Burrito Bowl Recipe

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a bowl combine olive oil, chopped cilantro, parsley, oregano, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper. Add chicken and coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill or pan-sear

Heat a grill or heavy skillet over medium-high heat and oil the grates or pan. Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has a light char. Transfer to a cutting board and rest 5 minutes, then slice or chop into bite-sized pieces.

Rinse the brown rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, water or broth, salt, and oil or butter. Bring to a boil, then reduce to low, cover, and simmer for 40–45 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5–10 minutes, then fluff with a fork.

In a small saucepan or skillet, combine drained black beans with ground cumin, garlic powder, lime juice, and salt. Heat over medium-low, stirring occasionally, until warmed through (about 5–7 minutes). Taste and adjust seasoning as needed.

If using frozen corn, thaw or cook briefly in a skillet. Heat butter in a skillet over medium-high heat, add corn and cook until lightly charred, about 4–6 minutes. Remove from heat and stir in mayonnaise, lime juice, chili powder, crumbled cotija/queso fresco, chopped cilantro if using, and salt. Mix to combine and keep warm or at room temperature until assembly.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and salt in a bowl. Stir gently and let sit 5–10 minutes to marry flavors. Taste and adjust lime or salt if needed.

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork (leave some texture). Stir in lime juice, salt, chopped cilantro, and minced red onion if using. Taste and adjust seasoning. Keep covered to avoid browning until ready to serve.

Divide the warm brown rice among 2 bowls (or 4 small bowls). Arrange the sliced grilled herb chicken, warmed black beans, Mexican street corn, a scoop of pico de gallo, and a scoop of guacamole on top of the rice in sections. Sprinkle crumbled queso fresco over the bowls, add a dollop of sour cream, garnish with cilantro leaves, and serve with lime wedges on the side. Offer salt and pepper to taste.