Chicken Burrito Bowl Dish (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
Fresh lime juice
02 -
Olive oil
03 -
Chili powder
04 -
Ground cumin
05 -
Salt
06 -
Black pepper
07 -
Garlic cloves, minced
08 -
Boneless skinless chicken thighs, trimmed of excess fat
→ Bowl Ingredients
09 -
Cilantro-lime rice
10 -
Fresh yellow corn, shucked and cut from the cob
11 -
Canned black beans, undrained
12 -
Shredded Cheddar cheese
13 -
Roma tomatoes, diced
14 -
Ripe avocado, sliced
15 -
Red onion, finely chopped
16 -
Sour cream
17 -
Mexican hot sauce (e.g., Tapatio or Valentino)
# Instructions:
01 -
Whisk lime juice, olive oil, chili powder, ground cumin, salt, black pepper, and garlic in a large mixing bowl. Add chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour.
02 -
Heat oil in a cast iron skillet over medium-high heat. Sear the chicken thighs in a single layer, leaving space between each piece. Cook thoroughly, flipping once, until the internal temperature reaches 165°F. Set aside to rest and chop into bite-sized pieces.
03 -
In a medium-sized saucepan, heat the black beans over medium-low heat. Season with salt as necessary.
04 -
Using a cleaned skillet, heat oil over medium heat. Sauté the corn until golden brown and lightly season with salt.
05 -
Divide a layer of cilantro-lime rice among serving bowls. Top each bowl with chicken, corn, black beans, diced tomatoes, avocado slices, red onion, shredded cheese, sour cream, and Mexican hot sauce.
# Notes:
01 -
Marinate the chicken for at least 6 hours for maximum flavor.
02 -
Allow chicken to rest for 5 minutes before chopping to retain juiciness.
03 -
Use a slotted spoon to drain excess liquid when serving beans.