Vegetarian Classic Chicken Burrito Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro-lime rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 large avocado, sliced or diced
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Pat the chicken breasts dry, then rub them all over with 1 tbsp of the olive oil followed by the spice mixture.
- 2
Combine the diced tomatoes, white onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature while you cook the chicken and rice.
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