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Units Scale
For the Chicken Marinade:
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
For the Burrito Bowl:
- 2 cups cooked white or brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded lettuce or chopped Romaine lettuce
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Salsa, guacamole, sour cream, or your preferred toppings
Instructions
1. Marinate the Chicken:
- In a bowl, combine the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
- Place the chicken in a resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. You can marinate it longer for more flavor.
2. Cook the Chicken:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Grill the chicken for about 6-8 minutes per side or until it’s cooked through and has grill marks. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the chicken from the grill, let it rest for a few minutes, then slice it into strips.
3. Assemble the Burrito Bowls:
Start by dividing the cooked rice among four serving bowls.
Arrange the grilled chicken strips, black beans, corn, diced tomatoes, shredded lettuce, shredded cheese, diced red onion, and chopped cilantro on top of the rice.
4. Add Toppings:
- Top the burrito bowls with your favorite toppings. You can add salsa, guacamole, sour cream, or any other toppings you prefer.
5. Serve:
- Serve the burrito bowls immediately, allowing each person to customize their bowl with additional toppings as desired.