice, and vibrant toppings.
Ingredients
- 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)
- 1 batch of cilantro lime rice
- 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 tablespoons olive oil, chili powder, cumin, minced garlic, salt, and pepper in a large bowl.
- Add the chicken thighs to the marinade, coating them well. Cover the bowl and refrigerate for at least 1 hour.
- Heat a cast iron skillet over medium-high heat and add 1/2 tablespoon of olive oil. Sear the chicken thighs for about 6 minutes.
- Flip the chicken and cook until the internal temperature reaches 165°F, about 6 minutes more. Let the chicken rest before slicing.
- Warm the black beans in a medium saucepan over medium-low heat, seasoning with salt to taste.
- Clean the skillet, add another 1/2 tablespoon of oil, and cook the corn for 3 to 4 minutes until golden.
- Assemble the bowls: start with a layer of cilantro lime rice, then add sliced chicken, corn, black beans, shredded cheese, tomatoes, avocados, and red onion. Top with sour cream and a dash of hot sauce.
Notes
Prep ingredients ahead of time for a smoother cooking process.
