Author Notes
When it comes to weeknight dinners, the only thing we love more than a recipe you can get to the table quickly or one that will satisfy even your pickiest eater, is one that accomplishes both goals in one dish. And these BBQ Chicken Burrito Bowls do just that! We created this dish using fun and flavourful ingredients you can find easily at the grocery store. This is also a dish you can easily customize as you serve it, to please everyone`s palate. Or, better yet, you can get the kids involved in putting their bowls together so they make them exactly to their liking. And feel free to improvise with the ingredients. And for a time-saving-tip, use a store-bought rotisserie chicken to cut down on your cooking and prep time. But no matter how you make them, these tasty bowls, finished with our homemade chipotle mayonnaise dressing (we made it with Hellmann's Organic Mayonnaise), will put a smile on everyone`s face. —bitememore
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Ingredients
- BBQ Chicken
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2 tablespoons
fresh lime juice
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2 tablespoons
olive oil
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1
large garlic clove, minced
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1 teaspoon
ground cumin
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1 teaspoon
dried oregano
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1/2 teaspoon
chili powder
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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4
boneless skinless chicken breast halves
- Chipotle Mayonnaise Dressing, Rice & Toppings
-
3/4 cup
Hellmann's Organic Mayonnaise
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2 tablespoons
olive oil
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2 tablespoons
fresh lime juice
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1
chipotle pepper in adobo sauce (canned)
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1 teaspoon
adobo sauce
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1/4 cup
chopped fresh flat-leaf Italian parsley
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1/4 teaspoon
ground cumin
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1/4 teaspoon
kosher salt
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1/2 cup
chopped red onion
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2 tablespoons
olive oil
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1
large garlic clove, minced
-
1 teaspoon
ground cumin
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1/2 teaspoon
chili powder
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1/2 teaspoon
kosher salt
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2 cups
long grain rice, rinsed and drained
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4 cups
chicken broth
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1 cup
canned black beans, rinsed and drained
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2 tablespoons
fresh lime juice
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1/4 cup
cup chopped fresh flat-leaf Italian parsley
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2 cups
chopped romaine lettuce, for topping
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1 1/2 cups
halved cherry tomatoes, for topping
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1 1/2 cups
shredded Monterey Jack cheese, for topping
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1 cup
sweet corn kernels, fresh or frozen (thawed), for toppig
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1
large, ripe avocado, chopped, for topping
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Lime wedges, for garnish
Directions
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For the chicken, in a small bowl whisk lime juice, olive oil, garlic, cumin, oregano, chili powder, salt and pepper. Place chicken in a large resealable plastic bag, pour marinade over and toss to coat. Place in refrigerator to marinate for 30 minutes, or up to 24 hours. When ready to cook, preheat grill to medium-high heat and oil the grill grate. Grill chicken 8 minutes per side, or until cooked through. Remove from grill, cool slightly and cube chicken. Set aside until ready to assemble.
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For the Chipotle Mayonnaise dressing, in a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin and salt, blending until smooth and creamy. Cover and refrigerate dressing until ready to assemble.
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For the rice, in a large saucepan heat olive oil over medium-high heat. Add onion and cook, stirring for 3 minutes. Stir in garlic, cumin, chili powder and salt. Cook stirring for 30 seconds. Stir in rice and cook for 1 minute, consistently stirring. Add chicken broth and beans and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes, until rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley.
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To assemble, divide rice between 4 bowls. Top with chopped chicken, lettuce, tomatoes, cheese, corn and avocado. Drizzle dressing over and garnish with lime wedges if desired.
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Prep Time: 20 minutes plus 30 minutes marinating
Cook Time: 45 minutes ** if you grill the chicken while the rice is cooking, cook time is reduced to 25 minutes
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