Description
These chicken burrito bowls are a fresh, flavorful weeknight dinner with juicy seasoned chicken, cilantro-lime rice, and a creamy lime sauce that tastes better than takeout.
Ingredients
Chicken
– 1 1/2 pounds boneless skinless chicken fillets, cut into bite-size pieces
– 1 tablespoon olive oil
– 2 teaspoons chili powder
– 1 1/2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon fresh lime juice
Cilantro-Lime Rice
– 1 1/2 cups long-grain white rice, rinsed
– 3 cups low-sodium chicken broth (or water)
– 1 tablespoon butter (optional)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1 teaspoon lime zest (optional)
– Pinch of kosher salt, to taste
Beans & Corn
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
– 1 teaspoon fresh lime juice (optional)
– Pinch of kosher salt, to taste
Creamy Lime Sauce
– 1/2 cup plain Greek yogurt
– 2 tablespoons mayonnaise
– 2 tablespoons fresh lime juice
– 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
– 1/4 teaspoon kosher salt (plus more to taste)
– 2–4 tablespoons water, to thin for drizzling
Toppings (choose your favorites)
– 2 cups shredded romaine or iceberg lettuce
– 1 cup pico de gallo (or diced tomatoes + onion)
– 1 avocado, sliced
– 1 cup shredded cheddar or Monterey Jack cheese
– Pickled jalapeños (optional)
– Sour cream (optional)
Instructions
- Cook the rice: Bring rice and broth (or water) to a boil over high heat. Cover, reduce to low, and simmer 15 minutes. Rest 10 minutes off heat. Fluff, then stir in cilantro, lime juice, optional zest, and butter. Salt to taste.
- Season the chicken: Toss chicken pieces with olive oil, spices, salt, pepper, and lime juice.
- Sear the chicken: Cook in a hot skillet over medium-high heat 6–9 minutes total, stirring once browned, until cooked through.
- Warm beans and corn: Heat until hot and season with a pinch of salt and optional lime.
- Make the sauce: Whisk yogurt, mayo, lime juice, garlic, salt, and enough water to make it drizzle-thin.
- Assemble: Layer rice, chicken, beans, and corn. Add toppings and drizzle with sauce.
Notes
– Substitutions: Swap pinto beans for black beans; use sour cream instead of yogurt; use cauliflower rice for a lighter bowl.
– Make-ahead: Store components separately; add cold toppings and sauce after reheating.
– Tools: Large skillet, pot with lid, mixing bowl, whisk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex Inspired