Blackened Chicken Burrito Bowl Recipe

Prep and season

Pat chicken dry with paper towels. If breasts are thick, slice horizontally to make 2 thinner cutlets or pound to even thickness (~3/4 inch). In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, cumin, oregano, cayenne, salt and black pepper. Rub olive oil and lemon (or lime) juice over both sides of the chicken, then coat evenly with the spice blend, pressing the rub into the meat. Let rest 10 minutes (or refrigerate up to 1 hour).

Cook

Heat a large skillet (cast-iron preferred) over medium-high until very hot. Add a teaspoon of oil and swirl. Place chicken in the pan and sear without moving 3–4 minutes until dark brown and blackened in spots. Flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C). If using thicker pieces, cover and reduce heat to medium, cooking additional 4–6 minutes and checking temperature. Transfer to a cutting board and let rest 5 minutes before slicing thinly against the grain.

Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan bring 2 cups water, 1 tbs butter (or oil) and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in chopped cilantro, 1 tbs lime juice and optional lime zest. Taste and adjust salt or lime as needed.

Heat 1 tsp olive oil in a small skillet over medium heat. Add corn and sauté 2–3 minutes until slightly charred. Add rinsed black beans, cumin, smoked paprika, salt and pepper. Cook 2–3 minutes until warmed through. Remove from heat and set aside. If beans are dry, add 1–2 tablespoons water and warm gently.

Whisk together mayonnaise, sour cream (or Greek yogurt), minced chipotle in adobo, lime juice and a pinch of salt until smooth. Taste and add more adobo for heat or a little water to thin if desired. Refrigerate until ready to use.

Divide warm cilantro-lime rice among 3–4 bowls (about 1 cup cooked rice per serving). Arrange shredded greens, blackened sliced chicken (about 4–5 oz per serving), warm black beans and corn, cherry tomatoes and avocado on top of the rice. Sprinkle with shredded cheese and chopped cilantro. Add a dollop of sour cream (or Greek yogurt), spoon salsa and drizzle with chipotle crema if using. Serve with lime wedges on the side for squeezing over the bowl.

Storage: Refrigerate components separately in airtight containers up to 3–4 days. Reheat chicken in a skillet over medium heat or briefly in the microwave. Keep avocado fresh by adding just before serving.