burrito bowls

Yield

• Servings: 4 large bowls

• Serving Size: Approx. 1.5 cups per bowl

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Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• Juice of 1 lime

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice (jasmine or basmati)

• 2 cups water or chicken broth

• ½ tsp salt

• ¼ cup fresh cilantro, finely chopped

• Juice of 1 lime

• 1 tbsp olive oil or butter

For the Bowls (Toppings):

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (canned, frozen & thawed, or fresh)

• 1 large avocado, diced

• 1 cup cherry tomatoes, halved or quartered

• ½ red onion, finely chopped

• ½ cup sour cream or Greek yogurt (optional)

• ½ cup shredded Monterey Jack or cheddar cheese

• Lime wedges, for serving

For the Creamy Chipotle Sauce (optional but recommended):

• ½ cup plain Greek yogurt or sour cream

• 2 tbsp mayonnaise

• 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce

• 1 clove garlic

• Juice of ½ lime

• 2 tbsp milk (to thin)

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Instructions

Phase 1: Start the Rice (Low Intensity)

Time: 2 min active / 15 min passive

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear (removes excess starch).

2. In a medium saucepan, combine the rice, water (or broth), and ½ tsp salt. Bring to a boil over high heat.

3. Reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.

4. After 15 minutes, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. While still warm, stir in the chopped cilantro, lime juice, and olive oil/butter. Set aside.

Phase 2: Marinate the Chicken (Medium Intensity)

Time: 5 minutes (while rice cooks)

1. In a medium bowl, whisk together olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice.

2. Add the chicken thighs and toss to coat evenly. Let marinate for at least 5–10 minutes (or up to overnight in the fridge).

Phase 3: Cook the Chicken (Medium-High Intensity – watch for sizzle)

Time: 10–12 minutes

1. Heat a large skillet or cast-iron pan over medium-high heat. No oil needed if using a non-stick pan; add 1 tsp oil if using stainless steel.

2. Sear the chicken for 5–6 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C). Intensity note: The pan will be hot and may splatter slightly.

3. Transfer chicken to a cutting board and let rest for 5 minutes. Then dice into bite-sized pieces.

Phase 4: Warm the Beans & Corn (Low Intensity)

Time: 3 minutes

While the chicken rests, use the same skillet (wipe out excess oil) over medium heat. Add the black beans and corn. Cook for 2–3 minutes, stirring occasionally, until warmed through. Season with a pinch of salt and cumin if desired.

Phase 5: Make the Chipotle Sauce (Low Intensity)

Time: 3 minutes

Combine Greek yogurt, mayonnaise, chipotle pepper, adobo sauce, garlic, and lime juice in a small blender or food processor. Blend until smooth. Add milk 1 tsp at a time until drizzling consistency.

Phase 6: Assemble the Bowls (Low Intensity)

Time: 3 minutes

Divide the cilantro-lime rice among 4 bowls. Top each with:

• Diced chicken

• Black beans & corn

• Diced avocado

• Cherry tomatoes

• Red onion

• Shredded cheese

• A dollop of chipotle sauce and sour cream

Garnish with extra cilantro and a lime wedge.

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Nutrition Information

Approximate per serving (1 bowl, with chipotle sauce, no extra sour cream – based on 4 servings):