Cilantro Lime Chicken Burrito Bowls
These cilantro lime chicken burrito bowls have all the bright fresh flavors, juicy chicken thighs, and an incredible sauce that’s drizzled right on top of these bowls. (Jump to Recipe)
September is National Rice Month and this month we are honoring this ancient grain with a recipe that will knock your socks off.
We have chicken that is super juicy and marinated in a zesty, citrusy marinade, it’s served with sautéed sweet peppers and onion, sweet corn, avocado, and black beans all on a steamed bed of cilantro lime brown rice. It’s finished off with a drizzle of extra sauce.
Today, we’re using Planet Rice Sprouted Brown Rice in these cilantro lime chicken burrito bowls. They offer the most inspired range of delicious and healthy rice that’s grown here locally in the Sacramento valley.
High in antioxidants, fiber, non-GMO, and gluten-free. Their rice is grown with regenerative agricultural practices, which ultimately means, it’s great for you and great for the planet.
Planet Rice products can be found on Amazon.
To Make These Burrito Bowls, You’ll Need:
- Planet Rice Sprouted Brown Rice
- chicken broth
- limes
- cilantro
- chicken thighs
- bell peppers
- red onion
- avocado
- corn
- black beans
- olive oil
- rice vinegar
- garlic
- cumin
Start By Making..
The cilantro lime marinade/sauce. Blend the cilantro, olive oil, rice vinegar, garlic, lime juice and zest, cumin, salt and pepper until it’s smooth and creamy.
Pour 1/3 of the sauce over the chicken thighs and marinate.
Meanwhile cook the rice. Bring the chicken broth and the sprouted brown rice to a boil in a pot. Reduce the heat and cover with a lid until the rice is cooked through. Fluff the rice with a fork and mix in the lime juice and chopped cilantro.
Cook the chicken 6-8 minutes per side, until it’s fully cooked through. Let the chicken rest for 5 minutes before slicing it.
Cook the bell peppers and red onion until soft and tender.
Assemble the bowls: cooked rice, black beans, corn, cooked peppers and onions, sliced avocado, and sliced chicken. Drizzle the top with the remaining cilantro lime sauce.
If you love this bowl, be sure to check these out:
Summer Power Bowl With Roasted Jalapeño Vinaigrette
Healthy Taco Turkey Burrito Bowls
Sweet Potato Chickpea Buddah Bowl
If you make this Cilantro Lime Chicken Burrito Bowls, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Disclosure: This post is a sponsored post on behalf of Planet Rice.
Cilantro Lime Chicken Burrito Bowls
These cilantro lime chicken burrito bowls have all the bright fresh flavors, juicy chicken thighs, and an incredible sauce that’s drizzled right on top of these bowls.
Ingredients
Cilantro Lime Marinade/Sauce
- 1 cup packed cilantro
- ½ cup extra virgin olive oil
- ⅓ cup rice vinegar
- 2 cloves garlic
- 2 limes, juiced and zested
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
Cilantro Lime Rice
- 2 cups Planet Rice Sprouted Brown Rice
- 2⅔ cups chicken broth
- 1 lime, juiced
- 2 tbsp cilantro, chopped
Other burrito bowl ingredients:
- 1.5 pounds chicken thighs, skinless and boneless
- 2 tbsp extra virgin olive oil
- 2 bell peppers, sliced (1 red and 1 yellow)
- 1 red onion, sliced
- 1 (15 oz) can corn
- 1 (15 oz) can black beans, rinsed
- 2 avocados, peeled, seeded, and sliced
Instructions
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Marinade/Sauce: Pulse all of marinade/sauce ingredients together in a food processor or blender until smooth and creamy.
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Marinade: Pour a third of the sauce over the chicken and allow to marinade for 30 minutes in the refrigerator. Reserve remaining marinade in refrigerator until ready to use.
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Rice: While the chicken is marinading, cook the rice: Combine together the rice and chicken broth in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with lid until rice is cooked through, about 25 minutes. Fluff rice with fork and mix in lime juice and cilantro. Season to taste with salt.
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Cook chicken, peppers, onion: Heat large skillet over med/high heat. Add olive oil. Cook chicken 6-8 minutes per side, until fully cooked through. Remove from skillet. Let chicken rest for 5 minutes before slicing. Add peppers and onion to the skillet. Cook until veggies are soft, about 2-3 minutes. Season to taste with salt and pepper. Remove from skillet.
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Assemble: Divide cooked rice, black beans, corn, cooked peppers and onion, and sliced avocado into 4 individual bowls. Top with sliced chicken and drizzle with reserved cilantro lime sauce.
