Chicken Burrito Bowls

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 ½ teaspoons kosher salt
• 1 teaspoon ancho chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 tablespoons lime juice ((about 1 lime))
• 2 tablespoons olive oil or butter
• 1 cup long-grain white rice, (rinsed and drained)
• 1 clove garlic, (minced)
• 2 cups broth or water
• ½ teaspoon kosher salt, (plus more to taste)
• ¼ cup chopped cilantro
• 1 lime, (zested and juiced)
• Shredded lettuce
• Shredded cheese or queso
• Pico de gallo or black bean and corn salsa
• Guacamole
• Sour cream, Mexican crema, or plain Greek yogurt
• Roasted tomato salsa or salsa verde

Steps

1. 1

   Make the cilantro lime rice. Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.

2. 2

   Add in the garlic and sauté for 30 seconds or until fragrant. Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.

3. 3

   While the rice is cooking, make the chicken. Add the chicken thighs to a large ziptop bag or bowl with olive oil, chili powder, kosher salt, ancho chili powder, garlic powder, onion powder, Mexican oregano, ground cumin, smoked paprika, and lime juice. Massage the seasonings into the chicken until well-coated.

4. 4

   Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side until fully cooked. Transfer to a cutting board and dice into small pieces.

5. 5

   Remove the rice from the heat and fluff with a fork. Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary.

6. 6

   Assemble the burrito bowls with chicken, cilantro lime rice, shredded lettuce, cheese, pico de gallo, guacamole, sour cream, and your favorite salsa.