Ingredients
Marinated Chicken
- 500 grams chicken breasts
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- 1 lime, juiced
- 1 teaspoon oregano
- ½ teaspoon cumin
- salt and pepper
- ½ teaspoon chilli flakes
Lime Rice
- 2 cups rice, cooked
- 1 tablespoon butter
- 1 limes, juiced
- 1 tablespoon coriander leaves
- salt
Corn Salsa
- 2 small corn cobs
- 1 red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- ¼ cup coriander leaves
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- salt
Tomato Salsa
- 3 tomatoes, seeds removed, finely chopped
- ½ onion, finely chopped white or red
- 1 jalapeno, finely chopped
- ¼ cup coriander leaves
- 1 tablespoon lime juice
- salt
To Serve
- Guacamole
- Sour Cream
Instructions
Marinated Chicken
- Add the garlic, oil, lime juice, oregano, salt and pepper, cumin and chilli flakes to a large bowl. Add the chicken and toss to coat all over. Cover and refrigerate for at least 2 hours.
- Heat a barbecue grill on high heat. Remove the chicken from the marinade and grill until cooked through (about 7 minutes each side). Transfer to a cutting board and set aside.
Corn Salsa
- Remove the husks from each corn and chargrill over a barbecue grill until cooked all over. Use a sharp knife to cut the corn kernels off and transfer them to a medium sized bowl.
- Add the onion, jalapeno, coriander, lime and lemon juice; toss to combine. Season with salt and pepper.
Tomato Salsa
- In a mixing bowl, combine the tomatoes, onion, jalapeno, coriander and lime juice. Season with salt and toss to combine together.
Lime Rice
- While still warm, take the cooked rice and add the butter, salt, coriander and lime juice. Toss to combine
To Serve
- For each bowl. Start by adding a large spoonful of the lime rice. Add a spoonful of both the tomato and corn salsa.
- Slices the chicken breasts into pieces and divide among the serving bowls. Top each bowl with a scoop of guacamole and a dollop of sour cream.
These chicken burrito bowls are inspired by Mexican flavors. In this dish, layers of corn and tomato salsa are combined with a lime-flavored rice and marinated chicken to create a dish filled with amazing flavors and vibrant colors. Perfect for a light summer meal or pack it for a flavorsome lunch idea.
Preparing the Corn Salsa
Remove the husks from two cobs of corn. Ensure you also get all the little fibers that love to cling to the outside too. Heat a barbecue grill to a high heat and chargrill the corn until cooked all over. Some burnt bits add great flavor to the salsa. Once cooked, transfer the corn to a cutting board and use a sharp knife to cut the corn kernels off. Transfer the kernels to a medium sized bowl.
Add finely diced red onion, finely diced jalapeno, coriander, lime juice and lemon juice. Season with salt and pepper. Toss to combine the salsa and then cover and set aside until needed.
Tomato Salsa
Slice three tomatoes in half and use a knife/spoon to remove the seeds from each tomato. Finely chop each tomato and add them to a large mixing bowl. Finely chop one jalapeno and a white or red onion and them in with the tomato. If you want a spicier dish, leave in the seeds, otherwise remove the seeds before slicing the jalapeno.
Next, add lime juice and coriander and then season with salt. Toss to combine the tomato salsa and then cover and set aside.
Both the tomato and corn salsa can be made up to 3 days in advance. Make ahead and then store in the refrigerator in an airtight container.
Marinated Chicken
To a large mixing bowl add garlic, vegetable oil, lime juice, oregano, salt and pepper, cumin and chilli flakes. Stir to combine the marinade together. Next, add the chicken breasts and toss to coat all over. Cover and refrigerate for at least 2 hours.
You may wish to slice each chicken breast in half to create 2 thin fillets. These will cook much faster. Chicken thighs can also be used as an alternative.
Heat a barbecue grill on high heat for at least 5 minutes. Remove the chicken from the marinade (discarding any excess marinade) and grill the chicken on both sides, until cooked through (about 7 minutes each side). Transfer the chicken to a cutting board and set aside.
Lime Rice
You will need two cups of cooked rice to make the lime rice. Use either a rice cooker or boil the rice in a saucepan on a stovetop. The lime rice is best prepared just after the rice has been cooked. To make the lime rice, take the cooked rice and add in butter, salt, coriander and lime juice. Toss to combine.
To Assemble the Chicken Burrito Bowls
You can choose to serve the burrito bowls with either warm or cold chicken. The rice is best served warm.
To assemble the burrito bowls, start by adding a spoonful of the lime rice to the bottom of each serving bowl. Next, add a spoonful of both the tomato and corn salsa. For presentation, I find adding a line of each salsa on the side looks effective.
Slices the chicken breasts across the grain into pieces and divide among the serving bowls. Top each bowl with a scoop of guacamole and a dollop of sour cream.
Finish by garnishing with coriander leaves and adding in a couple of slices of lime. Enjoy!
