Loaded Chicken Burrito Bowl

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, diced
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 lime, cut into wedges

Method

1. 1

   Pat the chicken thighs dry and rub with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.

2. 2

   Combine the rice and chicken broth in a saucepan, bring to a boil, then cover and reduce heat to low.

3. 3

   Simmer the rice covered until tender and liquid is absorbed.

   15:00 · Simmer rice
4. 4

   Remove the rice from heat, stir in lime juice and chopped cilantro, and keep covered until ready to serve.

5. 5

   Heat a 9-inch skillet over medium-high heat and cook the chicken thighs until browned and cooked through, about 6 to 7 minutes per side.

   6:00 · Cook chicken
6. 6

   Transfer the chicken to a cutting board and rest for 5 minutes before slicing into strips.

   5:00 · Rest chicken
7. 7

   Warm the black beans and corn together in a small saucepan over medium heat until heated through.

   5:00 · Warm beans and corn
8. 8

   Divide the cilantro-lime rice among four bowls.

9. 9

   Top each bowl with sliced chicken, black beans and corn, cherry tomatoes, avocado, shredded cheddar, and red onion.

10. 10

    Finish each bowl with a dollop of sour cream, a spoonful of salsa, and a lime wedge before serving.