Chicken Burrito Bowl

By Leite's Culinaria

Ingredients

2 ripe avocados (pitted)
Juice of 1/2 lime (plus more as needed)
1 small garlic clove (minced (optional))
Salt and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh cilantro
1/2 cup sour cream
1/2 teaspoon lime zest (preferably organic)
2 teaspoons lime juice
2 to 3 teaspoons water
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 to 1 pound boneless
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small jalapeño (seeded and minced)
1 garlic clove (minced)
1 cup drained and rinsed black beans (from a 15-ounce 425-g can)
1 cup fresh or frozen sweet corn
1 cup halved grape tomatoes
2 teaspoons lime juice
2 tablespoons coarsely chopped fresh cilantro (plus more for serving)
3 to 4 cups cooked whole grains (such as rice, farro, barley, quinoa, or a mix of grains, warm)
Shredded romaine lettuce
Shredded Cheddar or crumbled cotija cheese
Hot sauce
Tortilla chips

Prep Time45mins
Cook Time15mins
Servings4

Instructions

Make the guacamole

Scoop the avocado from the peel into a medium bowl and add the lime juice and garlic, if using. Using a fork, mash everything together until creamy yet still slightly chunky or however you like it. Season with salt and pepper and stir in the cilantro. Taste and add additional lime juice if desired. You can press plastic wrap directly onto the surface of the guacamole and refrigerate it until ready to use or up to 1 day.

Make the lime sour cream

In a small bowl, mix the sour cream with the lime zest and lime juice. Stir in the water, a little at a time, adding enough just until the sour cream is loose enough to drizzle but isn't watery. Season with salt and pepper to taste. Cover and refrigerate the lime sour cream for up to 2 days.

Assemble the burrito bowls

In a small bowl, stir together the chili powder and cumin. Season the chicken thighs on both sides with salt and pepper and then evenly sprinkle them with the spice mixture, patting gently so the spices adhere to the chicken.

In a large cast-iron skillet over medium-high heat, warm the oil. Add the chicken and cook, turning once or twice and adjusting the heat as needed, until browned on both sides and cooked through, 7 to 10 minutes total (the internal temperature should read 165°F 74°C). Move the chicken to a cutting board and let it rest for a few minutes.

While the chicken rests, place the skillet back over medium heat and add the jalapeño and garlic. Cook, stirring, until fragrant. Add the beans, corn, and salt and pepper to taste and cook, stirring occasionally, until warmed through, 2 to 4 minutes. Remove the pan from the heat and add the tomatoes. Stir in the lime juice and the cilantro. Season with salt and pepper and toss to coat.

Slice or chop the chicken. Spoon the grains into bowls and arrange the chicken, bean mixture, a small pile of romaine, and a small pile of cheese on top. Spoon a generous helping of the guacamole onto each bowl, drizzle with the lime sour cream, and sprinkle with cilantro and pass the hot sauce and tortilla chips on the side. Or, for less dinner table drama, let individuals create their own bowls.