Chef savvy
These Chicken Burrito Bowls are loaded with homemade salsa, cilantro-lime rice, and grilled chipotle chicken with a little lettuce on the side.
01
Heat the oil in a medium saucepan. Add rice and cook until golden brown, 3-4 minutes. Add in garlic and cook for an additional minute.
02
Stir in chicken broth, cover and simmer until tender about 20 minutes.
03
Fluff the rice with a fork and stir in chopped cilantro and lime juice.
04
Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
05
Add all of the ingredients including the chicken thighs to a large ziplock bag. Add salt and pepper. Toss and marinade for 1 hour or overnight.
06
Preheat the grill to 400 degrees and spray the grill with cooking spray. Grill the chicken flipping halfway until fully cooked, about 4-5 minutes on each side.
07
Rest the chicken for 5 minutes, then cut into bite size pieces. Layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce.
Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.