Name: Chicken Burrito Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 1/2 pounds chicken thighs; 1 tablespoon olive oil (plus more for cooking); Juice of 1 lime (plus additional for guacamole); 2 tablespoons taco seasoning; 1/3 cup cilantro, finely chopped; 3 cloves garlic, minced; Salt and pepper, to taste; 1 cup jasmine rice, rinsed; 1 cup water (or more, depending on the method used); Pinch of salt; 1/3 cup cilantro, roughly chopped (for rice); 1/2 large onion, thinly sliced (2 cups/150 grams); 3 medium bell peppers, julienned (about 5 heaping cups/500 grams); 2 small avocados (200 grams); 1-2 tablespoons lime juice (for guacamole); 2 tablespoons cilantro, roughly chopped (for guacamole); 5 packed cups chopped romaine lettuce (270 grams); 1 – 15 ounce can of black beans, drained and rinsed; 1 cup pico de gallo; 1 cup canned sweet corn, drained; 1 cup shredded Monterey Jack cheese (about 2 ounces); Optional toppings: Salsa, sour cream/Greek yogurt, hot sauce, extra cilantro, lime wedges; For serving: Tortilla chips, tortillas

Ingredients

Scale

1 1/2 pounds chicken thighs
1 tablespoon olive oil (plus more for cooking)
Juice of 1 lime (plus additional for guacamole)
2 tablespoons taco seasoning
1/3 cup cilantro, finely chopped
3 cloves garlic, minced
Salt and pepper, to taste
1 cup jasmine rice, rinsed
1 cup water (or more, depending on the method used)
Pinch of salt
1/3 cup cilantro, roughly chopped (for rice)
1/2 large onion, thinly sliced (2 cups/150 grams)
3 medium bell peppers, julienned (about 5 heaping cups/500 grams)
2 small avocados (200 grams)
1–2 tablespoons lime juice (for guacamole)
2 tablespoons cilantro, roughly chopped (for guacamole)
5 packed cups chopped romaine lettuce (270 grams)
1 – 15 ounce can of black beans, drained and rinsed
1 cup pico de gallo
1 cup canned sweet corn, drained
1 cup shredded Monterey Jack cheese (about 2 ounces)
Optional toppings: Salsa, sour cream/Greek yogurt, hot sauce, extra cilantro, lime wedges
For serving: Tortilla chips, tortillas

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Instructions

Marinate chicken thighs with olive oil, lime juice, cilantro, garlic, taco seasoning, salt, and pepper for 1-2 hours.
Cook jasmine rice according to package instructions, adding cilantro, lime juice, and salt after cooking.
In a skillet, cook marinated chicken for about 10-15 minutes until fully cooked, then slice into bite-sized pieces.
Sauté onion in oil for 4-5 minutes, then add bell peppers and cook until soft.
For guacamole, mash avocados with lime juice, cilantro, salt, and pepper.
Assemble bowls with layers of rice, lettuce, beans, corn, chicken, pico de gallo, guacamole, and cheese.

Notes

Allow chicken to rest for a few minutes after cooking for juiciness.
Customize the vegetables according to seasonal availability.
Store leftovers in airtight containers and keep guacamole separate to avoid browning.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Calories: 550
Sugar: 4
Sodium: 800
Fat: 28
Saturated Fat: 7
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 45
Fiber: 10
Protein: 36
Cholesterol: 120