Description
A vibrant bowl filled with tender chicken, fresh veggies, creamy avocado, and gooey cheese, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil (divided)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- Salt and black pepper (to taste)
- 1 3/4 lbs. boneless skinless chicken thighs (trimmed of excess fat)
- Cilantro lime rice (1 batch)
- 2 ears fresh corn (shucked and kernels cut from cobs)
- 1 1/2 cans black beans (with liquid undrained)
- 1 cup shredded cheddar cheese (or more to taste)
- 2 roma tomatoes (chopped)
- 2 medium avocados (chopped)
- 6 Tbsp chopped red onion
- 1/2 cup sour cream (or Mexican crema)
- Mexican hot sauce (e.g., Tapatio or Valentino)
Instructions
- Start by combining the lime juice, 2 tablespoons of olive oil, chili powder, ground cumin, minced garlic, and a sprinkle of salt and black pepper in a large bowl.
- Add the chicken thighs into the marinade and coat them well. Cover the bowl and pop it into the refrigerator for at least one hour.
- Once marinated, heat a cast iron skillet over medium-high heat. Add 1/2 tablespoon of olive oil and sear the chicken thighs for about 6 minutes.
- Flip the chicken and continue cooking until the internal temperature hits 165°F, approximately 6 minutes more. Once cooked, set the chicken aside to rest.
- In a medium saucepan, warm the black beans over medium-low heat, stirring and seasoning with salt to taste.
- Clean the skillet, adding another 1/2 tablespoon of olive oil to cook the corn. Sauté the corn for about 3 to 4 minutes until they turn a lovely golden shade.
- Now it’s time to assemble! Start with a layer of cilantro lime rice at the bottom of your bowls. Top it with slices of the cooked chicken, corn, black beans, cheddar cheese, chopped tomatoes, diced avocados, red onion, and finish with a dollop of sour cream and a drizzle of your favorite hot sauce.
Notes
Customize your bowls with your favorite toppings and serve with tortilla chips or a fresh salad.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 120mg
Keywords: burrito bowl, chicken recipe, family dinner, customizable meal, easy recipes