Mexican Burrito Bowl with Cilantro Lime Chicken

Step 1

Pat chicken breasts dry with paper towels, then butterfly them by carefully slicing horizontally in half to create thinner cutlets. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and pepper—you should have a fragrant, rust-colored spice blend.

Step 2

Rub both sides of the chicken with 1 tablespoon olive oil, then coat generously with the spice mixture. Let sit at room temperature for 5-10 minutes while you prepare the remaining components.

Step 3

Bring chicken broth to a boil in a medium saucepan over high heat. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender—do not stir during cooking.

Step 4

While rice cooks, heat remaining 0.5 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken cutlets and sear 4-5 minutes per side until golden brown and internal temperature reaches 165 °F on a meat thermometer. Transfer to a cutting board.

Step 5

In the same skillet, warm black beans and corn over medium heat for 2-3 minutes, stirring occasionally, until heated through. Season lightly with salt and a pinch of cumin.

Step 6

Fluff warm rice with a fork and transfer to a medium bowl. Zest the lime directly over the rice, then squeeze in juice and fold in cilantro leaves until fragrant and evenly distributed.

Step 7

Slice the rested chicken into strips. Divide cilantro lime rice between two bowls, then arrange chicken, black bean mixture, bell pepper, red onion, and tomatoes on top in sections.

Step 8

Garnish each bowl with shredded cheddar cheese and a dollop of sour cream. Serve immediately while chicken and rice are still warm.