Chicken Burrito Bowl Dinner (Print Version)
# Ingredients:
→ Chicken Prep
01 -
Lime juice, freshly squeezed
02 -
Extra virgin olive oil
03 -
Ground chili seasoning
04 -
Cumin powder
05 -
Table salt
06 -
Cracked black pepper
07 -
Finely minced garlic cloves
08 -
Skinless, boneless chicken thighs, cleaned
→ Bowl Toppings
09 -
Rice with lime and cilantro
10 -
Fresh corn kernels from cob
11 -
Black beans, canned and unstrained
12 -
Grated Cheddar or blend of Mexican cheeses
13 -
Chopped Roma tomatoes
14 -
Diced ripe avocado
15 -
Red onion, chopped finely
16 -
Creamy sour cream
17 -
Spicy Mexican hot sauce (like Valentino or Tapatio)
# Instructions:
01 -
In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, pepper, and garlic. Toss chicken thighs in the mixture, making sure they're coated. Cover and pop into the fridge for at least an hour.
02 -
Get a cast iron skillet hot over medium-high with some oil. Lay the chicken in, one layer only, and cook through, flipping midway. When done, let rest for 5 minutes before chopping it up into smaller chunks.
03 -
Pour black beans into a medium pot and warm over medium-low heat. Sprinkle a little salt and stir now and then.
04 -
Clean out the same skillet, add oil, and cook the corn until golden. Add a little dash of salt to taste.
05 -
Scoop rice into 6 bowls. Layer on the chicken, corn, beans, cheese, chopped tomatoes, diced avocado, red onion, sour cream, and a drizzle of hot sauce. Serve while warm.
# Notes:
01 -
For more flavor, marinate the chicken for up to 6 hours.
02 -
Let the chicken sit a bit before cutting to keep it moist.
03 -
When serving beans, use a slotted spoon to avoid extra liquid.
04 -
A meat thermometer should show 165°F for safely cooked chicken.