Chicken Burrito Bowl

Prep Time: 25 mins |Cook Time: 25 min | Course: Dinner |Serves: 4

Chicken burrito bowls packed with all your favorite burrito ingredients and topped with crispy tortilla strips. Inspired by Lori Lange of Recipe Girl https://www.recipegirl.com/grilled-chicken-burrito-bowls/

A pot of rice, instructions per package 

2 limes, juiced

¼ cup cilantro, chopped 

Crispy Tortilla Chips:

8 corn tortillas , cut into strips 

2 Tablespoons olive oil 

1 teaspoon chili powder 

Salt and pepper, to taste 

Chicken Strips:

4 chicken tenders (or thighs cut into strips)

1 Tablespoon olive oil 

3 cloves garlic, minced

1 teaspoon chili powder 

1 teaspoon Italian seasoning 

1 teaspoon cumin 

Salt and pepper, to taste

Toppings:

2 cups pinto or black beans, warmed 

2 cups shredded cheddar cheese 

16 oz sweet corn, frozen or fresh, warmed 

1 onion, diced

2 avocados, diced

2 tomatoes, diced

4 oz sliced black olives

4 green onions, chopped

Salsa or pico de gallo 

Sour cream

1 jalapeno, diced

Make a pot of rice in a rice pot or over the stove top. When it has finished cooking, juice 2 limes over it and add sprinkle with chopped cilantro. Keep the rice warm. 

Cut corn tortillas into strips and preheat the olive oil over high heat. Add the strips to the hot oil and cook until golden brown and crisp. Remove them to a paper towel covered plate to drain any excess oil. Sprinkle them with chili powder, salt, and pepper. 

Dry chicken  between paper towels. Mix garlic and seasonings in a large bowl and mix the chicken in it. Preheat the olive oil in a large skillet and cook the chicken over medium heat until cooked through and no longer pink when cut in half, or a minimum of 165* when tested with an instant thermometer. 

To serve burrito bowls, spread a scoop of rice across a bowl, top with beans, shredded cheese, chicken, corn, onion, avocado, tomatoes, olives, green onions, salsa, sour cream, jalapeno slices, and tortilla strips.