Chicken Burrito Bowl

A build-your-own burrito bowl with lime-marinated grilled chicken, cilantro-lime rice, black beans, sweet corn, and fresh pico de gallo. It's a customizable, high-protein dinner that rivals your favorite fast-casual chain.

By YumYum Editorial · Healthy & Wellness

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons lime juice, divided
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt, divided
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/4 cup chopped fresh cilantro, divided
• 1 (15 oz) can black beans, drained and rinsed, warmed
• 1 cup corn kernels (fresh, frozen, or grilled)
• 2 Roma tomatoes, diced
• 1/2 white onion, finely diced
• 1 avocado, diced
• 1/2 cup shredded Mexican cheese blend

Instructions

1. In a bowl, whisk 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, chili powder, and 1/2 teaspoon salt; toss with the chicken thighs and marinate 15 minutes at room temperature.
2. Rinse the rice, then combine with chicken broth and remaining 1/2 teaspoon salt in a saucepan; bring to a boil, cover, reduce heat, and simmer 18 minutes until liquid is absorbed.
3. Fluff the rice with a fork and stir in half the cilantro and 1 tablespoon lime juice.
4. Heat the remaining tablespoon of olive oil in a grill pan or skillet over medium-high heat and cook the chicken thighs 6-7 minutes per side until internal temperature reaches 165°F (74°C).
5. Rest the chicken 5 minutes, then slice into strips.
6. Combine the diced tomato, onion, and remaining cilantro with a pinch of salt to make a quick pico de gallo.
7. Divide the cilantro-lime rice among bowls and top with sliced chicken, black beans, corn, pico de gallo, avocado, and shredded cheese.
8. Serve with extra lime wedges on the side.