The EASIEST Chicken Burrito Bowl | Taco Salad | Everyday Favourites

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Thighs are juicier and more flavorful; tofu is a budget-friendly protein.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice has more fiber; quinoa is often cheaper and gluten-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in fat and higher in protein; cottage cheese is often less expensive.

Cut 375 grams of chicken breasts into pieces for marinating.

In a bowl, mix 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1/4 teaspoon paprika, and 1/2 teaspoon salt.

Add 2 cloves of minced garlic and 1 tablespoon of finely chopped cilantro to the spice mix.

Squeeze the juice of 1 lime into the mixture and add 1 tablespoon of olive oil, then mix well.

Marinate the chicken breasts with the spice mixture, flipping them to coat both sides, and reserve some marinade for the peppers.

Cut half a red bell pepper and half a yellow bell pepper into strips and place them in a bowl.

Toss the bell peppers with the reserved marinade and sprinkle with a little more salt.

Cover the chicken and peppers to marinate while preparing the rice.

In a heated pot, add 2 tablespoons of olive oil and sauté 2 cloves of crushed garlic until fragrant.

Add 1 cup of washed and drained long grain rice and stir to combine with the garlic.

Pour in 1.5 cups of chicken stock and the juice of 2 limes, then add 1 teaspoon of salt and mix well.

Cover the pot and cook until the rice absorbs all the liquid, about 7 to 10 minutes.

Once cooked, fluff the rice with chopped cilantro and set aside.

In a heated skillet, add 2 tablespoons of olive oil and sear the marinated chicken on both sides until sealed.

Lower the heat and cook the chicken until it reaches an internal temperature of 165°F and juices run clear, then remove from the pan.

In the same skillet, add the marinated bell peppers and sauté for 3 to 5 minutes until slightly crisp.

Cut a tortilla into strips and toast in the oven until crispy.

Prepare the dressing by whisking together 2 tablespoons of olive oil, 3 tablespoons of freshly squeezed lime juice, 1/2 tablespoon of honey, 1 clove of minced garlic, 1 tablespoon of finely chopped cilantro, 1/2 teaspoon of red chili flakes, black pepper, and a pinch of salt.

Slice an avocado and squeeze lime juice over it to prevent browning.

Assemble the burrito bowl starting with a base of lettuce leaves.

Add the cooked chicken, cilantro lime rice, sautéed bell peppers, canned corn, canned black beans, chopped red onion, sliced avocado, toasted tortilla chips, cheese, and a scoop of sour cream on top.

Drizzle the prepared dressing over the assembled burrito bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens