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A colorful chicken burrito bowl with cilantro lime rice, black beans, corn, and avocado slices.

Cilantro Lime Chicken Burrito Bowls

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups cooked long-grain white rice
  • 0.25 cup fresh cilantro, finely chopped
  • 3 tablespoons lime juice, divided
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen sweet corn, thawed
  • 1 large avocado , sliced
  • 0.5 cup pico de gallo

Method
 

  1. In a medium bowl, whisk together olive oil, 1 tablespoon lime juice, cumin, garlic powder, salt, pepper, and 1 tablespoon of cilantro.
  2. Add chicken pieces to the marinade, tossing to coat, and let marinate for 10 minutes.
  3. Heat a large non-stick skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8 to 10 minutes.
  4. In a separate bowl, combine the cooked rice with the remaining 2 tablespoons of lime juice and the remaining cilantro.
  5. Divide the cilantro lime rice equally among four serving bowls.
  6. Top each bowl with equal portions of cooked chicken, black beans, corn, avocado slices, and pico de gallo.
  7. Serve immediately or store in airtight containers for refrigerated meal prep.