Grilled Chicken Burrito Bowls

By srumbel

These easy burrito bowls are a simple way to add some Tex-Mex flavors to your grilling game!
from recipegirl.com

Ingredients

• CILANTRO RICE:
• 1 1/2 1 1/2 1/2 cups long grain white rice
• 1/2 1/2 1/2 lime, juiced
• 1 1 1 tablespoon chopped fresh cilantro
• 1 1 1 pinch salt
• CRISPY TORTILLA STRIPS:
• 8 8 8 corn tortillas
• 2 2 2 tablespoons olive oil
• 1 1 1 teaspoon chili powder
• 1 1 1 pinch salt
• 1 1 1 pinch black pepper
• GRILLED TEX MEX CHICKEN:
• 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken strips
• 2 2 2 tablespoons olive oil
• 1 1 1 teaspoon kosher salt
• 1 1 1 teaspoon black pepper
• 1 1 1 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon oregano
• OTHER BOWL TOPPINGS:
• 2 2 2 ears sweet corn
• 1 1 1 medium avocado
• 1/2 1/2 1/2 cup salsa
• 1/2 1/2 1/2 cup sour cream
• 1 1 1 medium red bell pepper
• 1/2 1/2 1/2 medium red onion
• 1 1 1 cup grape tomatoes
• 2 2 2 medium jalapenos
• 1 1 1 handful fresh cilantro

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

PREPARE THE RICE:

Cook the rice according to package instructions. Drain when cooked and add lime juice, cilantro, and a pinch of salt to rice. Let steam for a few minutes and then fluff with a fork. Set aside.

PREPARE THE CORN STRIPS:

Preheat the oven to 375 degrees F. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.

PREPARE THE CHICKEN:

Drizzle with olive oil and toss with spice mix (salt, pepper, chili powder, garlic powder, oregano). Grill over medium-high heat for about 8 minutes until cooked through. I recommend grilling the sweet corn and jalapeños at the same time!

ASSEMBLE THE BOWLS:

Add rice to each bowl. Top with a few chicken strips, crispy corn strips, veggies, and a drizzle of sour cream. Garnish with fresh cilantro! Serve immediately!

Servings: 4 Bowls