Categorized:

  • Healthy
  • Main Dish
  • Mexican and Southwestern
  • Poultry
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Tagged:

  • avocados
  • black beans
  • cheddar cheese
  • chicken thighs
  • chili powder
  • cilantro
  • corn
  • cumin
  • garlic
  • hot sauce
  • limes
  • olive oil
  • red onion
  • rice
  • sour cream
  • tomatoes
Chicken burrito bowl with cilantro lime rice. - 1

Chicken Burrito Bowls

Ingredients

Chicken

  • 3 Tbsp fresh lime juice
  • 3 Tbsp olive oil, divided
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp minced garlic
  • Salt and black pepper, to taste
  • 1 3/4 lbs. boneless skinless chicken thighs, trimmed of excess fat

Bowl Ingredients

  • 1 batch cilantro lime rice, recipe here
  • 2 ears fresh corn, shucked and kernels cut from cobs
  • 1 1/2 cans black beans, with canned liquid undrained
  • 1 cup shredded cheddar cheese, or more to taste
  • 2 roma tomatoes, chopped
  • 2 medium avocados, chopped
  • 6 Tbsp chopped red onion
  • 1/2 cup sour cream, or Mexican crema
  • Mexican hot sauce, such as Tapatio or Valentino

Instructions

  • In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
  • Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
  • Preheat a cast iron skillet over medium-high heat then add 1/2 Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
  • Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
  • Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste
  • Clean skillet of burned bits then add 1/2 Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
  • Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.

Notes

  • Mexican rice is another delicious option here in place of cilantro lime rice.
  • Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
  • Cilantro lime rice is also included in the nutrition estimate. Salt to taste not included.

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