Description
A delicious and customizable burrito bowl featuring grilled chicken, rice, beans, and fresh toppings, perfect for a cozy dinner.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher Salt (Diamond Crystal)
- 2 tsp Dried Oregano
- 2 tsp Chili Powder
- 1.5 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Coriander
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 2.5 oz avocado oil
- 1 tsp lime juice
- 4 cups cooked rice
- 1 cup canned black beans (rinsed and drained)
- 1 cup pico de gallo
- 1/2 cup shredded cheese
- 1/4 to 1/2 cup guacamole
- Chopped fresh cilantro (optional)
Instructions
- Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside.
- Pour the oil and lime juice into a large liquid measuring cup. Add the spice mixture to the measuring cup and whisk until fully combined, creating a zesty marinade.
- Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press out as much remaining air as you can with your hands, then seal the bag. Squeeze the bag to ensure the thighs are well-coated.
- Place the bag flat in the fridge for 45 minutes, flipping it halfway to achieve maximum flavor infusion.
- Take the bag out of the fridge 15 minutes before you plan to grill, allowing the chicken to warm slightly.
- Meanwhile, preheat your grill to around 375 degrees F.
- Use grilling tongs to place each chicken thigh directly on the grill grates. Cook the thighs for 5 minutes on one side, then flip and cook for an additional 3 minutes on the second side. Use a meat thermometer to ensure the internal temperature reaches 165F.
- Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes. Use a large sharp knife to chop the chicken into bite-sized pieces.
- Now to assemble your burrito bowl! Take out four bowls and start by placing 1 cup of rice into each bowl.
- Next, add 1 to 1.5 thighs worth of diced chicken into each bowl, depending on the hunger levels of your loved ones.
- Follow it up with the toppings: 1/4 cup canned black beans, 1/4 cup pico de gallo, 2 tbsp shredded cheese, 1 to 2 tbsp guacamole, and chopped fresh cilantro (if desired).
- Serve, enjoy, and bask in the cozy flavors that your burrito bowl brings!
Notes
Meal prep friendly: Marinate the chicken the night before and grill it the next day for an effortless dinner solution. Leftover bowls can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 90mg