Description
This vibrant, deconstructed burrito bowl is a nutritional powerhouse perfect for busy weeknights. Featuring succulent cumin and paprika-rubbed chicken, fire-kissed corn, and a bright, zesty homemade chimichurri sauce, this meal achieves a perfect balance of smoky, creamy, and herbal flavors. Served over a bed of fluffy jasmine rice, it is a customizable, wholesome dinner that satisfies the whole family while keeping your diet goals on track.
Ingredients
1 cup fresh cilantro
1 garlic clove
2 tablespoons apple cider vinegar
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon smoked paprika (for sauce)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 boneless skinless chicken breasts
4 boneless skinless chicken thighs
1 tablespoon cumin
1/2 tablespoon smoked paprika (for chicken)
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 cups cooked jasmine rice
1 cup charred corn kernels
1 ripe avocado, sliced
Instructions
Combine all chimichurri sauce ingredients in a blender or food processor and pulse until smooth; set aside.
In a small bowl, mix the cumin, paprika, chili powder, garlic powder, coriander, salt, and pepper to create the chicken rub.
Coat the chicken breasts and thighs thoroughly with the spice rub and 3 tablespoons of olive oil.
Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken until golden brown and cooked through (internal temperature of 165°F).
Let the chicken rest for 5 minutes before slicing into strips.
Divide the cooked jasmine rice into bowls.
Top the rice with the sliced chicken, charred corn, and fresh avocado slices.
Drizzle generously with the prepared chimichurri sauce before serving.
Notes
Substitute red wine vinegar with apple cider vinegar to keep the recipe completely alcohol-free. This bowl is excellent for meal prep; store the sauce separately and add it right before serving to maintain ingredient freshness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg