Easy Chicken Burrito Bowls
This chicken recipe, Easy Chicken Burrito Bowls, leans on boneless, olive oil and fresh lime juice. It makes 6 servings and takes about 105 minutes.
- Yield 6 servings
- Ready in 105 minutes
- Prep 35 minutes
- Cook 10 minutes
Ingredients
Chicken + Marinade
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon coarse, kosher salt
- Pinch of black pepper
Bowls
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ to 2 cups corn kernels
- 3 cups cooked brown rice, white rice, cilantro lime rice, or quinoa
- Cilantro lime dressing or other dressing of choice
Toppings
- Chopped lettuce, tomatoes, avocados, shredded cheese, sour cream, salsa, crushed tortilla chips, chopped cilantro, olives, etc.
Instructions
- For the chicken, dice the chicken into 1/2 to 1-inch pieces and place in a resealable bag or bowl.
- Whisk together the olive oil, fresh lime juice, red wine vinegar, garlic, chili powder, cumin, oregano, salt and pepper. Pour over the chicken and toss to coat. Cover (or seal the bag) and refrigerate for one hour or up to 8 hours.
- Cook the chicken on the stovetop or in an air fryer.
- Stovetop: Pour the chicken and marinade into a nonstick skillet set over medium heat. Spread the chicken into an even layer and let cook undisturbed for 1 to 2 minutes. Stir or flip and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
- Air Fryer: Preheat an air fryer to 375 degrees for 2 to 3 minutes. Pour the chicken and marinade into the basket. Cook for 7 to 8 minutes until cooked through.
- To assemble, scoop a serving of rice or quinoa into a bowl or plate. Add chicken, black beans, corn, and whatever toppings you like. Drizzle with dressing. Enjoy!
Give it a minute off the heat, then serve it while it is still hot.
