2.4 KiB
Chicken Burrito Bowls
Serves 2 | A fresh, simple weeknight bowl with seasoned chicken, black beans, charred corn, cilantro-lime rice, and salsa.
Ingredients
| Amount | Ingredient |
|---|---|
| ¾ lb | Boneless chicken breast or thighs |
| 2 cups | Cooked white or brown rice |
| 1 cup | Black beans, drained and rinsed |
| 1 cup | Corn (canned, frozen, or fresh) |
| ½ cup | Salsa |
| 1 | Avocado, sliced |
| 1 cup | Romaine or iceberg lettuce, shredded |
| ¼ cup | Sour cream |
| ½ cup | Chihuahua cheese, shredded |
| 3 tbsp | Fresh cilantro, chopped |
| 1 | Lime |
| 1 tbsp | Olive oil |
| 1 tsp | Cumin |
| ½ tsp | Chili powder |
| ½ tsp | Garlic powder |
| ½ tsp | Salt |
Instructions
Step 1 — Cube the chicken Cut the chicken into bite-sized cubes, about 1 inch each. Try to keep them uniform so they cook evenly.
Step 2 — Premix seasoning and coat chicken In a small cup, combine the cumin, chili powder, garlic powder, and salt. Mix together, then add olive oil to the cubed chicken and pour the spice mix over top. Toss until evenly coated.
Step 3 — Cook the chicken (~6 min) Heat a skillet over medium-high heat. Add the chicken in a single layer — don't crowd the pan. Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F). Work in batches if needed.
Step 4 — Char the corn (~4 min) In a dry skillet over high heat, add the corn in a single layer. Don't stir for 2 minutes to let it char, then toss and cook another 1–2 minutes. Season with a pinch of salt.
Step 5 — Make cilantro-lime rice Toss the cooked rice with half the cilantro and a squeeze of lime. Season with a pinch of salt.
Step 6 — Warm the beans (~2 min) Microwave the black beans in a bowl covered with a damp paper towel for 1–2 minutes, stirring halfway. Add a splash of water if dry.
Step 7 — Assemble the bowls Divide the cilantro-lime rice between bowls. Add a bed of shredded lettuce, then top with chicken, black beans, charred corn, and salsa. Add sliced avocado, a dollop of sour cream, and a handful of shredded Chihuahua cheese. Garnish with remaining cilantro and a final squeeze of lime.
Notes
- Nice-to-haves: pickled jalapeños
- Always keep chicken in a single layer when searing — crowding the pan causes steaming instead of browning
- Cubed chicken cooks fast; don 't walk away!