Eosinophilic Esophagitis Friendly Meal-Prep Chicken Burrito Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 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 ½ cups long-grain white rice
- 2 ¾ 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 ½ cups frozen corn kernels
- 1 tsp olive oil
- ¼ tsp salt
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
For serving
- ½ cup sour cream (optional)
Can be omittedsour cream
- ½ cup salsa (optional)
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- 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 thighs dry, then rub the spice mixture evenly over both sides.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice or dice into bite-sized pieces.
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