Description
A homemade version of Chipotle's chicken burrito bowls. Customize them to your tastes or skip the rice altogether and make salads instead. Now you can stop paying extra for guac!
Ingredients
Units
Scale
For the grilled fajita chicken:
- 1/3 cup freshly squeezed lime juice
- 5 tbsp canola oil, divided
- 3 cloves garlic, minced or pressed
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp brown sugar
- 1 jalapeño, seeded, ribbed and diced
- 1 1/2 tbsp minced fresh cilantro
- 1 tsp salt
- 3/4 tsp pepper
- 1 1/2 lbs boneless, skinless chicken breasts (6 halves total), pounded to about 1/2-inch thick
For serving:
- 1 recipe cilantro lime rice
- 15 oz can black or pinto beans, rinsed and drained
- 1 cup low-sodium chicken broth
- Kosher salt and black pepper
- Your favorite salsa (see my suggestions below in the Notes)
- Shredded sharp cheddar cheese
- Guacamole
- Sour cream
Instructions
- Whisk the lime juice, four tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, minced cilantro, salt, and pepper together in a medium bowl. Reserve ¼ cup of the marinade and transfer the rest to a large, shallow casserole dish. Add the chicken to the dish, cover the dish tightly with plastic wrap, and refrigerate it for 15-20 minutes.
- While the chicken marinates, make the rice. If the rice finishes before the chicken, keep it warm (covered) in the saucepan. Add the black or pinto beans to a small saucepan along with the chicken broth. Bring the broth to a simmer and cook the beans for about 10-12 minutes, until they are soft and the liquid thickens. Season with salt and pepper to taste.
- Meanwhile, heat the grill to high then turn two of the burners down to medium, keeping the third on high. Brush the grill grates with a tablespoon of oil.
- Place the chicken (without the marinade, which you can discard now) on the hot end of the grill. Cook the chicken for 3-4 minutes per side, until nice grill marks emerge and it is cooked through (165° F). Remove the chicken from the grill and keep it warm on a platter under foil.
- Add the reserved ¼ cup marinade to a large, shallow bowl. Slice the chicken on the diagonal and add the chicken to the bowl, tossing to coat well with the marinade.
- Divide the rice between serving bowls and top with beans, chicken, salsa, cheese, guacamole, and sour cream. Serve hot.
Notes
Salsa suggestions: rustic roasted tomato & garlic or salsa verde
Smells Like Home original | fajita chicken adapted from these grilled chicken fajitas
- Prep Time: 0 hours
- Inactive Time: 1 hours
- Cook Time: 0 hours
- Category: Main Dishes
- Cuisine: Tex-Mex
