Chili-Lime Chicken Burrito Bowl

Name: Chili-Lime Chicken Burrito Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb bone-in chicken thighs (skin on); 3 tbsp olive oil; 2 tbsp lime juice (fresh); 2 cloves garlic (minced); 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/2 tsp black pepper; 1 cup white rice (uncooked); 2 cups water; 1 tbsp lime juice; 2 tbsp cilantro (chopped); 1 cup black beans (cooked); 1 cup pico de gallo; 1/2 cup sour cream; 1 cup shredded cheese (cheddar or Mexican blend)

50 min 4 servings Medium

All Recipes

Chili-Lime Chicken Burrito Bowl

Savour the flavours of a build-your-own chicken burrito bowl with chili-lime chicken, cilantro-lime rice, and fresh toppings.

Prep

20 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Who doesn't love a hearty, customizable meal that bursts with flavour? Our Chili-Lime Chicken Burrito Bowl is the perfect dish, combining zesty chicken, aromatic cilantro-lime rice, and an array of fresh toppings that make every bite a delight. This dish draws inspiration from popular Mexican flavours, offering a homemade version of a beloved restaurant staple. Whether you're meal-prepping for the week or serving up a family dinner, these bowls are sure to satisfy.

Ingredients

Servings

Chili-Lime Chicken

Cilantro-Lime Rice

Toppings

Instructions

Prepare the chicken marinade

In a large bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add chicken thighs, turning to coat evenly. Cover and refrigerate for at least 30 minutes.

Pro tip: Marinating overnight intensifies the flavour.

Cook the rice

Bring water to a boil in a medium saucepan. Add rice, cover, and reduce heat to low. Cook for 18-20 minutes or until water is absorbed. Remove from heat, add lime juice and cilantro, and fluff with a fork.

Preheat the oven

Preheat your oven to 400°F (200°C).

Sear the chicken

Heat a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes, until golden brown.

Pro tip: Use a cast-iron skillet for even cooking.

Roast the chicken

Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Probe the thickest part of the thigh to check.

Rest and slice

Remove chicken from the oven and let rest for 5 minutes before slicing.

Pro tip: Resting helps keep the chicken juicy.

Assemble the bowls

Divide cilantro-lime rice among four bowls. Top with sliced chicken, black beans, pico de gallo, sour cream, and cheese.

Pro tip: Add avocado or jalapeños for extra flavour.

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Tips & Tricks

<ul><li>Marinate the chicken for at least 30 minutes for maximum flavour.</li><li>Use a meat thermometer to check doneness; aim for 165°F (74°C).</li><li>Customize with your favourite toppings like avocado or jalapeños.</li><li>Prepare ingredients ahead for easy assembly during the week.</li></ul>

Serving Suggestions

Serve your Chili-Lime Chicken Burrito Bowls with a side of tortilla chips and salsa for a complete meal. Pair with a refreshing lime margarita or a cold cerveza to enhance the dining experience. To make ahead, store each component separately in airtight containers for up to four days. This allows you to assemble fresh bowls throughout the week, maintaining that just-made taste.