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Chicken Burrito Bowl

30 minutes
Prep Time

10 minutes
Cook Time

6
Number of Servings
What you'll need:

Chicken Marinade

  • 1lb. chicken breast/thigh, lean, fat trimmed, sliced into bite-size
  • ¼ cup cilantro, chopped
  • 1 Tbsp. lime zest
  • ¼ cup lime, juiced
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • salt & pepper to taste
  • Optional: red pepper flakes to taste

Assemble Bowl

  • 2 cups (15.5 oz. can) sweet corn, rinsed and drained
  • 2 cups black bean, rinsed and drained
  • 2 bell peppers, sliced into strips
  • ¾ cup light sour cream
  • 3 cups brown rice, precooked (or cilantro brown rice)
  • Optional: 1 cup cheese, shredded
  • Optional: 3 medium avocados, sliced

Cilantro Lime Brown Rice

  • 2 Tbsp. extra virgin olive oil
  • 3 cups brown rice, instant, precooked
  • 2 limes, zested & juiced
  • 1/3 cup cilantro, chopped
  • salt & pepper to taste
What to do:
  1. In a large bowl, combine lime zest, lime juice, cilantro, olive oil, garlic, and spices. Marinade chicken in sauce for 30 minutes or overnight.
  2. While chicken marinades, heat oil over medium-high heat. Add precooked rice and sauté until warm.
  3. Add cilantro, lime juice, lime zest, salt, and pepper. Mix well and thoroughly cook rice until warm.  
  4. Add 1 Tbsp. of olive oil to medium-high heat. Add chicken and cook for 5-7 minutes or until well cooked. Chill cooked chicken in a bowl.
  5. In the same pan, add olive oil to medium-high heat and sauté bell peppers and onion for 3-4 minutes or until tender. Set peppers and onion aside. Repeat the same steps for corn.
  6. Assemble bowl. Add ½ cup cooked brown rice and 1/3 cup: romaine lettuce, chicken, bell peppers, onion, beans, corn, and optional ingredients. Top it with 1 Tbsp. sour cream.