Red Meat Allergy Friendly Chicken Burrito Bowl
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 tbsp garlic-infused oil, divided
- 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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