Description
Elevate your meal prep with these vibrant, nutrient-dense Chicken Burrito Bowls. Featuring juicy grilled chicken thighs, aromatic cilantro-lime jasmine rice, crisp fajita-style peppers, and creamy handmade guacamole, this bowl perfectly balances bold smoky spices with refreshing citrus notes. It is the ideal healthy, satisfying dinner that you can customize to your liking.
Ingredients
1 lb chicken thighs
3 tbsp olive oil
2 limes, juiced
2 tbsp taco seasoning
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 cups cooked jasmine rice
1 white onion, sliced
2 bell peppers, sliced
2 cups romaine lettuce, shredded
1 cup black beans, rinsed
1/2 cup corn kernels
1/2 cup pico de gallo
1/2 cup Monterey Jack cheese, shredded
2 ripe avocados
Salt and pepper to taste
Instructions
Whisk together olive oil, lime juice, taco seasoning, garlic, and half the cilantro to create the marinade; toss with chicken thighs and let sit for 20 minutes.
Heat a skillet over medium-high heat and cook chicken thighs until charred and cooked through; set aside and slice.
In the same skillet, sauté sliced onions and bell peppers with salt and pepper until tender-crisp.
Combine cooked jasmine rice with remaining lime juice, cilantro, and a pinch of salt.
Mash avocados with lime juice and salt to create the guacamole.
Assemble bowls starting with a base of rice, followed by chicken, fajita vegetables, lettuce, beans, corn, pico de gallo, and cheese.
Top each bowl with a dollop of fresh guacamole.
Notes
Store the components separately in airtight containers for up to 4 days for optimal freshness. Add the guacamole just before serving to prevent browning. You can substitute Monterey Jack with feta or cotija for a tangier flavor profile.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Sautéing
- Cuisine: Mexican-Inspired