Chicken Bowl Dinner (Print Version)
# Ingredients:
→ Chicken Mix
01 -
Chopped fresh garlic cloves
02 -
Trimmed chicken thighs without skin or bones
03 -
Ground cumin
04 -
Freshly squeezed lime juice
05 -
Olive oil
06 -
Black pepper
07 -
Chili powder
08 -
Salt
→ Toppings and Add-ins
09 -
Corn off the cob, fresh and golden
10 -
Rice flavored with lime and cilantro
11 -
Red onions, chopped fine
12 -
Avocado, cubed when ripe
13 -
Shredded cheese blend (or Cheddar)
14 -
Black beans straight from the can
15 -
Small Roma tomatoes, diced
16 -
Creamy sour cream
17 -
Spicy hot sauce like Valentino or Tapatio
# Instructions:
01 -
Combine garlic, lime juice, olive oil, chili powder, cumin, salt, and pepper in a bowl. Coat chicken thighs evenly, cover the bowl, and refrigerate for at least an hour.
02 -
In a cast iron pan over medium-high heat, cook the chicken in one layer. Flip once and cook until done. Give it 5 minutes to sit before chopping into small pieces.
03 -
Put black beans in a saucepan on low-medium heat. Season with salt if needed and stir it occasionally.
04 -
After cleaning the skillet, fry the corn in a little oil until it gets a golden color. Add a pinch of salt for flavor.
05 -
Scoop cilantro-lime rice into 6 serving bowls. Add on top the chicken, beans, corn, cheese, tomatoes, avocado, onions, sour cream, and hot sauce. Enjoy right away.
# Notes:
01 -
For stronger flavor, marinate the chicken for at least 6 hours.
02 -
Letting the chicken rest keeps it juicy when chopped.
03 -
Use a slotted spoon for reducing moisture in beans.
04 -
A thermometer should show 165°F for safe chicken.