Simmering Saturdays Cilantro Lime Chicken Burrito Bowls
Cilantro Lime Chicken Burrito Bowls
Loaded with corn, black beans, cheddar cheese, sour-cream, bell pepper, avocado, and grilled chicken, this is sure to become a favorite!
Ingredients
- 6Â boneless skinless chicken thighs
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Pinch Red Pepper Flakes, Optional
To Assemble Bowls
- 1 cup corn, fresh or frozen
- 1Â red sweet pepper
- 1 can black beans, drained
- 1 cup shredded cheese
- Avocado, sliced (or guacamole)
- Sour Cream
- Salsa
- Cilantro Lime Rice
Instructions
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Marinate:Â In a large bowl, whisk the lime juice, lime zest, cilantro, olive oil, garlic, and spices. Add the chicken and combine until the chicken is coated in the marinade. Cover and chill for 30 minutes or up to overnight.
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Cook:Â Heat a grill or heavy-duty pan to medium-high heat and lightly oil it. Add the chicken and grill for 5-7 minutes on each side or until cooked through. Remove from heat and cover to rest for at least 5 minutes before slicing.
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To the same pan (use foil or cast iron pan if on the grill), Add the sliced peppers and saute for 3-4 minutes or until tender. Remove the bell peppers and onion from the pan and add the corn and saute for 3-4 minutes or until warmed through.
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Assemble: To a medium serving bowl, Add about ½ cup of cooked rice, chopped romaine lettuce, grilled chicken, cooked bell peppers & onion, beans, corn, sour cream, avocado, and your favorite salsa.