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Burrito bowls have surged in popularity as a go-to meal for those seeking a satisfying, customizable, and healthy dining option. These bowls offer a delightful way to enjoy all the flavors of a traditional burrito without the constraints of a tortilla, making them perfect for anyone looking to reduce carbohydrates or simply enjoy a hearty, nutrient-packed meal. Among the myriad of burrito bowl recipes available, the Zesty Lime Chicken and Bean Burrito Bowls stand out with their vibrant flavors and wholesome ingredients. This recipe not only highlights the bold, tangy essence of lime-infused chicken but also incorporates a medley of nutritious components that cater to both taste and health.

Zesty Lime Chicken and Bean Burrito Bowls

Elevate your weeknight dinners with Zesty Lime Chicken and Bean Burrito Bowls! This delicious recipe combines marinated chicken thighs infused with lime, healthy brown rice, and black beans for a protein-packed meal. Customize your bowl with fresh toppings like avocado, cherry tomatoes, and corn for added flavor and nutrition. Perfect for meal prep or family dinners, these burrito bowls are a colorful and satisfying choice that everyone will love!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 cloves garlic, minced

Juice and zest of 2 limes

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

For the Rice:

1 cup brown rice, rinsed

2 cups vegetable or chicken broth

1 teaspoon olive oil

1 teaspoon chopped fresh cilantro (optional)

For the Black Beans:

1 can (15 oz) black beans, drained and rinsed

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt to taste

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

Toppings:

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup corn (fresh or canned)

1 lime, cut into wedges

Sour cream or Greek yogurt (optional)

Additional chopped cilantro for garnish

Instructions
 

Marinate the Chicken:

    In a medium bowl, whisk together olive oil, minced garlic, lime juice, lime zest, cumin, chili powder, and a good pinch of salt and pepper. Add the chicken thighs to the mixture, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.

      Cook the Rice:

        After rinsing the brown rice under cold water, pour the vegetable or chicken broth into a medium saucepan and bring to a boil. Once boiling, stir in the rice and olive oil. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. If desired, stir in chopped cilantro just before serving for a fresh touch.

          Prepare the Black Beans:

            In a small saucepan, combine the drained black beans, cumin, smoked paprika, diced red onion, and a pinch of salt. Warm the mixture over medium heat for about 5-7 minutes, stirring occasionally, until heated through and fragrant.

              Cook the Chicken:

                Heat a large skillet over medium heat and add the marinated chicken thighs. Cook for approximately 6-7 minutes on each side, or until the internal temperature reads 165°F (74°C), and the chicken is nicely browned. Once cooked, remove the skillet from heat, let the chicken rest for a few minutes, then thinly slice it into strips.

                  Assemble the Bowls:

                    In serving bowls, create layers starting with a generous scoop of cooked brown rice. Top with sliced chicken, warmed black beans, diced avocado, halved cherry tomatoes, and corn.

                      Garnish and Serve:

                        Finish each bowl with a squeeze of fresh lime juice, and add a dollop of sour cream or Greek yogurt if desired. Garnish with additional chopped cilantro for a pop of color. Serve with lime wedges on the side for extra zest.

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings