Chicken Burrito Bowls

• 30 min total
• 20 min hands-on
• Serves 4
• 660 kcal
• 49 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1 cup long-grain rice
• 1½ lb boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 lime
• 1 cup frozen corn
• 1 can black beans (15 oz), drained and rinsed
• ½ bunch cilantro, chopped
• ¾ cup salsa
• ¾ cup shredded cheddar
• salt

Method

1. Bring the rice, 2 cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 15 minutes, then let it rest off the heat, still covered, for 5 minutes.
2. Meanwhile, toss the chicken with the chili powder, cumin, 1 tbsp oil, ¾ tsp salt and the juice of half the lime.
3. Heat the remaining oil in a large skillet over medium-high heat. Add the chicken and cook without moving it until well browned, 5–6 minutes. Flip and cook 5–6 minutes more, until it reaches 165°F (74°C) in the thickest part. Move to a board to rest for 5 minutes.
4. Add the corn to the same skillet (no need to clean it) and cook, stirring now and then, until any water has cooked off and the kernels are browned in spots, 4–5 minutes. Push it to one side, add the beans with a pinch of salt and 2 tbsp water, and stir for 2 minutes until hot.
5. Fluff the rice and stir in the juice of the other lime half and half the cilantro. Slice the chicken.
6. Divide the rice between bowls and top with the chicken, beans, corn, salsa, cheese and the remaining cilantro.

More recipes like this

Marry Me Chicken with Pasta30 min Chicken & Broccoli Fettuccine Alfredo30 min

Sweet-And-Sour Pork with RiceIn the Tablewise app

Turkish Pasta with Garlic Yogurt & Chili Butter30 min Smash Burger Tacos with Special Sauce30 min

Steak Salad with Balsamic, Tomatoes & FetaIn the Tablewise app