Chicken Burrito Bowls (Print Version)
# Ingredients:
→ Chicken on the Grill
01 -
1.5 pounds thighs of chicken, no bones or skin
02 -
1 tablespoon Diamond Crystal Kosher Salt
03 -
2 teaspoons oregano, dried
04 -
2 teaspoons chili powder mix
05 -
1.5 teaspoons cumin, finely ground
06 -
1 teaspoon garlic powder
07 -
1 teaspoon smoked paprika powder
08 -
Half a teaspoon of coriander (ground)
09 -
Half a teaspoon onion powder
10 -
1/2 teaspoon black pepper, ground
11 -
2.5 teaspoons oil, any kind you like
12 -
1 teaspoon fresh lime juice (from about one lime)
→ Bowl Add-Ins
13 -
4 cups already-cooked rice (use the type you prefer)
14 -
1 cup rinsed and drained black beans from a can
15 -
1 cup fresh pico de gallo, jarred salsa, or diced tomatoes
16 -
Half a cup of shredded cheese (try cotija, fresco, or a Mexican mix)
17 -
Around 1/4 to 1/2 cup guacamole or roughly mashed avocado
18 -
Optional - a handful of freshly chopped cilantro
# Instructions:
01 -
In a little bowl, blend your salt, spices, and pepper together. In a measuring cup, stir the oil and lime juice, then whisk in the spice mix until everything's smooth.
02 -
Move the chicken thighs into a resealable bag or similar dish, add the marinade, and seal, pressing out the air. Pop it in the fridge for 45 minutes, flipping once. Pull it out 15 minutes before cooking to warm up a bit.
03 -
Heat your grill up to 375°F. Place the chicken on for 5 minutes, flip, and let them go another 3 minutes. Keep grilling until a thermometer reads 165°F inside. Rest for 5 minutes, then dice.
04 -
Spoon a cup of rice into each of four bowls. Layer on chopped chicken, 1/4 cup each of black beans and pico, 2 tablespoons of cheese, and 1-2 tablespoons of guacamole. Sprinkle cilantro on top if you want.
# Notes:
01 -
While the chicken chills in the fridge, organize your toppings and rice.
02 -
Feeds 4-6 depending on how much everyone eats.
03 -
Switch it up with extras like diced onions, jalapeños, or sour cream.