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
- Marinade/Sauce: Pulse all of marinade/sauce ingredients together in a food processor or blender until smooth and creamy.
- 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.
- 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.
- 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.
- 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.