Chicken Burrito Bowl
Experience the vibrant flavors of this chicken burrito bowl, an easy chicken burrito bowl recipe that's both healthy and customizable. This homemade burrito bowl with chicken is packed with delicious toppings and a nutritious base of cauliflower rice.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs or breasts
- 2 tablespoons avocado or olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce finely chopped
- 1 tablespoon adobo sauce
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water
- 1 cup cilantro lime cauliflower rice
- 1 cup shredded romaine lettuce
- 2 cups corn salsa (½ cup per bowl)
- 1 15 oz can black beans, rinsed and drained
- 1 cup Mexican cheese blend
- 1 cup guacamole or sliced avocado
- 1 cup pico de gallo or salsa
- 1 cup sour cream (or Greek yogurt)
- Tomatillo avocado dressing for topping
- Fresh cilantro for garnish
- Optional: hot sauce, tortilla chips for serving
Instructions
- Prep the chicken marinade: In a bowl or blender, combine the oil, lime juice, garlic, chipotle peppers, adobo sauce, chili powder, oregano, cumin, salt, pepper, and water. Blend until smooth.
- Marinate the chicken: Place chicken thighs or breasts in a ziplock bag or airtight container. Pour the marinade over the chicken, seal, and refrigerate for at least 1 hour (up to 24 hours for maximum flavor).
- While the chicken marinades, prepare your other bowl components. Make the cilantro lime cauliflower rice, corn salsa, and tomatillo avocado dressing as needed. Set aside.
- Cook the chicken: Remove the chicken from the marinade and discard the liquid. Heat a skillet over medium heat with a drizzle of oil. Once hot, add the chicken and cook for 7-8 minutes per side or until cooked through (internal temperature should read 165°F). Remove and let rest for 5 minutes before cutting into bite-sized pieces.
- Build the bowls: Start with a base of cauliflower rice, then layer on chicken, black beans, corn salsa, and shredded lettuce.
- Add toppings: Finish with Mexican cheese, guacamole, pico de gallo, and sour cream. Drizzle with tomatillo avocado dressing, garnish with fresh cilantro, and add a splash of hot sauce if desired.
- Serve: Pair with tortilla chips on the side for a fun crunch or enjoy as-is!
Notes
The best thing about bowl dinners is that they are completely customizable! Feel free to swap the cauliflower rice for any grain of choice. This bowl would be delicious with brown rice or quinoa. Want to make this bowl vegan? Marinate tofu or tempeh in the same mixture, or make these tofu sofritas for a plant-based protein option.