Marinating Chicken
Chicken is one of my favorite things to cook with because it is like a blank canvas that can take on the ingredients of whatever you mix it with. This very simple chicken marinade is made with ingredients I bet you already have on hand and makes the chicken so tender. Meal prepping just got a little bit easier with this Burrito Bowl recipe. This recipe has all of my favorite things, and I could easily eat it every day for lunch. The chicken is flavorful, moist, and tender. The cilantro lime rice is perfection and the Pico de Gallo has the perfect blend of flavors. Everything in these chicken burrito bowls come together in the most amazing way.
Marinated and Grilled Chicken: Oil, lime juice, and some seasonings make this such a simple marinade that leads to the most tender chicken.Cilantro Lime Rice: My homemade recipe is simple and delicious.Black Beans: I just use canned beans to add to this recipe. Make sure to wash and drink them well.Corn: Thawed frozen or canned corn work perfect in this recipe.Pico de Gallo: I love my homemade Pico de Gallo, it is so simple to make. That being said, most grocery stores sell it pre-made which can be a nice short cut.Avocado: I love the added avocado in this recipe, but you could also swap it for my homemade guacamole.
The key to marinating chicken is to make sure you have an acid in the marinade and to marinate for the correct amount of time. Here we are using lime to help break down the outer layer of the chicken so the flavor really gets in there. Marinate for between 2 and 24 hours so that the chicken is tender, but not mushy.
Burrito Bowl Meal Prep
While this makes a delicious dinner, as I’ve mentioned, this recipe is perfect for meal prep. This recipe easily makes four servings, but could be stretched out into five if you want to fill an entire week. Here are our tips and tricks:
Rinse the rice until the water runs clear before cooking it. It will prevent it from being too sticky.Use fresh cilantro and fresh lime juice. Since there are only three ingredients we really want to make it pop.
Shredded CheeseSour CreamPickled Jalapenos
Use these reusable containers with these salad dressing cups. They will hold all of your ingredients and keep your pico separate from everything else.Skip the avocado. Because it browns so fast, I wouldn’t recommend adding avocado if you are making a whole week’s worth of this.Make sure the beans are drained and rinsed. Not only does this control the flavor of the recipe and the amount of sodium you eat, it will keep beans from making everything else mushy.Buy a few limes. In the morning before you take this with you to work, slice a lime and add two fresh lime slices. Give it a squeeze over everything before eating to freshen it all up a bit.Eat these warm or cold. Everything in this burrito bowl is delicious warm or cold. The only ingredient you might not like as much once it has cooled is the rice. If that is the case, before eating, remove the Pico de Gallo and reheat the bowls for a few minutes at half power in the microwave. Then top with the pico and enjoy.
Chicken SaladGreek Quinoa BowlsAvocado Tuna Salad
If you make this burrito bowl or any of my other recipes, leave me a comment and let me know what you think!
