The BEST Chicken Burrito Bowl

Description

This Cinco de Mayo, I’m going to show you my healthy and delicious chicken burrito bowl recipe. This burrito bowl recipe is the real deal, packed with chicken, cilantro lime rice, avocados, bell peppers, corn, beans and more!

Ingredients

For the Chicken and Sweet Bell Peppers

• 2 Chicken Breast (approx. 375grams)
• ½ Large Red Bell Pepper, cut into strips
• ½ Large Yellow Bell Pepper, cut into strips

For the Marinade

• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder 
• ¼ tsp Smoked Paprika
• ½ tsp Salt
• 2 large Garlic Cloves, minced
• 1 tbsp Cilantro, finely chopped 
• 1 Lime, juice freshly squeezed 
• 1 tbsp Olive Oil

For the Rice

• 2 tbsp Olive Oil
• 2 Garlic cloves, minced
• 1 cup Rice (long grain white rice)
• 1½  cup Chicken Stock (or broth)
• 2 Limes, juice freshly squeezed
• 1 tsp Salt
• 2 tbsp Cilantro, finely chopped

For the Dressing

• 2 tbsp Olive Oil
• 3 tbsp Lime Juice, freshly squeezed 
• ½  tbsp Honey
• 1 Garlic Cloves, crushed
• 1 tbsp Cilantro, finely chopped
• ½ tsp Red Chili Flakes
• ¼  tsp Black Pepper, freshly ground
• Salt to taste

For the Burrito Bowl

• 3 cups Romaine Lettuce Leaves, wash and spin dry
• ½ cup Canned Corn
• ½ cup Canned Black Beans, washed and drained
• ½ cup Red Onion, chopped
• 1 Avocado, sliced
• ½ cup Cheddar Cheese, shredded
• 1 Tortilla Wrap (cut and toasted into chips)
• ½ cup Sour Cream

Method

For the Chicken Breast & Bell Pepper Marinate

1. In a small bowl, combine the chili powder, cumin powder, paprika and salt. Give it a quick mix. 
2. To that, add the crushed garlic, chopped cilantro, lime juice, and olive oil, and mix it all together till well combined. 
3. Brush ¾ (preserve ¼ for the bell peppers) of the marinade on both sides of the chicken breast.  Cover them with a plastic wrap and leave them aside to marinate for at least 30 minutes.
4. Slice the red bell pepper and the yellow bell pepper, into strips.  Toss in the remaining marinade on the bell peppers and sprinkle some salt to taste. Give them a quick mix till all the bell pepper strips get well coated with the marinade. Cover and leave aside to marinate.

For the Chicken Breast & Bell Pepper Cooking

1. Heat a large skillet on high heat. 
2. Add a drizzle of olive oil to the heated pan. Place the chicken in the pan and sear the chicken on both sides until you get some char, now lower the heat and allow the chicken to cook till the internal temperature reaches 165F and the juices run clear. 
3. Transfer chicken to a plate, loosely cover with a foil and allow the chicken to rest. 
4. To the same pan toss in the marinated peppers and cook for about 3-5 minutes until the peppers are just cooked but yet crunchy. 

For the Cilantro Lime Rice

1. To a heated pot, add the olive oil and crushed garlic. Saute till the garlic loses its raw flavour.
2. Now add the washed and drained rice and give it a quick stir.
3. Pour in the chicken stock, squeeze in the lime juice, and add the salt.  Give it all a quick stir.
4. Once bubbles appear on the surface, cover the pot with a lid and allow the rice to cook till it absorbs all the liquid. This should take about 7 – 10 minutes.
5. Uncover the rice and sprinkle on the chopped cilantro. Using a fork, mix the cilantro with the rice. Cover and allow it to rest for about 5 minutes.

For the Tortilla Chips

1. Cut a tortilla wrap into bite-size pieces and toast them in the oven till nice and crispy.

For the Dressing

1. In a small bowl, whisk all the dressing ingredients together till well combined.

Assembling The Burrito Bowl

1. Place 1½ cup of lettuce leaves on the base of a bowl 
2. Place the sliced chicken
3. Add three spoons of the cilantro lime rice
4. Next add the bell peppers, corn, black beans, chopped red onions, sliced avocados, toasted tortilla chips, cheese, and sour cream.
5. Finally, finish it off with a drizzle of the dressing.