Grilled Mexican Chicken Burrito Bowl
A vibrant bowl featuring juicy grilled chicken, fluffy rice, seasoned pinto beans, corn, fresh vegetables, and a dollop of cooling plain yogurt, all dressed with lime and spices.
Ingredients
- Chicken Breast150 g
- Rice60 g
- Garlic Powder1 g
- Tomatoes50 g
- Onion20 g
- Plain Yogurt30 g
- Olive Oil5 ml
- Salt1 g
- Pepper0.5 g
- Cumin2 g
- Chili Powder2 g
- Lime30 ml
- Water120 ml
- Pinto Beans80 g
- Corn50 g
- Lettuce30 g
- Salsa40 g
Instructions
- 1Step 1
Cook the rice according to package directions (usually takes 15-20 minutes simmering plus 5 minutes resting). Start this first (takes 25 minutes total).
- 2Step 2
While the rice cooks, slice the chicken breast horizontally into thinner cutlets (takes 2 minutes).
- 3Step 3
In a shallow dish, combine the olive oil, cumin, chili powder, garlic powder, salt, pepper, and half of the lime juice. Add the chicken and coat evenly (takes 3 minutes). Let marinate for at least 10 minutes while you prep other ingredients and rice cooks.
- 4Step 4
Chop the lettuce, tomatoes, and onion (takes 5 minutes).
- 5Step 5
Heat a grill pan or skillet over medium-high heat. Grill the chicken cutlets for 4-6 minutes per side, until cooked through and slightly charred (takes 10 minutes). Let rest for 5 minutes before slicing (takes 5 minutes).
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