Chicken Burrito Bowl
In collaboration with
Sara Girard - Ma cuisine de tous les jours
4-6
Portions
15 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 2 tray packs of Exceldor chicken thighs (six pieces), cut in half
- 2 tbsp olive oil
- 1 tbsp of freshly squeezed lime juice
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- A pinch of cayenne pepper to taste
- Salt and black pepper to taste
- Cooked white rice
- Finely chopped lettuce
- 2 diced tomatoes
- Corn kernels
- Grated cheese
- Mild salsa
- A few slices of avocado
- Fresh cilantro (coriander) or parsley to garnish (optional)
Directions
Click the steps to erase them.
- Cut Exceldor chicken thighs in half and place in a large, shallow bowl. Incorporate olive oil, lime juice, spices, salt and black pepper over chicken. Blend to cover completely. Leave to stand for 10 minutes.
- Heat a frying pan over medium heat. Add a drizzle of olive oil and cook the thighs for about 5 to 6 minutes on each side, or until golden brown and cooked through. Remove meat from heat and let stand a few minutes before slicing.
- In a bowl, serve a generous portion of the chicken mixture over a bed of cooked rice. Top with lettuce, diced tomatoes, corn kernels, grated cheese, salsa, avocado slices and cilantro or parsley, if desired.
- Add a drizzle of lime juice and enjoy right away!