Chili Lime Chicken Burrito Bowls

Chili Lime Chicken Burrito Bowl with sweet potatoes, black beans, rice and topped with avocado sauce.

4.80 from 10 votes

Chili Lime Chicken Burrito Bowls

Chili Lime Chicken Burrito Bowls are loaded with juicy marinated chicken, roasted sweet potatoes, black beans, rice and topped with a creamy avocado sauce!

Prep Time25

Cook Time20

Total Time45

Course: Bowls, Chicken + Poultry, Dinners

Cuisine: Southwest

Keyword: burrito bowls, chicken bowls, chicken burrito, rice bowls

Servings: servings

Author: Danae Halliday

Ingredients

Chicken

1 tablespoon olive oil
2 tablespoons fresh lime juice
1 clove garlic, grated or minced
1 1/2 teaspoons chili powder
Kosher salt and fresh ground black pepper to taste
1 pound boneless skinless chicken breasts

Avocado Sauce

1/2 of an avocado, peeled and seed removed
1/4 cup plain Greek yogurt
1-2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Kosher salt and fresh ground black pepper to taste

Other Ingredients

15 ounces black beans, drained and rinsed
2 cups diced roasted sweet potatoes see notes
2 cups cooked brown or white rice see notes

Instructions

Whisk together the ingredients for the chicken marinade and pour them into a freezer bag. Add in the chicken then press out the air and seal the bag. Massage the marinade into the chicken and refrigerate for at least 1-2 hours or overnight.
Preheat the grill to 400° F. and oil the grates. Place the chicken on the grill and cook for approximately 6-8 minutes then flip it over and cook another 6-8 minutes. The internal temperature of the chicken should be 165° F. when it is cooked through. Let the chicken rest for 5 minutes before dicing or slicing it for the bowls.
In a blender or food processor, add in all of the ingredients for the avocado sauce. Blend until smooth. If the sauce is too thick add in a tablespoon or so of water to thin it out. Taste for seasoning and adjust as needed.
To assemble the bowls, start by adding a 1/2 cup of rice to each bowl. Divide the chicken, beans and sweet potatoes evenly between the bowls. Top with the avocado sauce or serve it on the side.

Notes

Cook the rice. When the rice is cooked add in a tablespoon of chopped cilantro and squeeze in the juice of 1/2 a lime. Season with salt and pepper.
For the roasted sweet potatoes, I drizzle them with olive oil, salt, pepper, ground cumin, and chili powder. No need to measure, just add as much or little seasoning as you like. Roast in the oven at 400° F. for approximately 20 minutes or until they're tender.

Nutrition