Chicken Burrito Bowl

1. 1
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, combine 2 tbsp olive oil, juice of 1 lime, minced garlic, cumin powder, smoked paprika, chili powder, 1 pinch salt, and black pepper.

   2.Slice chicken breast into strips about ½-inch thick.

   3.Toss chicken in the marinade until fully coated. Cover and refrigerate for at least 15 minutes.

   TIPDon't marinate longer than 2 hours — the lime juice will start to break down the meat.
2. 2
   boil · ~55 min

   Cook the black beans.

   1.Drain the soaked black beans and rinse well.

   2.Add beans and 3 cups water to a saucepan. Bring to a rolling boil.

   3.Reduce heat to low, cover, and simmer until tender but not mushy (45-60 minutes).

   4.Drain any excess liquid and set aside.

   TIPAdd salt only after beans are tender — salting early toughens the skins.
3. 3
   boil · ~20 min

   Cook the cilantro lime rice.

   1.Bring 2 cups water and 0.25 tsp salt to a boil in a saucepan.

   2.Add rinsed basmati rice, stir once, and return to a boil.

   3.Cover, reduce heat to low, and simmer for 15 minutes.

   4.Remove from heat and let stand covered for 5 minutes.

   5.Fluff with a fork and fold in chopped cilantro and juice of half a lime.

   TIPResist lifting the lid while the rice cooks — the steam is what finishes it.
4. 4
   saute · ~5 min

   Char the corn salsa.

   1.Heat 1 tsp oil in a skillet over high heat until shimmering.

   2.Add fresh corn kernels in a single layer. Let them sit undisturbed for 2 minutes until charred spots appear.

   3.Stir and cook for another 1-2 minutes. Remove from heat.

   4.Toss charred corn with diced tomato, red onion, jalapeño, and the remaining lime juice.

   TIPHigh heat and no stirring at the start is key — that's how you get the smoky char.
5. 5
   grill · ~10 min

   Grill the chicken strips.

   1.Heat a grill pan over medium-high heat until hot.

   2.Place marinated chicken strips in a single layer. Cook 4-5 minutes per side until nicely charred.

   3.Check that internal temperature reaches 165°F (74°C).

   4.Transfer to a cutting board and let rest for 3 minutes, then slice into bite-sized pieces.

   TIPDon't overcrowd the pan — cook in batches if needed to get a good sear.
6. 6
   assemble · ~3 min

   Build the burrito bowls.

   1.Divide cilantro lime rice evenly among 4 bowls.

   2.Top each bowl with a portion of black beans and grilled chicken.

   3.Spoon the corn salsa over the top.

   4.Add diced avocado and a dollop of yogurt to each bowl.
7. 7
   serve

   Serve immediately with lime wedges on the side.

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