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Chicken Burrito Bowl

Chicken and bean burrito bowl that you can meal prep and enjoy all week long
Print Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 4 cups cooked rice
  • 4 cups shredded lettuce
  • 2 ripe avocados
  • 1.5 cups cooked corn
  • 1 cup shredded mexican blend cheese
  • 1/2 cup cotija cheese
  • 1 lime, cut into wedges for garnish
  • 2 tsp oil

Homemade Taco Seasoning

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cumin powder
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp oregano
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon

Chicken Marinade

  • 2 tbsp taco seasoning
  • 1/4 cup avocado oil Any flavorless oil like canola or grapeseed oil
  • Juice of 1 lime

Pico de gallo

  • 2 medium tomatoes, chopped into 1/2 inch cubes
  • 1/4 cup red onion, finely chopped
  • 1/2 cup chopped cilantro
  • Juice of half a lime
  • Salt and pepper to season

Beans and Peppers

  • 1 can Black beans, drained and rinsed I like to use S&W organic beans from Costco
  • 1 medium onion, thinly sliced
  • 1 bell pepper thinly sliced
  • 1 tbsp garlic, minced
  • 1 tbsp taco seasoning

Avocado Cream Sauce

  • 1 ripe avocado
  • 1/3 cup plain greek yogurt
  • 1/2 cup fresh cilantro
  • 1 garlic clove
  • 1/2 tsp onion powder
  • Salt and pepper to season
  • Juice of 1 lime

Instructions
 

Prepare the homemade taco seasoning

  • Combine all the ingredients for taco seasoning in a small bowl or jar. Mix and set aside.

Marinate the chicken

  • Add chicken thighs to a large bowl or zip loc bag. Add in 2 tbsp of the taco seasoning along with juice of 1 lime. Give the chicken a nice rub to ensure each piece of chicken is well coated with the marinade. Let the chicken marinate in the refrigerator for at least an hour before baking in the oven.

Prepare the burrito bowl toppings

  • Make the pico de gallo by combining all the ingredients for the pico in a medium bowl. Cover and set aside.
  • Prepare your cooked corn and set aside. I prefer to saute frozen corn in a pan with some butter, salt and pepper. You can also prepare in the microwave. Cover and set aside.
  • Prepare the avocado cream sauce by placing all the ingredients for the sauce in a blender and blending until smooth and creamy. You can also use an immersion blender if you have one. Add additional water as needed, one tablespoon at a time, to loosen the sauce as needed. Transfer the cream sauce into a squeeze bottle if you prefer.

Prepare the beans and peppers

  • Add about 2 tbsp oil to a pan and heat under medium high heat. Add the onions and peppers and spread throughout the pan. Let the onions and peppers sit on the pan untouched for about 5-6 minutes to develop a nice char. Then mix and continue to saute for about 2-3 more minutes. Once onions and peppers have softened, add minced garlic, beans and taco seasoning and saute for an additional 2 minutes. Take the pan off the heat and set aside.

Bake the chicken

  • Place the marinated chicken thighs on a baking pan and bake in a pre-heated oven at 425 degrees Fahrenheit for 25 minutes or until the meat reaches an internal temperature of 165 degrees. Once the chicken has cooked, allow to rest covered for 5 minutes then chop into cubes.

Assemble the burrito bowl

  • Add 1 cup of cooked rice to each bowl. Top with the cooked chicken, beans and peppers, corn, pico de gallo, and Mexican blend cheese. Sprinkle cotija cheese over the bowl and garnish with a squeeze of lime wedge before serving.
Keyword avocado crema, burrito bowl, healthy dinners, healthy lunch, healthy meal prep, meal prep, plant based protein, protein bowl, protein packed dinner