Mexican Herbed Chicken Burrito Bowl Recipe

Prepare Marinade

In a bowl, combine chopped cilantro, parsley, oregano, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Whisk until homogeneous.

Marinate Chicken

Trim excess fat from chicken thighs. Place chicken in a zip-top bag or shallow dish and pour marinade over. Massage so chicken is evenly coated. Marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for deeper flavor.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tsp oil if using a skillet. Remove chicken from marinade (let excess drip off). Cook chicken 4-6 minutes per side, or until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Rinse the rice under cold water until water runs clear to remove excess starch. In a medium saucepan, heat 1 tbs olive oil or butter over medium heat; add rice and stir to coat for 1 minute.

Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes (or according to package instructions) until liquid is absorbed and rice is tender. Remove from heat and keep covered for 5 minutes.

Fluff rice with a fork. Stir in lime zest, 1 tbs lime juice and 1/4 cup chopped cilantro. Taste and adjust salt or lime as desired. Keep warm until serving.

In a small skillet, heat 1 tsp oil over medium heat. Add drained black beans and corn, sprinkle in 1/2 tsp cumin, 1/4 tsp smoked paprika, and 1/4 tsp salt. Cook, stirring occasionally, 3-4 minutes until warmed through and slightly toasted.

Remove from heat, stir in 1 tsp lime juice and 1 tbs chopped cilantro. Taste and adjust seasoning. Keep warm.

Make Quick Salsa

Combine diced tomato (or pico), red onion, minced jalapeño (if using), 1 tbs lime juice and 1/4 tsp salt in a small bowl. Let sit 5-10 minutes for flavors to meld.

Slice the avocado and prepare greens. Arrange shredded greens, sliced avocado, and crumbled cheese so they are ready to build bowls.

If using sour cream/Greek yogurt, thin with 1-2 tsp lime juice or water to desired consistency; place in a small bowl or drizzle bottle.

Divide the cilantro-lime rice between two bowls (about 1/2 cup cooked rice per serving as a base).

Top each bowl with half the sliced herbed chicken, half the black bean & corn mixture, a generous spoonful of the fresh salsa, sliced avocado, and a handful of shredded greens.

Finish with a drizzle of sour cream or yogurt (if using), sprinkle crumbled cotija or cheddar, extra chopped cilantro, a squeeze of lime, and hot sauce or salsa verde to taste.

Serve immediately while chicken is warm. Leftovers keep well refrigerated up to 3 days (store components separately if possible).