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.
- 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
- 2 cups Planet Rice Sprouted Brown Rice
- 2⅔ cups chicken broth
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- 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
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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.