Chicken Burrito Bowl
This recipe is printed from Scissors, Paper, Bacon.
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.