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- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 ½ cups chicken broth - 1 cup black beans, rinsed and drained - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1 cup corn (fresh, frozen, or canned) - 1 lime, zested and juiced - ½ cup fresh cilantro, finely chopped - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - Optional toppings: sour cream, sliced jalapeños, additional cilantro When making cilantro lime chicken burrito bowls, you need fresh ingredients. Each one adds flavor and texture. The chicken breasts are tender and juicy, making them the star of the dish. Jasmine rice serves as a fluffy base, soaking up all the flavors. Black beans add protein and fiber. Cherry tomatoes bring a burst of color and sweetness. Diced avocado adds creaminess and healthy fats. Corn gives a nice crunch, whether fresh or frozen. The lime juice and zest brighten the whole dish. Fresh cilantro adds a fragrant touch. Olive oil helps the marinade stick to the chicken, enhancing its taste. For seasoning, ground cumin and garlic powder provide warmth and depth. Don't forget sea salt and black pepper! They balance all the flavors perfectly. Optional toppings like sour cream or jalapeños can make your bowl even better. They let you customize each serving. Enjoy building your burrito bowl with these fresh ingredients! To start, you'll want to marinate the chicken. In a medium bowl, mix together 2 tablespoons of olive oil, the juice and zest of 1 lime, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and a pinch of sea salt and black pepper. Whisk these together until well combined. Next, add the 2 boneless, skinless chicken breasts to the bowl. Make sure they are fully coated in the marinade. Cover the bowl and place it in the fridge for at least 30 minutes. If you have more time, letting it sit for up to 2 hours will boost the flavor. Now, let’s cook the jasmine rice. Start by rinsing 1 cup of jasmine rice under cold running water. You want the water to run clear. This step helps remove excess starch and makes the rice fluffy. In a medium saucepan, bring 1 ½ cups of chicken broth to a rolling boil. Once boiling, add the rinsed rice. Cover the pot with a lid and reduce the heat to low. Let the rice simmer for 15 to 18 minutes until it’s tender and the liquid is absorbed. After that, remove it from heat and fluff it gently with a fork. Set the rice aside and let it cool. While the rice cools, it’s time to grill the chicken. Preheat your grill or grill pan to medium-high heat. Once hot, take the chicken out of the marinade and place it on the grill. Cook the chicken for about 6 to 7 minutes on each side. You want it to reach an internal temperature of 165°F. Once it’s done, remove the chicken from the grill. Let it rest for about 5 minutes before slicing it into strips. This makes the chicken juicy and tender. Now comes the fun part—assembling your bowls! Take four individual serving bowls and evenly distribute the cooked jasmine rice as the base. On top of the rice, add portions of 1 cup of black beans, 1 cup of corn, and 1 cup of halved cherry tomatoes. Next, layer in the diced avocado and the sliced grilled chicken. This colorful mix not only looks good but also tastes amazing. For the final touch, sprinkle each bowl with ½ cup of finely chopped fresh cilantro. Squeeze some fresh lime juice over the top for a zesty flavor. You can also add optional toppings like sour cream or sliced jalapeños to customize your bowl. For a beautiful presentation, arrange the ingredients in distinct sections. Serve with lime wedges on the side, inviting everyone to add a splash of freshness! To get the best flavor from your cilantro lime chicken, marinate the chicken for at least 30 minutes. I prefer to let it sit for up to 2 hours. This deepens the flavor as the spices and lime juice soak in. Grilling is key. Preheat your grill to medium-high heat. This helps seal in the juices and gives a nice char. Cook the chicken for 6-7 minutes on each side. Use a meat thermometer to check for 165°F to ensure perfect doneness. These bowls are great on their own, but you can add extra fun toppings. Consider using: - Sour cream for creaminess - Sliced jalapeños for heat - Extra cilantro for freshness - Shredded cheese for richness Pair your bowl with tortilla chips for some crunch or a side of pico de gallo for added flavor. Make your bowls look inviting! Arrange the ingredients in colorful sections. Start with a base of rice and layer on the beans, corn, tomatoes, and avocado. Place the sliced chicken on top for a nice finish. Add lime wedges on the side. This invites your guests to add a fresh squeeze right before eating. A great way to make your meal pop is to use a wide, shallow bowl. It shows off all the colors beautifully! {{image_4}} You can swap chicken for many proteins. Here are some great choices: - Tofu: Use extra-firm tofu for a plant-based option. Press it to remove moisture, then marinate and grill just like chicken. - Shrimp: Shrimp cooks fast and adds a nice flavor. Grill or sauté until pink and opaque. - Ground turkey: Season and cook it in a skillet. It’s lean and works well in the bowl. - Tempeh: This fermented soy product adds a nutty taste. Marinate and grill for a hearty texture. Switching up the rice can add more flavor and nutrition. Try these options: - Quinoa: This grain cooks quickly and is high in protein. Use the same broth to cook it. - Brown rice: A whole grain that adds fiber. It takes longer to cook, so adjust the time. - Cauliflower rice: A low-carb choice. Sauté it in a pan for a few minutes until tender. - Farro: It has a chewy texture and nutty flavor. Cook it in broth for added taste. Toppings can elevate your burrito bowls. Here are fun ideas: - Sour cream: Adds creaminess and tang. Greek yogurt is a great swap for health. - Sliced jalapeños: For heat, add fresh or pickled jalapeños. - Cheese: Crumbled feta or shredded cheddar can add a salty bite. - Pico de gallo: Fresh tomato salsa brings zest to the dish. - Olives: Sliced black or green olives add a briny flavor. Feel free to mix and match these options to create your perfect bowl! Store your leftover cilantro lime chicken burrito bowls in airtight containers. Keep them in the fridge for up to three days. This helps keep the flavors fresh. Make sure the chicken is in a separate container if you want it to stay juicy. Avoid letting the rice sit too long to prevent it from drying out. To freeze, separate the components. Place the chicken, rice, and toppings in their own containers. Use freezer-safe bags or containers. The chicken and rice can last in the freezer for up to three months. Just remember to cool them completely before freezing. This prevents ice crystals from forming. For reheating, use the microwave or stovetop. If using a microwave, heat in short bursts. Stir in between to ensure even warming. For stovetop, add a splash of water to the pan. This keeps the rice moist. Aim for an internal temperature of 165°F for the chicken. Enjoy your meal as if it was just made! To make cilantro lime chicken burrito bowls, follow these steps: 1. Marinate the chicken with olive oil, lime juice, cumin, garlic powder, salt, and pepper. 2. Cook jasmine rice in chicken broth until tender. 3. Grill the marinated chicken until it reaches 165°F, then slice it. 4. Assemble the bowls with rice, black beans, corn, tomatoes, avocado, and chicken. 5. Garnish with cilantro and lime juice before serving. You can substitute chicken with: - Tofu - Shrimp - Beef - Pork - Tempeh - Seitan To make these bowls healthier, try these tips: - Use brown rice instead of jasmine rice for more fiber. - Add more veggies like bell peppers or spinach. - Use grilled fish instead of chicken for a lighter option. - Skip high-calorie toppings like sour cream. Leftovers will last in the fridge for 3 to 4 days. Store them in an airtight container. Make sure to let them cool before sealing. Yes, you can prepare this dish in advance. Here are some tips: - Marinate the chicken a day ahead for better flavor. - Cook the rice and beans in advance and store separately. - Assemble the bowls just before serving to keep ingredients fresh. In this post, we covered the key ingredients for making cilantro lime chicken burrito bowls. I shared step-by-step instructions, cooking tips, and ways to personalize your dish. Remember, you can swap proteins or grains easily. Store leftovers properly for future meals. This dish offers great flavor and nutrition while being flexible to fit your taste. Enjoy crafting these bowls that fill your belly and delight your senses. Happy cooking!

Cilantro Lime Chicken Burrito Bowls

Make mealtime exciting with these delicious Cilantro Lime Chicken Burrito Bowls! Packed with flavor, this recipe combines marinated grilled chicken, savory jasmine rice, black beans, fresh veggies, and a zesty lime kick. Perfect for any occasion, these bowls are easy to assemble and visually stunning.Don't miss out on this tasty favorite!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 ½ cups chicken broth

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1 cup corn (fresh, frozen, or canned)

1 lime, zested and juiced

½ cup fresh cilantro, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper, to taste

Optional toppings: sour cream, sliced jalapeños, additional cilantro

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the olive oil, lime juice, lime zest, ground cumin, garlic powder, sea salt, and freshly cracked black pepper until well combined. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours for a more intense flavor.

    Cook the Rice: Rinse the jasmine rice under cold running water until the water runs clear. In a medium saucepan, bring the chicken broth to a rolling boil. Once boiling, add the rinsed rice, cover with a lid, and reduce the heat to low. Allow it to simmer for 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from heat and fluff gently with a fork, then set aside.

      Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F. Once done, remove from the grill and let the chicken rest for 5 minutes before slicing into strips.

        Assemble the Bowls: In four individual serving bowls, evenly distribute the cooked jasmine rice as the base. Top each bowl with a portion of black beans, corn, halved cherry tomatoes, diced avocado, and the sliced grilled chicken.

          Garnish and Serve: Generously sprinkle each bowl with the chopped cilantro and a squirt of fresh lime juice for an added zing. Feel free to enhance your bowls with additional toppings such as sour cream or jalapeño slices to suit your taste.

            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

              - Presentation Tips: For an eye-catching presentation, arrange the various ingredients in distinct sections within the bowl, creating a colorful and appealing display. Serve with lime wedges on the side, inviting guests to add a splash of freshness before digging in.