Southwest Chicken Burrito Bowls (Print Version)
Vibrant bowls with zesty marinated chicken, cilantro lime rice, fresh corn-black bean salsa, and creamy southwest dressing.
# Ingredients:
→ Chicken
01 -
1½ lb boneless, skinless chicken breasts or boneless, skinless chicken thighs
02 -
3 tablespoon extra-virgin olive oil
03 -
2 garlic cloves, minced
04 -
1½ teaspoon chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon cumin
07 -
½ teaspoon kosher salt
08 -
¼ teaspoon black pepper
→ Black Bean & Corn Salsa
09 -
1 (15 oz) can black beans, drained and rinsed (about 2 cups)
10 -
1 (15 oz) can sweet corn, drained and rinsed (about 2 cups)
11 -
1 red bell pepper, chopped (about 1 cup)
12 -
1 green bell pepper, chopped (about 1 cup)
13 -
¼ red onion, chopped (about ½ cup)
14 -
1 roma tomato, chopped
15 -
1 jalapeno (optional), chopped
16 -
½ cup cilantro, chopped
17 -
¼ cup lime juice (about 2 limes)
18 -
¼ cup apple cider vinegar or white wine vinegar
19 -
1 tablespoon honey (optional)
20 -
1 teaspoon garlic powder
21 -
1 teaspoon kosher salt, more to taste
22 -
½ teaspoon black pepper, more to taste
→ Cilantro Lime Rice
23 -
1 cup jasmine rice, uncooked
24 -
1 tablespoon extra-virgin olive oil
25 -
½ cup cilantro, chopped
26 -
2 tablespoon lime juice (about 1 lime)
27 -
½ teaspoon garlic powder
28 -
½ teaspoon kosher salt, more to taste
29 -
¼ teaspoon black pepper, more to taste
→ Southwest Dressing
30 -
¾ cup plain Greek yogurt
31 -
1 tablespoon olive oil mayonnaise or your favorite mayo (optional)
32 -
2 tablespoon lime juice (about 1 lime)
33 -
1 clove garlic
34 -
1 tablespoon honey
35 -
2 tablespoon fresh cilantro
36 -
1 teaspoon smoked paprika
37 -
½ teaspoon chili powder
38 -
¼ teaspoon onion powder
39 -
½ teaspoon kosher salt, more to taste
40 -
¼ teaspoon black pepper, more to taste
→ Optional for Assembly
41 -
Romaine lettuce or your favorite greens
42 -
Avocado slices
# Steps to Follow:
01 -
Cut the chicken into cubes. Add the marinade ingredients including the spices and 1 tablespoon of the olive oil to a medium bowl and toss until everything is coated. Set aside to marinate for at least 30 minutes or up to 24 hours in the refrigerator.
02 -
Cook the rice according to the instructions on the package. Let it cool for about 5-10 minutes, then add the cilantro, lime juice, olive oil, garlic powder, salt, and black pepper. Mix to combine.
03 -
While the rice is cooking, prepare the salsa. Finely chop the bell peppers, roma tomatoes, red onion, cilantro, and jalapeno (if using). Drain and rinse the black beans and corn. Add the chopped vegetables, black beans, corn, cilantro, lime juice, vinegar, honey, garlic powder, salt, and pepper to a large bowl. Toss to combine.
04 -
Add the dressing ingredients to a blender and blend until smooth, about 1-2 minutes.
05 -
Heat a large skillet over medium-high heat. Add the remaining olive oil and heat until shimmering. Add the marinated chicken and cook undisturbed for 3-4 minutes on one side. Flip and cook for another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
06 -
Add the rice, chicken, romaine lettuce (or other greens of choice), and salsa to a bowl. Top with the Southwest Dressing and any desired toppings.
# Additional Notes:
01 -
Marinate the chicken for 30 minutes or up to 24 hours for enhanced flavor.
02 -
Rinse rice under cold water before cooking to remove excess starch.
03 -
Adding olive oil mayonnaise to the yogurt helps emulsify the dressing.
04 -
For the Black Bean Salsa, finely chop vegetables for better texture.