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Grilled Chicken Burrito Bowls

Barbara
Don't let the long list of ingredients scare you away. Most everything can be made ahead. These healthy, flavorful burrito bowls have all your favorite Mexican flavors.
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Prep Time 45 minutes
Cook Time 30 minutes
Marinate Time 8 hours
Total Time 9 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls

Ingredients
  

For the Chicken:

  • 2 large boneless, skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp Kosher salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp cumin
  • ½ tsp cayenne red pepper
  • 2 tbsp olive oil
  • 3 tbsp white vinegar

For the Corn Salsa:

  • 16 oz frozen corn, thawed
  • ⅓ cup red onion, diced
  • 1 large Jalapeño pepper, seeded and finely diced
  • 1 lime or lemon, juiced
  • 1 tsp Kosher salt
  • ½ cup fresh cilantro, roughly chopped

For the Guacamole:

  • 3 large ripe avocados
  • 1 lemon or lime, juiced
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and diced
  • ½ tsp Kosher salt, or to taste

For the Cilantro Lime Rice:

  • 1 tbsp olive oil
  • 1 cup long grain rice
  • 1 tsp Kosher salt
  • 2 cups water
  • 1 lime, juiced
  • ¾ cup fresh Cilantro, chopped

Toppings to serve:

  • 1 large tomato, chopped
  • 2 cups lettuce, chopped
  • 2 cups cheddar cheese, shredded
  • ½ cup sour cream, optional
  • 1 lime, quartered

Instructions
 

Prepare the chicken:

  • Cut each chicken breast into slices.
  • Use a meat mallet to pound each piece chicken to a ½ inch thickness.
  • Place chicken in a large ziplock baggie.
  • In a bowl combine marinade ingredients; chili powder, dried oregano, smoked paprika, kosher salt, garlic powder, cumin, black pepper, cayenne pepper, olive oil, and white vinegar. Stir to combine.
  • Add the marinade to the chicken in the ziplock bag. Close bag, pressing out excess air and seal the bag closed. Smush bag to coat all the chicken with the marinade. Refrigerate for 2 hours or overnight.

Prepare corn salsa:

  • Place frozen corn in a colander and rinse with cold water to thaw. Drain off excess water.
  • Place thawed corn, diced red onion, diced jalapeño, lime juice, Kosher salt, and chopped cilantro in a mixing bowl and stir to combine. Set aside.

Make the guacamole:

  • In a medium bowl, Place avocados and lemon juice, in a medium bowl. Mash with a fork. Add red onion, diced jalapeño chopped cilantro and salt to the bowl. Stir to combine.
  • To keep the guacamole fresh until ready to use, place a large sheet of plastic wrap over the top and press the plastic wrap down against the surface of the guacamole and all the way out to the edges of the bowl, so no air can get between. Refrigerate until ready to serve.

Make the cilantro rice:

  • In a saucepan heat a tablespoon olive oil over medium heat.
  • Once the oil is hot, add the rice and cook until rice is lightly toasted, about 4-5 minutes, stirring frequently to prevent burning.
  • Add water and salt to the pan. Increase heat and bring mixture to a boil.
  • Once the mixture comes to a boil, cover the pan with a tight fitting lid and reduce heat to lowest setting.
  • Cook on low heat for 20-25 minutes or until the rice has absorbed all the water.
  • Remove pan from heat. Set aside, covered.
  • When ready to use, fluff the rice with a fork and stir in the lime juice and chopped cilantro.

Cook the chicken:

  • Heat a tablespoon olive oil in a cast iron skillet over medium-high heat.
  • Add the marinated chicken and cook for 4 minutes on the first side.
  • NOTE: Discard any excess marinade.
  • Flip chicken pieces over and cook for another 4 minutes on the second side or until the chicken is browned and cooked all the way through.
  • Transfer the cooked chicken pieces to a cutting board and allow them to rest for 5 minutes.
  • Use a sharp knife to cut the chicken into bite sized pieces.

Assemble bowls:

  • Place cilantro lime rice, diced chicken, corn salsa, and chopped lettuce into four bowls.
  • Top each bowl with chopped tomato, shredded cheese, guacamole, and a dollop of sour cream if desired.
  • Serve each bowl with a wedge of lime.

Notes

Make Ahead Tips:
  • Place chicken in a freezer-safe plastic storage bag with the marinade, pressing out as much air as possible.
  • Lay the bag flat in the freezer. When ready to use, thaw marinated chicken overnight in the refrigerator before cooking as directed in the recipe.
  • Corn salsa can be made up to 3 days ahead.  Store covered in the refrigerator until ready to use.
Keyword chicken, Guacamole, rice