Ingredients:

  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 2 cups long-grain white rice
  • 4 cups water
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp butter
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups shredded romaine lettuce
  • 1 large avocado, sliced
  • 1/2 cup red onion, finely diced

Instructions:

  1. Season the meat. Toss the diced chicken thighs with olive oil, 1 tablespoon lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Note: Ensure every piece is red orange from the spices.
  2. Prep the skillet. Heat your cast iron skillet over medium high heat. Wait until the oil shimmers and a drop of water dances on the surface.
  3. Sear the chicken. Add the chicken in a single layer. Let it sit undisturbed for 5-7 minutes. Note: Don't stir too early or you'll lose the crust.
  4. Flip and finish. Turn the pieces over and cook for another 5-7 minutes until charred and the internal temperature hits 175°F (79°C).
  5. Simmer the rice. Bring 4 cups of water to a boil, add the rice, cover, and simmer. Cook until all water is absorbed and grains are tender.
  6. Brighten the rice. Remove the rice from heat. Fold in the butter, remaining lime juice, and chopped cilantro. Note: Fluff gently with a fork to keep grains separate.
  7. Warm the veg. Quickly sauté the frozen corn in the same pan you used for the chicken for 3 minutes until it gets a few golden spots.
  8. Build the base. Scoop a generous portion of cilantro lime rice into each bowl.
  9. Add the layers. Add a scoop of black beans and the charred corn next to the rice.
  10. Final assembly. Top your Chicken Burrito Bowls with the seared chicken, romaine, sliced avocado, and red onion.