Description
These chili lime chicken burrito bowls are a vibrant, flavor-packed meal featuring juicy marinated chicken, fluffy rice, beans, fresh toppings, and creamy guac. Perfect for meal prep or a quick weeknight dinner.
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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2 tbsp olive oil
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Juice of 2 limes
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1½ tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp oregano
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½ tsp onion powder
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Salt & pepper to taste
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4 cups cooked rice (white, brown, or cauliflower)
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1 cup canned black beans, rinsed
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1 cup pico de gallo or salsa
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½ cup shredded cheese (Mexican blend or cotija)
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¼–½ cup guacamole or avocado
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Optional toppings: cilantro, jalapeños, lettuce, onions, sour cream, taco sauce
Instructions
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Mix marinade ingredients and coat chicken. Marinate 1 hour (45 min in fridge, 15 min room temp).
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Grill chicken at 375°F for 5–6 minutes per side, until internal temp reaches 165°F. Let rest, then slice.
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Cook rice and prep all toppings.
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Assemble bowls with rice, chicken, beans, toppings, and garnish. Serve immediately.
Notes
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Use cauliflower rice for a low-carb option.
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Swap chicken thighs with chicken breast if preferred.
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Adjust spice level by increasing or reducing chili powder.
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Best enjoyed fresh, but great for meal prep too.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling or pan-searing
- Cuisine: Mexican-inspired