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Chicken Burrito Bowl Recipe

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4.2 from 2 reviews

This Chicken Burrito Bowl recipe is a vibrant and healthy meal prep option packed with flavorful marinated chicken, fresh vegetables, and a creamy avocado lime sauce. Perfect for a quick, nutritious lunch or dinner, it combines seasoned chicken with kale, tomatoes, corn, black beans, and rice, all brought together with a zesty and creamy dressing.

Ingredients

Marinade & Chicken

  • 1/4 cup apple cider vinegar
  • 1 teaspoon ancho chili powder (or regular chili powder)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne (optional)
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 tablespoons avocado oil (divided)
  • 1 – 1 1/2 pounds chicken breasts (cubed)

Salad & Bowl Ingredients

  • 3 cups chopped kale (or lettuce of choice)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 cup halved grape tomatoes
  • 1/2 cup corn
  • 1 1/2 cups cooked black beans
  • 2 cups cooked rice
  • Chopped fresh cilantro (to taste)

Avocado Lime Sauce

  • 1 small avocado
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1 medium lime (lightly zested and freshly squeezed)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Whisk Marinade: In a large bowl or container, whisk together the apple cider vinegar, ancho chili powder, dried oregano, ground cumin, smoked paprika, salt, pepper, cayenne (if using), minced garlic, chopped fresh cilantro, and 1/2 tablespoon of avocado oil until well combined.
  2. Marinate Chicken: Add the cubed chicken breasts to the marinade and toss to coat evenly. Cover the bowl and let the chicken marinate for a few minutes at room temperature. For deeper flavor, you can marinate the chicken in the refrigerator overnight.
  3. Cook Chicken: Heat the remaining 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the marinated chicken along with any leftover marinade. Cook, stirring occasionally, for 12-15 minutes or until the chicken is browned and cooked through.
  4. Massage Kale: While the chicken cooks, place the chopped kale in a bowl. Drizzle with olive oil and sprinkle with salt. Lightly massage the kale with your hands to soften and season it.
  5. Assemble Bowls: Divide the massaged kale evenly among 4 bowls. Add the halved grape tomatoes, corn, black beans, cooked rice, and chopped cilantro to each bowl.
  6. Blend Sauce: In a blender with a small cup attachment, combine the avocado, plain Greek yogurt, lime zest, lime juice, salt, and pepper. Blend until smooth and creamy.
  7. Rest Chicken: Once cooked, let the chicken rest and cool for a few minutes to maintain juiciness and texture.
  8. Add Chicken & Sauce: Add the rested chicken to each bowl. Drizzle the creamy avocado lime sauce on top, or keep the sauce separate until ready to serve. Enjoy your flavorful chicken burrito bowl!

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Use kale or substitute with lettuce or spinach for a milder taste.
  • The avocado lime sauce can be made ahead and refrigerated for up to 24 hours.
  • Feel free to customize with additional toppings like shredded cheese, jalapeños, or salsa.
  • This recipe is perfect for meal prepping and stores well in airtight containers for up to 4 days.

Find it online: http://recipesbyliza.com/chicken-burrito-bowl-recipe/