Chicken Thigh Burrito Bowl with Rice
Save Recipe
Enjoy this Mexican chicken bowl loaded with tender grilled chicken thighs, fluffy rice, and your favorite fresh toppings. Perfect for a quick and healthy meal or for burrito bowl meal prep without the beans.
Ingredients
Ingredients
Burrito Bowl
- 200 g (1 cups) rice, cooked your own way or my way
- 100 g (3 ½ oz) onion, diced
- 2 cloves garlic, crushed or grated (See Note 1)
- 200 g (7 oz) capsicums, approx. 2, sliced (optional combination with all colours)
- 160 g (1 cups) sweet corn kernels, (fresh, frozen or canned)
- 2 teaspoon extra virgin olive oil
Creamy chicken thighs (homemade seasoning below)
- 120 g (½ cups) Greek yoghurt, plain
- 600 g (1 ? lb) chicken thighs, approx. 5, without bones
- 2 tbsp Mexican seasoning , homemade or store-bought
Instructions
Marinate the chicken
- In a bowl, combine Greek yoghurt with the homemade Mexican seasoning (or use a store-bought).
- Add chicken thighs and ensure even coating. Marinate for 20 minutes or up to 24 hours.
Cook the rice
- While chicken is marinating, prepare rice how you like it, or follow my tried-and-true methods.
Cook burrito bowl
- Add oil to a large pan over medium heat. Add onion and garlic, cook for approx. 3 minutes. Add peppers and corn, cook for a further 2 minutes. Push vegetables to the sides of the pan.
- If required, add more oil and increase heat to high. Add marinated chicken thighs and cook for 3-4 minutes each side or until lightly charred and golden. Return to original side, lower heat to medium, cook until chicken reaches 70C. Remove from pan and rest for 10 minutes.
Assemble
- Slice chicken thighs into strips.
- Add rice, sauteed vegetables and chicken to a bowl. Add favourite toppings. See post for tips & tricks for meal prepping and leftovers.
Notes
Note 1 - Garlic
I recommend fresh garlic for the best flavour, but you could use jarred.
Note 2 - Taco Seasoning
If using store-bought, I recommend looking at the package details for the ingredients. If it's full of sugar and salt, it won't have the same punch of flavour.
I do have a homemade taco seasoning which is customisable to your taste, which I recommend.
Storing
Store the chicken burrito bowl and toppings in separate containers (i.e. what you're going to heat up in one, what you're not going to heat up in another. Store in the fridge for up to 4 days.
Reheating
Reheat the chicken, rice, and vegetables in the microwave or on the stovetop until warmed through, and then add fresh toppings like avocado or salsa just before serving.
Freezing
The chicken and rice components can be frozen in individual portions for up to 6 months. I don't recommend freezing the toppings as the texture will change too much
Nutrition
Calories: 650kcalCarbohydrates: 56gProtein: 37gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 168mgSodium: 733mgPotassium: 728mgFiber: 4gSugar: 7gVitamin A: 2688IUVitamin C: 81mgCalcium: 105mgIron: 3mg
Tried this recipe?Please consider Leaving a Review!
