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For a tasty meal, start with these key ingredients: - 2 chicken breasts, boneless and skinless - 1 cup quinoa, rinsed and drained - 1 can black beans, drained and rinsed - 1 cup corn, frozen or canned These ingredients form a solid base for your burrito bowls. The chicken provides protein, while quinoa adds fiber and texture. Black beans and corn bring flavor and color. To elevate your bowls, include these flavor boosters: - Zest and juice of 2 limes - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Fresh vegetables like red bell pepper - Fresh herbs, such as cilantro The lime gives a fresh zing, while cumin and garlic add warmth. Fresh veggies enhance crunch and taste, making every bite exciting. For extra creaminess and flavor, consider these optional toppings: - 1/2 cup Greek yogurt or sour cream - 1 avocado, sliced - 1 cup cherry tomatoes, halved These components add richness and a bright pop of color. They can also provide balance to the bold flavors in your bowl. Enjoy customizing your burrito bowls with these tasty options! To start, I make the marinade. In a medium bowl, I mix together olive oil, lime zest, lime juice, cumin, garlic powder, salt, and pepper. I ensure everything blends well. I then add the chicken breasts, making sure they get a good coat of marinade. I let the chicken marinate for at least 15 minutes. This helps the flavors soak in. While the chicken marinates, I cook the quinoa. I bring vegetable broth or water to a boil in a medium saucepan. Next, I add the rinsed quinoa. I cover the pot, reduce the heat, and let it simmer for about 15 minutes. I check that the liquid has absorbed fully. After cooking, I fluff the quinoa with a fork and set it aside. I preheat my grill pan or skillet over medium-high heat. I place the marinated chicken on the hot surface. I cook the chicken for 6 to 8 minutes on each side. I check that the internal temperature reaches 165°F (75°C) to ensure it's cooked. Once done, I remove it from heat and let it rest for 5 minutes before slicing. In a large bowl, I mix the cooked quinoa, black beans, corn, diced red bell pepper, and half of the chopped cilantro. I stir everything together until it's well combined. To assemble the burrito bowls, I layer the quinoa mixture at the bottom of each bowl. I then add the sliced chicken, cherry tomatoes, and avocado on top. Finally, I garnish with the remaining cilantro and a dollop of Greek yogurt or sour cream, if I choose. Each bowl looks vibrant and inviting. To keep your chicken juicy, marinate it well. Use lime juice and olive oil. This mixture adds flavor and moisture. Cook the chicken on medium-high heat. Avoid overcooking; aim for 6-8 minutes per side. Check the chicken's inside temperature. It should reach 165°F (75°C). Let it rest for 5 minutes before slicing. This resting time helps it stay moist. You can swap ingredients based on your taste. Try brown rice instead of quinoa for a different texture. If you want a vegetarian option, use grilled tofu or tempeh. Fresh veggies like kale or spinach can add color and nutrients. For a kick, add jalapeños or a dash of hot sauce. Extra toppings like shredded cheese or olives can make it special. For best storage, use airtight containers. Divide the bowls into portions for easy meals. Store in the fridge for up to four days. When reheating, add a splash of water to keep it from drying out. Microwave each bowl for 1-2 minutes until hot. If you freeze, use freezer-safe containers. Thaw overnight in the fridge before reheating. {{image_2}} If you want a vegetarian version of Cilantro Lime Chicken Burrito Bowls, you can swap the chicken for tofu or tempeh. These options provide great protein. Just marinate them like you would the chicken. For a vegan alternative, use chickpeas or lentils. They add fiber and a nice texture. Both options work well with the spices and flavors in the recipe. Adding spices can take your burrito bowls to the next level. Try smoked paprika for a smoky taste. You can also add chili powder for some heat. Fresh herbs like oregano or basil can brighten up the dish too. You can mix in different veggies to keep things exciting. Roasted zucchini or sautéed mushrooms can add depth. Spinach or kale can boost the nutrition and color. You can serve these ingredients in a bowl or wrap them in a tortilla. A burrito wrap is fun and portable. Bowls allow you to layer flavors and enjoy each bite. For side dishes, consider chips with salsa or a fresh salad. These complement the flavors well. You can also serve with pickled jalapeños for a spicy kick. To keep your burrito bowls fresh, store them in the fridge. Use airtight containers for best results. Make sure to separate ingredients if possible. This helps keep your flavors fresh. If you mix everything together, the quinoa may absorb too much moisture. You can freeze the chicken and quinoa. First, let them cool completely. Place them in freezer-safe bags or containers. Remove as much air as possible. For thawing, place them in the fridge overnight. You can reheat them in the microwave or on the stove. Add a splash of water to keep them moist. These burrito bowls last about 3-4 days in the fridge. If the chicken or quinoa smells off, it’s best to throw it out. Look for changes in color or texture as signs too. Always trust your senses; safety first! You can use brown rice, cauliflower rice, or farro. Each option gives a different taste and texture. Brown rice adds more fiber. Cauliflower rice is low in carbs. Farro brings a nutty flavor. Always check cooking times, as they may vary. Yes, this recipe is great for meal prep. You can marinate the chicken a day before. Cook the quinoa and store it in the fridge. Assemble the bowls just before serving. This keeps everything fresh and tasty. Store leftovers in airtight containers. This keeps moisture in and air out. Place bowls in the fridge for up to four days. To reheat, use the microwave or stovetop. Add a splash of water to keep it moist. Absolutely! This recipe can easily fit many diets. For gluten-free, ensure all ingredients are certified. Replace chicken with tofu or beans for a vegan dish. You can skip the yogurt for dairy-free options, too. Adjust as needed to fit your needs. You now have all the steps to make delicious cilantro lime chicken burrito bowls. We covered essential ingredients, how to prepare each item, and tasty variations. You learned tips to avoid dryness and how to store your leftovers well. Remember, customizing this dish for your tastes is part of the fun. Whether you stick with chicken or try vegetarian options, enjoy every bite. Happy cooking!

Cilantro Lime Chicken Burrito Bowls

Create a delicious meal with these Cilantro Lime Chicken Burrito Bowls! This easy recipe combines marinated chicken, quinoa, black beans, and fresh veggies for a vibrant and healthy dish. Perfect for meal prep or family dinners, these bowls are bursting with flavor and nutrients. Don't miss out on this tasty recipe—click to explore how to make your own Cilantro Lime Chicken Burrito Bowls today!
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Ingredients
  

2 chicken breasts, boneless and skinless

1 tablespoon olive oil

Zest and juice of 2 limes

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 can black beans, drained and rinsed

1 cup corn, frozen or canned

1 red bell pepper, diced

1 avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

1/2 cup Greek yogurt or sour cream (optional for serving)

Instructions
 

In a medium bowl, combine olive oil, lime zest, lime juice, cumin, garlic powder, salt, and pepper. Mix well and add the chicken breasts, ensuring they are well coated. Marinate for at least 15 minutes.

    While the chicken is marinating, cook the quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add the rinsed quinoa, cover, reduce to low heat, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

      Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, and half of the chopped cilantro. Mix until everything is well combined.

          To assemble the burrito bowls, layer the quinoa mixture at the bottom of each bowl. Top with sliced chicken, cherry tomatoes, and avocado.

            Garnish with the remaining cilantro and a dollop of Greek yogurt or sour cream if desired.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4