A bowl of cilantro rice, juicy air-fried chicken, veggies and salsa on top! You can also add all these ingredients into tortillas for tacos or wrapped in a burrito! Make extras for dinner and additional meals!
My version of homemade Chipotle! The thing I like about burrito bowls is I prep all these ingredients ahead of time. It’s just a lot of chopping beforehand but when it comes to meals, I warm up the meat and rice, then add everything into a bowl to toss!
It makes for a quick and easy lunch or dinner recipe and also meal prep as well! I like the cilantro rice, juciy meat, fresh romaine and creamy avocado in this bowl. They’re nutritious and healthful options back does not lack in flavor!
Below are all the ingredients I prepped and are ready to be assembled into bowls!
The cilantro rice was first cooked with rice, water and the 2 bay leaves first. The lime juice, sea salt and cilantro were mixed in after it was cooked! If you’re not a fan of cilantro, you can also just use regular rice!
I had these bowls 3 meals in a row and I was not sick of it! You can get creative with the toppings too. Add beans, crushed tortilla chips, different types of salsa and mix it up! Eating nutritious foods does NOT need to be boring!
Cumin Chicken Burrito Bowl (30 minute meal)
Ingredients
Cilantro Rice
- 1 cup long grain white rice
- 2 dried bay leaves
- 1 1/2 cups water
- 2 tablespoons lime juice
- Pinch of sea salt
- 1/2 cup finely chopped cilantro
Cumin Chicken
- 4 chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cloves garlic minced
- 1 tablespoons olive oil
- 6 tablespoons chicken broth
Toppings/Sides
- Chopped romaine lettuce
- Pico de gallo/diced tomatoes
- Corn
- Avocado or guacamole
- Black or pinto beans
- Salsas, sour cream, cheese
Instructions
- Marinate chicken breasts by adding all ingredients into a ziploc or bowl to cover. Place into fridge to marinate while you prepare the rice and chop up toppings/sides.
- Prepare cilantro lime rice; wash rice + add into rice cooker with water and 2 bay leaves. When done cooking, mix in fresh lime juice, sea salt and cilantro.
- Take chicken breasts out of fridge and air-fry at 380F for 10 minutes, flip and air-fry for another 10 minutes. Insides should no longer be pink. Dice into cubes.
- Assemble bowls with romaine and rice as the base. Top with tomatoes, corn, avocado, cheese, air-fried cumin chicken and salsa!
