Chili-Lime Chicken Burrito Bowls
Treat yourself to a burst of vibrant flavors with these Chili-Lime Chicken Burrito Bowls. Juicy, marinated chicken breasts are infused with the zesty tang of lime and orange, combined with avocado oil and taco seasoning, then seared to perfection. Paired with fragrant cilantro lime rice, and a Cajun corn and black bean salad. Top all that with a fresh Pico de Gallo salsa and you have a colorful and flavorful bowl to rival your favorite burrito bar. Each bite of this bowl is packed with protein and Mexican flavors, perfect for a nutritious lunch or a satisfying dinner.
Ingredients
For the Chili-Lime Chicken
- 1 kg Boneless Skinless Chicken Breasts 5 Chicken Breasts
- 1 Lime juiced and zested
- ½ medium Orange juiced and zested
- 1 tbsp Avocado Oil
- 2 tbsp Taco Seasoning
- Salt and Pepper season to your liking
For the Cilantro Lime Rice
- 1 ¼ cups Rice
- ¼ bunch Cilantro chopped
- 1 Lime juiced and zested
For the Cajun Corn and Black Bean Salad
- 1 ½ cups Canned Corn Kernels 1x 12 fl oz can
- 2 ⅓ cups Canned Black Beans 1x 19 fl oz can
- 1 tbsp Cajun seasoning
- 1 tsp Avocado Oil
For the Pico de Gallo Salsa
- 3 medium Roma Tomatoes
- 1 medium Onion
- 2 Jalapenos or chili peppers of choice
- ¼ bunch Cilantro
- Lime Juice to taste
- Salt to taste
Instructions
To cook the Chili-Lime Chicken
- Cut the chicken breasts in half lengthwise to create filets. Place the filets into a large tupperware, and add the remaining chili-lime chicken ingredients. Mix with your hands to coat every filet in the marinade, seal with a lid and marinate in the fridge for 30 mins or up to 24 hours.
- Set a large cast iron skillet over medium high heat and grease it with avocado oil. Once the oil is heated, place the marinated chicken filets in the pan, cooking in batches to prevent overcrowding. Allow chicken to sear one side at a time, about 4 minutes per side.
- Once seared, remove the cooked filets to a plate to rest. To ensure doneness, the filets should have an internal temperature of 165˚F after resting. After the cooked filets have rested for at least 10 minutes, cut them into 1 inch bite sized pieces and set aside in a bowl for serving later.
To cook the Cilantro Lime Rice
- Wash the rice using a pot and mesh strainer until the water runs mostly clear.
- Add the washed rice, 2 ¼ cups of water and a pinch of salt to the pot. Cover the pot with a lid and set over high heat until boiling. Reduce heat to low and let cook until no water remains and the rice is tender.
- Once the rice is cooked, turn the heat off, add the cilantro, lime juice and zest. Gently fluff the rice with a fork to combine and taste for seasoning. Set aside for serving later.
To make the Cajun Corn and Black Bean Salad
- Open the canned corn kernels and black beans, then strain and rinse them using a colander. Add them to a bowl with avocado oil, Cajun seasoning, and a pinch of salt, then mix to combine. Pan fry the corn and beans mixture on medium heat until the water evaporates and they have lightly browned. Taste for seasoning and then set aside for serving later.
To make the Pico de Gallo Salsa
- Finely dice the roma tomatoes, jalapenos and onion, then chop the cilantro. Add all of that to a bowl, season with lime juice, and salt. Mix to combine and taste for seasoning, adding more lime juice or salt if needed. Set aside for serving later.
How to serve your Chili-Lime Chicken Burrito Bowls
- Portion out the cilantro lime rice, Cajun corn and black bean salad, and cooked chili-lime chicken, equally between 5 containers. Portion out the pico de gallo salsa equally between 5 small containers. Serve the burrito bowls by reheating them in the microwave, and then top with the pico de gailo, light sour cream and/or hot sauce.