Chicken Burrito Bowl

Ingredients

Chili-lime chicken

• 1 ½ lb boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp fine salt

Cilantro lime rice

• 1 cup long-grain white rice, rinsed
• 1 ¾ cups water
• ½ tsp fine salt
• 1 tbsp fresh lime juice
• ¼ cup chopped fresh cilantro

Corn salsa and toppings

• 1 ½ cups corn kernels, fresh or frozen and thawed
• ¼ small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 tbsp fresh lime juice
• 15 oz can black beans, 1 can (about 425 g), drained, rinsed and warmed
• 2 ripe avocados, sliced
• 2 cups shredded romaine lettuce
• ½ cup sour cream
• ½ cup tomato salsa
• 1 lime, cut into wedges

Instructions

Marinate the chicken

1. Mix 1 tablespoon of the oil with the lime juice, chili powder, cumin, garlic powder, paprika and salt. Toss with the chicken and leave for 15 minutes, or refrigerate for up to 8 hours.

Cook the rice

2. Bring the rice, water and salt to a boil in a saucepan. Cover, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes.
3. Fluff with a fork and fold in the lime juice and cilantro.

Cook the chicken and corn

4. Heat the remaining oil in a large skillet or grill pan over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until charred in places and cooked through to 165°F (74°C). Rest for 5 minutes, then slice.
5. Add the corn to the hot pan and cook for 3 minutes, without stirring too often, until lightly charred. Toss with the red onion, jalapeño, lime juice and a pinch of salt.

Assemble

6. Divide the rice among 4 bowls. Top with lettuce, black beans, chicken, corn salsa and avocado.
7. Add sour cream and salsa and serve with lime wedges.