USA · Meat Dishes
Chicken Burrito Bowls
A burrito bowl is the filling of a burrito served without the tortilla: everything goes into a bowl in layers instead of being rolled.
Ingredients
- chicken breast600 g
- white rice300 g
- canned black beans400 g
- frozen or canned corn200 g
- limes2
- avocado1
- fresh cilantro4 tbsp
- chili powder2 tsp
- cumin1 tsp
- smoked paprika1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- olive oil2 tbsp
- pico de gallo or salsa200 g
- salt1 tsp
Method
- 1Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and ½ tsp salt in a small bowl. Pound the chicken breasts to an even thickness of about 1.5 cm — this ensures they cook evenly and stay juicy. Coat with 1 tbsp olive oil and the spice mix.
- 2Cook the rice according to package instructions. When hot, fluff with a fork and stir in the juice of 1 lime and 2 tbsp chopped cilantro. Season with a pinch of salt. Keep warm.
- 3Heat remaining oil in a large skillet over medium-high heat. Cook the chicken 5–6 minutes per side until the internal temperature reaches 74°C (165°F) and the outside is well browned. Rest for 5 minutes, then slice against the grain into strips.
- 4While the chicken rests, warm the black beans in a small pan with a pinch of salt. Heat the corn if using frozen.
- 5Slice the avocado. Squeeze the remaining lime over the avocado immediately to prevent browning.
- 6Assemble the bowls: cilantro-lime rice as the base, sliced chicken, black beans, corn, pico de gallo, sliced avocado. Scatter remaining cilantro over the top and finish with a squeeze of lime. Serve immediately.