Cilantro Lime Chicken Burrito Bowl
Zesty cilantro-lime chicken served over rice with black beans, corn, and fresh lime crema, prepped in containers for easy weeknight reheating.
Ingredients (serves 4)
- 2 lbs chicken breast
- 2 cups cilantro
- 3 limes
- 1 cup rice
- 1 can black beans
- 1 can corn
- 1 onion
- 1 jalapeño
- 2 tbsp olive oil
- salt
- black pepper
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Save this recipeInstructions
- 1
Cook rice in a pot with 2 cups water and salt, covered, until tender, 18 minutes.
- 2
Cut chicken breasts in half lengthwise to thin even pieces.
- 3
Juice 2 limes and mix with minced cilantro, olive oil, salt, and pepper in a bowl.
- 4
Dice onion and jalapeño into small pieces, chop remaining cilantro.
- 5
Heat a large skillet over high heat with 1 tbsp olive oil. Season chicken with salt and pepper, then cook until internal temp reaches 165°F, about 6 minutes per side.
- 6
Remove chicken and toss with cilantro-lime mixture while warm.
- 7
Drain and rinse canned beans and corn, warm together in a small pot.
- 8
Divide rice into four containers, top with chicken, beans, corn, diced onion, jalapeño, and cilantro. Serve with lime wedges.
