Gluten Free Chicken Burrito Bowl

Total time50 min

Prep time20 min

Cook time30 min

Every ingredient here checks out for gluten free eating, and that makes this bowl an easy weeknight go-to. Juicy chicken thighs get rubbed with cumin, smoked paprika, and oregano, then seared until deeply golden and sliced into strips. Cilantro-lime rice, sheet-pan roasted peppers and corn, and warmed black beans build out the bowl with real texture and color, while a bright lime-cumin dressing ties everything together. Shredded cheddar and scallions finish it off, with creamy avocado on the side if you want it. It's a fully customizable, big-flavor dinner that fits neatly into a gluten free kitchen without sacrificing any of the classic burrito bowl experience.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the rice

1 ½ cups long-grain white rice, uncooked
3 cups water
½ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the vegetables

2 medium red bell peppers, sliced into strips
1 cup frozen corn kernels, thawed
1 tbsp garlic-infused oil
¼ tsp salt

For the bowl

1 can (15 oz) black beans, drained and rinsed
½ cup shredded cheddar cheese
4 scallions, green tops only, thinly sliced

For the dressing

2 tbsp fresh lime juice (from about 1 lime)
2 tbsp garlic-infused oil
½ tsp ground cumin
¼ tsp salt

For serving

1 medium avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the bell pepper strips and thawed corn on a rimmed baking sheet with 1 tbsp garlic-infused oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast for 20–25 minutes, until the peppers are tender and lightly charred at the edges.
2
While the vegetables roast, combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 15 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and stir in the lime juice and cilantro.

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