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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.