Description
These Chicken Burrito Bowls are a vibrant, flavorful meal featuring marinated and seared chicken thighs, cilantro lime rice, sautéed corn, seasoned black beans, and fresh toppings like avocado, tomatoes, and cheese. Perfect for a family dinner or meal prep, this recipe combines savory, tangy, and spicy elements for a satisfying bowl bursting with Tex-Mex flair.
Ingredients
Marinade and Chicken
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil (divided)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- Salt and black pepper, to taste (about 1.5 tsp salt, 1 tsp black pepper)
- 1 3/4 lbs boneless skinless chicken thighs, trimmed of excess fat
Rice
- 1 batch cilantro lime rice (prepared separately)
Bowl Toppings
- 2 ears fresh corn, shucked and kernels cut from cobs
- 1 1/2 cans black beans, with liquid undrained
- 1 cup shredded cheddar cheese (or more to taste)
- 2 roma tomatoes, chopped
- 2 medium avocados, chopped
- 6 Tbsp chopped red onion
- 1/2 cup sour cream or Mexican crema
- Mexican hot sauce (such as Tapatio or Valentino), to taste
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together 3 Tbsp lime juice, 2 Tbsp olive oil, chili powder, cumin, minced garlic, and season with salt and black pepper to taste. This mixture will flavor the chicken.
- Marinate the Chicken: Add the chicken thighs to the marinade bowl and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour or up to 1 day to allow flavors to penetrate the meat.
- Preheat Skillet: Heat a cast iron skillet over medium-high heat and add 1/2 Tbsp olive oil to prevent sticking.
- Sear the Chicken: Arrange the marinated chicken thighs in a single layer in the skillet, leaving space between pieces. Cook without moving for about 6 minutes until the underside is golden brown.
- Finish Cooking Chicken: Flip the chicken thighs and continue cooking for another 6 minutes or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let rest for 5 minutes before chopping into small pieces.
- Warm the Black Beans: While the chicken cooks, place the black beans with their liquid in a medium saucepan set over medium-low heat. Warm gently and season with salt to taste.
- Cook the Corn: Clean the skillet of any burnt bits, add remaining 1/2 Tbsp olive oil, and cook the corn kernels for 3 to 4 minutes until golden and slightly charred. Season lightly with salt.
- Assemble the Burrito Bowls: Divide a thin layer of cilantro lime rice evenly among 6 bowls. Top each bowl with chopped chicken, cooked corn, warmed black beans (using a slotted spoon to avoid excess liquid), shredded cheese, chopped tomatoes, diced avocados, chopped red onion, sour cream, and Mexican hot sauce to taste.
Notes
- For extra flavor, marinate the chicken overnight up to 24 hours.
- If cilantro lime rice is unavailable, substitute with cooked white rice mixed with fresh lime juice and chopped cilantro.
- Use a cast iron skillet for the best sear and flavor development on the chicken.
- Adjust the amount of hot sauce based on your preferred spice level.
- Leftover burrito bowls can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
