Skip the takeout, and make these loaded burrito bowls instead! This homemade version is made with juicy seasoned chicken, cilantro-lime rice, and all the best fresh toppings. It’s a recipe brimming with flavorful goodness that you’ll want to make on repeat!
In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
Preheat a cast iron skillet over medium-high heat then add 1/2 Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste
Clean skillet of burned bits then add 1/2 Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.
Notes
Mexican rice is another delicious option here in place of cilantro lime rice.
Bowls can be made ahead of time and stored in the fridge and rewarmed later. Just wait to add the avocado, sour cream and hot sauce.
Cilantro lime rice is also included in the nutrition estimate. Salt to taste not included.