Chicken Burrito Bowls

To make the chicken:

8 boneless skinless chicken thighs, sliced into bite sized pieces

1 tbsp olive oil

1 tbsp lime juice

1 tbsp white vinegar

1 tbsp chili powder

1/2 tbsp minced garlic

1 tsp cumin

1 tsp smoked paprika

1 tsp salt

1/8 tsp cayenne

For the bowl:

1 small head of iceberg lettuce, shredded

2 medium tomatoes, chopped

2 bell peppers, sliced

1 bunch green onion or 1 small red onion, sliced

Rice (1 cup dry to make 4 servings)

Re-fried beans (recipe below)

1 jar of salsa

1 container of guacamole


  1. Place the chicken and all the ingredients for the chicken into a large bowl. Mix so that the chicken is evenly coated with the spices. Cover and set in the fridge for 30 minutes or up to 24 hours.

  2. Transfer the chicken to a fry pan and saute over medium high heat until any juices from the chicken evaporate and the chicken is cooked through (no pink areas).

  3. Assemble your burrito bowl. Add rice and all the veggies to your bowl, cover with chicken and top with salsa, re-fried beans and guacamole.

Serves 4

Re-fried Beans

2, 15 oz cans of pinto beans, drained and rinsed

1 cup diced onion

1 tbsp minced garlic

1 tsp chili powder

1/2 tsp cumin

1 tsp salt

1 tbsp olive oil

1/2 cup of water

Juice from quarter of a lime