Chicken Burrito Bowl (Printable Version)
Marinated chicken with rice, beans, and fresh toppings for a satisfying Mexican-inspired meal packed with vibrant flavors.
# Ingredients:
→ Protein
01 -
3-4 boneless, skinless chicken breasts
→ Marinade
02 -
2 tbsp olive oil
03 -
Juice of 1 fresh lime
04 -
2 tsp cumin
05 -
Salt and pepper to taste
→ Base
06 -
1 cup long-grain rice
07 -
1 can (15 oz) black beans, rinsed
→ Toppings
08 -
1 cup diced bell peppers (mixed colors)
09 -
1 avocado, diced
10 -
¼ cup chopped fresh cilantro
11 -
½ cup salsa
12 -
1 cup shredded cheese (sharp cheddar or pepper jack)
# Steps:
01 -
In a medium bowl, whisk together olive oil, fresh lime juice, cumin, salt, and pepper. Add the chicken breasts and toss until fully coated. Let it sit for at least 30 minutes. While it marinates, prep the other ingredients.
02 -
Heat your grill or stovetop pan over medium-high heat. Place the marinated chicken on the hot surface and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. The edges should be crisp while the center remains juicy. Let it rest for a few minutes before slicing.
03 -
While the chicken is cooking, prepare the long-grain rice according to package directions. Once done, fluff with a fork and keep warm.
04 -
In a small saucepan, combine the rinsed black beans and diced bell peppers. Warm over medium heat for about 5 minutes until heated through and peppers are slightly tender.
05 -
Start with a bed of warm rice. Add a generous scoop of the bean and pepper mixture. Top with sliced grilled chicken.
06 -
While everything is still warm, sprinkle with shredded cheese so it melts slightly. Finish the bowl with diced avocado, fresh cilantro, and a spoonful of salsa.
# Notes:
01 -
For best flavor, marinate the chicken for at least 30 minutes, but longer is better.
02 -
Components can be prepared ahead of time and assembled just before serving.