Burrito Bowl

5 from 1 rating

from kristineskitchenblog.com

This is the best Burrito Bowl recipe - it's loaded with flavor and so satisfying! The components can be made ahead and stored in the fridge for meal prep lunches or dinners.

Prep Time35

Cook Time15

Total Time50

Servings: servings

Calories: 499kcal

Author: Kristine Rosenblatt

Ingredients

Pico de Gallo*

¾ pound ripe red tomatoes (plum/roma) 2-3 tomatoes, diced small*
⅓ cup finely chopped white onion
½ cup chopped fresh cilantro tough stems discarded
1 tablespoon fresh lime juice
salt to taste

Cilantro Lime Rice

2 teaspoons olive oil
2 cloves garlic minced
1 cup long grain white rice rinsed and drained
1 ½ cups water
zest of 1 lime
2 tablespoons fresh lime juice from 1 lime
⅔ cup chopped fresh cilantro tough stems discarded
¼ teaspoon salt or to taste

Chicken

1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 boneless, skinless chicken breasts

Remaining Ingredients

6 cups chopped romaine lettuce
15 ounce can black beans rinsed and drained
1 cup canned corn drained
1 avocado peeled, pitted and sliced; or guacamole
sour cream, lime wedges optional, for serving

Instructions

Make the Pico de Gallo: Combine all ingredients in a medium bowl; stir. Set aside.
Make the Cilantro Lime Rice: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and rice and toast for 3-4 minutes, stirring constantly. Stir in the water and bring to a simmer. As soon as the pot comes to a simmer, cover with a lid and reduce the heat to low. Cook at a very slow simmer without lifting the lid for 15 minutes. Then remove the pot from the heat and let the rice rest for 10 minutes with the lid on. Fluff the rice; stir in the lime zest, lime juice, cilantro and salt.
Prepare the Chicken: Meanwhile, combine the chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl. Stir or whisk to mix.
Place the chicken breasts in a zip-top bag or between two sheets of parchment paper and use a meat mallet or rolling pin to pound them to an even ½-inch thickness. Rub the seasoning mixture over all sides of the chicken breasts.
Grill chicken on an outdoor grill or oiled grill pan over medium to medium-high heat for 5-8 minutes per side, or until cooked through. Let the chicken rest for 5 minutes and then chop into bite size pieces.
Assemble the Burrito Bowls: Divide the lettuce evenly between 4 bowls (or meal prep containers). To each bowl, add cilantro lime rice, chicken, pico de gallo, black beans, corn, and avocado or guacamole.

Notes

To save time, instead of making homemade pico de gallo, you can use store-bought pico de gallo or salsa.
When making pico de gallo, remove the core, seeds and juice from the tomatoes so that they don't water down pico de gallo.
These burrito bowls are perfect for meal prep. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can also prep the lettuce, black beans and corn and store in the refrigerator. I recommend assembling the bowls right before serving to keep everything fresh.

Nutrition

Nutrition information is only an estimate.