Chicken Burrito Bowls

Course Main Course, Poultry

Cuisine American, Mexican Inspired, Southern

Keyword burrito-bowls-recipes, chicken-burrito-bowls

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 751kcal

Chicken: In a small bowl, mix together oil, chili, salt, lemon pepper and cumin. Rub on all sides of chicken. Place into a plastic storage bag and chill for 4 hours or overnight. To prepare: Grill over medium for 4-6 minutes per side or until juices run clear. Let stand for 5 minutes, then cut into bite-size pieces.
Honey-Lime Vinaigrette: To a mason jar add lime juice, honey, oil, onion, sugar, mustard, salt, pepper, garlic, cumin and oregano. Place the lid on and shake until fully combined and emulsified. Chill, shaking again before serving.
Rice: To a medium size saucepan add rice, 2 cups water and salt. Bring to a boil, then lower the heat. Leave lid slightly offset and simmer for about 20 minutes, stirring and replacing water, if needed. Cook until tender. Cover completely and let steam for 5-10 minutes. To the rice add lime juice and cilantro, fluff with a fork. Leave uncovered.
Assemble: Place rice into bottom of bowl, top with chicken, cheese, corn, beans, tomatoes, lettuce, avocado and green onion. Adding sour cream, hot sauce, whatever you like.
Drizzle lightly with honey-lime vinaigrette and serve.
Please Note: Nutritional values will vary depending on toppings used.

Protein - You can use boneless skinless chicken thighs in place of chicken breasts. They will take longer to cook, so test with an instant read thermometer looking for 165°F internal temperature.

Dressing Options - I've included a delectable honey lime vinaigrette dressing for this recipe that's fresh and flavorful. You might also enjoy a chipotle sauce, taco sauce, ranch dressing, sour cream or crema for those who want something different.

Vegetables - When grilling the chicken, I highly recommend grilling a variety of bell peppers and onions to add to the toppings. Red bell pepper, green bell peppers, poblano peppers, jalapeno peppers or sweet yellow peppers.

Rice - You can use brown rice, long grain white rice, jasmine rice or cauliflower rice for a lower carb option.

Cheese - You can use any flavor of shredded cheese that you enjoy. Sharp cheddar cheese or spicy pepper jack cheese will work.

Toppings - It's not necessary to cook the black beans and corn for this recipe unless you want to! Canned beans and Mexicorn (corn with bell peppers) work perfectly for this purpose.

Corn Salsa - You could use my recipe for Roasted Sweet Corn Salsa in place of Mexicorn, if time allows. It's well worth the small amount of effort and could be done in advance and popped into the fridge until serving.

Topping Options - The sky's the limit with toppings. Make a batch of restaurant style salsa, fresh avocado salsa or salsa verde. Add pinto beans or use light red kidney beans in place of black beans, red onions, jalapenos, or add a handful of romaine lettuce or crunchy iceberg lettuce. You can fully personalize each bowl with all of your favorite fiesta toppings.