You guys! I’m obsessed with burrito bowls these days. They are healthy, flavorful, and store very well. I usually assemble 2-3 bowls of these and place them in the fridge for easy re-heating the next day.
You might have noticed I shared my chipotle chicken burrito bowls recipe last year and as much as we love it, I had to share this recipe as well.
Both recipes are fairly similar and are both made with cilantro lime rice. The main difference between both recipes is the use of chicken breasts and sour cream in last years recipe. The spice mix is also different.
This year I decided to take my chicken bowls to a whole new level. I used chicken legs instead of breasts because they are so much cheaper and more tender than chicken breasts. I also sautéed the onions, peppers and corn to add another layer of flavor. Instead of sour cream I made a simple guacamole for an extra kick!
If you haven’t tried last year’s chicken burrito bowl recipe go ahead and hop on over there and try.
The image above is of the chipotle bowls.
- For Chicken:
- 3 skinless chicken legs quarts or 6 thighs you can also use breasts, bake for 10 minutes less
- 1 Teaspoon chili powder
- 1 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoon corn oil
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 can drained corn
- Cilantro Lime Rice
- 2 cups long grain rice
- 3.5 cups water
- 2 tablespoons butter
- 2 teaspoons salt
- ½ lime
- bunch of cilantro
- Quick Guacamole
- 1 ripe avocado
- juice from 1/4 lime
- 1 Tablespoon chopped cilantro
- garlic salt to taste
- Optional toppings
- shredded lettuce
- diced tomato salad
- shredded cheese
- sour cream
- For the Cilantro Lime Rice:Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving.
- For the Chicken: Mix the seasonings together in a small bowl. Rub Season on chicken. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken pieces in the pan. Cover and allow to cook for 7-8 minutes on each side over medium-high heat, until no longer pink in the center. Let rest for 5 minutes then chop and then shred. Cover and set aside until ready to assemble.
- For the corn, pepper and onions: While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. Next add a can of corn (drained) and continue cooking for 2 minutes. Turn off heat and set aside.
- For Guacamole: Combine all ingredients in a medium bowl and mash with a fork until chunky.
- To assemble: Scoop cooked Cilantro-Lime Rice into bowls then top with chicken, corn mix, romaine lettuce, and Guacamole.
Medha @ Whisk & Shout says
Love this updated recipe- so yum!