Chicken Burrito Bowl Recipe

Marinate

Pound or trim chicken breasts to even thickness (~1/2–3/4 inch). In a bowl combine 1 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add chicken, toss to coat, and let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook

Heat a skillet or grill pan over medium-high heat until hot. Add a light coat of oil if using a skillet. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice into strips or dice.

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, stir in 1 tsp lime zest and 2 tbs chopped cilantro. Keep warm.

In a medium skillet heat 1/2 tbs olive oil over medium heat. Add drained black beans and corn and warm 3–4 minutes, stirring. Season with 1/2 tsp cumin, 1/8 tsp cayenne, 1/4 tsp salt and 1 tsp lime juice. Cook 1–2 minutes more to meld flavors. Taste and adjust seasoning.

Whisk together 1/4 cup Greek yogurt, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp honey, 2 tbs chopped cilantro, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Adjust lime, salt or honey to taste. Refrigerate until ready to serve.

Divide warm rice between 3–4 bowls (servings below). Top each with sliced chicken, warmed black beans & corn, 2 cups chopped greens portioned across bowls, 3/4 cup halved cherry tomatoes divided, shredded cheese, sliced avocado, a dollop of sour cream or Greek yogurt, and sliced green onions. Drizzle with cilantro-lime dressing (or a squeeze of reserved lime wedges) and garnish with cilantro leaves. Serve with lime wedges and hot sauce on the side.

Leftovers: Store components separately in airtight containers for up to 3–4 days; reheat chicken and rice, add fresh toppings at serving.