Grilled Chicken Burrito Bowls
These easy burrito bowls are a simple way to add some Tex-Mex flavors to your grilling game!
Foto: RecipeGirlBahan-bahan
- 1½ cups long grain white rice
- ½ medium lime, (juiced)
- 1 tablespoon chopped fresh cilantro
- 1 pinch salt
- 8 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 pinch salt
- 1 pinch black pepper
- 1½ pounds boneless, skinless chicken strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 ears sweet corn
- 1 medium avocado
- ½ cup salsa
- ½ cup sour cream
- 1 medium red bell pepper
- ½ medium red onion
- 1 cup grape tomatoes
- 2 medium jalapenos
- 1 handful fresh cilantro
Langkah-langkah
Cook the rice according to package instructions. Drain when cooked and add lime juice, cilantro, and a pinch of salt to rice. Let steam for a few minutes and then fluff with a fork. Set aside.
Preheat the oven to 375℉. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.
Drizzle with olive oil and toss with spice mix (salt, pepper, chili powder, garlic powder, oregano). Grill over medium-high heat for about 8 minutes until cooked through. I recommend grilling the sweet corn and jalapeños at the same time!
Add rice to each bowl. Top with a few chicken strips, crispy corn strips, veggies, and a drizzle of sour cream. Garnish with fresh cilantro! Serve immediately!
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